UVAFERM WAM™
(Saccharomyces cerevisiae cerevisiae)
Product details
UVAFERM WAM™ was isolated and selected by the University of Palencia in 1998 (Faculty of Oenology), Spain. It is a yeast strain selected from 171 strains taken from nature and comes from an experimental vineyard of the Castilla y Leon Verdejo and Sauvignon Blanc from DO Rueda. UVAFERM WAM™ produces a moderate concentration of fermentation aromas of fresh and exotic fruit, respecting the aromas of the varietal. It has a powerful effect on the mouth sensation, providing smoothness and softness. Maturing on lees with this yeast improves the length and mouth evolution. Provides integration of acidity in all their flavor development.
Wine types
Technical information
- General sensory contribution: Enhances Varietal Character
- Competitive factor: Active
- Minimum temperature: 13 °C
- Maximum temperature: 25 °C
- Nutritional needs: Low
- MLF compatibility: Inhibiting
- SO2production: High
- Fermentation rate: Fast
- Alcohol tolerance: 14 %
- Glycerol production: Moderate
Product documentation
Related products
Secure yeast for white wine mouthfeel
The “terroir” yeast
For clean, low-temperature ferments
To reveal the varietal character of sparkling base wines