Fermivin 3C
ELEGANT, ROUND, FRUITY AND COMPLEX WINES
PURPOSE
Fermivin® 3C’s aromatic impact is marked by high β-damascenone production, which enhances fruity and floral aromas. It seems to have a longer lag phase, despite its good fermentation kinetics and fructose intake until the end.
Fermivin 3C releases large quantities of polysaccharides, making it ideal for barrel fermentation and maturation on lees. Fermivin 3C produces high-end, very round wines that have a long finish on the palate.
These properties make it perfect for varieties like Chardonnay, Viognier or Pinot gris.
Tasting notes
Intense, complex pear, acacia flower, lime tree blossom, citrus fruit and tropical fruit aromas. Round, elegant and with volume in the mouth.
Metabolic characteristics
| SO2 production | < 10 mg/L |
| Glycerol production | 5 – 7 g/L |
| Volatile acid production | < 0.24 g/L |
| Acetaldehyde production | < 40 mg/L |
| H2S production | Low |
| Killer factor | Killer |
Oenological properties
| Fermentations kinetics | Slow |
| Nutrients requirements | Average |
| Alcohol tolerance | 14 % vol. |
| Temperature range | 16-22 °C, 61-72 °F |
Origin
Specie: Saccharomyces cerevisiae var. cerevisiae.
Strain LW05 was obtained via Gist-brocades’s hybridization work and validated by OENOBRANDS.
Science and Technology
During fermentation, Fermivin 3C produces a lot of ß-damascenone, a norisoprenoid that gives Chardonnay its grapefruit aroma, and yeast polysaccharides, which can be even higher by ageing on the lees.
DOWNLOAD THE APPLICATION DATA SHEET
Dosage
20 g/hL
Packaging
500 g vacuum-sealed packets
Specification
Fermivin 3C 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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