UVAFERM GHM

(Saccharomyces cerevisiae cerevisiae)

UVAFERM GHM was isolated in the Rheingau region of Germany and selected from over 800 natural yeast isolates by a team led by Dr. Manfred Grossmann, professor at the Geisenheim Research Center. Numerous fermentation trials with UVAFERM GHM YSEO in Riesling and other aromatic white varietals from cooler regions resulted in consistently harmonious and well-balanced wines. It has the ability to enhance floral aromas, while avoiding strong ester production, even at low fermentation temperatures. It brings harmony to the bouquet and delicate fruit aromas, as well as an acidity that remains extremely refined. UVAFERM GHM YSEO is also particularly well adapted for white wines destined for aging using extended lees contact.