Results & benefits
Oenological properties
| Fermentations kinetics | Fast |
| Nutrients requirements | Low |
| Alcohol tolerance | 16 % vol. |
| Temperature range | 12-28 °C, 54-82 °F |
Science and Technology
Fermivin VB1 is recommended for the production of qualitative Riesling wines by the most important German wine technology and research institutes.
Characteristics
Tasting notes
Very stable aromas that keep the freshness of wines over 12 months, especially on elegant Riesling and Grüner Veltliner wines. Citrus, yellow fruits and floral aromas, with minerality and good acidity.
Metabolic characteristics
| SO2 production | < 10 mg/L |
| Glycerol production | 5 – 7 g/L |
| Volatile acid production | < 0.15 g/L |
| Acetaldehyde production | < 20 mg/L |
| H2S production | Low |
| Killer factor | Killer |
| Vinyl-phenol production | Undetectable (POF -) |
Specification
Fermivin VB1 contains more than 10 billion active dry yeast cells per gram.
Download the application data sheet
Your distributorProduct information
Origin
Specie: Saccharomyces cerevisiae var. bayanus.
Strain VB1 was selected in the Alsace area (France) and validated by OENOBRANDS.
Usage
Dosage and Packaging
Fermivin VB1 classic
Recommended dose: 20 g/hL.
Packaging: 500 g and 15 Kg vacuum-sealed packets.
In-Line Ready Fermivin VB1
Recommended dose: 30 g/hL.
Packaging: 500 g vacuum-sealed packets.
Packaging & Storage
Storage
Must be stored in its sealed, original packaging in a cool (5-15 °C / 41-59 °F) dry place.
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