Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Supagro and INRA (Montpellier, France)
Specie
Saccharomyces cervisiae
Competitive Factor
Active
General Sensory Contribution
Sulfur compound management
Spätburgunder
Cabernet Sauvignon
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
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
Acetaldehyde Production
Very low
