Fruity, structured wines with a dense mid-palate.
Purpose
Fermivin® VR5 is suitable for red wines intended for extended ageing.
It promotes optimal extraction of polyphenols and their stabilisation over time.
Fermivin VR5 helps develop aromas of blackcurrant, prune and cherry, as well as spicy notes.
Especially recommended together with the maceration enzyme Rapidase® Extra Fruit for optimal extraction and colour stabilisation through the formation of pyranoanthocyanins.
Oenological properties
| Fermentation kinetics | fast |
| Nutrient requirement | low |
| Alcohol tolerance | 15,5 % vol. |
| Temperature range | 18–32 °C |
Science and technology
Fermivin VR5 promotes polyphenol extraction, pyranoanthocyanin formation and polysaccharide release. This gives wines for ageing a firmer structure and stable colour.
Tasting notes
Intense, deep colour, red and ripe fruit aromas on the mid-palate, a very rich wine with abundant structure.
Metabolic characteristics
| Production of SO2 | < 10 mg/L |
| Glycerol production | 7–8 g/L |
| Volatile acid production | < 0,18 g/L |
| Acetaldehyde production | < 20 mg/L |
| Production of H2S | low |
| Killer factor | neutral |
| HCDC activity (hydroxycinnamate decarboxylase) | 80 % |
Fermivin VR5 contains more than 10 billion active dry yeast cells per gram.
Origin
Species: Saccharomyces cerevisiae var. cerevisiae. Strain VR5 was selected in Burgundy (France) and validated by Oenobrands.
Dosage and packaging
| Format | Dose | Packaging |
|---|---|---|
| Classic | 20 g/hL | 500 g and 10 kg vacuum packs |
| In-Line Ready (ILR) | 30 g/hL | 500 g and 10 kg 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.
