Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
Selected by the University of Tras o Montes e Alto Douro - Portugal
Spezies
Saccharomyces cerevisiae bayanus
Killerfaktor
Aktiv
Allgemeiner sensorischer Beitrag
Enhance varietal aroms
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