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Uvaferm Exence™

University of Wine Biotechnology at the University of Stellenbosch (South Africa)

Specie
Saccharomyces cerevisiae cerevisiae

Competitive Factor
Active

General Sensory Contribution
Esters

White Wine

Rosé Wine

To reveal the varietal aroma of your white and rosé wines

Uvaferm 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.

Fermentation Speed
Moderate

Nitrogen Needs
Low

Alcohol Tolerance
14.5 %

Volatile Acidity
Low

SO₂ Production
Low

Min. Temperature
14 °C

Suitability for co-Inoculation
Very recommended

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