LALVIN PERSY™
(Saccharomyces cervisiae)
For sulfur compound management in reds
Marca
LALVIN
Detalles del producto
In collaboration with the INRAE and SupAgro Montpellier, France, Lallemand have selected LALVIN PERSY™ yeast for its ability to avoid SO2 and H2S production while exhibiting excellent fermentation performance and alcohol tolerance. LALVIN PERSY™ reliably ferments red varieties such as Syrah, Tempranillo and Pinot noir, complementing their varietal character, freshness and aroma persistency. Good compatibility with malolactic-bacteria.
Seleccionado por Supagro and INRA (Montpellier, France)
Tipos de vino
Información técnica
- Contribución sensorial general: Sulfur compound management
- Factor de competitividad: Activo
- Temperatura mínima: 14 °C
- Temperatura máxima: 28 °C
- Requisitos nutricionales: Baja
- Compatibilidad FML : Muy recomendada
- Producción de SO2: Muy baja
- Velocidad de fermentación: Moderada
- Alcohol max : 16 %
Documentación del producto
Maridaje
- Cabernet Franc: Berry, Plum
- Grenache: Berry, Plum, Spice
- Malbec: Floral
- Merlot: Plum, Spice
- Nebbiolo: Berry, Cherry, Color Stability
- Sangiovese: Berry, Plum, Floral
- Syrah: Fruit, Spice, Violet, Structural Enhancement
- Tempranillo: Berry
- Zinfandel: Berry, Spice, Plum
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