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Uvaferm HPS™

Consejo Superior de Investigaciones Científicas (CSIC), Spain

Spezies
Saccharomyces cerevisiae cerevisiae

Killerfaktor
Neutral

Allgemeiner sensorischer Beitrag
Enhances varietal characters

Rotwein

Highest producer of polysaccharides for mouthfeel contribution.Beneficial for early release reds.

Many winemaking trials in recent years with Uvaferm HPS have shown the impact of yeast polysaccharides on mouthfeel contribution. In comparative trials with grapes such as Cabernet Sauvignon, Tempranillo or Merlot, wines fermented with Uvaferm HPS at the end of fermentation had an increased perception of mouthfeel, roundness and sweetness of tannins. In addition the wines are known for their strong varietal characters. Highly recommended for early release red wines.

Gärgeschwindigkeit
Mittel

Glyzerinbildung
Mittel

Lag-Phase
Sehr kurz

Stickstoffbedar
Mittel

Alkoholtoleranz
16 %

Flüchtige Säure
Niedrig

SO₂-Bildung
Niedrig

Maximaltemperatur
30 °C

Minimaltemperatur
18 °C

H₂S 170ppm
Mittel

H₂S 60ppm
Mittel

Bildung von Acetaldehyd
Niedrig

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