Détails du produit

catalog

Uvaferm VRB

Selected by the CIDA, Logrono, La Rioja, Spain

Espèce
Saccharomyces cerevisiae cerevisiae

Facteur de competitivité
Neutre

Contribution sensorielle
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

Vin rouge
Vin rosé

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.

Vitesse de fermentation
Modérée

Production de glycérol
Élevée

Phase de latence
Très courte

Compatibilité FML
Fortement recommandée

Besoin en Azote
Modéré

Tolérance à l'alcool
17 %

Acidité volatile
Basse

Production de SO₂
Basse

Température max.
28 °C

Température min.
15 °C

H₂S 170 ppm
Bas

H₂S 60 ppm
Haut

Utilisation en co-inoculation
Très recommandée

Download free application

télécharger ultérieurement