HomepageProductsUvaferm CS2

Uvaferm CS2
(Saccharomyces cerevisiae cerevisiae)

  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan
Brand
Uvaferm
Request information
Product detailsWine typesTechnical informationProduct documentation
Product DescriptionDocumentation

Product details

Yeast Uvaferm CS2® was isolated in Alsace and selected by the technical team of INRA in Comar. With aromatic white varietals it is recommended to ferment around 18 ° C. Due to the delicate nature of Uvaferm CS2®, it is recommended to rehydrate with Go-Ferm Protect.

Selected by INRA, Colmar, France

Wine types

Red
White
Rosé

Technical information

  • General sensory contribution: Increase varietal characters
  • Competitive factor: Sensitive
  • Minimum temperature: 8 °C
  • Maximum temperature: 25 °C
  • Nutritional needs: Moderate
  • MLF compatibility: Strongly-recommended
  • SO2production: Low
  • Fermentation rate: Fast
  • Alcohol tolerance: 16 %

Product documentation

Documentation

Technical datasheetSpecification datasheetSafety datasheetProduct declaration

Need more information?

Talk to an expert 

Related products

Lalvin ICV D47™
Lalvin ICV D47™

For complex whites with citrus and floral notes

Lalvin QA23™
Lalvin QA23™

Successfully ferments highly clarified must

Lalvin R2™
Lalvin R2™

For the expression of Sauvignon blanc aromas

Lalvin S6U
Lalvin S6U

For unique structural and flavour complexity in dry white wines

View all products

Related content

Articles
Using thiols to make red wines more drinkable

Red grape varieties can release thiols, as evidenced by various studies. Their extraction results in wines with fresher, fruitier profiles. Many of us associate volatile thiols with sauvignon blanc, manseng, riesling or colombard. Fewer of us associate them with red wine. Yet thiol precursors are much more frequent in red varietals than could be expected. […]

Jun 18, 2024
Read
Articles
Relationships between the wine yeast inoculation method and the composition and sensory profile of wines

By F. Bordet, C. Raynal, A. Ortiz-Julien, A. Silvano, J.M. Heras, A. Dumont Wine yeasts play a crucial role in the winemaking process and are essential to induce and achieve alcoholic fermentation (AF). Different options are available to winemakers, including spontaneous fermentation or fermentations with the use of selected wine yeast. This latter option offers […]

May 20, 2024
Read
More resources