LALVIN SENSY™
(Saccharomyces cerevisiae cerevisiae)
For sulfur compound management in white and rosé
Brand
LALVIN
Product details
In collaboration with the INRAE and SupAgro Montpellier, France, Lallemand have selected LALVIN SENSY™ yeast for its special abilities to produce very low SO2 and H2S while completing alcoholic fermentation even under low temperature and NTU white winemaking conditions. In low nutrient juices, avoid adding >50 ppm SO2 at the crusher. SENSY™ is recommended for aromatic white and rosé wines, ensuring low levels of volatile acidity, promoting intense aromatic esters and bringing freshness and balance in the mouth.
Wine types
Technical information
- General sensory contribution: Sulfur compound management
- Competitive factor: Active
- Minimum temperature: 12 °C
- Maximum temperature: 18 °C
- Nutritional needs: Low
- MLF compatibility: Neutral
- SO2production: Very-low
- Fermentation rate: Moderate
- Alcohol tolerance: 15 %
Product documentation
Pairing
- Gewürztraminer: Flint Stone/Mineral
- Grenache: Rosé style
- Pinot Gris: Rich Mouthfeel
- Sauvignon blanc: Rich Mouthfeel
Related products
LALVIN ICV OPALE 2.0™
Sulfur compound management of thiolic style Rosé de Provence and whites
LEVEL2 FLAVIA™
Overexpress aromatic terpenes and volatile thiols
LALVIN ICV OKAY™
For Young, Fresh and Aromatic Wines
1895C™
The sleeping beauty yeast