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Lalvin QA23™

Selected by the University of Tras o Montes e Alto Douro - Portugal

Spezies
Saccharomyces cerevisiae bayanus

Killerfaktor
Aktiv

Allgemeiner sensorischer Beitrag
Enhances Varietal Character

Weißwein

Roséwein

Moste mit hohem Zuckergehalt

Successfully ferments highly clarified must

Lalvin QA23 ® was selected in Portugal by the University of Tras os Montes e Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinhos Verdes region. Recommended for white wines like Chardonnay, Sauvignon blanc, Chenin blanc, Colombard and Semillon for production of fresh, fruity, clean wines. It enhances aromas of terpernic varietals through its beta-glucosidase activity and is an excellent thiol converter making it a complementary yeast for developing varietal Sauvignon blanc passion fruit character. Lalvin QA23 ® has low nutrient and oxygen requirements and will ferment juice with low turbidity at low temperatures (10°C) to dryness. Lalvin QA23 ® is now being used in winemaking in most countries.

Gärgeschwindigkeit
Schnell

Glyzerinbildung
Hoch

Lag-Phase
Mittel

Stickstoffbedar
Niedrig

Alkoholtoleranz
16 %

Flüchtige Säure
Niedrig

SO₂-Bildung
Niedrig

Maximaltemperatur
28 °C

Minimaltemperatur
14 °C

H₂S 170ppm
Niedrig

H₂S 60ppm
Niedrig

Gabe
Hoch

Bildung von Acetaldehyd
Niedrig

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