![](https://products.lallemandwine.com/storage/images/UVAFERM HPS.png)
UVAFERM HPS™
(Saccharomyces cerevisiae cerevisiae)
For Round Red wines
Produktdetails
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
Technische Information
- Allgemeiner sensorischer Beitrag: Varietal character
- Killerfaktor: Neutral
- Mindesttemperatur: 18 °C
- Maximale Temperatur: 30 °C
- Nährstoffbedarf: Mittel
- MLF kompatibilität : Nachdrücklich empfohlen
- SO2-Produktion: Niedrig
- Gärungsrate: Mittel
- Alkohol toleranz : 16 %
- Glycerinproduktion: Mittel