Lalvin QA23™
(Saccharomyces cerevisiae bayanus)
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Product details
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.
Selected by Selected by the University of Tras o Montes e Alto Douro - Portugal
Wine types
Technical information
- General sensory contribution: Enhance varietal aromas
- Competitive factor: Active
- Minimum temperature: 14 °C
- Maximum temperature: 28 °C
- Nutritional needs: Low
- MLF compatibility: Strongly recommended
- SO2production: Low
- Fermentation rate: Fast
- Alcohol tolerance: 16 %
- Glycerol production: High
Product documentation
Pairing
- Chardonnay: White fruit
- Italian Rielsing (Welsh Riesling, Grasevina)
- Pinot Gris: Floral, Peach/Apricot
- Riesling: Citrus
- Sauvignon blanc
- Sparkling Wine Base
Related products
The “terroir” yeast
For complex whites with citrus and floral notes
For the expression of Sauvignon blanc aromas
