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Uvaferm Exence™

Institute of Wine Biotechnology at the University of Stellenbosch (South Africa)

Specie
Saccharomyces cerevisiae

Competitive Factor
Active

General Sensory Contribution
Promotes expression of thiols and esters

Sauvignon blanc

Pinot Gris

White Wine

Rosé Wine

High aromatic potential; targeted for fruity 3MHA thiols with mouthfeel and longer, better aromatic intensity.

UVAFERM EXENCE™ comes from the natural crossing between two yeast strains, resulting in an aromatic yeast strain adapted to reveal varietal aromas such as thiols during fermentation of white and rosé wines. Wines fermented with UVAFERM EXENCE™ show an intense and complete aromatic profile with an exceptional expression of thiols, esters and floral aromas.

Fermentation Speed
Fast

Nitrogen Needs
Low

Alcohol Tolerance
14.5 %

SO₂ Production
Low

Min. Temperature
14 °C

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