UVAFERM VRB™
(Saccharomyces cerevisiae cerevisiae)
Balanced mouthfeel in high-alcohol reds
Détails du produit
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.
Types de vins
Information technique
- Contribution organoleptique générale : Complements varietal character
- Facteur de compétitivité : Sensible
- Température minimale : 15 °C
- Température maximale: 28 °C
- Besoins nutritionnels: Modérée
- Compatibilité FML : Fortement conseillée
- Production de SO2: Faibles
- Vitesse de fermentation : Modérée
- Tolérance à l'alcool : 17 %
- Production de glycérol : Elevée
Documentation sur le produit
Cépages recommandés
- 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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