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Lalvin Clos™

Selected by the University of Rovira & Virgili - Spain

Spezies
Saccharomyces cerevisiae cerevisiae

Killerfaktor
Aktiv

Allgemeiner sensorischer Beitrag
Enhances varietal character

Rotwein

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

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