Détails du produit

catalog

Lalvin T73

Selected by the University of Valencia, Spain

Espèce
Saccharomyces cerevisiae bayanus

Facteur de competitivité
Actif

Contribution sensorielle
Esters

Cabernet Franc
Berry

Cabernet Sauvignon
Jam, Ageable tannins

Grenache
Berry

Merlot
Berry

Sangiovese
Plum

Tempranillo
Plum

Zinfandel
Jam, Plum

Vin rouge

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.

Vitesse de fermentation
Modérée

Phase de latence
Très courte

Besoin en Azote
Bas

Tolérance à l'alcool
16 %

Acidité volatile
Modérée

Production de SO₂
Basse

Température max.
25 °C

Température min.
18 °C

H₂S 170 ppm
Bas

H₂S 60 ppm
Modéré

Utilisation en co-inoculation
Très recommandée

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