SAUVY

SAUVY – wine yeast for intense thiol aromatics in white wines

SAUVY TM is a selected Saccharomyces cerevisiae-wine yeast for the production of Intensively aromatic, fresh white wines. It was specifically selected for Typical thiol flavors 4MMP is particularly effective in absorbing and releasing.

Wines fermented with SAUVYTM are characterized by Pronounced fruit and fresh flavourings which are frequently described with gooseberry, boxwood, black currant, citrus fruit, passion fruit or tomato leaf. In addition, SAUVYTM provides for a Fresh, lively mouth feel.

Benefits at a glance

• Maximum expression of thiolic varietal aromas
• Very high aromatic intensity and freshness
• Low volatile acid formation
• Low H₂S- and SO₂Production
• Gradual release of thiol flavors also after fermentation

Recommended grape varieties

Sauvignon Blanc, Verdejo, Vermentino, Gros Manseng, Colombard and all other thiol-concerned grape varieties.

Technical characteristics

• Optimal fermentation temperature: 16 to 20 °C
• Alcohol tolerance: to 14,5 % vol.
• fermentation speed: moderate to high
• Nutrient requirements: Medium to high
• Volatile acid: Very small

Dosage and application

Dosage: 20 to 40 g per hectolitre.
The yeast is rehydrated according to current cellar practice. In difficult conditions such as high alcohol potential, low tactile matter concentration or low temperature, the use of a yeast protection preparation is recommended.

Storage

Store cool and dry. Fully consumed after opening.

pure yeast for winemaking. Good cellar practice.