YEASTS

The ENOLAB is the sole distributor of the ENOFERM line of specialty yeasts in the Northwest. ENOFERM was developed by Dr Paul Monk. Dr. Monk was the worldwide pioneer in bringing a wide range of yeast strains with desired enological properties to winemakers in the active dry form.

L2056
Rhone isolate for red and white fermentations. Selected for fruit aroma characteristics of Rhone wines.
0.5 kg – $44.06

DV10
Champagne isolate used for white wines and also suitable for base wines. Recommended for clean fermentations to preserve varietal fruit character while adding roundness and volume. Very useful for restarting fermentations.
0.5 kg – $44.06

EC-1118, Prise de Mousse
Used for whites, reds, and bottle fermentation in sparkling wines. Fast growing, vigorous fermenter, very low foaming. Clean, ester aromas. Alcohol tolerant, can be used for restarting stuck fermentations.
0.5 kg – $28.03

BM45, Brunello Italian isolate selected for complex aroma and flavor contributions, enhanced mouthfeel, low astringency, color stabilization, high nutrient requirements, and tolerance for temperature and alcohol. Slow starter, moderate fermenter, recommended for Sangiovese and extended maceration wines.
0.5 kg – $44.06

QA23 (White Wine)
This is a very strong fermenting strain making it a good selection for barrel fermented chardonnay. The aromatic production of fresh, fruity white wines like Muscat, Sauvignon Blanc and Gewurtztraminer is enhanced by the B-gluosidse side activities that work to release bound terpenes. Low nutrient requirements and the ability to ferment clarified juice with low solids content make this strain useful for most white fermentations.
0.5 kg – $46.76

UVAFERM 43 (Red & White Wine)
Strain 43 is selected specifically for its ability to restart stuck fermentations.Isolated in the Rhone Valley, it has shown consistent properties for adapting to sluggish or stuck fermentations. It has been characterized by alcohol tolerance greater than 18% (v/v) and moderate/low nitrogen demand with good fermentation rate after lag time for adaptation to wine conditions.
0.5 kg – $44.06

ICV D21
Languedoc isolate from «terroir» valued for fermenting red with stable color, intense, up-front and mid-palate tannin structure. It can contribute higher acidity and enhanced mouthfeel. Moderate rate fermenter to 16% (v/v) alcohol. Tends to enhance varietal fruit character and can help reduce herbaceous character in Bordeaux varieties.
0.5 kg – $44.06

ICV D254
Rhone isolate chosen for enhancing wine varietal characteristics. Contributes to enhanced mouthfeel. Moderate fermenter with low nutrient requirements. Recommended for Grenache, Mourvedre, and other Rhone type varietals.
0.5 kg – $44.06

*prices are subject to change without prior notice