Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
Spezies
Saccharomyces cerevisiae
Killerfaktor
Aktiv
Allgemeiner sensorischer Beitrag
Varietal thiols
For optimal expression of varietal thiol aromas.
SAUVY™ has been selected through an innovative microbiological approach due to its unique metabolism and enzymatic activities resulting in the exceptional potential to uptake and release volatile thiols, especially 4MMP (also known as 4MSP). Combining those distinctive properties and abilities to express other aromas, SAUVY™ is well suited for the production of intense and fresh aromatic white wines. Wines fermented with SAUVY™ show typical flavor profiles described as boxwood, gooseberry, tomato leaf, passion fruit, citrus and black currant. SAUVY™ also favors refreshing and crisp mouthfeel sensation.Gärgeschwindigkeit
Mittel
Lag-Phase
Kurz
Stickstoffbedar
Mittel hoch
Alkoholtoleranz
14.5 %
Flüchtige Säure
Niedrig
SO₂-Bildung
Niedrig
Maximaltemperatur
20 °C
Minimaltemperatur
13 °C
H₂S 170ppm
Niedrig
H₂S 60ppm
Niedrig