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Lalvin Sensy™

Specie
Saccharomyces cerevisiae

Competitive Factor
Active

General Sensory Contribution
Varietal

White Wine

Very low H2S, SO2 and acetaldehyde wine yeast to express the sensory potential of varietal white wine

Lalvin Sensy™ has been characterized and selected for its very low capacity to produce H2S, SO2, and acetaldehyde, with the security to complete alcoholic fermentation especially when varietal aroma is sought after

Fermentation Speed
Moderate

Lag Phase
Very short

MLF Compatibility
Recommended

Nitrogen Needs
Low

Alcohol Tolerance
14.5 %

Volatile Acidity
Low

SO₂ Production
Very low

Max. Temperature
18 °C

Min. Temperature
12 °C

H₂S 170ppm
Very low

H₂S 60ppm
Very low

Suitability for co-Inoculation
Very recommended

Acetaldehyde Production
Very low

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