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VELLUTO EVOLUTION™
(Hybrid Saccharomyces cerevisiae x Saccharomyces bayanus)
For voluptuous fine wines
Product details
Selected in Spain by (Consejo Superior de Investigaciones Científicas), VELLUTO EVOLUTION™ is characterized by a high production of glycerol but also fruity and balsamic aromas. During many years of selection project and then trials in wineries from different regions of the world, VELLUTO EVOLUTION™ has demonstrated its interest for voluptuous red wines to be aged such as Merlot, Cabernet Sauvignon, Cabernet Franc, Syrah, Tempranillo, Bobal, Monastrell and Pinot Noir.
Selected by Seleccionada por Consejo Superior de Investigaciones Científicas in Spain
Wine types
Technical information
- General sensory contribution: Mouthfeel
- Competitive factor: Active
- Minimum temperature: 12 °C
- Maximum temperature: 26 °C
- Nutritional needs: Medium-high
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 15 %
- Glycerol production: High