ENARTIS FERM PERLAGE, 0.5 kg

SENSORY 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.

MICROBIOLOGICAL CHARACTERISTICS

Fermentation temperature 10 - 30ºC (50-86°F)

Lag phase short

Fermentation speed moderate at low temperature; high at temperature > 15°C

Alcohol tolerance ≤ 17% v/v

Killer factor killer

pH tolerance tolerant to low pH

Resistance to free SO2 high

ENOLOGICAL CHARACTERISTICS

Nitrogen needs low

Oxygen needs low

Volatile acidity production low

Glycerol production good

SO2 production low

Foam production low

Compatibility with malolactic fermentation: low, it delays the start of MLF

APPLICATIONS

Fermentation of white and red grapes with high potential alcohol content.

Fermentation at low temperature.

Production of sparkling wine fermented in bottle and pressure tank.

Restart stuck fermentation.

Vinification in reductive conditions.

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.

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).

INSTRUCTIONS FOR USE

Suspend dry yeast in 10 times its weight in clean, warm (35-38°C or 95-100°F) water. Stir gently.

Let suspension stand for 20 minutes, then stir gently again.

Add suspension to juice when beginning to fill fermentation tank. The difference in temperature between yeast

suspension and juice should not exceed 10°C (18°F).

Homogenize by pumping over or mixing inoculated juice.

Working to the above-mentioned times and methods ensures maximum activity of re-hydrated yeast.

In case of sluggish and stuck fermentation, acclimate the yeast to alcohol as indicated in the method to restart stuck

fermentation published on www.enartisvinquiry.com.

PACKAGING AND STORAGE

Vacuum packed in 0.5 and 10 kg

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.

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