Wine Yeast & Yeast Nutrients

Making wine could have not gotten any simpler. Wheather you're making white or red, we have got you covered.

Simply choose from the following drop down menus the amount of boxes you're doing and if it is either red or white wine. They come in packs for 10, 20 or for 40 boxes of grapes, just choose the amount you need and start creating wonderfully tasty wine.

These wine kits are made up for 10, 20, or 40 boxes of grapes, either red or white.

The kits include:
Potassium Metabisulphite: Which is added on day 1 to get rid of any wild fermentation.
Wine Enzyme: Is used to increase the juice yield and clarity of the ferment.
Wine Yeast: is the yeast that is used in the fermentation stage of winemaking.
Yeast Nutrient (DAP): Diammonium Phosphate - which is the grape fermentation aid.
These kits are made up for the wine-making process, if you need any further information about this please check out our Blogs on wine-making.

If you are choosing to ship, it is recommended for this product to travel with an Ice Pack. Sold separately.

• Medium nutrient requirements.
• Wide fermentation temperature range (15 - 32ºC ).
• High production of glycerol and mannoproteins.
• Produces elegant, complex wines with ripe red fruit, leather and spicy aromas and round, full-bodied mouthfeel.
Recommendations: Varietal expression; complexity; long ageing; lees ageing; roundness and structure. Production of wines made from slightly unripe grapes

• Dosage: 200 g/q
• Packaging: 0.5 kg - 10 kg

Ice packs are available to be purchased separately. If you are choosing to ship, it is recommended for this product to travel with an Ice Pack.

One of the most loved strains of the EnartisFerm range! It produces very intense aromas of fruit and violets along with elevated quantities of glycerol and polysaccharides. The resulting wines are round on the palate and have good color and aroma.

• Applications: rosé wines; fruity, young or moderately aged red wines
• Dosage: 200 g/ton
• Packaging: 0.5 kg - 10 kg

Lalvin EC1118™ has been selected in a famous sparkling wine region for its excellent properties in producing sparkling base wine as well as “in-bottle” secondary fermentation.
It is very resistant to osmotic pressure. Lalvin EC1118™ is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral as it gives very little sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines.

Benefits

This nutrient is formulated to enhance nutrient and biological fermentation regulation, consisting of autolyzed yeast with a high level of free amino acids and thiamine. Nutriferm Arom Plus primarily supplements branched-chain amino acids, which yeast can utilise to produce esters and other aromatic compounds.

When paired with a yeast strain that can effectively use these amino acids, Nutriferm Arom Plus significantly boosts the wine's aromatic intensity and complexity. Additionally, it provides survival factors that support yeast viability, ensuring successful fermentations.

• Applications: enhance secondary aroma production
• Dosage: 15-30 g/hL
• Packaging: 1 kg - 10 kg

Yeast strain that preserves varietal characters and produces fermentation aromas. When fermented at temperatures between 15-17°C, it enhances citrus and mineral notes. At higher temperatures (18-21°C), it produces intense aromas of white and tropical fruit. Due to its ß-lyase activity, it is recommended for the fermentation of thiol-producing varietals such as Sauvignon Blanc, Pinot Blanc, Riesling and Gewurztraminer.

• Applications: fruity white wines obtained from neutral grapes and thiol-producing varieties
• Dosage: 20-40 g/hL
• Packaging: 0.5 kg - 10 kg

Experience the art of winemaking at its finest with Yeast Enartis WS, for delicate red (Pinot and Sangiovese) and various Italian varieties. This meticulously selected yeast strain offers exceptional performance, unlocking the true potential of your grapes. With its ability to enhance varietal character, promote complex aromas, and ensure a balanced fermentation process, Yeast Enartis WS is the key to producing exquisite wines with elegance and finesse.

• Applications: prevent and treat stuck fermentations
• Dosage: 20-40 g/hL

Alcohol and high temperatures are the main factors that are responsible for stuck fermentations. These factors cause degradation of yeast cell membrane, which results in the loss of the ability to use sugar.

The addition of Nutriferm Advance at 1/3 fermentation prevents irregular kinetics while maintaining an efficient sugar transport system until fermentation is complete. A complex additive made from inactivated yeast, ammonium phosphate and cellulose, it helps yeast with alcohol tolerance and exerts a detoxifying action, thus assuring optimal aroma cleanliness while preventing the formation of hydrogen sulfide.

• Applications: nutrient correction at 1/3 sugar depletion; prevention of off-flavors and stuck or sluggish fermentations
• Dosage: 20-40 g/hL 

Increases varietal aromas and releases large quantities of polysaccharides during the sur lie stage. Its tendency to form lightly compacted lees reduces the number of bâtonnage and pump-overs. Because of its moderate fermentation speed, it is advised for barrel fermentation.

• Applications: varietal expression; barrel fermentation; lees ageing; large volume on the palate
• Dosage: 20-40 g/hL
• Packaging: 0.5 kg - 10 kg

EnartisFerm EZFerm improved! This strain combines high alcohol tolerance (17.5%), strong fermentation kinetics and minimal nutritional needs with a strong affinity for fructose metabolism. EnartisFerm EZFerm 44 is the recommended yeast for solving problems of sluggish and stuck fermentations.

• Applications: restarting sluggish and stuck fermentations
• Dosage: 40 g/hL
• Packaging: 0.5 kg - 10 kg

Ice packs are available to be purchased separately. If you are choosing to ship, it is recommended for this product to travel with an Ice Pack.

Vintage White yeast from Enartis.  During the sur lie stage, it enhances varietal aromas and releases a large amount of polysaccharides. Its tendency to form lightly compacted lees reduces bâtonnage and pump-overs. It is recommended for barrel fermentation due to its moderate fermentation speed.

• Applications: varietal expression; barrel fermentation; lees ageing; large volume on the palate
• Dosage: 20-40 g/hL

Enartis Ferm 488 is a premium wine yeast strain engineered for complex, full-bodied wines with distinctive spicy and charred aromatics. This versatile yeast excels in producing grand wines with enhanced flavour depth and character. Ideal for winemakers seeking bold, sophisticated results.

Wines produced with this strain are both powerful on the nose and palate and suitable for ageing in oak. EnartisFerm ES488 produces intense black fruit and spicy aromas that are evident during the first stages following fermentation and remain persistent. Given its high extraction capacity, it results in wines with great structure and color. It also helps mask herbaceous notes in unripe grapes.

Applications: thiol production; reduce herbaceous note; unripe grapes; medium to long ageing 

Dosage: 20-40 g/hL 

Note: Ice packs are available separately and recommended for shipping to maintain product integrity during transit.

Nutriferm® Energy provides amino acids, trace elements and mineral salts naturally contained in yeast cells. The addition of nutrients and vitamins are vital in the initial phases of yeast multiplication, when external elements such as alcohol, sulfur dioxide and lack of oxygen have not yet intervened to modify yeast metabolism and its ability to select nutrients.

Nutriferm® Energy is recommended during the preparation of the starter culture and at yeast inoculation. Because of its nutritional and energetic contributions, it shortens lag phase, prevents the formation of hydrogen sulfide and acetic acid, and increases production of glycerol and polysaccharides.

Applications: complete nutrition for yeast; prevention of stuck or sluggish fermentations 

Dosage: 10-30 g/hL 

Complex nutrient containing diammonium phosphate, cellulose and thiamine. It promotes yeast propagation and a quick start of alcoholic fermentation. The cellulose contained in Nutriferm® Start plays a detoxifying role and helps to prevent sluggish or stuck fermentations.

• Applications: yeast basic nitrogen nutrition; very clean musts
• Dosage: 20-35 g/hL