UVAFERM GHM® is a Saccharomyces cerevisiae wine yeast selected from over 800 natural yeast isolates by a team led by Dr. Manfred Grossmann, professor at the Geisenheim Research Center, Section Microbiology and Biochemistry. This yeast was isolated in the world-renowned Rheingau region of Germany, where high-quality terroirs for Riesling are found.

A new yeast for aromatic white wines from cooler regions

Numerous fermentation trials with the UVAFERM GHM® yeast in Riesling and other aromatic white varietals from cooler regions resulted in consistently harmonious and well-balanced wines. This yeast has the ability to enhance floral aromas, while avoiding strong ester production – even at lower fermentation temperatures. Its main attributes consist of bringing harmony between the bouquet and the delicate fruit aromas, as well as an acidity that remains extremely refined. UVAFERM GHM® yeast is also particularly well adapted for white wines destined for aging using extended lees contact. It is now available in active dry form.

About Forschungsanstalt Geisenheim

The “Forschungsanstalt Geisenheim” (Geisenheim Research Center) in Germany conducts primarily applied research serving the development of wine and beverage industries as well as the industries related to indoor and outdoor horticulture. Selection and characterisation of wine yeasts and bacteria in combination with elucidating the metabolic pathways which lead to pleasant as well as unpleasant fermentation flavours is the key mission of the Section Microbiology and Biochemistry.