UVAFERM VRB®

(Saccharomyces cerevisiae cerevisiae)

UVAFERM VRB® was chosen by the CIDA in the Rioja region of Spain to enhance varietal characteristics and ester perception. When fermented with UVAFERM VRB®, red wines, such as Tempranillo, Barbera and Sangiovese, tend to have good color intensity and stability with increased phenolic structure. Its flavor attributes are often described as ripe fruit, jam, hazelnut and dried plums on the finish. With properly integrated nutrition, UVAFERM VRB® has a high alcohol tolerance (up to 17%), short lag phase, steady fermentation rate and low VA production. UVAFERM VRB® produces low amounts of short-chain fatty acids that help reduce vegetative character.

Selected by Selected by the CIDA, Logrono, La Rioja, Spain