Lalvin S6U
(Saccharomyces cerevisiae uvarum)
For unique structural and flavour complexity in dry white wines
Product details
S6U is a natural hybrid between S. cerevisiae and S. bayanus (formerly S. uvarum). Predominantly used in the production of dry white table wines, chiefly Chardonnay and Semillon, S6U is well recognised for imparting unique organoleptic characteristics - particularly flavour complexity and soft / smooth mouthfeel - that are associated with fermentation and autolytic by-products. Also enhances varietal characters, with an emphasis on floral and spicy notes. Ethyl esters and aromatic alcohols add dimension to barrel fermented Chardonnay. S6U is a slow starter of alcoholic fermentations, has a moderate fermentation vigour.
Selected by Selected by Istituto Sperimentale Enologia de Velletri - Italy
Wine types
Technical information
- General sensory contribution: Enhances varietal aromas
- Competitive factor: Sensitive
- Minimum temperature: 10 °C
- Maximum temperature: 30 °C
- Nutritional needs: Low
- MLF compatibility: Recommended
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 15 %
- Glycerol production: Very-high
Product documentation
Pairing
- Chardonnay
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