SAUVY™
(Saccharomyces cerevisiae)
Product details
SAUVY™ has been selected through an innovative microbiological approach due to its unique metabolism and enzymatic activities resulting in the exceptional potential to uptake and release volatile thiols, especially 4MMP (also known as 4MSP). Combining those distinctive properties and abilities to express other aromas, SAUVY™ is well suited for the production of intense and fresh aromatic white wines. Wines fermented with SAUVY™ show typical flavour profiles described as boxwood, gooseberry, tomato leaf, passion fruit, citrus and black currant. SAUVY™ also favours refreshing and crisp mouthfeel sensation.
Wine types
Technical information
- General sensory contribution: Varietal thiols
- Competitive factor: Active
- Minimum temperature: 13 °C
- Maximum temperature: 20 °C
- Nutritional needs: Medium-high
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 14.5 %
Product documentation
Pairing
- Sauvignon blanc
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