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Lalvin QA23™

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

Specie
Saccharomyces cerevisiae bayanus

Competitive Factor
Active

General Sensory Contribution
Enhance varietal aromas

Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

Successfully ferments highly clarified must

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. For more information please contact our distributor.

Fermentation Speed
Fast

Glycerol Production
High

Lag Phase
Moderate

MLF Compatibility
Strongly recommended

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

Suitability for co-Inoculation
Very recommended

Reaction to O₂ addition
High

Acetaldehyde Production
Low

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