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EnartisFerm SB offers the perfect balance of reliability and neutrality—making it an indispensable tool for winemakers who demand consistent results and varietal integrity across diverse wine styles.
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Reliable, neutral yeast for sparkling and still wine production
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Ferments effectively at low temperatures
EnartisFerm SB is a robust, neutral Saccharomyces cerevisiae bayanus yeast strain selected for its strong fermentation kinetics, high alcohol tolerance, and clean sensory profile. Comparable to Champagne-style strains like EC1118, EnartisFerm SB is ideal for sparkling base wines, cool-fermented whites, rosés, and restarting stuck fermentations.
Its low production of volatile acidity and off-odors makes it an excellent choice when purity and fermentation security are essential. With a short lag phase and the ability to ferment at low temperatures, EnartisFerm SB offers winemakers dependable performance across a wide range of wine styles.
Key Features:
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Neutral aromatic profile that preserves varietal character and terroir
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Short lag phase and fast fermentation kinetics
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Ferments effectively at low temperatures (10–30°C / 50–86°F)
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High alcohol tolerance (up to 15% v/v)
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Low production of VA and H₂S with proper nutrition
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Excellent choice for base wines, dry whites, rosés, and fermentation restarts
Recommended Applications:
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Traditional and tank method sparkling wines
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White and rosé varietals where neutrality and freshness are desired
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Restarting sluggish or stuck fermentations
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Late-harvest or fortified wines requiring high ethanol tolerance
Dosage:
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Standard fermentations: 20–30 g/hL
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Stuck fermentations or high Brix: 30–40 g/hL
Rehydration:
Hydrate in 10x its weight of clean water at 35–40°C for 20 minutes. Add to must gradually while mixing to avoid temperature shock.
