Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Bordeaux region selection - France
Specie
Saccharomyces cerevisaie cerevisiae
Competitive Factor
Sensitive
General Sensory Contribution
Enhances Varietal Character
Red Wine
The perfect fermenter
Uvaferm BDX® (Bordeaux Red) yeast is a French isolate used extensively in California and Australia since the late 1980's. Uvaferm BDX® has perfect fermentation kinetics and does not generate a lot of heat during fermentation. It is highly recommended for the production of quality red wines, especially Merlot, Cabernet sauvignon, Zinfandel, Cabernet franc and Syrah with minimum color loss and enhanced flavor and aroma. This yeast is associated with varietal flavor enhancement of red wines adding considerable complexity without dominating the wine with yeast produced aroma and flavor compounds. Provides very good color extraction.Fermentation Speed
Moderate
Lag Phase
Very short
Nitrogen Needs
High
Alcohol Tolerance
16 %
Volatile Acidity
High
SO₂ Production
Low
Max. Temperature
30 °C
Min. Temperature
18 °C
H₂S 170ppm
Low
H₂S 60ppm
High
Acetaldehyde Production
Very low
