Uvaferm HPS™
(Saccharomyces cerevisiae)
Highest producer of polysaccharides for mouthfeel contribution, roundness and softness of tannins.
Product details
Many winemaking trials in recent years with UVAFERM HPS™ have shown the impact of yeast polysaccharides on mouthfeel contribution. In comparative trials with grapes such as Cabernet Sauvignon, Tempranillo or Merlot, wines fermented with UVAFERM HPS™ at the end of fermentation had an increased perception of mouthfeel, roundness and sweetness of tannins. In addition the wines are known for their strong varietal characters. Highly recommended for early release red wines where roundness and soft tannins are required earlier in the maturation process.
Selected by Centro Superior de Investigaciones (CSIC), Spain
Wine types
Technical information
- General sensory contribution: Enhances varietal characters, mouthfeel and palate volume
- 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
- Cabernet Sauvignon
- Merlot
- Tempranillo
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