LALVIN SENSY™
(Saccharomyces cerevisiae cerevisiae)
Very low H2S, SO2 and acetaldehyde wine yeast to express the sensory potential of varietal white wine
Brand
LALVIN
Product details
LALVIN SENSY™ has been characterized and selected for its very low capacity to produce H2S, SO2, and acetaldehyde, with the security to complete alcoholic fermentation especially when varietal aroma is sought after
Wine types
Technical information
- General sensory contribution: Varietal
- Competitive factor: Active
- Minimum temperature: 12 °C
- Maximum temperature: 18 °C
- Nutritional needs: Low
- MLF compatibility: Recommended
- SO2production: Very low
- Fermentation rate: Moderate
- Alcohol tolerance: 14.5 %
Product documentation
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