Lalvin QA23 Wine Yeast

Description

Lalvin QA23 was selected in Portugal by the University of Tras os Montes e Alto Douro (UTAD) in cooperation with Viticultural Commission of Vinhos Verdes region.
Lalvin QA23TM has a very high β-glucosidase activity, an enzyme which helps to cleave non-volatile aromatic compounds into their volatile state. Hence this yeast contributes to varietal / terroir fruit expression. Its use for Sauvignon Blanc is therefore highly recommended. Known for its reliability and robustness, Lalvin QA23 tends to ferment well in clarified juice, low in nutrients.

GRAPE VARIETY PAIRING:  Sauvignon Blanc, Chenin Blanc, Colombard, Gewürztraminer, Muscadelle, Pinot Gris, Riesling, Semillon, Viognier and Roussanne.

WINE STYLES:  Varietal aromatic white wines. Useful for a wide range of applications, including mead and fruit cider fermentations.

AROMA:  Fresh passion fruit / pineapple.

ALCOHOL TOLERANCE:  Up to 16%

FERMENTATION RANGE:  14-28°C (57-82°F)

INOCULATION RATE:  0.2-0.4g/L

Data Sheet

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Lalvin QA23 was selected in Portugal by the University of Tras os Montes e Alto Douro (UTAD) in cooperation with... Read more

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      Description

      Lalvin QA23 was selected in Portugal by the University of Tras os Montes e Alto Douro (UTAD) in cooperation with Viticultural Commission of Vinhos Verdes region.
      Lalvin QA23TM has a very high β-glucosidase activity, an enzyme which helps to cleave non-volatile aromatic compounds into their volatile state. Hence this yeast contributes to varietal / terroir fruit expression. Its use for Sauvignon Blanc is therefore highly recommended. Known for its reliability and robustness, Lalvin QA23 tends to ferment well in clarified juice, low in nutrients.

      GRAPE VARIETY PAIRING:  Sauvignon Blanc, Chenin Blanc, Colombard, Gewürztraminer, Muscadelle, Pinot Gris, Riesling, Semillon, Viognier and Roussanne.

      WINE STYLES:  Varietal aromatic white wines. Useful for a wide range of applications, including mead and fruit cider fermentations.

      AROMA:  Fresh passion fruit / pineapple.

      ALCOHOL TOLERANCE:  Up to 16%

      FERMENTATION RANGE:  14-28°C (57-82°F)

      INOCULATION RATE:  0.2-0.4g/L

      Data Sheet

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