Détails du produit

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Lalvin Clos™

Selected by the University of Rovira & Virgili - Spain

Espèce
Saccharomyces cerevisiae cerevisiae

Facteur de competitivité
Actif

Contribution sensorielle
Enhances varietal characters

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

Vin rouge

Vin blanc

Vin rosé

Jus à haute teneur en Brix

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.

Vitesse de fermentation
Rapide

Phase de latence
Très courte

Compatibilité FML
Fortement recommandée

Besoin en Azote
Modéré

Tolérance à l'alcool
17 %

Acidité volatile
Modérée

Production de SO₂
Basse

Température max.
35 °C

Température min.
13 °C

H₂S 170 ppm
Bas

H₂S 60 ppm
Bas

Utilisation en co-inoculation
Très recommandée

Production d'éthanal
Modérée

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