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. 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. Very malolactic bacteria compatible.
Wine types
Technical information
- General sensory contribution: Complements varietal character
- Competitive factor: Sensitive
- Minimum temperature: 15 °C
- Maximum temperature: 28 °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
- Malbec: Jam
- Merlot: Berry, Plum, Color stability
- Sangiovese: Berry, Plum, Color stability, Mid-palate enhancement
- Syrah: Fruit, Structural enhancement, Color stability
- Tempranillo: Berry, Plum, Mid-palate enhancement
- Zinfandel: Berry, Jam, Plum, High Alcohol
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