Produktdetails

catalog

Sauvy™

Spezies
Saccharomyces cerevisiae

Killerfaktor
Aktiv

Allgemeiner sensorischer Beitrag
Varietal thiols

Weißwein

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

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