EnartisFerm Q K is a non-Saccharomyces yeast (Lachancea thermotolerans) selected to naturally increase the acidity of wines thanks to its high capacity to produce lactic acid from sugar consumption during fermentation.
It helps improve freshness and taste vibrancy, providing citric notes and increasing acidity without the need for the addition of exogenous organic acids, thus avoiding their declaration on the label.
Depending on the amount of lactic acid produced, it allows a significant reduction in pH and final alcohol content.
- Applications: Sequential fermentation with Saccharomyces, enabling natural wine acidification, enhanced olfactory complexity, and reduced sugar-to-alcohol yield.
- Dosage: 20-30 mL/hL
- Packaging: 0,5 kg
- Allergen free
- Authorized bio
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CERM
- Vegan