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• The YSEO process shows a very strong positive effect on GHM’s fermentation kinetics.

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

The

info

rmat

ion

here

in is

true

and

acc

urat

e to

the

bes

t of o

ur k

now

led

ge h

owev

er th

is d

ata

shee

t is

not t

o b

e co

nsid

ered

as

a gu

aran

tee

exp

ress

ed o

r im

plie

d or

as

a co

nditi

on o

f sal

e of

this

pro

duc

t.

White winemaking: 20 to 40 g/hL

Dosage

Distributor

@www.lallemandwine.com

Selectedand

producted byB.P. 59

31702 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

123456789101112131415161718192021222324

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