Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
An isolate from the Pasteur Institute- France
Specie
Saccharomyces cerevisiae var. bayanus
Competitive Factor
Sensitive
General Sensory Contribution
Enhances varietal aromas and esters
Chardonnay
Colombard
Sauvignon blanc
Cider
White Wine
High Brix Juice
Clean, reliable fermenter for fresh fruity white styles. Partial degradation of malic acid favours acid softness.
A yeast selected from the Pasteur Institute Yeast Culture Collection, LALVIN C™ has been used in winemaking since the early 1960’s. Suited for a wide range of winemaking applications, particularly for production of fresh and fruity white wine styles, as well as early release fruit driven red wines and wines made by carbonic maceration. LALVIN C™ is known to produce varying amounts of the ester amyl acetate. A clean robust fermenter that performs well in highly clarified wine and rosé wines and enhances the varietal character of the fruit. LALVIN C™ can degrade up to 45% L-malic acid; highly recommended for cool climate whites, high in natural malic acid concentrations. A natural way to soften wine acidity.Fermentation Speed
Fast
Lag Phase
Short
Nitrogen Needs
Low
Alcohol Tolerance
16 %
SO₂ Production
Low
Max. Temperature
30 °C
Min. Temperature
15 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
Malic Acid Consumption
Can degrade up to 45% of malic acid