Levures OEnologiques
Bacteries OEnologiques
Nutriments et Protecteurs de Levures
Levures Specifiques Inactivées
Enzymes
Chitosane
Applications à la Vigne
An isolate from the Pasteur Institute- France
Espèce
Saccharomyces cerevisiae bayanus
Facteur de competitivité
Sensible
Contribution sensorielle
Neutral
Cider
Vin blanc
Clean, reliable fermenter for fresh fruity style whites and reds.
A yeast selected from the Pasteur Institute Yeast Culture Collection, Lalvin C is a French wine region isolate that 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 fermenter that enhances the varietal character of the fruit. Can degrade up to 45% L-malic acid. For fruit wine and cider productionVitesse de fermentation
Rapide
Phase de latence
Longue
Besoin en Azote
Bas
Tolérance à l'alcool
16 %
Acidité volatile
Basse
Production de SO₂
Basse
Température max.
30 °C
Température min.
15 °C
H₂S 170 ppm
Bas
H₂S 60 ppm
Bas
Consommation d'acide malique
Can degrade up to 45% of malic acid
