ENARTIS FERM ES 123 raugs , 0.5 kg

SENSORY CHARACTERISTICS
ES123 is a yeast recommended for the fermentation of neutral white grapes to enhance the aromatic quality via the
production of intense secondary aromas. With adequate amino acid nutrition at the beginning of fermentation this strain
synthesizes compounds that contribute notes of fresh fruit (green apple and citrus) and flowers.
Owing to the stability of these secondary aromas, ES123 is also recommended for fermentation of wines destined for
distillate production

MICROBIOLOGICAL CHARACTERISTICS
Fermentation temperature 15 - 25ºC (59-77°F)
Lag phase short
Fermentation speed moderate
Alcohol tolerance ≤ 14% v/v
Killer factor killer
Resistance to free SO2 high (50 mg/L free SO2)

ENOLOGICAL CHARACTERISTICS
Nitrogen needs high
Oxygen needs medium
Volatile acidity production low (< 0.15 g/L)
H2S production very low
SO2 production low (< 15 mg/L)
Glycerol production medium (6-7 g/L)
Acetaldehyde low (< 20 mg/L)
Foam production low
Compatibility with the malolactic fermentation: low, it delays the start of MLF

APPLICATIONS
Young white wines obtained from grapes poor in primary aromas
Rosé wines
Wine destined to the production of brandy
Wines with residual sugar
Late harvest sweet wines

MAXIMIZING QUALITY
To enhance the production of aromatic compounds, it is recommended that juices fermented with ES123 have turbidities
between 90-150 NTU and temperatures between17-20°C (63-68°F).
Yeast multiplication and aromatic intensity are improved when this strain is nutritionally supplemented with Nutriferm
Arom or Nutriferm Arom Plus at inoculation and Nutriferm Advance at 1/3 of fermentation.
Using Enartis Pro Arom during fermentation protects and stabilizes secondary aromas

DOSAGE
20-40 g/hL (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 dry yeast in 10 times its weight of clean, warm (35-38°C or 95-100°F) water. Stir gently.
Let suspension stand for 20 minutes, then stir gently 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 (50°F).
Homogenize by pumping over or mixing inoculated juice.
Working to the above-mentioned times and methods ensures maximum activity of re-hydrated yeast.

PACKAGING AND STORAGE
Vacuum packed in 0.5 and 10 kg
Sealed package: store in a cool (preferably 5-15°C or 41-59°F), dry place.
Opened package: carefully reseal and store as indicated above; use quickly.