VELLUTO EVOLUTION™
(Hybrid Saccharomyces cerevisiae x Saccharomyces bayanus)

For voluptuous fine wines

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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

Red

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

Product documentation

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Technical documentation

The use of direct inoculation yeast is less effective and safe than rehydrated yeast

Since the development of active dry yeasts for wine in the 70’s, to get the best of them, the best practice has been to rehydrate them in water at 37 °C for a short time, before inoculation of the juice or must to be fermented. However, there is a new trend for so-called “direct inoculation” […]

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 […]

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