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Lalvin QA23™

Selected by the University of Tras o Montes e Alto Douro - Portugal

Specie
Saccharomyces cerevisiae bayanus

Competitive Factor
Active

General Sensory Contribution
Enhances varietal characters, crisp and clean

White Wine

High Brix Juice

Restart Stuck Ferment

For fresh, fruit-focussed whites – reliable fermenter rated highly in thiol conversion to bring about enhanced aromatics.

QA23 was selected in Portugal by the University of Tras os Montes e Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinhos Verdes region. Suited for production of fresh, fruit-focussed, clean white wines, maximises varietal concentration and expression. Particularly for Sauvignon Blanc, Riesling, Chenin Blanc, Chardonnay and Semillon. Produces glucosidase, which allows the release of bound terpenes when present in the must resulting in more fruity varietal aromas. Relative to other yeast strains, QA23 has low nutrient and oxygen requirements, and will ferment juice with low turbidity at low temperatures (10°C) to dryness. QA23 is one of the leading Riesling yeast in Australia, where it produces elegant, well structured varietal rieslings. Australian and New Zealand experience with this yeast has demonstrated that it can ferment down to 10 degrees once the fermentation has started and there are no other limiting conditions.

Fermentation Speed
Fast

Glycerol Production
High

Lag Phase
Moderate

MLF Compatibility
Strongly recommended

Nitrogen Needs
Low

Alcohol Tolerance
16 %

SO₂ Production
Moderate

Max. Temperature
28 °C

Min. Temperature
14 °C

H₂S 170ppm
Low

H₂S 60ppm
Very low

Suitability for co-Inoculation
Recommended

Reaction to O₂ addition
High

Acetaldehyde Production
Low

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