Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Institute of Wine Biotechnology at the University of Stellenbosch (South Africa)
Specie
Saccharomyces cerevisiae
Competitive Factor
Active
General Sensory Contribution
Promotes expression of thiols and esters
Sauvignon blanc
Pinot Gris
Rosé Wine
High aromatic potential; targeted for fruity 3MHA thiols with mouthfeel and longer, better aromatic intensity.
UVAFERM EXENCE™ comes from the natural crossing between two yeast strains, resulting in an aromatic yeast strain adapted to reveal varietal aromas such as thiols during fermentation of white and rosé wines. Wines fermented with UVAFERM EXENCE™ show an intense and complete aromatic profile with an exceptional expression of thiols, esters and floral aromas.Fermentation Speed
Fast
Nitrogen Needs
Low
Alcohol Tolerance
14.5 %
SO₂ Production
Low
Min. Temperature
14 °C