Natural acidity and increased wine complexity with Saccharomyces uvarum
Saccharomyces uvarum species yeasts have very interesting enological properties – production of high quantities of glycerol, low quantities of volatile acidity and maintenance of total acidity – but also some shortcomings such as low alcohol tolerance and some overexpressed characters such as the excessive production of 2-phenylethanol and succinic acid that could overshadow other qualities in a wine.
Isolated from dried grapes to produce Amarone, EnartisFerm Q RHO is a strain belonging to the Saccharomyces uvarum species which possesses all the microbiological and enological characteristics typical of its species: the ability to ferment at low temperatures, produce high amounts of glycerol and phenylethanol (rose aroma), produce low quantity of volatile acidity and preserve/increase total acidity and have a low alcohol yield.
Also interesting is its application in co-inoculation with Saccharomyces cerevisiae strains. It helps to preserve acidity and increase olfactory complexity by adding floral aromas to the thiol and fruity notes produced by the two cerevisiae.
In red wine making, its combination with EnartisFerm ES454 leads to the production of wines extremely rich in glycerol and mannoproteins, soft and full at the palate. Whereas co-inoculation with EnartisFerm ES488 results in a higher intensity and greater aromatic complexity.
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EnartisFerm Q RHO
EnartisFerm Q RHO is a strain belonging to the Saccharomyces uvarum species with the propensity to have a low sugar/alcohol yield and help to contain the “enological” effects of climate change. For instance, as the sole fermenting yeast, EnartisFerm Q RHO produces wines to be used in blends to add acidity.
Characteristics:
– Low temperature tolerance. At temperatures close to 10°C (50°F), it displays a fermentative strength superior to Saccharomyces cerevisiae.
– Low production of volatile acidity, typically lower than 0.2 g/L in wines with alcohol content of 13-13.5%.
– High production of glycerol.
– Tendency to produce succinic acid and malic acid, with the effect of increasing overall acidity.
– Lower sugar/alcohol yield compared to Saccharomyces cerevisiae yeasts.
– High production of 2-phenyl ethanol, a higher alcohol with an intense floral aroma.
Applications: white, red and rosé wines.
Related resources from our website
Product
A strain of the Saccharomyces uvarum species, EnartisFerm Q RHO has the ability to ferment at low temperatures.
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Technical data sheet
ENARTISFERM Q RHO: Saccharomyces uvarum to contain the “oenological” effects of climate change
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