FERMIVIN VINEAE
(Hanseniaspora Vineae)
Floral aromatic wines with palate volume
Product details
Fermivin Vineae is a Hanseniaspora vineae yeast for white, rosé, red, still and sparkling wines as well as ciders. It is used to increase aroma, complexity and texture. Fermivin VINEAE produces high concentrations of phenylethyl acetate, along with the production of benzenoids it can boost the wine aroma profile. It can ferment up to 10% volume alcohol. For must with a high alcohol potential, we recommend sequential Saccharomyces cerevisiae inoculation after 30 units of density decline. The lysis of the cells is six times faster than S. cerevisiae. This reduces lees ageing in barrel or tank to improve mouthfeel and aroma bouquet. It ferments slowly, thus it’s good for barrel fermentation with low cool refrigeration requirement. Fermivin VINEAE has no YAN needs other than thiamine to release aromatic potential.
Selected by the University of Uruguay
Wine types
Technical information
- Competitive factor: Neutral
- Minimum temperature: 15 °C
- Maximum temperature: 22 °C
- SO2production: Very low
- Fermentation rate: Moderate
- Alcohol tolerance: 10 %
- Glycerol production: No info
Product documentation
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