Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Active
General Sensory Contribution
Esters
Red Wine
White Wine
Rosé Wine
White Wine
Rosé Wine
Fruitiness and roundness for ‘pleasure’ red wines high resistance to alcohol
The Uvaferm VN yeast has been selectedby IVICAM (Vine and Wine Institute of Castile) to elaborate young red wines. Its substantial production of “fresh-fruit” aromas (with no banana-type aromas), its capacity to reduce grassy notes and emphasise volume on the palate make it an ideal tool for producing young, fruit-driven wines. Uvaferm VN is perfectly adapted for carbonic maceration in primeur-type wines. For more information please contact our distributor.Fermentation Speed
Moderate
Glycerol Production
High
Lag Phase
Very short
MLF Compatibility
Strongly recommended
Nitrogen Needs
Low
Alcohol Tolerance
15 %
Volatile Acidity
High
SO₂ Production
Low
Max. Temperature
30 °C
Min. Temperature
15 °C
H₂S 60ppm
Moderate
Suitability for co-Inoculation
Very recommended
