Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected from the Marlborough region in New Zealand
Specie
Saccharomyces cerevisiae
Competitive Factor
Active
General Sensory Contribution
Fruity Thiol
White Wine
High Brix Juice
High Brix Juice
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. Sauvignon Blanc wines fermented with Lalvin MSB produce strong tropical notes, zesty grapefruit, spicy with lemon pith flavours and lovely fruit weight. Varietal characters are accompanied with excellent fruity thiol production.Fermentation Speed
Moderate
Nitrogen Needs
Moderate
Alcohol Tolerance
14.5 %
SO₂ Production
Low
Min. Temperature
14 °C
