Products

EnartisFerm Spirit R is a fermentation of grain or molasses-based mashes for the production of high quality distilled beverages.

This high performance distillers’ yeast was selected specifically for bourbon, wheat and rye whiskies and produces a spirit with an excellent Bourbon congener profile that compliments barrel aging and produces a distinguished mouthfeel. Traditional bourbon strain capable of upper-medium gravity mashes of up to 25 °Brix, 2-4 day fermentations. Widely used in whisky production.Dosage for EnartisFerm Spirit W&B 20-40 g/hL (1.67 – 3.3 lb/1000 gal).

EnartisFerm Perlage® D.O.C.G., yeast selected for the production of Charmat method sparkling wines.

Nutriferm Nutriferm Gradual Release is composed of Diammonium Phosphate (90%), tannins.

Nutriferm PDC is composed of Autolyzed yeast, thiamine thiamine hydrochloride.

Neutral congener profile makes this the perfect all-around yeast for producing a variety of award winning spirits, particularly vodka and gin. Its high tolerance to osmotic stress allows it to finish high gravity mash fermentations (29 °Brix) in three days. This versatile yeast strain has excellent finishing capabilities in grain-based or sugar mashes even in high gravity or high temperature fermentations. Dosage of EnartisFerm Spirit V&G is 20-40 g/hL (1.67 – 3.3 lb/1000 gal).

EnartisFerm SB is a versatile yeast to be used in the fermentation of all kind of wine.

EnartisFerm Perlage® is a yeast selected for the production of traditional method sparkling wines. It produces wine with great aromatic finesse which express both varietal character and terroir.

This high performance distillers’ yeast was selected for its resistance to high temperature, alcohol and acid, and its ability to use a wide diversity of starch sources, making it a reliable and high-quality EnartisFerm Spirit HT for fermentation of all starch-based spirits brewing.

EnartisFerm Perlage® Fruity, yeast for the production of sparkling wines with intense fruity aroma.

EnartisFerm EZFerm 44 has high alcohol tolerance and is fructophilic. These characteristics make it particularly suitable for correcting stuck fermentations.