Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Sourced from Institut Pasteur, France
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Sensitive
General Sensory Contribution
A more neutral yeast but some impact on mouthfeel and texture
Red Wine
White Wine
Rosé Wine
White Wine
Rosé Wine
For reds, especially Grenache. Useful for tannin extraction.
Sourced from the Pasteur Institute in Paris, Lalvin M has gained a reputation for red wine production, particularly Grenache. Useful for extraction of tannins during red wine vinification. Also suitable for whites and rosé. Generally considered to have neutral sensory properties, but may have slight estery impact.Fermentation Speed
Moderate
Glycerol Production
Moderate
Lag Phase
Very short
Nitrogen Needs
Low
Alcohol Tolerance
14 %
SO₂ Production
Moderate
Max. Temperature
30 °C
Min. Temperature
20 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
