UVAFERM EXENCE™

(Saccharomyces cerevisiae cerevisiae)

UVAFERM EXENCE comes from the natural crossing between 2 yeast strains, followed by mass meeting approach strategy and selective pressure with the objective to obtain an aromatic yeast strain adapted to reveal varietal aromas such as thiols during fermentation of white and rosé wines.

Ausgewählt von University of Wine Biotechnology at the University of Stellenbosch (South Africa)