Uvaferm BC

(Saccharomyces cerevisiae bayanus)

A yeast selected from the Pasteur Institute Yeast Culture Collection, Uvaferm BC is a French wine region isolate that has been used in winemaking since the early 1960’s. Suited for a wide range of winemaking applications, particularly for production of fresh and fruity white wine styles, as well as early release fruit driven red wines and wines made by carbonic maceration. Uvaferm BC is known to produce varying amounts of the ester amyl acetate. A clean fermenter that enhances the varietal character of the fruit. Can degrade up to 45% L-malic acid.

Selected by Institut Pasteur, France