Nutrients / Protectors
Specific Inactivated Yeasts
General Sensory Contribution
Enhances varietal character and slightly enhances esters
For fresh fruity wine styles.The Institut Technique du Vin (ITV), in collaboration with Lallemand, selected SVG from the Loire region specifically for the enhancement of typical Sauvignon Blanc varietal character. Also suited to other aromatic white varieties such as Pinot Gris and Riesling, and generally favoured for the production of fresh fruity white wine styles. In tastings of Sancerre and Pouilly Fume wines fermented with yeasts commonly used for Sauvignon Blanc, the wines fermented with SVG scored higher than those fermented with other yeasts, and were described as having more intensity and a more favoured balance of mineral, citrus and spicy notes. In Australia and New Zealand, SVG is particularly suited to cool climate fruit, giving quality definition and tight structure to Sauvignon Blanc, and has general application to fresh fruity styles. May exhibit some estery and savory notes immediately after fermentation. Has a moderate impact on mouthfeel, and capable of partially degrading malic acid (approx. 25%). Also increases citrus, tropical fruit and fl oral notes in neutral varieties. Properly integrated nutrition (including Go-Ferm Protect at rehydration), and raising fermentation temperature to 20°-22°C near end of ferment is highly recommended to enable steady finish.
Suitability for co-Inoculation