Uvaferm HPS™
(Saccharomyces cerevisiae cerevisiae)
Highest producer of polysaccharides for mouthfeel contribution in the Lallemand portfolio. Beneficial for early release reds.
Not all products are available in all markets nor associated claims in all regions.
Product details
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.
Selected by Consejo Superior de Investigaciones Científicas (CSIC), Spain
Wine types
Technical information
- General sensory contribution: Enhances varietal characters, mouthfeel and palate volume
- Competitive factor: Neutral
- Minimum temperature: 18 °C
- Maximum temperature: 30 °C
- Nutritional needs: Moderate
- MLF compatibility: Strongly-recommended
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 16 %
- Glycerol production: Moderate
Product documentation
Pairing
- Cabernet Sauvignon
- Merlot
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