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SUGAR RUSH! KEEP CALM AND ENARTIS ON!

Experiencing heavy grape traffic in your cellar, with overripe grapes cramping your style? We have yeasts to help you overcome this obstacle…

Sugar rush! Keep calm and Enartis on!

Experiencing heavy grape traffic in your cellar, with overripe grapes cramping your style?
We have yeasts to help you overcome this obstacle…

Introducing the Enartis red wine champions

ENARTIS FERM Q7
Strain: Saccharomyces cerevisiae
Alcohol tolerance: 17%
Why pick me: mask jammy character! Freshen wine aroma. 
This Italian-isolated strain, is designed to heighten fresh fruit notes such as blackberry, plum and spice. It is ideal for grapes from hot climate regions, or areas that are experiencing drought conditions. With a comprehensive nutrient regime, Q7 ensures stable and complete fermentations, revitalizing fruit aromas by masking overripe/jammy characters.

ENARTIS FERM WS
Strain: Saccharomyces cerevisiae
Alcohol tolerance: 18%
Why pick me: ferments effortlessly whilst respecting the varietal aroma. 
Isolated from late harvest Zinfandel, need we say much more?  This robust and very popular Californian strain, is well suited for high Brix juice, and restarting stuck ferments.  WS respects varietal characters and increases fruit and spice expression, whilst enhancing complexity and structure with soft tannin extraction.

ENARTIS FERM AMR-1
Strain: Saccharomyces cerevisiae
Alcohol tolerance: 18,5%
Why pick me: for production of elegant, and varietal late harvest wines.
This yeast strain, selected from dried grapes, is alcohol tolerant and performs best when fermenting at temperatures lower than 20◦C.  It can also withstand low pH.  Clean wines with pleasant black fruit and spice aromas can be expected.  It releases big quantities of mannoprotein and glycerol, improving mouthfeel of a wine.

ENARTIS FERM EZFERM 44
Strain: Saccharomyces bayanus
Alcohol tolerance: 17,5%
Why pick me: and if you are already in trouble... 
This strain combines high alcohol tolerance, strong fermentation kinetics and minimal nutritional needs with a strong affinity for FRUCTOSE metabolism.  We recommend this yeast to solve problems of sluggish/stuck fermentations.

If you want to know more, please open the pdf

 

 

 

 

 

 

 

 
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