LALVIN QA23™
(Saccharomyces cerevisiae bayanus)
Successfully ferments highly clarified must
Détails du produit
LALVIN QA23™ was selected in Portugal by the University of Trás-os-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinhos Verdes region. It is used for Chardonnay, Sauvignon blanc, Chenin blanc, Colombard and Semillon for the production of crisp and fresh-fruit intense wines. It enhances aromas of terpenic varietals through its beta-glucosidase activity and is an excellent thiol converter, making it a complementary yeast for developing varietal Sauvignon blanc passion fruit character. QA23™ has low nutrient and oxygen requirements and will ferment juice with low turbidity at low temperatures (10°C) to dryness. It is classified as a Saccharomyces cerevisiae bayanus. Very malolactic bacteria compatible.
Sélectionné par University of Tras o Montes e Alto Douro - Portugal
Types de vins
Information technique
- Contribution organoleptique générale : Enhances varietal characters
- Facteur de compétitivité : Actif
- Température minimale : 14 °C
- Température maximale: 28 °C
- Besoins nutritionnels: Faibles
- Compatibilité FML : Fortement conseillée
- Production de SO2: Modérée
- Vitesse de fermentation : rapide
- Tolérance à l'alcool : 16 %
- Production de glycérol : Elevée
Documentation sur le produit
Cépages recommandés
- Chardonnay: White Fruit
- Gewürztraminer: Spice, Citrus
- Pinot Gris: Floral, Peach/Apricot
- Riesling: Citrus
- Roussanne: Citrus zest
- Sauvignon blanc: Citrus
- Viognier: Floral, Tropical fruit
Produits liés
For complex whites with citrus and floral notes
For the expression of Sauvignon blanc aromas
For elegant aromatic whites