Nutrients / Protectors
Specific Inactivated Yeasts
Supagro and INRA (Montpellier, France)
Saccharomyces cerevisiae cerevisiae
General Sensory Contribution
Non-production of SO2
For clean and balanced fruit forward winesLalvin 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.