Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by the University of Tras o Montes e Alto Douro - Portugal
Specie
Saccharomyces cerevisiae bayanus
Competitive Factor
Active
General Sensory Contribution
Enhances Varietal Character
White Wine
Rosé Wine
High Brix Juice
Rosé Wine
High Brix Juice
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.Fermentation Speed
Fast
Glycerol Production
High
Lag Phase
Moderate
Nitrogen Needs
Low
Alcohol Tolerance
16 %
Volatile Acidity
Low
SO₂ Production
Low
Max. Temperature
28 °C
Min. Temperature
14 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
Reaction to O₂ addition
High
Acetaldehyde Production
Low
