ENARTISFERM AROMAWHITE
Saccharomyces cerevisiae selected for the production of fresh and fruity white wines. It has a good ability to produce fermentation aromas. Because of a very small production of riboflavin, it helps in preventing the appearance of the undesirable "light struck flavor". Alcohol tolerance to 15% v/v. Optimum fermentation temperature range 12 to 24°C.

Packages: 0.5 kg pack

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ENARTISFERM ES 181
Saccharomyces cerevisiae ex ph.r.bayanus recommended for reductive wine making and fermentation at low temperature. It has a good production of fermentative aromas which integrate better with varietal tipicity. Alcohol tolerance to 16.5% v/v. Optimum fermentation temperature range 10 to 20°C

Packages: 0.5 kg pack

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ENARTISFERM LV
LV is recommended for the production of white and rosé wines when the main objective is the aromatic cleanliness and a regular fermentation General-purpose strain recommended for its fermentative vigour and its low production of volatile acidity. It tends to respect the characteristics of the grapes but with a good source of amino acids, it produces some secondary aromas that enhance the aromatic complexity of the wine. Good production of polysaccharides

Packages: 0.5 kg pack

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ENARTISFERM VINTAGE WHITE
Saccharomyces cerevisiae recommended for the production of varietal white and white wines fermented and/or aged in barrels. Because its characteristic to form lightly compacted yeast lees, it prevents the appearance of reduced odors and reduce the number of bâtonnage. Optimal release of polysaccharides during storage on the yeast lees. Alcohol tolerance to 15.5% v/v. Optimum fermentation temperature range 14 to 24°C.

Packages: 0.5 kg pack

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