saccharomyces cerevisiae cerevisiae...• saccharomyces cerevisiae var. cerevisiae • sensitive to...
Post on 23-Oct-2020
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uvaferm®
uvaferm GHM®
Saccharomyces cerevisiae cerevisiae
A new yeast strain for aromatic white wines from cooler regions
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Applications
Uvaferm GHM® was selected by the Geisenheim Microbiology and Biochemistry Research Institute and Lallemand.
Numerous fermentation trials with Uvaferm GHM® in Riesling and other aromatic white varietals from cooler regions resulted in consistently harmonious and well-balanced wines, but also enhancing floral aromas, while avoiding strong ester pro-duction – even at lower fermentation temperatures.
Its main attributes consist of bringing harmony between the bouquet and the deli-cate fruit aromas, as well as an acidity that remains extremely refined.
Uvaferm GHM® yeast is also particularly well adapted for white wines destined for aging using extended lees contact.
Microbiological and œnological properties
• Saccharomyces cerevisiae var. cerevisiae• Sensitive to the competitive factor • Rapid start of fermentation• Moderate fermentation rate• Tolerance to alcohol: 14%• Short lag phase• Optimum temperature range: 16 to 20°C• Medium nitrogen needs• Low production of volatile acidity• Very low SO2 production• Low foam production• No hinder the malolactic fermentation
For more than 25 years, Lallemand has been selecting the best winemaking yeasts from nature. The ever-more challenging conditions of fermentation have propelled Lallemand to
develop a new production process for these natural yeasts – the YSEO® process – which optimizes the reliability of alcoholic fermentation and reduces the risks of fermentation off-flavours. YSEO® yeasts are 100% natural and non-GMO.
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1°/ Rehydrate in 10 times its weight of water (temperature between 35 and 40°C).2°/ Dissolve carefully by gentle stirring and wait for 20 minutes. 3°/ Add to the must. The temperature difference between the must to be inoculated and the rehydration medium should never be over 10°C (if any doubt, please contact your supplier or Lallemand).4°/ The total rehydration duration should never exceed 45 minutes.5°/ It is essential to rehydrate the yeast in a clean container.6°/ The rehydration in must is not advisable.
Intructions for use
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White winemaking: 20 to 40 g/hL
Dosage
Distributor
@www.lallemandwine.comSelected
and producted by
B.P. 5931702 Blagnac CEDEXtel : +33(0)5 62 74 55 55fax : +33(0)5 62 74 55 00
Natural solutions that add value to the world of winemaking
Fermentation curves
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100
90
80
70
60
50
40
30
20
10
0
Oec
hsl
e
15°C 18°C
Days
Geisenheim trials with clarified silvaner juice with moderate nitrogen
4,00
3,00
2,00
1,00
0,00
Reductive aroma
VA, vinegar
Nail polish
Grass, green
Banana
Rose, flowery
Peach
Tropical fruit
Green apple
Citrus
15°C20°C
Impact factors on fermentation flavour
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