ENARTIS FERM WS, 0.5kg

ENARTIS FERM WS

SENSORY CHARACTERISTICS
WS respects varietal and terroir characters and augments fruit and spice expression. WS contributes both excellent omplexity and structure enhancement with soft tannin extraction. WS is particularly recommended for the production of high alcohol wines, destined for medium to long-term ageing.

MICROBIOLOGICAL CHARACTERISTICS
Fermentation temperature 16 – 30 ºC (60 - 86°F)
Lag phase short - medium
Fermentation speed Medium - high
Alcohol tolerance High - up to 18% (v/v)
Killer factor neutral
Fermentation performance shows no difference between WS Active Dry and WS Liquid

ENOLOGICAL CHARACTERISTICS
Nitrogen needs low
Oxygen needs low
Volatile acidity production low
H2S production low
SO2 production medium
SO2 tolerance medium
Glycerol production medium
Compatibility with malolactic fermentation: neutral

APPLICATIONS
Well-suited for a wide spectrum of red and whites varietals, WS is particularly popular for reserve Pinot Noir and Zinfandel.
WS is strongly recommended for fermentation of high °Brix juice. Restart of stuck or sluggish fermentations.

MAXIMIZING QUALITY
Wines produced with WS are distinguished by their aromatic finesse and respect for varietal and terroir characteristics. To further improve these characteristics, following a good nutrition strategy is advised. At inoculation, the addition of a complex nutrient such as Nutriferm Energy will promote a steady and complete fermentation, stimulate the production of aromas and prevent the synthesis of undesirable metabolites. At 1/3 alcoholic fermentation, the addition of Nutriferm
Advance keeps yeast metabolism active and leads to a clean and complete finish while preventing the appearance of reductive odors. The addition of Enartis Pro Tinto during maceration acts in synergy with WS to stabilize color and aromas and increase ageing potential of wine.

DOSAGE
20-40 g/hL (1.67 – 3.3 lb/1000 gal)
The highest dosages are recommended in the event of inferior grapes (due to rot), high sugar content and/or difficult microbiological conditions.

INSTRUCTIONS FOR USE
▪ Suspend dry yeast in 10 times its weight in clean, warm (35-38°C or 95-100°F) water. Stir gently.
▪ Let suspension stand for 20 minutes, then stir gently again.
▪ Add juice to drop temperature maximum of 10°C (18°F). Wait 10 minutes.
▪ Add to tank when the difference in temperature between yeast suspension and juice is less than 10°C (18°F).
▪ Homogenize by pump-over or mixing inoculated juice.
Adherence to the above-mentioned times and methods ensures maximum activity of re-hydrated yeast.

PACKAGING AND STORAGE
Vacuum packed in 0.5 Kg and 10 Kg
Sealed package: store in a cool (preferably 5-15°C or 41-59°F), dry place.