ENARTIS FERM ES 401, 0.5 kg

ENARTIS FERM ES 401

SENSORY CHARACTERISTICS
ES401 is a strain characterized by its capability to enhance the fresh red fruit aroma: cherry, strawberry, redcurrant, plum etc. For this reason is recommended for the production of young, medium aged red wines and rosé wines that preserve the varietal character even though the secondary aromas makes it more intense and complex.
Thanks to a good production of glycerol and a partial demalicant effect (-25%), wines fermented by ES401 are quite full and smooth at the palate

MICROBIOLOGICAL CHARACTERISTICS
Fermentation temperature 15 - 30ºC (59-86°F)
Lag phase medium
Fermentation speed medium
Alcohol tolerance ≤ 15% v/v
Killer factor neutral
SO2 tolerance good

ENOLOGICAL CHARACTERISTICS
Nitrogen needs medium-high
Oxygen needs medium
Volatile acidity production medium
H2S production medium
SO2 production low
Glycerol production good
Compatibility with the malolactic fermentation: low, it favours the start of the MLF

APPLICATIONS
Rosé wines
Young red wines and red wines destined to medium ageing

OPTIMIZING THE RESULT
To enhance fruity note production, Nutriferm Arom can be added as a nutrient source during inoculation.
Nutriferm Arom supplies specific amino acids that ES401 can use to synthesize aromatic compounds.
The addition of Enartis Pro Round during the fermentation helps to protect and balance the secondary aromas.
The resulting wines hence have, more intense and persistent aroma.

DOSAGE
20-40 g/100L (1.67 – 3.3 lb/1000 gal)
The highest dosages are recommended in case of rotten grapes, high sugar content and difficult microbiological
conditions.

INSTRUCTIONS FOR USE
▪Suspend the dry yeast in 10 times its weight of clean, warm (35-38°C or 95-100°F) water. Stir gently.
▪Let the suspension stand for 20 minutes, then stir gently again.
▪Add the suspension to the juice just as you begin filling the fermentation tank. The difference in temperature between the yeast suspension and the juice should not exceed 10°C (50°F).
▪Homogenize by pumping over or mixing the inoculated juice.
Working to the above-mentioned times and methods ensures maximum activity of the re-hydrated yeast.

PACKAGING AND STORAGE
Vacuum packed in 0.5 kg sachet
Sealed package: keep the product in a cool (preferably 5-15°C or 41-59°F) and dry place.
Opened package: carefully reseal and store as indicated above; use quickly.
Product is in compliance with the Codex Œnologique International.
Product approved for winemaking in accordance with Reg (CE) N. 606/2009
It contains E 491 Sorbitan monostearate.