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Lalvin MSB™
(Saccharomyces cerevisiae)

Selected for its ability to enhance Sauvignon blanc varietal characters

Lalvin MSB™ was isolated from Marlborough Valley – New Zealand during a project led by the R&D Lallemand team. Lalvin MSB™ was specifically selected from several isolates for its fermentation performance and ability to enhance Sauvignon blanc varietal character. Winery trials have consistently demonstrated that Lalvin MSB™ produces Sauvignon blanc wines with strong tropical notes, zesty grapefruit, spicy with lemon pith flavours and lovely fruit weight. Varietal characters are accompanied with excellent fruity thiol production by Lalvin MSB™.

Selected by Lallemand from Marlborough, New Zealand

  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan
Brand
Lalvin

This product is not intended to diagnose, treat, cure, or prevent any disease. Product availability and claims may differ by country and shall be used according to applicable laws.

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Wine typesTechnical informationProduct documentationPairing
Product DescriptionDocumentation

Wine types

White

Technical information

  • General sensory contribution: Varietal
  • Competitive factor: Active
  • Minimum temperature: 14 °C
  • Nutritional needs: Moderate
  • SO2production: Low
  • Fermentation rate: Moderate
  • Alcohol tolerance: 14.5 %

Product documentation

Pairing

  • Sauvignon blanc

Documentation

Technical datasheetSpecification datasheetSafety datasheetProduct declarationDownload all

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