Uvaferm GHM™
(Saccharomyces cerevisiae cerevisiae)
Product details
Uvaferm GHM™ was isolated by a team led by Dr. Manfred Grossmann, professor at the Geisenheim Research Center, Section Microbiology and Biochemistry. This is a yeast for aromatic white wines for cooler regions. Numerous fermentation trials with Uvaferm GHM™ yeast in Riesling and other aromatic white varietals from cooler regions resulted in consistently harmonious and well balanced wines. This yeast has the ability to enhance floral aromas, while avoiding strong ester production. Its brings harmony between the bouquet and the délicate fruit aromas. Uvaferm GHM™ is particularly adapted for white wines destined for aging extended lees contact.
Selected by Selected from the Rheingau region by the Geisenheim Institute, Germany
Wine types
Technical information
- General sensory contribution: Enhances varietal characters
- Competitive factor: Sensitive
- Minimum temperature: 16 °C
- Maximum temperature: 20 °C
- Nutritional needs: High
- MLF compatibility: Recommended
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 14 %
- Glycerol production: Moderate
Product documentation
Related products
Popularity plus. Favours fruit expression in whites and reds while enhancing mid-palate mouthfeel; adding after taste qualities by softening acidity and tannins.
For complex whites with citrus and floral notes. Suited to wines undergoing barrel fermenation.
For fresh, fruit-focussed whites – reliable fermenter rated highly in thiol conversion to bring about enhanced aromatics.
Suited to both whites and reds; fruit forward styles. Contributes to complexity, spiciness and colour