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uvaferm ® uvaferm GHM ® Saccharomyces cerevisiae cerevisiae A new yeast strain for aromatic white wines from cooler regions ® 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 SO 2 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.

Saccharomyces cerevisiae cerevisiae...• Saccharomyces cerevisiae var. cerevisiae • Sensitive to the competitive factor • Rapid start of fermentation • Moderate fermentation

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  • uvaferm®

    uvaferm GHM®

    Saccharomyces cerevisiae cerevisiae

    A new yeast strain for aromatic white wines from cooler regions

    ®

    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.

  • ®

    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

    1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24

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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