Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
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
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
