Levures OEnologiques
Bacteries OEnologiques
Nutriments et Protecteurs de Levures
Levures Specifiques Inactivées
Enzymes
Chitosane
Applications à la Vigne
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 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
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
Production d'éthanal
Modérée
