Product details


Lalvin Persy™

Supagro and INRA (Montpellier, France)

Saccharomyces cervisiae

Competitive Factor

General Sensory Contribution
Sulfur compound management


Cabernet Sauvignon

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

Nitrogen Needs

Alcohol Tolerance
16 %

Volatile Acidity

SO₂ Production
Very low

Max. Temperature
28 °C

Min. Temperature
15 °C

H₂S 170ppm
Very low

H₂S 60ppm
Very low

Acetaldehyde Production
Very low

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