Lalvin M™
(Saccharomyces cerevisiae cerevisiae)
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.
Selected by Institut Pasteur, France
Brand
Lalvin
Wine types
Technical information
- General sensory contribution: A more neutral yeast but some impact on mouthfeel and texture
- Competitive factor: Sensitive
- Minimum temperature: 20 °C
- Maximum temperature: 30 °C
- Nutritional needs: Low
- MLF compatibility: Strongly recommended
- SO2production: Moderate
- Fermentation rate: Moderate
- Alcohol tolerance: 14 %
- Glycerol production: Moderate