Product details

catalog

Lalvin C

An isolate from the Pasteur Institute- France

Specie
Saccharomyces cerevisiae var. bayanus

Competitive Factor
Sensitive

General Sensory Contribution
Enhances varietal aromas and esters

Chardonnay

Colombard

Sauvignon blanc

Cider

Red Wine

White Wine

High Brix Juice

Clean, reliable fermenter for fresh fruity white styles. Partial degradation of malic acid favours acid softness.

A yeast selected from the Pasteur Institute Yeast Culture Collection, Lalvin C is a French wine region isolate that has been used in winemaking since the early 1960’s. Suited for a wide range of winemaking applications, particularly for production of fresh and fruity white wine styles, as well as early release fruit driven red wines and wines made by carbonic maceration. Lalvin C is known to produce varying amounts of the ester amyl acetate. A clean fermenter that enhances the varietal character of the fruit. Can degrade up to 45% L-malic acid.

Fermentation Speed
Fast

Lag Phase
Short

Nitrogen Needs
Low

Alcohol Tolerance
16 %

SO₂ Production
Low

Max. Temperature
30 °C

Min. Temperature
15 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Suitability for co-Inoculation
Not recommended

Malic Acid Consumption
Can degrade up to 45% of malic acid

Download free application

download later