Lalvin Persy™
(Saccharomyces cervisiae)
Product details
Lalvin Persy™ is highly recommended to produce wines with fully expression of varietal aroma. Thanks to its unique properties, such as the non-production of SO2 and nonperceptible levels of H2S, Lalvin Persy™ is the right choice to ferment varietals like Shiraz, Tempranillo or Pinot noir, enhancing the fruit character, freshness and aroma persistency. Wines fermented with Lalvin Persy™ from different varietals show a perceptible impact in mouthfeel perception, with round and soft tannins.
Selected by Supagro and INRA (Montpellier, France)
Wine types
Technical information
- General sensory contribution: Non-production of SO2
- Competitive factor: Active
- Minimum temperature: 15 °C
- Maximum temperature: 28 °C
- Nutritional needs: Low
- MLF compatibility: Strongly recommended
- SO2production: Very low
- Fermentation rate: Moderate
- Alcohol tolerance: 16 %
Product documentation
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Alcohol tolerance and fermentation performance are key attributes