UVAFERM HPS™

(Saccharomyces cerevisiae cerevisiae)

Many winemaking trials made in recent years with UVAFERM HPS have shown the impact of the yeast polysaccharides overproduction on the quality of high quality red wines. In comparative trials with grapes such as Cabernet sauvignon, Tempranillo or Merlot, wines at the end of fermentation have a sensory perception of mouthfeel, roundness and sweetness of the tannins. In addition, thewines have become known for its strong varietal character with a tendency to candied fruit. The color stability of varietal aromas in time is another major feature.

Ausgewählt von Consejo Superior de Investigaciones Científicas (CSIC), Spain