Levures OEnologiques
Bacteries OEnologiques
Nutriments et Protecteurs de Levures
Levures Specifiques Inactivées
Enzymes
Chitosane
Applications à la Vigne
Selected by Lallemand from Marlborough, New Zealand
Espèce
Saccharomyces cerevisiae
Facteur de competitivité
Actif
Contribution sensorielle
Varietal
Vin blanc
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™.Vitesse de fermentation
Modérée
Besoin en Azote
Modéré
Tolérance à l'alcool
14.5 %
Production de SO₂
Basse
Température min.
14 °C
H₂S 170 ppm
Bas
H₂S 60 ppm
Bas
