Lalvin S6U
(Saccharomyces cerevisiae uvarum)

For unique structural and flavour complexity in dry white wines

Brand

Lalvin

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Product details

S6U is a natural hybrid between S. cerevisiae and S. bayanus (formerly S. uvarum). Predominantly used in the production of dry white table wines, chiefly Chardonnay and Semillon, S6U is well recognised for imparting unique organoleptic characteristics - particularly flavour complexity and soft / smooth mouthfeel - that are associated with fermentation and autolytic by-products. Also enhances varietal characters, with an emphasis on floral and spicy notes. Ethyl esters and aromatic alcohols add dimension to barrel fermented Chardonnay. S6U is a slow starter of alcoholic fermentations, has a moderate fermentation vigour.

Selected by Selected by Istituto Sperimentale Enologia de Velletri - Italy

Wine types

Technical information

General sensory contribution: Enhances varietal aromas
Competitive factor: Sensitive
Minimum temperature: 10 °C
Maximum temperature: 30 °C
Nutritional needs: Low
MLF compatibility: Recommended
SO₂production: Low
Fermentation rate: Moderate
Alcohol tolerance: 15 %
Glycerol production: Very high

Product documentation

Pairing

Chardonnay

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