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Feb 21, 2017

Lallemand, the ICV France, INRA Montpellier and SupAgro Montpellier joined forces in developing a new and innovative technique that reduces production of sulphur levels in wine yeast.

Lallemand and collaborating partners developed a new and innovative process called QTL in order to have wine yeast produced less SO2, H2S as well as acetaldehyde. All these aspects together contribute to an integrated sulphur management strategy. This is a non-GMO technique which in fact can take place naturally in yeast. Several such new yeast strains are available already from which the ICV OKAY and Lalvin Sensy strains are the ones available to the South African winemakers this 2017 vintage. Kindly see the attached document for more information on this new and exciting development.

Question and Answer Lalvin Sensy
TDS LALVIN SENSY lae res
TDS LALVIN ICV OKAY-ENG

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