Nutrients / Protectors
Specific Inactivated Yeasts
University of Wine Biotechnology at the University of Stellenbosch (South Africa)
Saccharomyces cerevisiae cerevisiae
General Sensory Contribution
To reveal the varietal aroma of your white and rosé winesUvaferm eXence™ comes from the natural crossing between 2 yeast strains, followed by mass meeting approach strategy and selective pressure with the objective to obtain an aromatic yeast strain adapted to reveal varietal aromas such as thiols during fermentation of white and rosé wines.