Fermivin VINEAE
VERY FLORAL AROMATIC WINES WITH VOLUME IN MOUTH
PURPOSE
Fermivin® VINEAE, a Hanseniaspora vineae yeast, enhances aroma and texture in various productions: white, rosé, red, still, sparkling wines, and cider.
Alone or with Saccharomyces cerevisiae, it’s a strong booster of floral aromas compared to any other strain. Its faster lysis reduces lees ageing, delivering quicker benefits like improved mouthfeel and reduced astringency, especially beneficial for red wines.
Co-inoculation with 80% Fermivin VINEAE and 20% S. cerevisiae yields similar fermentation kinetics to pure S. cerevisiae, enhancing fruity notes and complexity for a richer aroma bouquet.
Tasting notes
Fermivin VINEAE makes complex and very aromatic wines with intense flowery notes (rose) and good mouthfeel and volume.
Metabolic characteristics
| SO2 production | < 10 mg/L |
| Volatile acid production | < 0.20 g/L |
| H2S production | None |
| Killer factor | Friendly yeast |
Oenological properties
| Fermentations kinetics | Slow |
| Nutrients requirements | – Thiamine mandatory – No DAP or DAS – Organic nutrition for the S. cerevisiae |
| Alcohol tolerance | 10 % vol. |
| Temperature range | 15-22 °C, 59-72 °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
Compared to Saccharomyces cerevisiae yeasts, Fermivin VINEAE produces 10 times more phenylethyl acetate and 2 times more benzenoids, which boost the aroma profile.
Fermivin VINEAE lysis is about six times faster than Saccharomyces cerevisiae. This reduces the lees ageing time to provide a pleasant mouthfeel.
DOWNLOAD THE APPLICATION DATA SHEET
Dosage
Recommended dose: 16 g/hL of Fermivin VINEAE and 4 g/hL of Saccharomyces cerevisiae, to obtain a total dosage of 20 g/hL. Please refer to the rehydration 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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