Product details


Lalvin C

An isolate from the Pasteur Institute- France

Saccharomyces cerevisiae bayanus

Competitive Factor

General Sensory Contribution
Enhances varietal aromas and esters

Red Wine

White Wine

High Brix Juice

Clean, reliable fermenter for fresh fruity white styles. Partial degradation of malic acid favours acid softness.

A yeast selected from the Pasteur Institute Yeast Culture Collection, Lalvin C is a French wine region isolate that has been used in winemaking since the early 1960’s. Suited for a wide range of winemaking applications, particularly for production of fresh and fruity white wine styles, as well as early release fruit driven red wines and wines made by carbonic maceration. Lalvin C is known to produce varying amounts of the ester amyl acetate. A clean fermenter that enhances the varietal character of the fruit. Can degrade up to 45% L-malic acid.

Fermentation Speed

Lag Phase

Nitrogen Needs

Alcohol Tolerance
16 %

SO₂ Production

Max. Temperature
30 °C

Min. Temperature
15 °C

H₂S 170ppm

H₂S 60ppm

Malic Acid Consumption
Can degrade up to 45% of malic acid

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