LALVIN SENSY™
(Saccharomyces cerevisiae cerevisiae)
For sulfur compound management in white and rosé
In collaboration with the INRAE and SupAgro Montpellier, France, Lallemand have selected LALVIN SENSY™ yeast for its special abilities to produce very low SO2 and H2S while completing alcoholic fermentation even under low temperature and NTU white winemaking conditions. In low nutrient juices, avoid adding >50 ppm SO2 at the crusher. SENSY™ is recommended for aromatic white and rosé wines, ensuring low levels of volatile acidity, promoting intense aromatic esters and bringing freshness and balance in the mouth.
Brand
LALVIN
Wine types
Technical information
- General sensory contribution: Sulfur compound management
- Competitive factor: Active
- Minimum temperature: 12 °C
- Maximum temperature: 18 °C
- Nutritional needs: Low
- MLF compatibility: Recommended
- SO2production: Very low
- Fermentation rate: Moderate
- Alcohol tolerance: 14.5 %
Product documentation
Pairing
- Gewürztraminer: Flint Stone/Mineral
- Grenache: Rosé style
- Pinot Gris: Rich Mouthfeel
- Sauvignon blanc: Rich Mouthfeel