Levures OEnologiques
Bacteries OEnologiques
Nutriments et Protecteurs de Levures
Levures Specifiques Inactivées
Enzymes
Chitosane
Applications à la Vigne
Selected by the University of Valencia, Spain
Espèce
Saccharomyces cerevisiae bayanus
Facteur de competitivité
Actif
Contribution sensorielle
Esters
Cabernet Franc
Berry
Cabernet Sauvignon
Jam, Ageable tannins
Grenache
Berry
Merlot
Berry
Sangiovese
Plum
Tempranillo
Plum
Zinfandel
Jam, Plum
Security for high-alcohol reds
Lalvin T73™ was isolated from the València area in Spain and was selected for its ability to enhance the natural aromas and flavors of red wines produced in hot climates. Due to its ability to produce high quantities of glycerol, wines made from T73™ have good mouthfeel. Hot-climate reds that have problems “opening up” are enhanced by the well-balanced production of esters and higher alcohols. T73™ has an extremely low nitrogen demand and quickly dominates the must’s indigenous microflora. It also exhibits good resistance to vineyard antifungal treatments. T73™ is classified as a Saccharomyces cerevisiae bayanus.Vitesse de fermentation
Modérée
Phase de latence
Très courte
Besoin en Azote
Bas
Tolérance à l'alcool
16 %
Acidité volatile
Modérée
Production de SO₂
Basse
Température max.
25 °C
Température min.
18 °C
H₂S 170 ppm
Bas
H₂S 60 ppm
Modéré
