NEVEA™

NEVEA™ yeast is a pure culture of Lachancea thermotolerans (non-saccharomyces), isolated from a natural environment and selected for its unique and original fermentative characteristics. Beyond its fermentative capabilities and the aromatic complexity it brings to wines, it is also capable of producing high levels of lactic acid as soon as it is inoculated.

NEVEA™ is especially suited to the vinification of very fresh white and rosé wines.
NEVEA™ is positioned as a natural tool for blending and/or restoring acid balance in wines from regions with hot climates.
Thanks to its complex metabolism, in sequential inoculation NEVEA™, contributes to the aromatic complexity of wines.
The use of NEVEA™ can also induce a reduction in pH, enabling optimum efficiency of the SO2 applied, greater colour stability and microbiological stability.

• Pure culture of Lachancea thermotolerans (non-saccharomyces)
• Latency phase: short
• Alcohol tolerance: < 10% vol.
• Optimum fermentation temperature: 14 to 20 °C
• Nitrogen requirements: high (see recommendations below)
• Volatile acidity production: medium
• High glycerol production
• Significant pH decrease
• Better efficiency of the SO2 added
• Improved microbiological stability