LALVIN PERSY™
(Saccharomyces cerevisiae cerevisiae)
For clean and balanced fruit forward wines
LALVIN PERSY™ is highly recommended to produce wines with fully expression of varietal aroma. Thanks to its unique properties, such as the non-production of SO2 and nonperceptible levels of H2S, LALVIN PERSY™ is the right choice to ferment varietals like Shiraz, Tempranillo or Pinot noir, enhancing the fruit character, freshness and aroma persistency. Wines fermented with LALVIN PERSY™ fromdifferent varietals show a perceptible impact in mouthfeel perception, with round and soft tannins.
Marca
LALVIN
Tipi di vino
Informazioni tecniche
- Contributo sensoriale generale: Non-production of SO2
- Fattore killer: Attivo
- Temperatura minima: 15 °C
- Temperatura massima: 28 °C
- Requisiti nutrizionali: Basso
- Coinoculo per FML : Vivamente consigliato
- Produzione di SO2: Molto bassa
- Velocità di fermentazione: Moderata
- Tolleranza all'alcol : 16 %