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Lalvin C

An isolate from the Pasteur Institute- France

Espèce
Saccharomyces cerevisiae bayanus

Facteur de competitivité
Sensible

Contribution sensorielle
Neutral

Cider

Vin rouge

Vin blanc

Clean, reliable fermenter for fresh fruity style whites and reds.

A yeast selected from the Pasteur Institute Yeast Culture Collection, Lalvin C is a French wine region isolate that has been used in winemaking since the early 1960’s. Suited for a wide range of winemaking applications, particularly for production of fresh and fruity white wine styles, as well as early release fruit driven red wines and wines made by carbonic maceration. Lalvin C is known to produce varying amounts of the ester amyl acetate. A clean fermenter that enhances the varietal character of the fruit. Can degrade up to 45% L-malic acid. For fruit wine and cider production

Vitesse de fermentation
Rapide

Phase de latence
Longue

Besoin en Azote
Bas

Tolérance à l'alcool
16 %

Acidité volatile
Basse

Production de SO₂
Basse

Température max.
30 °C

Température min.
15 °C

H₂S 170 ppm
Bas

H₂S 60 ppm
Bas

Utilisation en co-inoculation
Très recommandée

Consommation d'acide malique
Can degrade up to 45% of malic acid

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