Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
Consejo Superior de Investigaciones Científicas (CSIC), Spain
Spezies
Saccharomyces cerevisiae cerevisiae
Killerfaktor
Neutral
Allgemeiner sensorischer Beitrag
Enhances varietal characters
Rotwein
Highest producer of polysaccharides for mouthfeel contribution.Beneficial for early release reds.
Many winemaking trials in recent years with Uvaferm HPS have shown the impact of yeast polysaccharides on mouthfeel contribution. In comparative trials with grapes such as Cabernet Sauvignon, Tempranillo or Merlot, wines fermented with Uvaferm HPS at the end of fermentation had an increased perception of mouthfeel, roundness and sweetness of tannins. In addition the wines are known for their strong varietal characters. Highly recommended for early release red wines.Gärgeschwindigkeit
Mittel
Glyzerinbildung
Mittel
Lag-Phase
Sehr kurz
Stickstoffbedar
Mittel
Alkoholtoleranz
16 %
Flüchtige Säure
Niedrig
SO₂-Bildung
Niedrig
Maximaltemperatur
30 °C
Minimaltemperatur
18 °C
H₂S 170ppm
Mittel
H₂S 60ppm
Mittel
Bildung von Acetaldehyd
Niedrig
