Uvaferm VRB
(Saccharomyces cerevisiae cerevisiae)
Balanced mouthfeel in high alcohol reds
Product details
Uvaferm VRB® was chosen by the CIDA in the Rioja region of Spain to enhance varietal characteristics and ester perception. When fermented with VRB®, red wines, such as Tempranillo, Barbera and Sangiovese, tend to have good color intensity and stability with increased phenolic structure. Its flavor attributes are often described as ripe fruit, jam, hazelnut and dried plums on the finish. With properly integrated nutrition, VRB® has a high alcohol tolerance (up to 17%), short lag phase, steady fermentation rate and low VA production. VRB® produces low amounts of short-chain fatty acids that help reduce vegetative character.
Wine types
Technical information
- General sensory contribution: Enhance varietal characters
- Competitive factor: Neutral
- Minimum temperature: 15 °C
- Maximum temperature: 30 °C
- Nutritional needs: Moderate
- MLF compatibility: Strongly-recommended
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 17 %
- Glycerol production: High
Product documentation
Pairing
- Cabernet Franc: Berry, Plum, Color stability
- Cabernet Sauvignon: Berry, Jam, Color stability, Round mouthfeel
- Grenache: Berry, Plum, Color stability
- Merlot
- Primitivo
- Syrah: Fruit, Structural enhancement, Color stability
- Zinfandel: Berry, Jam, Plum, High alcohol
Related products
The attributes of BM45 with optimized fermentation capacity
The “terroir” yeast
For Pinot noir with color and structure
Excellent alcohol tolerance