Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Consejo Superior de Investigaciones Científicas (CSIC), Spain
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Neutral
General Sensory Contribution
Enhances varietal characters
Red Wine
Highest producer of polysaccharides for mouthfeel contribution.Beneficial for early release reds.
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.Fermentation Speed
Moderate
Glycerol Production
Moderate
Lag Phase
Very short
Nitrogen Needs
Moderate
Alcohol Tolerance
16 %
Volatile Acidity
Low
SO₂ Production
Low
Max. Temperature
30 °C
Min. Temperature
18 °C
H₂S 170ppm
Moderate
H₂S 60ppm
Moderate
Acetaldehyde Production
Low
