One of the most important requirements a wine yeast must possess is the ability to ensure a healthy and complete fermentation, as this is the first step to create a quality wine. The knowledge and understanding of yeast microbiological characteristics, the practical experience gained over many years and all over the world, the ability of the Enartis team to understand the needs of the market and winemaker's expectation, has allowed Enartis to develop EnartisFerm, a range of yeast that is constantly growing to meet the evolving demands of the wine market, from large production to niche wines.
Rianco van Rooyen
|Robertson Winery (South Africa)
Q Citrus. Extremely efficient yeast ensuring constant fermentation at cool (12°C) temperatures. One of the few types of yeast that are aptly named as it produces wines that are full and well balanced with aromas of lemon- and orange peel along with citrus. Well suited to Chenin blanc and Colombard and on wines where extremely Iow residual sugars are required. Since starting to use it 4 years ago we have placed increasing orders in subsequent vintages!
|The Meeker Vineyards (USA)
EnartisFerm Q Citrus builds whites and roses with incredible citrus and tropical aromatics. We frequently perceive distinct notes of pineapple, orange, and guava. Q Citrus reminds reminds me of landing in Hawaii!
|Elk Cove Vineyards (USA)
I love the fruity and clean aromas that WS gives to the wine.
|Vindemia Vineyards (USA)
In 2017, I used Enartis Ferm WS on our 2017 Zinfandel and 25% of our Cabernet Sauvignon to produce intense color, rich mouthfeel and balanced tannin structure and was very happy with the results.
|Daou Vineyards & Winery (USA)
The Enartis Ferm D20 has improved the mouthfeel of our wines while delivering a more balanced wine that had increased phenolics.
|Ken Wright Cellar (USA)
I use WS on my late harvest wines; it ferments up to 18% alcohol with no problem.