Uvaferm CEG

UVAFERM CEGTM – wine yeast for elegant, fresh white wines

UVAFERM CEG is a selected Saccharomyces cerevisiae-wine yeast, specially designed for manufacturing refined, elegant white wines has been developed. It was selected at the Forschungsanstalt Geisenheim and is characterized by a Slow, controlled fermentation off.

The moderate fermentation clean clear wines with one fine ester aromatics. UVAFERM CEGTM starts the fermentation gently, without strong temperature peaks, supporting the development of secondary aroma components and a harmonious mouth feel.

Benefits at a glance

• Slow, even fermentation for elegant wine styles
• Promotes fine esters and secondary aroma components
• Very suitable for high-quality white wines
• Low foam formation
• Good sedimentation and rapid self-clarification after fermentation

Technical characteristics

• Fermentation temperature: Optimal 8–15 °C
• Alcohol tolerance: to 14,5 % vol.
• fermentation speed: moderate to slow
• Nutrient requirements: Medium
• HH₂S formation: low with good nutrient guidance

Field of use

High-quality white wines, also suitable for rosé and red musts, if an elegant, clean fermentation process is desired.

Dosage & Application

Dosage: 20–40 g per hour of must.
Rehydrate the yeast in 10 times the quantity of water at 35-40 °C, allow to swell for 20 minutes and then gradually adjust to the must temperature. In demanding conditions, the use of an anti-yeast preparation is recommended.

Storage

Store cool and dry. Fully consumed after opening.

pure yeast for winemaking. Good cellar practice.