
Weinhefen

Weinbakterien

Hefenährstoffe und Protektoren

Spezielle Nicht-Aktivierte Hefen

Enzyme

Chitosan

Kompetenz im Weinberg

Selected by the CIDA, Logrono, La Rioja, Spain
Spezies
Saccharomyces cerevisiae cerevisiae
Killerfaktor
Neutral
Allgemeiner sensorischer Beitrag
Enhance varietal characters

Roséwein

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.Gärgeschwindigkeit
Mittel
Glyzerinbildung
Hoch
Lag-Phase
Sehr kurz
Stickstoffbedar
Mittel
Alkoholtoleranz
17 %
Flüchtige Säure
Niedrig
SO₂-Bildung
Niedrig
Maximaltemperatur
30 °C
Minimaltemperatur
15 °C
H₂S 170ppm
Niedrig
H₂S 60ppm
Hoch