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Uvaferm GHM

Selected from the Rheingau region by the Geisenheim Institute, Germany

Specie
Saccharomyces cerevisiae cerevisiae

Competitive Factor
Sensitive

General Sensory Contribution
Enhances varietal characters

White Wine

Rosé Wine

Fo cool climate Riesling and other aromatic white varieties.

Uvaferm GHM was isolated by a team led by Dr. Manfred Grossmann, professor at the Geisenheim Research Center, Section Microbiology and Biochemistry. This is a yeast for aromatic white wines for cooler regions. Numerous fermentation trials with Uvaferm GHM yeast in Riesling and other aromatic white varietals from cooler regions resulted in consistently harmonious and well balanced wines. This yeast has the ability to enhance floral aromas, while avoiding strong ester production. Its brings harmony between the bouquet and the délicate fruit aromas. Uvaferm GHM is particularly adapted for white wines destined for aging extended lees contact.

Fermentation Speed
Moderate

Glycerol Production
Moderate

Lag Phase
Very short

MLF Compatibility
Recommended

Nitrogen Needs
High

Alcohol Tolerance
14 %

SO₂ Production
Low

Max. Temperature
20 °C

Min. Temperature
16 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Suitability for co-Inoculation
Recommended

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