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Uvaferm Exence™

University of Wine Biotechnology at the University of Stellenbosch (South Africa)

Specie
Saccharomyces cerevisiae cerevisiae

Competitive Factor
Active

General Sensory Contribution
Promotes expression of thiols and esters

White Wine

Rosé Wine

Developed with the objective to obtain an aromatic yeast strain adapted to reveal varietal aromas during fermentation of white and rose wines. High aromatic potential; targeted for fruity 3MHA thiols with mouthfeel and longer, better aromatic intensity.

Uvaferm eXence™ comes from the natural crossing between 2 yeast strains, followed by mass mating approach strategy and selective pressure with the objective to obtain an aromatic yeast strain adapted to reveal varietal aromas such as thiols during fermentation of white and rosé wines.

Fermentation Speed
Fast

Nitrogen Needs
Low

Alcohol Tolerance
14.5 %

SO₂ Production
Low

Min. Temperature
14 °C

Suitability for co-Inoculation
Recommended

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