Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Specie
Saccharomyces cerevisiae
Competitive Factor
Active
General Sensory Contribution
Varietal thiols
Sauvignon blanc
Gewürztraminer
Riesling
For optimal expression of varietal thiol aromas.
SAUVY™ has been selected through an innovative microbiological approach due to its unique metabolism and enzymatic activities resulting in the exceptional potential to uptake and release volatile thiols, especially 4MMP (also known as 4MSP). Combining those distinctive properties and abilities to express other aromas, SAUVY™ is well suited for the production of intense and fresh aromatic white wines. Wines fermented with SAUVY™ show typical flavor profiles described as boxwood, gooseberry, tomato leaf, passion fruit, citrus and black currant. SAUVY™ also favors refreshing and crisp mouthfeel sensation.Fermentation Speed
Moderate
Lag Phase
Short
Nitrogen Needs
Medium high
Alcohol Tolerance
14.5 %
Volatile Acidity
Low
SO₂ Production
Low
Max. Temperature
20 °C
Min. Temperature
13 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
