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Lalvin Persy™

Supagro and INRA (Montpellier, France)

Specie
Saccharomyces cervisiae

Competitive Factor
Active

General Sensory Contribution
Sulfur compound management

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

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