Levures OEnologiques
Bacteries OEnologiques
Nutriments et Protecteurs de Levures
Levures Specifiques Inactivées
Enzymes
Chitosane
Applications à la Vigne
Espèce
Saccharomyces cerevisiae
Facteur de competitivité
Actif
Contribution sensorielle
Varietal thiols
Vin blanc
For optimal expression of varietal thiol aromas.
SAUVY™ has been selected through an innovative microbiological approach due to its unique metabolism and enzymatic activities resulting in the exceptional potential to uptake and release volatile thiols, especially 4MMP (also known as 4MSP). Combining those distinctive properties and abilities to express other aromas, SAUVY™ is well suited for the production of intense and fresh aromatic white wines. Wines fermented with SAUVY™ show typical flavor profiles described as boxwood, gooseberry, tomato leaf, passion fruit, citrus and black currant. SAUVY™ also favors refreshing and crisp mouthfeel sensation.Vitesse de fermentation
Modérée
Phase de latence
Courte
Besoin en Azote
Moyen haut
Tolérance à l'alcool
14.5 %
Acidité volatile
Basse
Production de SO₂
Basse
Température max.
20 °C
Température min.
13 °C
H₂S 170 ppm
Bas
H₂S 60 ppm
Bas
