Uvaferm BC
(Saccharomyces cerevisiae bayanus)

Brand

Uvaferm

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Technical Data Sheet Additional Information Request information

Product details

Selected by Institut Pasteur, France

Wine types

Technical information

General sensory contribution: Varietal
Competitive factor: Sensitive
Minimum temperature: 15 °C
Maximum temperature: 30 °C
Nutritional needs: Low
MLF compatibility: Strongly recommended
SO₂production: Low
Fermentation rate: Fast
Alcohol tolerance: 16 %

Product documentation

Pairing

Cider

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