LALVIN PERSY™
(Saccharomyces cerevisiae cerevisiae)
For clean and balanced fruit forward wines
Brand
LALVIN
Product details
LALVIN PERSY is highly recommended to produce wines with fully expression of varietal aroma. Thanks to its unique properties, such as the non-production of SO2 and nonperceptible levels of H2S, LALVIN PERSY is the right choice to ferment varietals like Shiraz, Tempranillo or Pinot noir, enhancing the fruit character, freshness and aroma persistency. Wines fermented with LALVIN PERSY from different varietals show a perceptible impact in mouthfeel perception, with round and soft tannins.
Selected by Supagro and INRA (Montpellier, France)
Wine types
Technical information
- General sensory contribution: Non-production of SO2
- Competitive factor: Active
- Minimum temperature: 15 °C
- Maximum temperature: 28 °C
- Nutritional needs: Low
- MLF compatibility: Strongly recommended
- SO2production: Very low
- Fermentation rate: Moderate
- Alcohol tolerance: 16 %
Product documentation
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