LALVIN QA23™
(Saccharomyces cerevisiae bayanus)
Successfully ferments highly clarified must
Produktdetails
LALVIN QA23 was selected in Portugal by the University of Trás-os-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinhos Verdes region. It is used for Chardonnay, Sauvignon blanc, Chenin blanc, Colombard and Semillon for the production of crisp and fresh-fruit intense wines. It enhances aromas of terpenic varietals through its beta-glucosidase activity and is an excellent thiol converter, making it a complementary yeast for developing varietal Sauvignon blanc passion fruit character. QA23™ has low nutrient and oxygen requirements and will ferment juice with low turbidity at low temperatures (10°C) to dryness. It is classified as a Saccharomyces cerevisiae bayanus. Very malolactic bacteria compatible.
Ausgewählt von The University of Tras o Montes e Alto Douro - Portugal
Weintyp
Technische Information
- Allgemeiner sensorischer Beitrag: Enhance varietal aroms
- Killerfaktor: Activ
- Mindesttemperatur: 14 °C
- Maximale Temperatur: 28 °C
- Nährstoffbedarf: Niedrig
- MLF kompatibilität : Nachdrücklich empfohlen
- SO2-Produktion: Niedrig
- Gärungsrate: Rasch
- Alkohol toleranz : 16 %
- Glycerinproduktion: Hoch
Produktdokumentation
Passende Produkte
For complex whites with citrus and floral notes
For harmonious whites
For unique structural and flavour complexity in dry white wines
For crispy and fresh white wines