Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by the University of Valencia, Spain
Specie
Saccharomyces cerevisiae bayanus
Competitive Factor
Active
General Sensory Contribution
Esters
Cabernet Franc
Berry
Cabernet Sauvignon
Jam, Ageable tannins
Grenache
Berry
Merlot
Berry
Sangiovese
Plum
Tempranillo
Plum
Zinfandel
Jam, Plum
Security for high-alcohol reds
Lalvin T73™ was isolated from the València area in Spain and was selected for its ability to enhance the natural aromas and flavors of red wines produced in hot climates. Due to its ability to produce high quantities of glycerol, wines made from T73™ have good mouthfeel. Hot-climate reds that have problems “opening up” are enhanced by the well-balanced production of esters and higher alcohols. T73™ has an extremely low nitrogen demand and quickly dominates the must’s indigenous microflora. It also exhibits good resistance to vineyard antifungal treatments. T73™ is classified as a Saccharomyces cerevisiae bayanus.Fermentation Speed
Moderate
Lag Phase
Very short
Nitrogen Needs
Low
Alcohol Tolerance
16 %
Volatile Acidity
Moderate
SO₂ Production
Low
Max. Temperature
25 °C
Min. Temperature
18 °C
H₂S 170ppm
Low
H₂S 60ppm
Moderate
