LALVIN T73™
(Saccharomyces cerevisiae bayanus)
Security for high-alcohol reds
Détails du produit
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.
Types de vins
Information technique
- Contribution organoleptique générale : Esters
- Facteur de compétitivité : Actif
- Température minimale : 18 °C
- Température maximale: 35 °C
- Besoins nutritionnels: Faibles
- Compatibilité FML : neutre
- Production de SO2: Faibles
- Vitesse de fermentation : Modérée
- Tolérance à l'alcool : 16 %
- Production de glycérol : Très élevée
Documentation sur le produit
Cépages recommandés
- Cabernet Franc: Berry
- Cabernet Sauvignon: Jam, Ageable Tannins
- Grenache: Berry
- Merlot: Berry
- Sangiovese: Plum
- Tempranillo: Plum
- Zinfandel: Jam, Plum
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