Uvaferm HPS™
(Saccharomyces cerevisiae cerevisiae)
For mouthfeel, roundness of palate and the softness of tannins
Brand
Uvaferm
Product details
Following many years of research from Centro Superior de Investigaciones Cientificas (CSIC) in Spain, supported by Lallemand, has resulted in the selection of UVAFERM HPS™. This yeast was obtained from a new selection method, patented by the CSIC (P200102541) to isolate a polysaccharide overproducer (Saccharomyces cerevisiae) from random mutagenesis (non-GMO).
Selected by Consejo Superior de Investigaciones Científicas (CSIC), Spain
Technical information
- Competitive factor: Neutral
- Minimum temperature: 18 °C
- Maximum temperature: 30 °C
- Nutritional needs: Moderate
- MLF compatibility: Strongly recommended
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 16 %
- Glycerol production: Moderate
Product documentation
Pairing
- Barbera
- Merlot
- Sangiovese
- Tempranillo
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