Lalvin C™
(Saccharomyces cerevisiae bayanus)
Product details
A yeast selected from the Pasteur Institute Yeast Culture Collection, Lalvin C is a French wine region isolate that has been used in winemaking since the early 1960’s. Suited for a wide range of winemaking applications, particularly for production of fresh and fruity white wine styles, as well as early release fruit driven red wines and wines made by carbonic maceration. Lalvin C is known to produce varying amounts of the ester amyl acetate. A clean fermenter that enhances the varietal character of the fruit. Can degrade up to 45% L-malic acid.
Selected by An isolate from the Pasteur Institute- France
Wine types
Technical information
- General sensory contribution: Enhances varietal aromas and esters
- Competitive factor: Sensitive
- Minimum temperature: 15 °C
- Maximum temperature: 30 °C
- Nutritional needs: Low
- MLF compatibility: No info
- SO2production: Low
- Fermentation rate: Fast
- Alcohol tolerance: 16 %
- Glycerol production: No info
Product documentation
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