Selected in the Loire, France, as a result of an ITV collaboration with Lallemand.
Uvaferm SVG™ will metabolize roughly 25% of the malic acid and will help naturally lower a wine’s acidity.
Notable for its ability to enhance typical Sauvignon Blanc varietal character (especially from cooler regions), diminish acidity and still maintain good fermentation kinetics.
Wines fermented with SVG are described as having more intensity and a balance of mineral, citrus and spicy notes.
|Relative Nitrogen Needs||Medium|
|Temperature Range||61-79° F|
|Sensory Effects||Enhanced Varietal Character|