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LALVIN ICV OPALE 2.0™
(Saccharomyces cerevisiae cerevisiae)
For rosé and white wine with citrus and exotics notes.
Marke
LALVIN
Produktdetails
LALVIN ICV OPALE 2.0™ exhibits a special ability to produce very low level of H2S and SO2. Moreover, the final level of acetaldehyde fermented with Lalvin ICV Opale 2.0™ will be a good asset to stabilize most wines with moderate SO2 level. Tend to contribute to exotic, tropical and citrus fruit intensity. Lalvin ICV Opale 2.0™ is a good alternative to otherselected wine yeast to obtain more freshness in wine.
Weintyp
Technische Information
- Allgemeiner sensorischer Beitrag: Enhance varietal aromas
- Killerfaktor: Activ
- Mindesttemperatur: 15 °C
- Maximale Temperatur: 30 °C
- Nährstoffbedarf: Niedrig
- SO2-Produktion: Sehr niedrig
- Gärungsrate: Mittel
- Alkohol toleranz : 16 %
- Glycerinproduktion: Mittel
Produktdokumentation
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