Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Active
General Sensory Contribution
Enhance varietal characters
White Wine
Expression of sauvignon blanc aromas
Uvaferm SVG® strain was selected in the Loire by the IFV (Institut Français de la Vigne et du Vin) in collaboration with Lallemand with the goal of finding natural yeast that enhanced typical Sauvignon varietal character, diminished acidity and with good fermentation kinetics. Uvaferm SVG® will metabolize roughly 25% of the malic acid that helps to naturally lower the acidity. In tastings of Sancerre and Pouilly Fumé wines fermented with different yeasts, the wines fermented with Uvaferm SVG® scored higher than those fermented with other yeasts commonly used for Sauvignon. These Sauvignon were described as having more intensity and balance of mineral, citrus and spicy notes. Aside from Sauvignon, Uvaferm SVG® is also recommended for aromatic white varieties such as Riesling or Pinot grisFermentation Speed
Moderate
Lag Phase
Very short
Nitrogen Needs
Moderate
Alcohol Tolerance
15 %
Volatile Acidity
Low
SO₂ Production
Low
Max. Temperature
25 °C
Min. Temperature
16 °C
H₂S 170ppm
Low
H₂S 60ppm
Low