Fermivin VB1
PREMIUM DRY WHITE WINES
PURPOSE
Fermivin® VB1 is well adapted to ferment very clear musts. It is a strong fermenter and has a low nutrient demand.
The consumption of a part of the malic acid by Fermivin VB1 delays the start of malolactic fermentation.
Tasting notes
Very stable aromas that keep the freshness of wines over 12 months, especially on elegant Riesling and Grüner Veltliner wines. Citrus, yellow fruits and floral aromas, with minerality and good acidity.
Metabolic characteristics
SO2 production | < 10 mg/L |
Glycerol production | 5 – 7 g/L |
Volatile acid production | < 0.15 g/L |
Acetaldehyde production | < 20 mg/L |
H2S production | Low |
Killer factor | Killer |
Vinyl-phenol production | Undetectable (POF -) |
Oenological properties
Fermentations kinetics | Fast |
Nutrients requirements | Low |
Alcohol tolerance | 16 % vol. |
Temperature range | 12-28 °C, 54-82 °F |
Origin
Specie: Saccharomyces cerevisiae var. bayanus.
Strain VB1 was selected in the Alsace area (France) and validated by OENOBRANDS.
Science and Technology
Fermivin VB1 is recommended for the production of qualitative Riesling wines by the most important German wine technology and research institutes.
DOWNLOAD THE APPLICATION DATA SHEET
Dosage and Packaging
Fermivin VB1 classic
Recommended dose: 20 g/hL.
Packaging: 500 g and 15 Kg vacuum-sealed packets.
In-Line Ready Fermivin VB1
Recommended dose: 30 g/hL.
Packaging: 500 g vacuum-sealed packets.
Specification
Fermivin VB1 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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