ENARTIS FERM AROMA WHITE, 0.5kg

ORGANOLEPTIC CHARACTERISTICS
EnartisFerm Aroma White is a yeast recommended for the production of young, fruity white wines obtained from both neutral and aromatic grapes.
With neutral varieties, temperature and nitrogen availability greatly influence the final aromatic intensity and quality of wine. Fermentation at temperatures between 14-16°C (57-61°F) produce varietal wines with fresh notes of mineral and citrus. Higher temperatures (17-20°C or 62-68°F) produce aromas of sweet white fruit.
EnartisFerm Aroma White is recommended for the fermentation of thiolic varieties where it expresses and enhances varietal aroma.

MICROBIOLOGICAL CHARACTERISTICS
Species Saccharomyces cerevisiae
Fermentation temperature 14 - 24ºC (57 - 75°F), optimum 14 - 20°C (57 - 68°F)
Lag phase short
Fermentation speed moderate
Alcohol tolerance ≤ 15% v/v
Sugar/alcohol ratio 16 – 16.8 g per 1% alcohol
Killer factor killer
Resistance to free SO2 normal

ENOLOGICAL CHARACTERISTICS
Nitrogen needs medium-high (200 – 250 ppm YAN)
Oxygen needs medium
Volatile acidity production medium-low (usually < 0.25 g/L)
H2S production medium (pay attention to nutrition and O2 addition)
SO2 production medium
Glycerol production medium
Acetaldehyde production medium
Compatibility with malolactic fermentation: neutral

APPLICATIONS
▪ Young and fruity white wines
▪ White wines made from grapes lacking in primary aromas
▪ Fruity rosé wines
▪ Late harvest sweet wines
▪ Expression and enhancement of thiols (Sauvignon blanc, Verdejo, Chenin blanc, Viognier etc.)

DOSAGE
20-40 g/hL (1.67 - 3.3 lb/1000 gal)
The highest dosages are recommended in cases of rotten grapes, high sugar content and difficult microbiological conditions.

INSTRUCTIONS FOR USE
▪ Suspend dry yeast in 10 times its weight of clean, warm (35-40°C or 95-104°F) water. Stir gently.
▪ Let suspension stand for 20 minutes, then gently stir again.
▪ Add suspension to juice when beginning to fill the fermentation tank. The difference in temperature between yeast suspension and juice should not exceed 10°C (18°F).
▪ Homogenize by pump-over or mixing inoculated juice.
Working to the above-mentioned times and methods ensures maximum activity of re-hydrated yeast.