Lalvin C
(Saccharomyces cerevisiae var. bayanus)
Clean, reliable fermenter for fresh fruity white styles. Partial degradation of malic acid favours acid softness.
Product details
A yeast selected from the Pasteur Institute Yeast Culture Collection, LALVIN C™ has been used in winemaking since the early 1960’s. Suited for a wide range of winemaking applications, particularly for production of fresh and fruity white wine styles, as well as early release fruit driven red wines and wines made by carbonic maceration. LALVIN C™ is known to produce varying amounts of the ester amyl acetate. A clean robust fermenter that performs well in highly clarified wine and rosé wines and enhances the varietal character of the fruit. LALVIN C™ can degrade up to 45% L-malic acid; highly recommended for cool climate whites, high in natural malic acid concentrations. A natural way to soften wine acidity.
Selected by the Pasteur Institute- France
Wine types
Technical information
- General sensory contribution: Enhances varietal aromas and esters
- Competitive factor: Sensitive
- Minimum temperature: 15 °C
- Maximum temperature: 30 °C
- Nutritional needs: Low
- MLF compatibility: No info
- SO2production: Low
- Fermentation rate: Fast
- Alcohol tolerance: 16 %
- Glycerol production: No info
Product documentation
Pairing
- Cider
- Colombard
- Sauvignon blanc
Related products
Suited to early drinking white and red styles; its reliability in fermenation favours upfront expression of aromatics.
For fruity whites and rosé styles. Noted for its aroma and flavour contribution to Chardonnay; contributing creamy fruit characters.
For fresh aromatice and clean, white, rosé and red wines. A QTL yeast with low to no SO2, H2S and acetaldehyde production.
For fresh, fruity nouveau wines. Has the ability to degrade malic acid.