Product details


Lalvin MSB

Selected from the Marlborough region in New Zealand

Saccharomyces cerevisiae

Competitive Factor

General Sensory Contribution
Fruity Thiol

White Wine

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

Nitrogen Needs

Alcohol Tolerance
14.5 %

SO₂ Production

Min. Temperature
14 °C

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