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Uvaferm SVG

Selected by the ITV Loire

Specie
Saccharomyces cerevisiae cerevisiae

Competitive Factor
Active

General Sensory Contribution
Enhance varietal characters

White Wine

Expression of sauvignon blanc aromas

Uvaferm SVG® strain was selected in the Loire by the IFV (Institut Français de la Vigne et du Vin) in collaboration with Lallemand with the goal of finding natural yeast that enhanced typical Sauvignon varietal character, diminished acidity and with good fermentation kinetics. Uvaferm SVG® will metabolize roughly 25% of the malic acid that helps to naturally lower the acidity. In tastings of Sancerre and Pouilly Fumé wines fermented with different yeasts, the wines fermented with Uvaferm SVG® scored higher than those fermented with other yeasts commonly used for Sauvignon. These Sauvignon were described as having more intensity and balance of mineral, citrus and spicy notes. Aside from Sauvignon, Uvaferm SVG® is also recommended for aromatic white varieties such as Riesling or Pinot gris

Fermentation Speed
Moderate

Lag Phase
Very short

Nitrogen Needs
Moderate

Alcohol Tolerance
15 %

Volatile Acidity
Low

SO₂ Production
Low

Max. Temperature
25 °C

Min. Temperature
16 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Suitability for co-Inoculation
Very recommended

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