EnartisFerm Perlage®
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.
Product families
Applications
- Oenology
Product Families
- Enzymes & Starter Cultures
Other characteristics
- Brand
- EnartisFerm Perlage
- End Uses
- Wine
- Functions
- Yeast
- Ingredient Name
- Bakers Yeast
- Labeling Claims
- Allergen-free, Organic, Vegan
- Allergen-free
- Organic
- Vegan
- Dosage
- Fermentation of sparkling wine in pressure tank
- 10-20 g/hL (0.8 – 1.67 lb/1000 gal).
- Fermentation of sparkling wine in bottle
- ask for the pied de cuve protocol. +
- Primary fermentation
- 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.
- Stuck fermentation
- 40 g/hL (3.3. lb/1000 gal).
- Markets
- Food & Nutrition
- Storage
- 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.
- PACKAGING
- Vacuum packed in 0.5 and 10 kg
- Compliance
Product approved for winemaking by the TTB.; Legal Limit: N/A; Product conforms to the Codex Œnologique International.; Product approved for winemaking in accordance with Reg. (EC) N. 606/2009; Contains E 491 Sorbitan monostearate
- Ingredient
- Saccharomyces Cerevisiae
- Technology
- Food Ingredients
- Maximizing Quality
Wines produced with PERLAGE are distinguished by their aromatic finesse and respect for varietal character and terroir. To further improve these characteristics, it is recommended to add a complex nutrient such as Nutriferm Energy at yeast inoculation for primary fermentation. Using Nutriferm Energy at inoculation favors the dominance of the selected yeast and prevents the synthesis of undesirable metabolites. At 1/3 alcoholic fermentation the addition of Nutriferm Advance leads to a clean and complete finish while preventing the appearance of reductive odors.
- Use instructions
Working to the above-mentioned times and methods ensures maximum activity of re-hydrated yeast. In case of sluggish and stuck fermentation, acclimate the the yeast to alcohol as indicated in the method to restart stuck fermentation.
- Food Ingredients Features
- Acidic pH Stable
- Food Ingredients Functions
- Yeast
- Certifications and Compliance
- Organic Certified
- USDA NOP Certified
- Food and Nutrition Applications
- Wine
- Sensory Aroma Characteristics
PERLAGE is a strain selected for the production of traditional method sparkling wines and is characterized by wines with elegant and clean aromas which express both varietal character and terroir.; During autolysis, notable quantities of mannoproteins and polysaccharides are released, giving volume and improving wine stability and perlage quality.; PERLAGE adapts well even under difficult fermentation conditions: it is resistant to high sugar and alcohol concentrations, low pH and low temperatures. It metabolizes sugar quickly and completely and avoids the production of undesirable compounds.
Technical data
Table 1 of 2
1 row| Characteristic | Value |
|---|---|
| pH Value Tolerance | Low |
Table 2 of 2
6 rows| Characteristic | Value | Unit |
|---|---|---|
| Fermentation Temperature | 10 - 30 (50-86) | °C(°F) |
| Lag Phase | Short | — |
| Fermentation Speed (min. 15°C) | Moderate at low temperature; High at temperature | — |
| Alcohol Tolerance | max. 17 | % v/v |
| Killer Factor | Killer | — |
| Resistance to free SO2 | High | mg/L |
