Fermivin VINEAE

**NON-SACCHAROMYCES YEAST FOR AROMA AND MOUTHFEEL**

PURPOSE

Fermivin^® VINEAE is a non-Saccharomyces yeast, enhancing aromatic intensity and bringing mouthfeel and volume.

In wine, its use is in co-inoculation with S. cerevisiae for sensorial and performance aspects.
Recommended ratio: 80% VINEAE/20% Saccharomyces.
➜ White & rosé wines for floral and fruity lift and more aromatic complexity.
➜ Red wines for softer tannins, less green character, and smoother balance.
➜ Sparkling wines for cleaner base wines, reduced branched fatty acids, fresher aromas.

The use of Natuferm^® Bright or Fruity enhances the aroma intake.
In ciders & fermentations for NoLow alcohol wines, it can be used alone.

Tasting notes

Fermivin VINEAE makes complex and very aromatic wines with good mouthfeel and volume.

Metabolic characteristics

SO₂ production	< 10 mg/L
Volatile acid production	< 0.20 g/L
H₂S production	None

Oenological properties

Fermentations kinetics	Medium
Nutrients requirements	– Thiamine mandatory: 30-50 mg/hL (EU limit at 60 mg/hL) – If use of DAP or DAS, add it after 1/3 of AF
Alcohol tolerance	10 % vol.
Temperature range	16-28 °C, 61-82.4 °F

Origin

Specie: Hanseniaspora vineae
Strain HV205 is a strain selected by the University of Uruguay in collaboration with Prof. Francisco CARRAU and validated by Oenobrands.

Science and Technology

Co-inoculation increases ester concentration (Figure 1). Autolysis is up to 5× quicker than any Sacc., giving body and roundness in a short period of lees ageing (Figure 2).

**Figure 1.** Sum of acetate esters. Gewürztraminer, FEM (Italy), 2022.

**Figure 2**. Sensory profile. Gewürztraminer, FEM (Italy), 2022.

DOWNLOAD THE APPLICATION DATA SHEET

Your distributor

Dosage

Recommended dose: 16 g/hL of Fermivin VINEAE and 4 g/hL of S. cerevisiae, to obtain a total dosage of 20 g/hL. Please refer to the protocol in the data sheet.

Packaging

500 g vacuum-sealed packets

Specification

Fermivin VINEAE contains more than 10 billion active dry yeast cells per gram.

Storage

Must be stored in its sealed, original packaging at 4 °C (39 °F) in a dry place.

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Aroma compounds (Esters)

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