Levures OEnologiques
Bacteries OEnologiques
Nutriments et Protecteurs de Levures
Levures Specifiques Inactivées
Enzymes
Chitosane
Applications à la Vigne
Distributeur : www.scottlab.com
Selected by Inter-Rhône - France
Espèce
Saccharomyces cerevisiae bayanus
Facteur de competitivité
Neutre
Sangiovese
Berry, Color Stability, Tannin intensity
Vin blanc
Vin rosé
Jus à haute teneur en Brix
Redémarre ferment arrêté
The fructophilic yeast to rescue stuck fermentations
Selected for its exceptional ability to restart stuck fermentations, Uvaferm 43® was chosen from among 33 different isolates that were tested against each other, and from the traditional yeasts typically used to restart stuck fermentations. The stuck fermentations used in the selection process were from wines with high alcohol levels (14.3% with 21 g/L RS) and high free SO2 (35 mg/L). The 43® yeast was recently found to be the most fructophilic yeast when compared to other yeasts promoted as being fructophilic. It is classified as a Saccharomyces cerevisiae bayanus.Vitesse de fermentation
Rapide
Production de glycérol
Élevée
Phase de latence
Très courte
Besoin en Azote
Bas
Tolérance à l'alcool
17 %
Acidité volatile
Très élevée
Production de SO₂
Basse
Température max.
35 °C
Température min.
13 °C
H₂S 170 ppm
Bas
H₂S 60 ppm
Bas
Production d'éthanal
Basse
