Fermivin VB1

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 production5 – 7 g/L
Volatile acid production< 0.15 g/L
Acetaldehyde production< 20 mg/L
H2S productionLow
Killer factorKiller
Vinyl-phenol productionUndetectable (POF -)

Oenological properties

Fermentations kineticsFast
Nutrients requirementsLow
Alcohol tolerance16 % vol.
Temperature range12-28 °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.

Sensory profile of Riesling wines (Palatinate – Germany).
Fermentation kinetics of a Riesling wine (Palatinate – Germany).

DOWNLOAD THE APPLICATION DATA SHEET

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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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