LALVIN T73™
(Saccharomyces cerevisiae bayanus)
Product details
LALVIN T73™ was isolated from the València area in Spain and was selected for its ability to enhance the natural aromas and flavors of red wines produced in hot climates. Due to its ability to produce high quantities of glycerol, wines made from T73™ have good mouthfeel. Hot-climate reds that have problems “opening up” are enhanced by the well-balanced production of esters and higher alcohols. T73™ has an extremely low nitrogen demand and quickly dominates the must’s indigenous microflora. It also exhibits good resistance to vineyard antifungal treatments. T73™ is classified as a Saccharomyces cerevisiae bayanus.
Wine types
Technical information
- General sensory contribution: Esters
- Competitive factor: Active
- Minimum temperature: 18 °C
- Maximum temperature: 35 °C
- Nutritional needs: Low
- MLF compatibility: Neutral
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 16 %
- Glycerol production: Very high
Product documentation
Pairing
- Cabernet Franc: Berry
- Cabernet Sauvignon: Jam, Ageable Tannins
- Grenache: Berry
- Merlot: Berry
- Sangiovese: Plum
- Tempranillo: Plum
- Zinfandel: Jam, Plum
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