Fermivin JB3

AROMATIC, FLORAL, LIGHT WINES

PURPOSE

Fermivin^® JB3 promotes aromatic complexity in wine produced from grape varieties that are neutral or not considered very aromatic (Ugni blanc, Airén, Maccabeu, Chenin blanc, etc.).

It also ferments highly clarified musts. Recommended for aromatic, floral white wines. This yeast is suitable for high-volume winemaking to produce wine whose aromatic profile is stable over time.

Tasting notes

Harmonious nose and mouthfeel, with a high expression of floral and fruity aromas.

Metabolic characteristics

SO₂ production	< 10 mg/L
Glycerol production	4 – 6 g/L
Volatile acid production	< 0.18 g/L
Acetaldehyde production	< 20 mg/L
H₂S production	Low
Killer factor	Killer K2

Oenological properties

Fermentations kinetics	Standard
Nutrients requirements	Average
Alcohol tolerance	14 % vol.
Temperature range	12-24 °C, 54-75 °F

Origin

Specie: Saccharomyces cerevisiae var. cerevisiae.
Strain JB3 was selected and validated by CIVAM (Centre d’Initiatives pour Valoriser l’Agriculture et le Milieu Rural) in Corsica (France).

Science and Technology

Fermivin JB3 metabolism produces large quantities of higher alcohol esters, such as 2-phenylethanyl acetate (rose, honey) and isobutyl acetate (pineapple).

2-phenylethanol and ethyl ester content of Vermentino white wines made in a winery using Fermivin JB3 and 2 reference strains (Corsica – France).

Aroma production, comparing ILR Fermivin JB3 to a classically produced yeast.

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Dosage

20 g/hL

Packaging

500 g vacuum-sealed packets

Specification

Fermivin JB3 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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