Drojdie Aroma White (500g)

Enartis Ferm Aroma White selected yeast for making young aromatic white wines and fruity rosé wines. Product from Enartis Italia.

ORGANOLEPTIC CHARACTERISTICS:

Enartis Ferm Aroma White is a yeast recommended for producing young, fruity white wines obtained from both neutral and aromatic grape varieties.

With neutral varieties, temperature and nitrogen availability have a significant impact on the final aroma intensity and wine quality. Fermentation at temperatures between 14-16 °C produces varietal wines with fresh mineral and citrus notes. Higher temperatures of 17-20°C produce sweet white fruit aromas.

Enartis Ferm Aroma White is recommended for fermenting aromatic varieties (Tamaioasa, Muscat) where it expresses and enhances the varietal aroma.

MICROBIOLOGICAL CHARACTERISTICS:

Species: Saccharomyces cerevisiae

Fermentation temperature 14 - 24ºC, optimal 14 - 20 °C

Fermentation speed: moderate

Alcohol tolerance ≤ 15% v/v

Sugar/alcohol ratio 16 – 16.8 g per 1% alcohol

SO2 resistance: normal

ENOLOGICAL CHARACTERISTICS:

Nutritional requirement: medium-high. To optimize results, the use of specialized fermentation nutrients is necessary.

Oxygen requirement: medium

Volatile acidity production: medium-low (usually < 0.25 g/L)

H2S production: medium (pay attention to nutrition and O2 addition)

SO2 production: medium

Compatibility with malolactic fermentation: neutral

APPLICATIONS:

Young fruity white wines

White wines from grapes lacking primary aromas

Fruity rosé wines

Sweet wines from late harvest

Expression and enhancement of thiols (Sauvignon blanc, Muscat, Tamaioasa, etc.)

DOSAGE:

- 20-40 g/100L. Maximum recommended dose in case of grapes with high sugar content, affected by mold and unfavorable microbiological conditions for fermentation.

USAGE INSTRUCTIONS:

1)- Dissolve the dry yeast in 10 parts of clean warm water or sugar solution for refermentation (35-40°C). Mix well.

2)- Let the suspension sit for 20 minutes then mix again.

3)- Add the suspension to the must at the beginning of the filling phase of the vessel where fermentation will take place, or gradually pour the must/wine over the suspension to reduce temperature. When fully incorporated, the temperature difference between suspension and must must not exceed 10°C.

4)- Homogenize the product by circulation pumping or by gradually filling the vessel.

PACKAGING AND STORAGE: Vacuum-sealed package of 0.5 kg.

Sealed packaging: store the product in cool (5-15°C or 41-59°F) and dry spaces.

Open packaging: re-seal the package and store in the refrigerator for up to 1 year.