Product details

catalog

Lalvin Sauvy™

Specie
Saccharomyces cerevisiae

Competitive Factor
Active

General Sensory Contribution
Varietal thiols

Sauvignon blanc

Gewürztraminer

Riesling

Italian Rielsing (Welsh Riesling, Grasevina)

White Wine

For optimal expression of varietal thiol aromas.

SAUVY™ has been selected through an innovative microbiological approach due to its unique metabolism and enzymatic activities resulting in the exceptional potential to uptake and release volatile thiols, especially 4MMP (also known as 4MSP). Combining those distinctive properties and abilities to express other aromas, SAUVY™ is well suited for the production of intense and fresh aromatic white wines. Wines fermented with SAUVY™ show typical flavor profiles described as boxwood, gooseberry, tomato leaf, passion fruit, citrus and black currant. SAUVY™ also favors refreshing and crisp mouthfeel sensation.

Fermentation Speed
Moderate

Lag Phase
Short

Nitrogen Needs
Medium high

Alcohol Tolerance
14.5 %

Volatile Acidity
Low

SO₂ Production
Low

Max. Temperature
20 °C

Min. Temperature
13 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Documentation

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