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Uvaferm VRB

Selected by the CIDA, Logrono, La Rioja, Spain

Spezies
Saccharomyces cerevisiae cerevisiae

Killerfaktor
Neutral

Allgemeiner sensorischer Beitrag
Enhance varietal characters

Rotwein

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

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