Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
Bordeaux region selection - France
Spezies
Saccharomyces cerevisaie cerevisiae
Killerfaktor
Sensitiv
Allgemeiner sensorischer Beitrag
Enhances Varietal Character
The perfect fermenter
Uvaferm BDX® (Bordeaux Red) yeast is a French isolate used extensively in California and Australia since the late 1980's. Uvaferm BDX® has perfect fermentation kinetics and does not generate a lot of heat during fermentation. It is highly recommended for the production of quality red wines, especially Merlot, Cabernet sauvignon, Zinfandel, Cabernet franc and Syrah with minimum color loss and enhanced flavor and aroma. This yeast is associated with varietal flavor enhancement of red wines adding considerable complexity without dominating the wine with yeast produced aroma and flavor compounds. Provides very good color extraction.Gärgeschwindigkeit
Mittel
Lag-Phase
Sehr kurz
Stickstoffbedar
Hoch
Alkoholtoleranz
16 %
Flüchtige Säure
Hoch
SO₂-Bildung
Niedrig
Maximaltemperatur
30 °C
Minimaltemperatur
18 °C
H₂S 170ppm
Niedrig
H₂S 60ppm
Hoch
Bildung von Acetaldehyd
Sehr niedrig