LALVIN PERSY™
(Saccharomyces cerevisiae cerevisiae)
For clean and balanced fruit forward wines
LALVIN PERSY™ is highly recommended to produce wines with fully expression of varietal aroma. Thanks to its unique properties, such as the non-production of SO2 and nonperceptible levels of H2S, LALVIN PERSY™ is the right choice to ferment varietals like Shiraz, Tempranillo or Pinot noir, enhancing the fruit character, freshness and aroma persistency. Wines fermented with LALVIN PERSY™ from different varietals show a perceptible impact in mouthfeel perception, with round and soft tannins.
Marke
LALVIN
Weintyp
Technische Information
- Allgemeiner sensorischer Beitrag: Non-production of SO2
- Killerfaktor: Activ
- Mindesttemperatur: 15 °C
- Maximale Temperatur: 28 °C
- Nährstoffbedarf: Niedrig
- MLF kompatibilität : Nachdrücklich empfohlen
- SO2-Produktion: Sehr niedrig
- Gärungsrate: Mittel
- Alkohol toleranz : 16 %