Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Specie
Saccharomyces cerevisiae
Competitive Factor
Active
General Sensory Contribution
Sulfur compound management
White Wine
Very low H2S, SO2 and acetaldehyde wine yeast to express the sensory potential of varietal white wine
Lalvin Sensy™ has been characterized and selected for its very low capacity to produce H2S, SO2, and acetaldehyde, with the security to complete alcoholic fermentation especially when varietal aroma is sought afterFermentation Speed
Moderate
Lag Phase
Very short
Nitrogen Needs
Low
Alcohol Tolerance
15 %
Volatile Acidity
Low
SO₂ Production
Very low
Max. Temperature
18 °C
Min. Temperature
12 °C
H₂S 170ppm
Very low
H₂S 60ppm
Very low
Acetaldehyde Production
Very low
