Mineral, fresh and aromatic wines.
Purpose
Fermivin® LVCB is ideal for fermenting highly clarified must from 12 °C upwards, with high potential alcohol.
It promotes optimal expression of fruity, fresh aromas.
As a very robust strain, Fermivin LVCB can also be used for secondary fermentation.
These properties make it suitable for varieties such as Sylvaner, Pinot gris, Pinot blanc and Chardonnay.
Oenological properties
| Fermentation kinetics | fast |
| Nutrient requirement | low |
| Alcohol tolerance | 15 % vol. |
| Temperature range | 12–22 °C |
Science and technology
Fermivin LVCB's lipid and amino acid metabolism promotes the synthesis of fermentation esters in highly clarified must.
Fermivin LVCB produces very little isoamyl acetate and releases moderate amounts of thiol and terpene varietal aromas. The wine thus stands out for very intense fruit aromas and pronounced minerality.
Tasting notes
White wine with high minerality and notes of lemongrass, white fruit (pear), citrus, apricot, peach and tropical fruit (pineapple).
Metabolic characteristics
| Production of SO2 | < 10 mg/L |
| Glycerol production | 5–7 g/L |
| Volatile acid production | < 0,24 g/L |
| Acetaldehyde production | < 30 mg/L |
| Production of H2S | low |
| Killer factor | Killer |
Fermivin LVCB contains more than 10 billion active dry yeast cells per gram.
Origin
Species: Saccharomyces cerevisiae var. bayanus. Strain LVCB was selected and validated by the University of Chile in the Casablanca Valley.
Dosage and packaging
| Format | Dose | Packaging |
|---|---|---|
| Classic | 20 g/hL | 500 g vacuum packs |
| In-Line Ready (ILR) | 30 g/hL | 500 g vacuum packs |
Storage
Store in a cool (5–15 °C), dry place, sealed in the original packaging.
Not sure which strain best suits your wine? See the article How to choose Fermivin yeasts or contact us.
