FERMOL® Ennecri is part of a group of yeasts isolated, identified and selected from the wine region of the Majes Valley, Arequipa, Peru, by the Institute of Research and Development for the South and the Catholic University of Santa María with the support of the Innóvate program and AEB group. This research was born from the need to establish an ideal fermentative characteristic for a drink as emblematic as Pisco with native yeasts. FERMOL® Ennecri is characterized by its low contribution of esters and aldehydes, respecting the characteristics of the cultivars. The wines obtained with FERMOL® Ennecri allow us to produce very pleasant and structured Piscos on the palate with very good persistence. The ideal varieties are: Quebranta, Mollar, Uvina and Negra Criolla. The ideal temperature for fermentation of the base wine to highlight its organoleptic peculiarities is between 18 and 22°C; accompanying it with a correct nutrition of amino acids through the use of the Fermoplus® line, the production of esters and acetates is significantly increased.® line, the production of esters and acetates is significantly increased.
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