Nutrients / Protectors
Specific Inactivated Yeasts
General Sensory Contribution
Enhances varietal characters, mouthfeel and palate volume
Highest producer of polysaccharides for mouthfeel contribution in the Lallemand portfolio. Recommended for Cabernet Sauvignon, Tempranillo and Merlot to significantly improve mouthfeel, roundness and softness of tannins.Many winemaking trials in recent years with Uvaferm HPS have shown the impact of yeast polysaccharides on mouthfeel contribution. In comparative trials with grapes such as Cabernet Sauvignon, Tempranillo or Merlot, wines fermented with Uvaferm HPS at the end of fermentation had an increased perception of mouthfeel, roundness and sweetness of tannins. In addition the wines are known for their strong varietal characters. Highly recommended for early release red wines.
Suitability for co-Inoculation