Yeast

A strain of Saccharomyces uvarum, EnartisFerm Q RHO has the ability to ferment at low temperatures, produce high amounts of glycerol and phenylethanol (rose aroma), produce a low quantity of volatile acidity, preserve/increase total acidity and have a low alcohol yield.

Recommendations: White, red and rosé wines; increase acidity; reduce sugar/alcohol yield; increase aroma complexity and softness.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

• EnartisFerm Q ET is a multipurpose yeast that does not require rehydration.
• Direct inoculation (EasyTech) saves time and labor and facilitates yeast preparation, but above all, it reduces the risk of mistakes that can compromise a good fermentation process.
• EnartisFerm Q ET is a varietal strain, good fermenter in a wide temperature range that is well suited to the fermentation of quality white, red and rosé wines.

Applications: Direct inoculation; white, red and rose wines.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

• Enhances vegetal characteristics of thiolic varieties.
• Ideal for grassy style Sauvignon Blanc.
• The main feature of this strain is that it’s a homozygote for the complete, long version of the IRC7 gene. This gene codifies the synthesis of a β-lyase enzyme, uniquely involved in the liberation of thiols (mainly 4-MMP) bound to cysteine.
• When used for the fermentation of thiolic varieties, EnartisFerm Q4 expresses the varietal aroma and specifically enhances the notes of box tree, tomato leaf, blackcurrant and cat pee associated with 4-MMP.

Recommendations: Thiolic varieties, grassy-style Sauvignon blanc
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

For Use in Winemaking

• Fast fermenter.
• Medium nutrient requirements.
• Low VA and H₂S production.
• Expresses terpenes and norisoprenoids (ß-glucosidase activity).
• Produces complex wines with intense zesty, citrus notes (grapefruit), tropical fruit (guava, passion fruit, pineapple) and flowers (jasmine, lime blossom).

Recommendations: Varietal expression; fresh and citrus aromas; thiol production; ester and acetate production.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

Enartis Ferm Q Citrus gave my wines incredible aromatics and massive sensory expression. We frequently perceive distinct notes of pineapple, orange and guava. Enartis Ferm Q Citrus reminds me of landing in Hawaii!
Lucas Meeker, Winemaker, The Meeker Vineyards, CA

For Use in Cider Making

Intensifies zesty and fresh notes of citrus, tropical fruit, flowers, peach, pear and pineapple. Low producer of H₂S. Minimal nutrition requirements.
Tip: Aroma production is increased by using in combination with Enartis Tan Citrus during fermentation.
Dosage: 20-40 g/hL (1.7-3.3 lb/1,000 gal)

• Fast fermenter.
• Medium/high nutrient requirements.
• Low VA, SO2 and H2S production.
• Expresses thiols (ß-lyase activity).
• Fermentation at low temperatures favor mineral notes (flint, gunpowder, smoke, roasted coffee).
• Fermentation at high temperatures produce high amount of esters and acetates.

Recommendations: Thiol production (minerality); varietal expression; ester and acetate production; intense aromas.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

• Moderate speed fermenter
• Medium/high nutrient requirements
• Low VA, H₂S and SO₂ production
• Expresses thiols (ß-lyase activity)
• Fermentation at 15-17°C favors fresh citrus and mineral notes; 18-21°C favors tropical and stonefruit aromas
• Low producer of riboflavin: reduce risk of light-struck defect

Recommendations: Thiol production; varietal expression; ester and acetate production
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

• Fast fermenter
• Short lag phase
• Wide fermentation temperature range (10-30°C)
• Low nutrient requirements
• Low VA, H²S production
• Produces clean wines

Recommendations: White, rosé and sparkling wines; large volume fermenter; ester and acetate production; charmat method.
Dosage: 20-40 g/hL (1.67-3.4 lb/1,000 gal)

For Use in Winemaking

• Fast fermenter.
• Low nutrient requirements.
• Low VA, H₂S and SO₂ production.
• Expresses thiols (ß-lyase activity).
• Produces white and tropical fruit aromas, increasing aromatic complexity without overshadowing primary aromas.

Recommendations: Intense aromas; thiol production; varietal expression; ester and acetate production.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

For Use in Cider Making

Yeast strain with dual ability to express thiols (ß-lyase activity) and produce high content of esters. Expresses thiol precursors (grapefruit, tropical fruit, and passion fruit) and produces intense cultivar aromas. Good fermenter at low temperatures and in reductive conditions. Low producer of H₂S, medium nutritional requirements.
Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)

• Moderate speed fermenter.
• Low nutrient requirements.
• Low volatile acidity, H₂S and SO₂ production.
• Releases high amount of polysaccharides during the sur lie stage.
• Creates compact lees reducing the number of bâtonnage and pump-overs.
• Preserves varietal fruit, produces delicate wines with round and complex mouthfeel.

Recommendations: Varietal expression; barrel fermentation; lees ageing; large volume on the palate.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

• Medium speed fermenter.
• Medium/high nutrient requirements.
• Low VA, H2S and SO2 production.
• Produces fresh and long-lasting aromas of green apple, pear, flowers and citrus fruit.
• Excellent for neutral and aromatic varietals.

Recommendations: Fresh and easy-to-drink wines; fruity white wines obtained from neutral grapes; ester and acetate production; fresh sparkling wines; sweet wines.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)