Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by the CIDA, Logrono, La Rioja, Spain
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Neutral
General Sensory Contribution
Enhances varietal characters
Cabernet Franc
Berry, Plum, Color stability
Cabernet Sauvignon
Berry, Jam, Color stability, Round mouthfeel
Grenache
Berry, Plum, Color stability
Merlot
Berry, Plum, Color stability
Nebbiolo
Berry, Plum jam, Color stability
Petite Syrah
Fruit, High alcohol, Structural enhancement
Sangiovese
Berry, Plum, Color stability, Mid-palate enhancement
Syrah
Fruit, Structural enhancement, Color stability
Tempranillo
Berry, Plum, Mid-palate enhancement
Zinfandel
Berry, Jam, Plum, High alcohol
Rosé Wine
Balanced mouthfeel in high alcohol reds
Uvaferm VRB® was chosen by the CIDA in the Rioja region of Spain to enhance varietal characteristics and ester perception. When fermented with VRB®, red wines, such as Tempranillo, Barbera and Sangiovese, tend to have good color intensity and stability with increased phenolic structure. Its flavor attributes are often described as ripe fruit, jam, hazelnut and dried plums on the finish. With properly integrated nutrition, VRB® has a high alcohol tolerance (up to 17%), short lag phase, steady fermentation rate and low VA production. VRB® produces low amounts of short-chain fatty acids that help reduce vegetative character.Fermentation Speed
Moderate
Glycerol Production
High
Lag Phase
Very short
Nitrogen Needs
Moderate
Alcohol Tolerance
17 %
Volatile Acidity
Low
SO₂ Production
Low
Max. Temperature
28 °C
Min. Temperature
15 °C
H₂S 170ppm
Low
H₂S 60ppm
High
