
Weinhefen

Weinbakterien

Hefenährstoffe und Protektoren

Spezielle Nicht-Aktivierte Hefen

Enzyme

Chitosan

Kompetenz im Weinberg

Selected by Lallemand from Marlborough, New Zealand
Spezies
Saccharomyces cerevisiae
Killerfaktor
Aktiv
Allgemeiner sensorischer Beitrag
Varietal

Selected for its ability to enhance Sauvignon blanc varietal characters
Lalvin MSB™ was isolated from Marlborough Valley – New Zealand during a project led by the R&D Lallemand team. Lalvin MSB™ was specifically selected from several isolates for its fermentation performance and ability to enhance Sauvignon blanc varietal character. Winery trials have consistently demonstrated that Lalvin MSB™ produces Sauvignon blanc wines with strong tropical notes, zesty grapefruit, spicy with lemon pith flavours and lovely fruit weight. Varietal characters are accompanied with excellent fruity thiol production by Lalvin MSB™.Gärgeschwindigkeit
Mittel
Stickstoffbedar
Mittel
Alkoholtoleranz
14.5 %
SO₂-Bildung
Niedrig
Minimaltemperatur
14 °C
H₂S 170ppm
Niedrig
H₂S 60ppm
Niedrig