Lallemand UVAFERM VRB™ | Dry Wine Yeast | 500 g

• UVAFERM VRB is the ideal choice for winemakers aiming to produce fruit-forward, age-worthy red wines with depth, elegance, and aromatic precision
• Whether crafting a structured Cabernet, a bold Zinfandel, or a layered blend, VRB delivers clarity, color, and character in every bottle
• Craft elegant, fruit-driven reds with exceptional aromatic expression

UVAFERM VRB is a premium Saccharomyces cerevisiae wine yeast strain, carefully selected for its ability to enhance fruit intensity, color stability, and aromatic complexity in red wines. Known for its consistent fermentation kinetics and low volatile acidity production, VRB is ideal for varietals where bold structure, rich fruit character, and aging potential are essential.

• Enhanced Color Extraction: Promotes anthocyanin stability, delivering deep, long-lasting color intensity.

• Berry-Forward Aromatics: Accentuates notes of blackberry, raspberry, and black cherry.

• Structured Mouthfeel: Contributes to a smooth, full-bodied palate with well-integrated tannins.

• Alcohol Tolerance: Effective up to 17% ABV, suitable for high-Brix musts and full-bodied red wines.

• Temperature Range: Performs optimally between 59°F (15°C) and 82°F (28°C), offering flexibility in fermentation strategy.

• Low H₂S and SO₂ Production: Ensures clean fermentation, preserving fruit purity.

• MLF Compatibility: Very compatible with malolactic fermentation for seamless transitions.

Applications:

• Bordeaux Varietals: Cabernet Sauvignon, Merlot, Cabernet Franc – enhances structure and aromatic depth.

• Zinfandel & Sangiovese: Ideal for bold, fruit-driven profiles with layered complexity.

• Tempranillo & Syrah: Enhances dark fruit notes and integrates well with oak.

• Blended Reds: Perfect for GSM blends, Super Tuscans, and Meritage wines seeking balanced aromatics and structure.

Flavor Profile:

• Dark Fruit Dominance: Rich expressions of blackberry, raspberry, and black cherry.

• Spice & Earthiness: Subtle hints of cedar, black pepper, and tobacco.

• Structured Tannins: Adds roundness and age-worthiness to the wine.

• Stable Color: Supports anthocyanin retention for vibrant, long-lived color.

Usage:

• Rehydration: Rehydrate in 10x its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.

• Pitch Rate: 1–1.5 grams per gallon (0.25–0.4 g/L) depending on must conditions.

• Nutrient Addition: Add yeast nutrients, especially in high-Brix or low-nitrogen musts, to ensure healthy fermentation.

• Fermentation Temperature: Maintain 59°F to 82°F (15°C to 28°C) for best results in color and flavor development.

• Extended Maceration: Well-suited for long maceration to intensify tannin and flavor complexity.