Uvaferm HPS™
(Saccharomyces cerevisiae cerevisiae)

Highest producer of polysaccharides for mouthfeel contribution in the Lallemand portfolio. Recommended for Cabernet Sauvignon, Tempranillo and Merlot to significantly improve mouthfeel, roundness and softness of tannins.

Brand

Uvaferm

Technical Data Sheet Additional Information Request information

Product details

Many winemaking trials in recent years with Uvaferm HPS™ have shown the impact of yeast polysaccharides on mouthfeel contribution. In comparative trials with grapes such as Cabernet Sauvignon, Tempranillo or Merlot, wines fermented with Uvaferm HPS™ at the end of fermentation had an increased perception of mouthfeel, roundness and sweetness of tannins. In addition, the wines are known for their strong varietal characters. Highly recommended for early release red wines.

Selected by Consejo Superior de Investigaciones Científicas (CSIC), Spain

Wine types

Technical information

General sensory contribution: Enhances varietal characters, mouthfeel and palate volume
Competitive factor: Neutral
Minimum temperature: 18 °C
Maximum temperature: 30 °C
Nutritional needs: Moderate
MLF compatibility: Strongly recommended
SO₂production: Low
Fermentation rate: Moderate
Alcohol tolerance: 16 %
Glycerol production: Moderate

Product documentation

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