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.
Results & benefits
Oenological properties
| Fermentations kinetics | Standard |
| Nutrients requirements | Average |
| Alcohol tolerance | 14 % vol. |
| Temperature range | 12-24 °C, 54-75 °F |
Science and Technology
Fermivin JB3 metabolism produces large quantities of higher alcohol esters, such as 2-phenylethanyl acetate (rose, honey) and isobutyl acetate (pineapple).
Characteristics
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 |
Specification
Fermivin JB3 contains more than 10 billion active dry yeast cells per gram.
Download the application data sheet
Your distributorProduct information
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).
Usage
Dosage
20 g/hL
Packaging & Storage
Packaging
500 g vacuum-sealed packets
Storage
Must be stored in its sealed, original packaging in a cool (5-15 °C / 41-59 °F) dry place.
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