Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
Selected from the Rheingau region by the Geisenheim Institute, Germany
Spezies
Saccharomyces cerevisiae cerevisiae
Killerfaktor
Sensitiv
Allgemeiner sensorischer Beitrag
Enhance varietal aromas
Roséwein
For harmonious whites
UVAFERM GHM YSEO was isolated in the Rheingau region of Germany and selected from over 800 natural yeast isolates by a team led by Dr. Manfred Grossmann, professor at the Geisenheim Research Center. Numerous fermentation trials with UVAFERM GHM YSEO in Riesling and other aromatic white varietals from cooler regions resulted in consistently harmonious and well-balanced wines. It has the ability to enhance floral aromas, while avoiding strong ester production, even at low fermentation temperatures. It brings harmony to the bouquet and delicate fruit aromas, as well as an acidity that remains extremely refined. UVAFERM GHM YSEO is also particularly well adapted for white wines destined for aging using extended lees contact.Gärgeschwindigkeit
Mittel
Glyzerinbildung
Mittel
Lag-Phase
Sehr kurz
Stickstoffbedar
Mittel
Alkoholtoleranz
14 %
Flüchtige Säure
Mittel
SO₂-Bildung
Niedrig
Maximaltemperatur
20 °C
Minimaltemperatur
16 °C
H₂S 170ppm
Niedrig
H₂S 60ppm
Niedrig