(Saccharomyces cerevisiae bayanus)

Successfully ferments highly clarified must

  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan

Product detailsWine typesTechnical informationProduct documentationPairing
Product DescriptionDocumentation

Product details

LALVIN QA23™ was selected in Portugal by the University of Trás-os-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinhos Verdes region. It is used for Chardonnay, Sauvignon blanc, Chenin blanc, Colombard and Semillon for the production of crisp and fresh-fruit intense wines. It enhances aromas of terpenic 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. QA23™ has low nutrient and oxygen requirements and will ferment juice with low turbidity at low temperatures (10°C) to dryness. It is classified as a Saccharomyces cerevisiae bayanus. Very malolactic bacteria compatible.

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

Wine types


Technical information

  • General sensory contribution: Enhances varietal characters
  • Competitive factor: Active
  • Minimum temperature: 14 °C
  • Maximum temperature: 28 °C
  • Nutritional needs: Low
  • MLF compatibility: Strongly recommended
  • SO2production: Moderate
  • Fermentation rate: Fast
  • Alcohol tolerance: 16 %
  • Glycerol production: High

Product documentation


  • Chardonnay: White Fruit
  • Gewürztraminer: Spice, Citrus
  • Pinot Gris: Floral, Peach/Apricot
  • Riesling: Citrus
  • Roussanne: Citrus zest
  • Sauvignon blanc: Citrus
  • Viognier: Floral, Tropical fruit