Lalvin QA23™
(Saccharomyces cerevisiae bayanus)

Successfully ferments highly clarified must

Marca

Lalvin

Nem todos os produtos estão disponíveis em todos os mercados, nem as alegações associadas permitidas em todas as regiões.

Informações adicionais Pedir informação

Detalhes do produto

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.

Selecionado por Selected by the University of Tras o Montes e Alto Douro - Portugal