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Lalvin QA23™

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

Spezies
Saccharomyces cerevisiae bayanus

Killerfaktor
Aktiv

Allgemeiner sensorischer Beitrag
Enhance varietal aroms

Rotwein

Weißwein

Roséwein

Moste mit hohem Zuckergehalt

Gärstockung beheben

Successfully ferments highly clarified must

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.

Gärgeschwindigkeit
Schnell

Glyzerinbildung
Hoch

Lag-Phase
Mittel

Stickstoffbedar
Niedrig

Alkoholtoleranz
16 %

Flüchtige Säure
Niedrig

SO₂-Bildung
Niedrig

Maximaltemperatur
28 °C

Minimaltemperatur
14 °C

H₂S 170ppm
Niedrig

H₂S 60ppm
Niedrig

Gabe
Hoch

Bildung von Acetaldehyd
Niedrig

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