Lalvin MSB
(Saccharomyces cerevisiae)
Selected for its ability to enhance Sauvignon Blanc varietal characters
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. Sauvignon Blanc wines fermented with Lalvin MSB produce strong tropical notes, zesty grapefruit, spicy with lemon pith flavours and lovely fruit weight. Varietal characters are accompanied with excellent fruity thiol production.
Selected by Selected from the Marlborough region in New Zealand
Wine types
Technical information
- General sensory contribution: Fruity Thiol
- Competitive factor: Active
- Minimum temperature: 14 °C
- Nutritional needs: Moderate
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 14.5 %
Product documentation
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