Saccharomyces cerevisiae

For red wines characterised by intense and persistent aromatic notes of red berry.

This yeast is selected by Veneto Agricoltura (Regional Authority for the Agricultural, Forestry and Agri-food sectors) in the Valpolicella wine production area.

The olfactory component of wines obtained with the VP5 strain are predominantly characterised by fresh and persistent fruity aromas (cherry, sour cherry...). It is particularly suitable for the production of red wines if wishing to specifically maintain a fragrant aroma.

VP5 is also clearly very suitable for use with both rosés and new wines.

Due to its capabilities, the VP5 strain belongs to the iFRUIT range.

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