UVAFERM VRB™ Wine Yeast 500 g
Item No. 15173
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UVAFERM VRB™ Balance and mouthfeel in high alcohol reds 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
Price $54.26
Per Each
Excl. Tax
Each
Description
UVAFERM VRB™
Balance and mouthfeel in high alcohol reds
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 Logroño, Spain
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
- Minimum Temperature Range
- 10°C - 15°C
- Competitive Factor
- Neutral
- Fermentation Speed
- Moderate
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UVAFERM VRB™ Wine Yeast 500 g
Item No. 15173
UVAFERM VRB™ Balance and mouthfeel in high alcohol reds 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
Price $54.26
Per Each
Excl. Tax
Each
Description
UVAFERM VRB™
Balance and mouthfeel in high alcohol reds
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 Logroño, Spain
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
- Minimum Temperature Range
- 10°C - 15°C
- Competitive Factor
- Neutral
- Fermentation Speed
- Moderate