Fermivin LVCB
MINERAL, FRESH and AROMATIC WINES
PURPOSE
Fermivin® LVCB yeast is ideal for fermenting highly clarified must from 12 °C / 54 °F upwards, with high potential alcohol content.
It promotes optimum expression of fruity, fresh aromas.
Fermivin LVCB, a very robust strain, can be used for secondary fermentation.
These properties make it perfect for varieties like Sylvaner, Pinot gris and blanc or Chardonnay.
Tasting notes
White wine with high minerality and hints of lemongrass, white fruit (pear), citrus fruit, apricot, peach, and tropical fruit (pineapple).
Metabolic characteristics
| SO2 production | < 10 mg/L |
| Glycerol production | 5 – 7 g/L |
| Volatile acid production | < 0.24 g/L |
| Acetaldehyde production | < 30 mg/L |
| H2S production | Low |
| Killer factor | Killer |
Oenological properties
| Fermentations kinetics | Fast |
| Nutrients requirements | Low |
| Alcohol tolerance | 15 % vol. |
| Temperature range | 12-22 °C, 54-72 °F |
Origin
Specie: Saccharomyces cerevisiae var. bayanus.
Strain LVCB was selected and validated by the University of Chile in Casablanca Valley.
Science and Technology
Fermivin LVCB’s metabolism of lipids and amino acids promotes fermentation ester synthesis in highly clarified must.
Fermivin LVCB produces very little isoamylacetate and releases moderate levels of thiol and terpene varietal aromas.
The resulting wine is therefore characterized by very intense fruity aromas and remarkable minerality.
DOWNLOAD THE APPLICATION DATA SHEET
Dosage
20 g/hL
Packaging
500 g vacuum-sealed packets
Specification
Fermivin LVCB contains more than 10 billion active dry yeast cells per gram.
Storage
Must be stored in its sealed, original packaging in a cool (5-15 °C / 41-59 °F) dry place.
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