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)

• Blend of a cryophilic strain Saccharomyces uvarum and a strain of Saccharomyces cerevisiae ex ph. r. bayanus.
• In fermentations at low temperatures, it finds the ideal conditions to express its enological qualities: low yield sugar/alcohol, high glycerol, low volatile acidity, high ß-phenyl alcohol (rose and spicy aromas).
• Preserves juice acidity producing malic and succinic acids.

Recommendations: White, red and rosé wines; low temperature fermentations; late harvest.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)

EZ Ferm improved! This strain combines high alcohol tolerance (17.5%), strong fermentation kinetics and minimal nutritional needs with a strong affinity for fructose metabolism. EZ Ferm 44 is the recommended yeast for solving problems of sluggish and stuck fermentations.
Application: Restarting sluggish and stuck fermentations.
Dosage: 400 g/ton or 40 g/hL (3.4 lb/1,000 gal)