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Uvaferm VRB

Selected by the CIDA, Logrono, La Rioja, Spain

Specie
Saccharomyces cerevisiae cerevisiae

Competitive Factor
Neutral

General Sensory Contribution
Enhance varietal characters

Red Wine

Rosé Wine

Balanced mouthfeel in high alcohol reds

Uvaferm VRB® was chosen by the CIDA in the Rioja region of Spain to enhance varietal characteristics and ester perception. When fermented with VRB®, red wines, such as Tempranillo, Barbera and Sangiovese, tend to have good color intensity and stability with increased phenolic structure. Its flavor attributes are often described as ripe fruit, jam, hazelnut and dried plums on the finish. With properly integrated nutrition, VRB® has a high alcohol tolerance (up to 17%), short lag phase, steady fermentation rate and low VA production. VRB® produces low amounts of short-chain fatty acids that help reduce vegetative character.

Fermentation Speed
Moderate

Glycerol Production
High

Lag Phase
Very short

MLF Compatibility
Strongly recommended

Nitrogen Needs
Moderate

Alcohol Tolerance
17 %

Volatile Acidity
Low

SO₂ Production
Low

Max. Temperature
30 °C

Min. Temperature
15 °C

H₂S 170ppm
Low

H₂S 60ppm
High

Suitability for co-Inoculation
Very recommended

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