Nutrients / Protectors
Specific Inactivated Yeasts
Saccharomyces cerevisiae cerevisiae
General Sensory Contribution
Promotes expression of thiols and esters
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.