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
Enhance varietal aromas
Chardonnay
White fruit
Pinot Gris
Floral, Peach/Apricot
Riesling
Citrus
Sauvignon blanc
Italian Rielsing (Welsh Riesling, Grasevina)
Sparkling Wine Base
Rosé Wine
Sparkling 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.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
