
Weinhefen

Weinbakterien

Hefenährstoffe und Protektoren

Spezielle Nicht-Aktivierte Hefen

Enzyme

Chitosan

Kompetenz im Weinberg

Spezies
Saccharomyces cerevisiae cerevisiae
Killerfaktor
Aktiv
Allgemeiner sensorischer Beitrag
Enhances Varietal Character

Yeast for quality white wine and aging on lees.
Uvaferm WAM® was isolated and selected by the University of Palencia in 1998 (Faculty of Oenology), Spain. It is a yeast strain selected from 171 strains taken from nature and comes from an experimental vineyard of the Castilla y Leon Verdejo and Sauvignon Blanc from DO Rueda. Uvaferm WAM® produces a moderate concentration of fermentation aromas of fresh and exotic fruit, respecting the aromas of the varietal. It has a powerful effect on the mouth sensation, providing smoothness and softness. Maturing on lees with this yeast improves the length and mouth evolution. Provides integration of acidity in all their flavor development.Gärgeschwindigkeit
Schnell
Glyzerinbildung
Mittel
Lag-Phase
Sehr kurz
Stickstoffbedar
Niedrig
Alkoholtoleranz
14 %
Flüchtige Säure
Mittel
SO₂-Bildung
Hoch
Maximaltemperatur
25 °C
Minimaltemperatur
13 °C
H₂S 170ppm
Niedrig
H₂S 60ppm
Niedrig
Bildung von Acetaldehyd
Sehr hoch