UVAFERM VRB (500 g)
Item No.33-15101
![UVAFERM VRB (500 g) UVAFERM VRB (500 g)](/product/image/medium/33-15101_Pack_%20UVAFERM%20VRB_2021.png)
Price $58.5
Price Per 500 gram
Excl. Tax
Available
500 gram
Description
Wines made using UVAFERM VRB� are described as having stable color, round mouthfeel, and good structure, especially through the mid-palate. They also display aromas that complement varietal characteristics.
� Wines are described as having flavors of ripe fruit, berry, jam, hazelnut, and dried plums
� Can partially metabolize malic acid, softening high malic acid musts
� Fast implantation rate, short-medium lag phase, and good fermentation rate with low VA production
� Saccharomyces cerevisiae cerevisiae strain
� Selected by Centro de Investigaciones Agrarias (CIDA) in Logro�o, Spain
� Wines are described as having flavors of ripe fruit, berry, jam, hazelnut, and dried plums
� Can partially metabolize malic acid, softening high malic acid musts
� Fast implantation rate, short-medium lag phase, and good fermentation rate with low VA production
� Saccharomyces cerevisiae cerevisiae strain
� Selected by Centro de Investigaciones Agrarias (CIDA) in Logro�o, Spain
Specifications
- Brand
- Lallemand
- Malolactic Compatibility
- Good
- Alcohol Tolerance
- 17%
- Competitive Factor
- Sensitive
- Fermentation Speed
- Moderate
- Maximum Temperature
- 28°C
- Minimum Temperature
- 15°C
- Nutrient Demand
- Moderate
- Species
- Saccharomyces cerevisiae
![UVAFERM VRB (500 g) UVAFERM VRB (500 g)](/product/image/medium/33-15101_Pack_%20UVAFERM%20VRB_2021.png)
UVAFERM VRB (500 g)
Item No.33-15101
Price $58.5
Price Per 500 gram
Excl. Tax
Available
500 gram
Description
Wines made using UVAFERM VRB� are described as having stable color, round mouthfeel, and good structure, especially through the mid-palate. They also display aromas that complement varietal characteristics.
� Wines are described as having flavors of ripe fruit, berry, jam, hazelnut, and dried plums
� Can partially metabolize malic acid, softening high malic acid musts
� Fast implantation rate, short-medium lag phase, and good fermentation rate with low VA production
� Saccharomyces cerevisiae cerevisiae strain
� Selected by Centro de Investigaciones Agrarias (CIDA) in Logro�o, Spain
� Wines are described as having flavors of ripe fruit, berry, jam, hazelnut, and dried plums
� Can partially metabolize malic acid, softening high malic acid musts
� Fast implantation rate, short-medium lag phase, and good fermentation rate with low VA production
� Saccharomyces cerevisiae cerevisiae strain
� Selected by Centro de Investigaciones Agrarias (CIDA) in Logro�o, Spain
Specifications
- Brand
- Lallemand
- Malolactic Compatibility
- Good
- Alcohol Tolerance
- 17%
- Competitive Factor
- Sensitive
- Fermentation Speed
- Moderate
- Maximum Temperature
- 28°C
- Minimum Temperature
- 15°C
- Nutrient Demand
- Moderate
- Species
- Saccharomyces cerevisiae