Enartis

Historically, alcoholic fermentation has always been dominated by Saccharomyces cerevisiae. In early winemaking studies, the microorganism responsible for fermentation was never questioned: if it was not S. cerevisiae, it was considered a contaminant, often associated with off-flavors or, in more severe cases, sluggish or stuck fermentations. In recent years, the role of non-Saccharomyces yeasts in winemaking has been profoundly reevaluated. Once considered secondary or even problematic components of grape microflora, they are now recognized as advanced tools capable of influencing wine quality in a targeted and controlled way, depending on the desired outcome. Their growing use responds to modern production challenges, strongly influenced by climate change—which affects grape ripeness—and by a growing demand for more sustainable, expressive, and varietal-respectful winemaking. Non-Saccharomyces yeasts can be defined as biofunctional microorganisms, meaning they are used primarily for their ability to perform specific biological functions that shape the wine’s final profile. It is precisely this metabolic diversity that represents their main value: each species—and often each strain— is capable of expressing distinct enzymatic activities and biochemical pathways, influencing key parameters such as aromatic profile, acid balance, colloidal structure, and microbiological stability.

Rather than simply referring to “diversity,” it is more accurate to speak of functional uniqueness, as each species is selected for a precise enological objective.

For example, species such as Metschnikowia pulcherrima play a bioprotective role by inhibiting undesirable microflora and reducing the need for sulfur dioxide.

Others, such as Lachancea thermotolerans, contribute to bioacidification through lactic acid production, naturally increasing total acidity and lowering pH.

Finally, some non-Saccharomyces yeasts, such as Torulaspora delbrueckii, enhance aromatic complexity through enzymatic activities that release varietal compounds (esters, terpenes, thiols), as well as increase smoothness on the palate via the production of glycerol and polysaccharides.

Their use typically involves sequential inoculation protocols. While they do not replace S. cerevisiae—which remains essential for completing fermentation—they significantly expand and refine the wine’s quality potential.

Integrating non-Saccharomyces yeasts in the winery means adopting an advanced approach to fermentation: no longer a simple transformation, but strategic management of the process.

This deliberate choice enables winemakers to shape wine style, improve stability, and enhance identity.

EnartisFerm Q MCK: Natural Bioprotection Pre-Fermentation

EnartisFerm Q MCK is a yeast strain selected for the microbiological protection of must prior to alcoholic fermentation. Belonging to the species Metschnikowia pulcherrima, it is characterized by a non-fermentative metabolism and strong competitive ability against undesirable microflora naturally present on grapes.

Its effect is particularly evident during stages such as harvesting, cold maceration, static clarification, flotation, and settling—phases during which must is especially vulnerable to oxidation and microbial contamination.

The biocontrol capacity of EnartisFerm Q MCK is primarily attributable to the high production of pulcherriminic acid, which sequesters iron, making it unavailable to competing microorganisms that depend on it for growth.

This effect is reinforced by direct competition for nutrients and by its ability to consume oxygen, thereby limiting conditions favorable to spoilage microorganisms.

Thanks to this bioprotection mechanism, EnartisFerm Q MCK preserves the aromatic integrity of must, preventing sensory deviations and maintaining aromatic cleanliness. Its cryotolerant metabolism makes it particularly effective even at low temperatures, providing continuous protection from harvest through inoculation with the selected yeast.

Its use presents a natural alternative to sulfur dioxide addition during the early stages of winemaking, aligning with current trends toward reduced SO2 usage.

EnartisFerm Q K: Natural Bioacidification and Increased Aromatic Freshness

Lachancea thermotolerans offers a natural solution to one of the most pressing issues in modern winemaking: the loss of natural acidity in grapes caused by rising temperatures and advanced sugar ripening.

The unique feature of EnartisFerm Q K is its ability to convert a portion of glucose into L-lactic acid during the early stages of fermentation. This natural acidification increases total acidity, lowers pH, and improves the balance and stability of the final wine without the need for external corrections.

From a sensory perspective, the use of EnartisFerm Q K enhances freshness on the palate and promotes a cleaner aromatic profile, often characterized by citrus notes.

This strain exhibits moderate alcohol tolerance, which is why it is typically used in sequential inoculation with Saccharomyces cerevisiae, allowing winemakers to modulate acidity in a controlled and natural way.

EnartisFerm Q TAU: Aromatic Intensity, Volume, and Roundness

When the goal is to enhance aromatic complexity and mouthfeel, Torulaspora delbrueckii is an ideal choice. EnartisFerm Q TAU promotes high ester production, resulting in more intense and persistent fruity and floral aromas. This makes it suitable for both aromatic and more neutral grape varieties.

At the same time, it produces significant amounts of polyols, compounds that significantly contribute to wine structure and mouthfeel.

The increase in volume and the greater perceived smoothness on the palate result in a sensation of roundness and creaminess. Another important technological advantage is its very low production of volatile acidity, significantly lower than that typically associated with S. cerevisiae, contributing to a cleaner taste and better overall quality.

EnartisFerm Q TAU enables precise modulation of wine style, allowing winemakers to enhance aromatic and structural characteristics without compromising fermentation performance.

The use of non-Saccharomyces yeasts represents a conscious and strategic choice in modern winemaking, offering new possibilities for intervention from the earliest production stages. Through thoughtful and integrated use, these yeasts help address key contemporary challenges.

From bioprotection to flavor enhancement and structural balance, non-Saccharomyces yeasts are valuable allies in meeting both production demands and consumer expectations, enabling the creation of wines that are distinctive, balanced, and expressive.