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VRB (500 g)
Item No.
33-15101
Balance and mouthfeel in high alcohol reds Uvaferm VRB™ helps express varietal characteristics and ester production in wines such as Tempranillo, Barbera, and Sangiovese. These wines are described as having flavors of ripe fruit, jam, hazelnut and dried plums. VRB can soften tannins and add flavor
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Description
Balance and mouthfeel in high alcohol reds
Uvaferm VRB™ helps express varietal characteristics and ester production in wines such as Tempranillo, Barbera, and Sangiovese. These wines are described as having flavors of ripe fruit, jam, hazelnut and dried plums.
VRB can soften tannins and add flavor complexity with good mid-palate volume. Wines tend to have good color intensity and stability with good polyphenolic structure.
VRB softens high acid musts by partially metabolizing malic acid. VRB was selected by Centro de Investigaciones Agrarias (CIDA) in Logroño, Spain.
Specifications
| Brand | Lallemand |
| Malolactic Compatibility | Good |
| Alcohol Tolerance | 17% |
| Competitive Factor | Neutral |
| Fermentation Speed | Moderate |
| Maximum Temperature | 28°C |
| Minimum Temperature | 15°C |
| Nutrient Demand | Moderate |
| Species | S. cerevisiae |
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