LALVIN TANGO™
(Saccharomyces cerevisiae cerevisiae)
Yeast selection from Argentina Malbec
Detalles del producto
LALVIN TANGO was isolated by the National Institute of Agricultural Technology (INTA) in the La Consulta area (Uco valley, Mendoza, Argentina) during a yeast selection project based on fermentations of the Malbec variety. During the project, special attention was paid to the sensory analysis of wines produced using different selected yeasts of reference commonly used with this variety, and it was here that Lalvin Tango Malbec shone by increasing quality while retaining the characteristic traits of wines from the region. In studies carried out by INTA on fermentations using grapes sourced from various regions in Mendoza, and in experiments conducted in different wineries in the region, Lalvin Tango Malbec stood out due to its good fermentative properties, helping to bring out the fruitprofile characteristic of the variety, and its resulting impact on the perception of structure and balance in the mouth.
Seleccionado por INTA, Argentina from Uco Valley
Tipos de vino
Información técnica
- Contribución sensorial general: Complements varietal character
- Factor de competitividad: Neutral
- Temperatura mínima: 15 °C
- Temperatura máxima: 28 °C
- Requisitos nutricionales: Moderada
- Compatibilidad FML : Neutral
- Producción de SO2: Baja
- Velocidad de fermentación: Moderada
- Alcohol max : 15.5 %
Documentación del producto
Maridaje
- Malbec: Dark fruit, Jam
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