Nutrients / Protectors
Specific Inactivated Yeasts
Saccharomyces cerevisiae cerevisiae
General Sensory Contribution
Enhance varietal characters
Balanced mouthfeel in high alcohol redsUvaferm 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.