LALVIN SENSY™
(Saccharomyces cerevisiae cerevisiae)
For sulfur compound management in white and rosé
Marca
LALVIN
Detalles del producto
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.
Tipos de vino
Información técnica
- Contribución sensorial general: Sulfur compound management
- Factor de competitividad: Activo
- Temperatura mínima: 12 °C
- Temperatura máxima: 18 °C
- Requisitos nutricionales: Baja
- Compatibilidad FML : Neutral
- Producción de SO2: Muy baja
- Velocidad de fermentación: Moderada
- Alcohol max : 15 %
Documentación del producto
Maridaje
- Gewürztraminer: Flint Stone/Mineral
- Grenache: Rosé style
- Pinot Gris: Rich Mouthfeel
- Sauvignon blanc: Rich Mouthfeel
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