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UVAFERM HPS™
(Saccharomyces cerevisiae cerevisiae)

For mouthfeel, roundness of palate and the softness of tannins

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

  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan
Brand
UVAFERM
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Wine typesTechnical informationProduct documentationPairing
Product DescriptionDocumentation

Wine types

No-Low
Low Alcohol

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

Documentation

Technical datasheetSpecification datasheetSafety datasheetKosher certificateOrganic certificateProduct declarationDownload all

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