SAUVY™
(Saccharomyces cerevisiae)
For optimal expression of varietal thiol aromas
Product details
SAUVY™ has been selected through an innovative microbiological approach due to its unique metabolism and enzymatic activities resulting in the exceptional potential to uptake and release volatile thiols, especially 4MMP (also known as 4MSP). Combining those distinctive properties and abilities to express other aromas, SAUVY™ is well suited for the production of intense and fresh aromatic whitewines. Wines fermented with SAUVY™ show typical flavor profiles described as boxwood, gooseberry, tomato leaf, passion fruit, citrus and black currant. SAUVY™ also favors refreshing and crisp mouthfeel sensation.
Wine types
Technical information
- General sensory contribution: Varietal thiols
- Competitive factor: Active
- Minimum temperature: 13 °C
- Maximum temperature: 20 °C
- Nutritional needs: Medium-high
- MLF compatibility: Neutral
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 14 %
Product documentation
Pairing
- Sauvignon blanc: Tropical Fruit/Passionfruit, Grassy/Asparagus
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