
Levaduras

Bacterias

Nutrientes / Protectores

Levaduras Inactivadas Específicas

Enzimas

Quitosano

Soluciones para Viticultura

Selected by Lallemand from Marlborough, New Zealand
Especie
Saccharomyces cerevisiae
Factor de competitividad
Activo
Contribución organoléptica general
Varietal

Selected for its ability to enhance Sauvignon blanc varietal characters
Lalvin MSB™ was isolated from Marlborough Valley – New Zealand during a project led by the R&D Lallemand team. Lalvin MSB™ was specifically selected from several isolates for its fermentation performance and ability to enhance Sauvignon blanc varietal character. Winery trials have consistently demonstrated that Lalvin MSB™ produces Sauvignon blanc wines with strong tropical notes, zesty grapefruit, spicy with lemon pith flavours and lovely fruit weight. Varietal characters are accompanied with excellent fruity thiol production by Lalvin MSB™.Velocidad de fermentación
Moderada
Necesidades de nitrógeno
Moderado
Tolerancia al alcohol
14.5 %
SO₂ Producción
Baja
Temperatura mín.
14 °C
H₂S 170 ppm
Bajo
H₂S 60 ppm
Bajo