Levures OEnologiques
Bacteries OEnologiques
Nutriments et Protecteurs de Levures
Levures Specifiques Inactivées
Enzymes
Chitosane
Applications à la Vigne
Selected by the CIDA, Logrono, La Rioja, Spain
Espèce
Saccharomyces cerevisiae cerevisiae
Facteur de competitivité
Neutre
Contribution sensorielle
Enhances varietal characters
Cabernet Franc
Berry, Plum, Color stability
Cabernet Sauvignon
Berry, Jam, Color stability, Round mouthfeel
Grenache
Berry, Plum, Color stability
Merlot
Berry, Plum, Color stability
Nebbiolo
Berry, Plum jam, Color stability
Petite Syrah
Fruit, High alcohol, Structural enhancement
Sangiovese
Berry, Plum, Color stability, Mid-palate enhancement
Syrah
Fruit, Structural enhancement, Color stability
Tempranillo
Berry, Plum, Mid-palate enhancement
Zinfandel
Berry, Jam, Plum, High alcohol
Vin rosé
Balanced mouthfeel in high alcohol reds
Uvaferm VRB® was chosen by the CIDA in the Rioja region of Spain to enhance varietal characteristics and ester perception. When fermented with VRB®, red wines, such as Tempranillo, Barbera and Sangiovese, tend to have good color intensity and stability with increased phenolic structure. Its flavor attributes are often described as ripe fruit, jam, hazelnut and dried plums on the finish. With properly integrated nutrition, VRB® has a high alcohol tolerance (up to 17%), short lag phase, steady fermentation rate and low VA production. VRB® produces low amounts of short-chain fatty acids that help reduce vegetative character.Vitesse de fermentation
Modérée
Production de glycérol
Élevée
Phase de latence
Très courte
Besoin en Azote
Modéré
Tolérance à l'alcool
17 %
Acidité volatile
Basse
Production de SO₂
Basse
Température max.
28 °C
Température min.
15 °C
H₂S 170 ppm
Bas
H₂S 60 ppm
Haut
