UVAFERM EXENCE®: An explosion of aromas for white and rosé wines
In collaboration with the Institute for Wine Biotechnology in Stellenbosch, South Africa, Lallemand is proud to introduce Uvaferm Exence®, a new wine yeast obtained through natural crossing. Developed for such high aromatic-potential grape varietals as Sauvignon Blanc, this wine yeast unleashes an explosion of aromas. Uvaferm Exence® wine yeast has shown excellent results with grape varietals for white and rosé wines that are highly aromatic or have high thiol potential. The resulting wine has a richly aromatic nose full of lively exotic and citrus fruit. The fruit is expressive, with a textured palate and real richness, depth and concentration of flavour. Many winery trials have shown a clear preference for wines fermented with Uvaferm Exence® compared to other thiol-releasing yeasts. For example, in trials carried out in France on Sauvignon Blanc, the results showed a significant impact on the revelation and conversion of volatile thiols, and therefore on the levels of 3-MHA and, consequently, the citrus and passion fruit notes, as well as on the high levels of ethyl esters, bringing out a strong expression of fruity and floral notes, and high aromatic intensity. Other varietals fermented with this wine yeast, including Colombard, Grenache Blanc, Chardonnay, Grenache Gris and Verdejo, showed similar results, with high levels of aromatic compounds. Uvaferm Exence® is particularly well adapted for white and rosé wine fermentation conditions such as low temperature and low turbidity. Furthermore, this wine yeast is recognized for producing low final levels of volatile acidity and low levels of SO2.