Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by the University of Tras o Montes e Alto Douro - Portugal
Specie
Saccharomyces cerevisiae bayanus
Competitive Factor
Active
General Sensory Contribution
Enhance varietal aromas
Chardonnay
White fruit
Sauvignon blanc
Citrus, Tropical fruit
Madeleine Angevine
Bacchus
White Wine
Rosé Wine
High Brix Juice
Restart Stuck Ferment
Successfully ferments highly clarified must
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, 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.Fermentation Speed
Fast
Glycerol Production
High
Lag Phase
Moderate
Nitrogen Needs
Low
Alcohol Tolerance
16 %
Volatile Acidity
Low
SO₂ Production
Low
Max. Temperature
28 °C
Min. Temperature
14 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
Reaction to O₂ addition
High
Acetaldehyde Production
Low
