EnartisFerm Q4 is a strain of Saccharomyces cerevisiae that has the unusual characteristic of being homozygous for the complete version of the IRC7 gene, a gene that encodes the synthesis of particular ß-lyases, active in hydrolyzing cysteine conjugates of 4MMP. This attribute gives yeast the ability to reveal green aromas associated with these specific thiols such as boxwood, tomato leaf and Scotch broom. Among varietal thiols, 4MMP is certainly the one whose content in grapes is conditioned by the climatic and growing conditions of the vineyard. Where these conditions have grapes with a good 4MMP content, the use of EnartisFerm Q4 produces wines characterized by a pronounced grassy aroma, much sought after by Sauvignon blanc admirers.

*Odor Activity Value (OAV) represents a compound's contribution to the aroma of a given food. The OAV is calculated by dividing the value of the concentration of the compound in the food by the threshold of perception of the compound itself. 

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