Uvaferm SVG™

(Saccharomyces cerevisiae cerevisiae)

The Institut Technique du Vin (ITV), in collaboration with Lallemand, selected UVAFERM SVG™ from the Loire region specifically for the enhancement of typical Sauvignon Blanc varietal character. Also suited to other aromatic white varieties such as Pinot Gris and Riesling, and generally favoured for the production of fresh fruity white wine styles. In tastings of Sancerre and Pouilly Fume wines fermented with yeasts commonly used for Sauvignon Blanc, the wines fermented with UVAFERM SVG™ scored higher than those fermented with other yeasts, and were described as having more intensity and a more favoured balance of mineral, citrus and spicy notes. In Australia and New Zealand, UVAFERM SVG™ is particularly suited to cool climate fruit, giving quality definition and tight structure to Sauvignon Blanc, and has general application to fresh fruity styles. May exhibit some estery and savory notes immediately after fermentation. Has a moderate impact on mouthfeel, and capable of partially degrading malic acid (approx. 25%). Also increases citrus, tropical fruit and floral notes in neutral varieties. Properly integrated nutrition (including Go-Ferm Protect at rehydration), and raising fermentation temperature to 20°-22°C near end of ferment is highly recommended to enable steady finish.

Selected by Selected by the ITV Loire