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
Esters
Sauvignon blanc
High thiol release
Pinot Gris
Chardonnay
Chenin blanc
Colombard
Rosé Wine
To reveal the varietal aroma of your white and rosé wines
Uvaferm eXence™ comes from the natural crossing between 2 yeast strains, followed by mass meeting 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
Moderate
Nitrogen Needs
Low
Alcohol Tolerance
14.5 %
Volatile Acidity
Low
SO₂ Production
Low
Min. Temperature
14 °C
