Lalvin QA23™
(Saccharomyces cerevisiae bayanus)
For fresh, fruit-focussed whites – reliable fermenter rated highly in thiol conversion to bring about enhanced aromatics.
Product details
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.
Selected by Selected by the University of Tras o Montes e Alto Douro - Portugal
Wine types
Technical information
- General sensory contribution: Enhances varietal characters, crisp and clean
- Competitive factor: Active
- Minimum temperature: 14 °C
- Maximum temperature: 28 °C
- Nutritional needs: Low
- MLF compatibility: Strongly-recommended
- SO2production: Moderate
- Fermentation rate: Fast
- Alcohol tolerance: 16 %
- Glycerol production: High
Product documentation
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