Yeast

For Use in Winemaking

• Fast fermenter
• Medium nutrient requirements
• Low VA and H2S production
• Expresses terpenes and norisoprenoids (ß-glycosydase activity)
• Produces complex wines with intense zesty, citrus, grapefruit, tropical fruit, peach, pear and pineapple aromas 

Tip: Increase terpenes and norisoprenoids production by using Enartis Tan Citrus during fermentation
Recommendations: Varietal expression; citrus aromas; thiol production; terpenes and norisoprenoids 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)

Particularly vigorous yeast strain that adapts to all types of wine. It respects the varietal expression of the grape but if properly nourished, produces delicate fermentative aromas that increase wine complexity. Thanks to its partial demalicant action and its ability to synthesize nice amounts of glycerol, it produces round and voluminous wines on the palate.
Application: White, red and rosé wines.
Dosage: 20-40 g/hL

• Fast fermenter
• High nutrient requirements
• Low VA, SO₂ and H₂S production
• Expresses thiols (ß-lyase activity)
• Produces complex wines with high mineral, roasted coffee and flinty notes. Intense gunpowder, citrus, grapefruit, tropical fruit, pear and pineapple aromas

Recommendations: Minerality; “flinty”; varietal expression; thiol production; 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)

The most popular yeast for Pinot Noir production. With its desirable characteristics of long lag time and alcohol tolerance up to 15%, this yeast is perfect for enhancing spicy characters. It contributes excellent complexity and good structural enhancement. Because of its exceptional characteristics, VQ Assmanshausen is also a good choice for Zinfandel, Syrah, Sangiovese, Barbera, and some white wine varietals like Riesling and Gewürztraminer.
Application: Complex red wines; complex white wines.
Dosage: 200 g/ton 20-40 g/hL (1.7 -3.3 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) in reductive conditions and produces intense varietal and fermentation aromas
• Produces complex wines with grapefruit, tropical fruit, passion fruit and fresh fruit 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 VA, H2S and SO2 production
• Release high amount of polysaccharides and create compact lees
• Preserves varietal fruit, produces delicate wines with round and complex mouthfeel

Recommendations: Barrel fermentation; varietal expression; lees ageing; complexity; elegant wines; roundness.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

• Medium speed fermenter
• Medium lag phase
• Medium/high nutrients requirements
• Low VA, H₂S and SO₂ production
• Expresses thiols (ß-lyase activity)
• Fermentation at 15-17°C favors fresh citrus and mineral. Fermentation at 18-21°C favors tropical and stonefruit aromas

Recommendations: Neutral grapes; ester and acetate production; elegant wines.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)