Lalvin QA23™
(Saccharomyces cerevisiae)
For fresh, fruit-focussed whites – reliable fermenter rated highly in thiol conversion to bring about enhanced aromatics.
Product details
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. Particularly for Sauvignon Blanc, Riesling, Chenin Blanc, Chardonnay and Semillon. Produces β-glucosidase, which enables the release of bound terpenes when present in the must resulting in more fruity varietal aromas. This yeast is also a thiol converter with excellent thiol expression in Sauvignon Blanc. 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. LALVIN QA23™ is one of the leading Riesling yeast in Australia, where it produces elegant, well structured varietal Rieslings. Australian and New Zealand experience with this yeast has demonstrated that it can ferment down to 10 degrees once the fermentation has started and there are no other limiting conditions.
Selected by Selected by the University of Tras os Montes e Alto Douro - Portugal
Wine types
Technical information
- General sensory contribution: Enhances varietal characters, crisp and clean
- Competitive factor: Active
- Minimum temperature: 14 °C
- Maximum temperature: 28 °C
- Nutritional needs: Low
- MLF compatibility: Strongly-recommended
- SO2production: Moderate
- Fermentation rate: Fast
- Alcohol tolerance: 16 %
- Glycerol production: High
Product documentation
Pairing
- Chardonnay
- Chenin blanc
- Colombard
- Gewürztraminer
- Muscat
- Pinot Gris
- Riesling
- Sauvignon blanc
- Semillon
- Viognier
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