Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by the University of Tras os Montes e Alto Douro - Portugal
Specie
Saccharomyces cerevisiae
Competitive Factor
Active
General Sensory Contribution
Enhances varietal characters, crisp and clean
Chardonnay
Chenin blanc
Colombard
Gewürztraminer
Muscat
Pinot Gris
Riesling
Sauvignon blanc
Semillon
Viognier
High Brix Juice
Restart Stuck Ferment
For fresh, fruit-focussed whites – reliable fermenter rated highly in thiol conversion to bring about enhanced aromatics.
LALVIN QA23™ was selected in Portugal by the University of Tras os Montes e Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinhos Verdes region. Suited for production of fresh, fruit-focussed, clean white wines, maximises varietal concentration and expression. Particularly for Sauvignon Blanc, Riesling, Chenin Blanc, Chardonnay and Semillon. Produces β-glucosidase, which enables the release of bound terpenes when present in the must resulting in more fruity varietal aromas. This yeast is also a thiol converter with excellent thiol expression in Sauvignon Blanc. Relative to other yeast strains, LALVIN QA23™ has low nutrient and oxygen requirements, and will ferment juice with low turbidity at low temperatures (10°C) to dryness. LALVIN QA23™ is one of the leading Riesling yeast in Australia, where it produces elegant, well structured varietal Rieslings. Australian and New Zealand experience with this yeast has demonstrated that it can ferment down to 10 degrees once the fermentation has started and there are no other limiting conditions.Fermentation Speed
Fast
Glycerol Production
High
Lag Phase
Moderate
Nitrogen Needs
Low
Alcohol Tolerance
16 %
SO₂ Production
Moderate
Max. Temperature
28 °C
Min. Temperature
14 °C
H₂S 170ppm
Low
H₂S 60ppm
Very low
Reaction to O₂ addition
High
Acetaldehyde Production
Low
