Product details

catalog

Uvaferm HPS™

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

MLF Compatibility
Strongly recommended

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

Suitability for co-Inoculation
Very recommended

Acetaldehyde Production
Low

Download free application

download later