
Weinhefen

Weinbakterien

Hefenährstoffe und Protektoren

Spezielle Nicht-Aktivierte Hefen

Enzyme

Chitosan

Kompetenz im Weinberg

Selected by the University of Rovira & Virgili - Spain
Spezies
Saccharomyces cerevisiae cerevisiae
Killerfaktor
Aktiv
Allgemeiner sensorischer Beitrag
Enhances varietal character

Weißwein

Roséwein

Moste mit hohem Zuckergehalt

For ultra-premium red wines
Lalvin Clos® was selected by the University of Rovira i Virgili in Spain from the Priorat region, situated in the province of Tarragona. Vinification trials show Lalvin Clos® has a very good implantation rate under difficult conditions, such as low nitrogen content over a wide range of temperatures. The results of experimental and winery trials with Carignan, Grenache, Syrah, Zinfandel and Tempranillo grapes confirm this yeast’s potential as an excellent tool to enhance aromatic complexity, structure and mouthfeel.Gärgeschwindigkeit
Schnell
Lag-Phase
Sehr kurz
Stickstoffbedar
Mittel
Alkoholtoleranz
17 %
Flüchtige Säure
Mittel
SO₂-Bildung
Niedrig
Maximaltemperatur
35 °C
Minimaltemperatur
13 °C
H₂S 170ppm
Niedrig
H₂S 60ppm
Niedrig
Bildung von Acetaldehyd
Mittel