Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Isolated in the famous French region of high-quality sparkling wine.
Specie
Saccharomyces cerevisiae bayanus
Competitive Factor
Active
General Sensory Contribution
Neutral
Chardonnay
Red Wine
White Wine
Rosé Wine
Sparkling Wine
High Brix Juice
Restart Stuck Ferment
White Wine
Rosé Wine
Sparkling Wine
High Brix Juice
Restart Stuck Ferment
The classic Champagne yeast
Uvaferm PM® was selected for the production of sparkling and white wines. Uvaferm PM® fermentation allows consistent and reliable performance. Respect the grape varietal aromas. Production of flavors that go well with wood, bread, toast, etc. Well suited to restart stuck fermentations.Fermentation Speed
Fast
Lag Phase
Very short
Nitrogen Needs
Moderate
Alcohol Tolerance
17 %
Volatile Acidity
Very low
SO₂ Production
Low
Max. Temperature
30 °C
Min. Temperature
16 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
Acetaldehyde Production
Low
