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. Winery trials have consistently demonstrated that Lalvin MSB™ produces Sauvignon blanc wines with strong tropical notes, zesty grapefruit, spicy with lemon pith flavours and lovely fruit weight. Varietal characters are accompanied with excellent fruity thiol production by Lalvin MSB™.
Selected by Selected by Lallemand from Marlborough, New Zealand
Wine types
Technical information
- General sensory contribution: Varietal
- Competitive factor: Active
- Minimum temperature: 14 °C
- Nutritional needs: Moderate
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 14.5 %
Product documentation
Pairing
- Sauvignon blanc
Related products
Natural cross hybrid for aromatic whites and rosés
For complex whites with citrus and floral notes
Higher aromatic intensity in rosés and whites
For elegant aromatic whites