Product details

For safe fermentation and quality of Eaux-de-Vie

Wines intended for distillation are only one step in obtaining eaux-de-vie and thus require certain qualities to be suitable for heating. The main requirements for winemaking are as follows: alcoholic fermentation of unracked musts containing no sulphites needs to be fast; malolactic fermentation (not obligatory) needs to be possible immediately after this, and concentrations of certain compounds (higher alcohols, acetaldehyde, ethyl acetate, volatile sulphur compounds) in wines intended for distillation need to be low. To meet these requirements and help obtain quality eaux-de-vie, Lalvin FC9 yeast has been selected on the Charentes 'terroir' by the BNIC (Bureau Interprofessionnel de Cognac) and the University of Nantes, in collaboration with Lallemand. This yeast is dominant towards the end of fermentation and belongs to a yeast family that is well-represented in the region. For more information please contact our distributor.