Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by the University of Rovira & Virgili - Spain
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Active
General Sensory Contribution
Varietal
Cabernet Sauvignon
Berry, Color stability, Round mouthfeel, Ageable tannins
Grenache
Berry, Color stability
Merlot
Berry, Color stability, Ageable tannins
Sangiovese
Berry, Color stability, Tannin intensity, Mid-palate enhancement
Syrah
Fruit, Structural enhancement, Color stability
Tempranillo
Berry, Tannin intensity, Mid-palate enhancement
Zinfandel
Berry, Mineral, High alcohol
Carignan
White Wine
Rosé Wine
High Brix Juice
For ultra-premium red wines
Lalvin Clos® was selected by the University of Rovira i Virgili in Spain from the Priorat region, situated in the province of Tarragona. Vinification trials show Lalvin Clos® has a very good implantation rate under difficult conditions, such as low nitrogen content over a wide range of temperatures. The results of experimental and winery trials with Carignan, Grenache, Syrah, Zinfandel and Tempranillo grapes confirm this yeast’s potential as an excellent tool to enhance aromatic complexity, structure and mouthfeel.Fermentation Speed
Fast
Lag Phase
Very short
Nitrogen Needs
Moderate
Alcohol Tolerance
17 %
Volatile Acidity
Moderate
SO₂ Production
Low
Max. Temperature
35 °C
Min. Temperature
13 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
Acetaldehyde Production
Moderate
