
Weinhefen

Weinbakterien

Hefenährstoffe und Protektoren

Spezielle Nicht-Aktivierte Hefen

Enzyme

Chitosan

Kompetenz im Weinberg

Selected from the Rheingau region by the Geisenheim Institute, Germany
Spezies
Saccharomyces cerevisiae cerevisiae
Killerfaktor
Sensitiv
Allgemeiner sensorischer Beitrag
Enhances Varietal Character

Roséwein

Moste mit hohem Zuckergehalt

A new yeast to reveal the aromatic white wines from high-quality Riesling terroirs
Uvaferm GHM® was isolated by a team led by Dr. Manfred Grossmann, professor at the Geisenheim Research Center, Section Microbiology and Biochemistry. This is a new yeast for aromatic white wines from cooler regions. Numerous fermentation trials with 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. Its brings harmony between the bouquet and the délicate fruit aromas. Uvaferm GHM®is particularly adpted for white wines destined for aging extended lees contact.Gärgeschwindigkeit
Mittel
Glyzerinbildung
Mittel
Lag-Phase
Sehr kurz
Stickstoffbedar
Mittel
Alkoholtoleranz
14 %
Flüchtige Säure
Mittel
SO₂-Bildung
Niedrig
Maximaltemperatur
20 °C
Minimaltemperatur
16 °C
H₂S 170ppm
Niedrig
H₂S 60ppm
Niedrig