Product details

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Lalvin T73

Selected by the University of Valencia, Spain

Specie
Saccharomyces cerevisiae bayanus

Competitive Factor
Active

General Sensory Contribution
Esters

Cabernet Franc
Berry

Cabernet Sauvignon
Jam, Ageable tannins

Grenache
Berry

Merlot
Berry

Sangiovese
Plum

Tempranillo
Plum

Zinfandel
Jam, Plum

Red Wine

Security for high-alcohol reds

Lalvin T73™ was isolated from the València area in Spain and was selected for its ability to enhance the natural aromas and flavors of red wines produced in hot climates. Due to its ability to produce high quantities of glycerol, wines made from T73™ have good mouthfeel. Hot-climate reds that have problems “opening up” are enhanced by the well-balanced production of esters and higher alcohols. T73™ has an extremely low nitrogen demand and quickly dominates the must’s indigenous microflora. It also exhibits good resistance to vineyard antifungal treatments. T73™ is classified as a Saccharomyces cerevisiae bayanus.

Fermentation Speed
Moderate

Lag Phase
Very short

Nitrogen Needs
Low

Alcohol Tolerance
16 %

Volatile Acidity
Moderate

SO₂ Production
Low

Max. Temperature
25 °C

Min. Temperature
18 °C

H₂S 170ppm
Low

H₂S 60ppm
Moderate

Suitability for co-Inoculation
Very recommended

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