Fermivin VR5
MID PALATE FRUITY STRUCTURED WINE
PURPOSE
Fermivin® VR5 is suitable for producing red wine for maturing over extended periods.
It promotes optimum extraction of polyphenols and stabilisation over time.
Fermivin VR5 helps develop blackcurrant, prune and Morello cherry aromas and spicy hints.
It is especially recommended for use with the maceration enzyme Rapidase® Extra Fruit to optimise colour extraction and stabilisation by forming pyrano-anthocyanins.
Tasting notes
Intense, deep colour, red fruit and mature fruit aromas in the middle of the palate, very rich and plenty of structure.
Metabolic characteristics
| SO2 production | < 10 mg/L |
| Glycerol production | 7 – 8 g/L |
| Volatile acid production | < 0.18 g/L |
| Acetaldehyde production | < 20 mg/L |
| H2S production | Low |
| Killer factor | Neutral |
| HCDC* activity | 80% |
Oenological properties
| Fermentations kinetics | Fast |
| Nutrients requirements | Low |
| Alcohol tolerance | 15.5 % vol. |
| Temperature range | 18-32 °C, 64-90 °F |
Origin
Specie: Saccharomyces cerevisiae var. cerevisiae.
Strain VR5 was selected in Burgundy (France) and validated by OENOBRANDS.
Science and Technology
Fermivin VR5 promotes polyphenol extraction, pyrano-anthocyanin formation and polysaccharide release. This gives wines destined for ageing a more robust structure and stable colour.
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Dosage and Packaging
Fermivin VR5 classic
Recommended dose: 20 g/hL.
Packaging: 500 g and 10 Kg vacuum-sealed packets.
In-Line Ready Fermivin VR5
Recommended dose: 30 g/hL.
Packaging: 500 g and 10 Kg vacuum-sealed packets.
Specification
Fermivin VR5 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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