Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by Istituto Sperimentale Enologia de Velletri - Italy
Specie
Saccharomyces cerevisiae uvarum
Competitive Factor
Sensitive
General Sensory Contribution
Enhances varietal aromas
Chardonnay
Rosé Wine
For unique structural and flavour complexity in dry white wines
S6U is a natural hybrid between S. cerevisiae and S. bayanus (formerly S. uvarum). Predominantly used in the production of dry white table wines, chiefly Chardonnay and Semillon, S6U is well recognised for imparting unique organoleptic characteristics - particularly flavour complexity and soft / smooth mouthfeel - that are associated with fermentation and autolytic by-products. Also enhances varietal characters, with an emphasis on floral and spicy notes. Ethyl esters and aromatic alcohols add dimension to barrel fermented Chardonnay. S6U is a slow starter of alcoholic fermentations, has a moderate fermentation vigour.Fermentation Speed
Moderate
Glycerol Production
Very high
Lag Phase
Moderate
Nitrogen Needs
Low
Alcohol Tolerance
15 %
Volatile Acidity
Very high
SO₂ Production
Low
Max. Temperature
30 °C
Min. Temperature
10 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
Reaction to O₂ addition
Low
Acetaldehyde Production
Moderate
