Enartis

Saccharomyces yeasts, including Saccharomyces cerevisiae, are specifically selected to complete the alcoholic fermentation of wine due to their ability to convert sugars into alcohol. For every gram of sugar, 0.62 grams of alcohol are produced. These yeasts for wine fermentation not only transform sugars but also influence the aromatic profile and complexity of the wine. Saccharomyces yeasts contribute to the formation of secondary compounds such as aromatic compounds, glycerol, and mannoproteins, which are fundamental elements in defining the organoleptic profile of the wine. The specific selection of each yeast for winemaking allows the winemaker to determine the type of wine and the desired characteristics. Saccharomyces winemaking yeasts can withstand various fermentation temperatures and the produced alcohol, thus ensuring the complete consumption of the sugars present in the must. Thanks to their resistance to stressful conditions, these yeasts for alcoholic fermentation are also essential for the second fermentation in the traditional and Charmat methods. A distinctive feature of Saccharomyces wine yeasts is their ability to conduct fermentation in a controlled manner, minimizing the production of undesirable substances.