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UVAFERM VRB (500 g)

Item No. 33-15101
Price $59.7
Price Per 500 gram
Excl. Tax
20 in Stock
500 gram

Description

UVAFERM VRBâ„¢

Balance and mouthfeel in high alcohol reds

Wines made using UVAFERM VRBâ„¢ 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 Logroño, Spain
Frequently used in: Cabernet Franc, Nebbiolo, Tempranillo, Barbera, Sangiovese, Zinfandel, Petite Sirah, fruit-forward reds, hybrids
Alcohol Tolerance: 17%
Nitrogen Needs: MEDIUM
Temp. Range: 59–82°F

Downloads
Lallemand Yeast - Safety Data Sheet
Lallemand Yeast - Product Declarations
UVAFERM VRB - Specification Sheet
UVAFERM VRB - Technical Data Sheet

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)

Item No. 33-15101
Price $59.7
Price Per 500 gram
Excl. Tax
20 in Stock
500 gram

Description

UVAFERM VRBâ„¢

Balance and mouthfeel in high alcohol reds

Wines made using UVAFERM VRBâ„¢ 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 Logroño, Spain
Frequently used in: Cabernet Franc, Nebbiolo, Tempranillo, Barbera, Sangiovese, Zinfandel, Petite Sirah, fruit-forward reds, hybrids
Alcohol Tolerance: 17%
Nitrogen Needs: MEDIUM
Temp. Range: 59–82°F

Downloads
Lallemand Yeast - Safety Data Sheet
Lallemand Yeast - Product Declarations
UVAFERM VRB - Specification Sheet
UVAFERM VRB - Technical Data Sheet

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