Lalvin MSB™
(Saccharomyces cerevisiae)

Selected for its ability to enhance Sauvignon blanc varietal characters

Brand

Lalvin

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Technical Data Sheet Additional Information Request information

Product details

Lalvin MSB™ was isolated from Marlborough Valley – New Zealand during a project led by the R&D Lallemand team. Lalvin MSB™ was specifically selected from several isolates for its fermentation performance and ability to enhance Sauvignon blanc varietal character. Winery trials have consistently demonstrated that Lalvin MSB™ produces Sauvignon blanc wines with strong tropical notes, zesty grapefruit, spicy with lemon pith flavours and lovely fruit weight. Varietal characters are accompanied with excellent fruity thiol production by Lalvin MSB™.

Selected by Selected by Lallemand from Marlborough, New Zealand

Wine types

Technical information

General sensory contribution: Varietal
Competitive factor: Active
Minimum temperature: 14 °C
Nutritional needs: Moderate
SO₂production: Low
Fermentation rate: Moderate
Alcohol tolerance: 14.5 %

Product documentation

Pairing

Sauvignon blanc

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