LALVIN QA23™
(Saccharomyces cerevisiae bayanus)
Successfully ferments highly clarified must
LALVIN QA23™ was selected in Portugal by the University of Tras os Montes e Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinhos Verdes region. Suited for production of fresh, fruit-focussed, clean white wines, maximises varietal concentration and expression. Produces glucosidase, which allows the release of bound terpenes when present in the must resulting in more fruity varietal aromas. Relative to other yeast strains, LALVIN QA23™ has low nutrient and oxygen requirements, and will ferment juice with low turbidity at low temperatures (10°C) to dryness. This yeast can ferment down to 10 degrees once the fermentation has started and there are no other limiting conditions. A cool climate winner.
Selected by University of Tras o Montes e Alto Douro - Portugal
Wine types
Technical information
- General sensory contribution: Enhance varietal aromas
- Competitive factor: Active
- Minimum temperature: 14 °C
- Maximum temperature: 28 °C
- Nutritional needs: Low
- MLF compatibility: Strongly recommended
- SO2production: Low
- Fermentation rate: Fast
- Alcohol tolerance: 16 %
- Glycerol production: High
Product documentation
Pairing
- Bacchus: White fruit
- Madeleine Angevine
- Sauvignon blanc: Citrus, Tropical fruit