Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Cider
Rondo
Pinot Blanc
A yeast selected from the Pasteur Institute Yeast Culture Collection, Uvaferm BC is a French wine region isolate that has been used in winemaking since the early 1960’s. Suited for a wide range of winemaking applications, particularly for production of fresh and fruity white wine styles, as well as early release fruit driven red wines and wines made by carbonic maceration. Uvaferm BC is known to produce varying amounts of the ester amyl acetate. A clean fermenter that enhances the varietal character of the fruit. Can degrade up to 45% L-malic acid.
Fermentation Speed
Fast
Lag Phase
Long
Nitrogen Needs
Low
Alcohol Tolerance
16 %
Volatile Acidity
Low
SO₂ Production
Low
Max. Temperature
30 °C
Min. Temperature
15 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
Acetaldehyde Production
Low
