Product details

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Lalvin Persy™

Supagro and INRA (Montpellier, France)

Specie
Saccharomyces cervisiae

Competitive Factor
Active

General Sensory Contribution
Non-production of SO2

Syrah

Tempranillo

Pinot Noir

Red Wine

For clean and balanced fruit forward wines

Lalvin Persy™ is highly recommended to produce wines with fully expression of varietal aroma. Thanks to its unique properties, such as the non-production of SO2 and nonperceptible levels of H2S, Lalvin Persy™ is the right choice to ferment varietals like Shiraz, Tempranillo or Pinot noir, enhancing the fruit character, freshness and aroma persistency. Wines fermented with Lalvin Persy™ from different varietals show a perceptible impact in mouthfeel perception, with round and soft tannins.

Fermentation Speed
Moderate

MLF Compatibility
Strongly recommended

Nitrogen Needs
Low

Alcohol Tolerance
16 %

Volatile Acidity
Low

SO₂ Production
Very low

Max. Temperature
28 °C

Min. Temperature
15 °C

H₂S 170ppm
Very low

H₂S 60ppm
Very low

Suitability for co-Inoculation
Very recommended

Acetaldehyde Production
Very low

Documentation

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