Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
ICV Group, Lallemand oenology, SupAgro and INRA Montpellier collaborative study
Specie
Saccharomyces cerevisiae
Competitive Factor
Active
General Sensory Contribution
Varietal
Pinot Gris
Colombard
Chardonnay
Semillon
Ideal for white varieties to promote varietal character, enhance aromatics and mouthfeel. A QTL yeast with low to no H2S, SO2 and acetaldehyde.
LALVIN SENSY™ is a new generation wine yeast to express the sensory properties of varietal white wines. It has been characterized and selected for its very low capacity to produce H2S, SO2, and acetaldehyde, with the security to complete alcoholic fermentation especially when varietal aroma is sought after. Recommended for Pinot Gris, Semillon, Chardonnay and Colombard. The low acetaldehyde production by LALVIN SENSY™ helps to moderate SO2 use.Fermentation Speed
Moderate
Lag Phase
Very short
Nitrogen Needs
Low
Alcohol Tolerance
15 %
SO₂ Production
Very low
Max. Temperature
18 °C
Min. Temperature
12 °C
H₂S 170ppm
Very low
H₂S 60ppm
Very low
Acetaldehyde Production
Very low
