Product details

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Lalvin Sauvy™

Espécie
Saccharomyces cerevisiae

Fator competitivo
Ativo

Contribuição Sensorial Geral
Varietal thiols

Branco

For optimal expression of varietal thiol aromas.

SAUVY™ has been selected through an innovative microbiological approach due to its unique metabolism and enzymatic activities resulting in the exceptional potential to uptake and release volatile thiols, especially 4MMP (also known as 4MSP). Combining those distinctive properties and abilities to express other aromas, SAUVY™ is well suited for the production of intense and fresh aromatic white wines. Wines fermented with SAUVY™ show typical flavor profiles described as boxwood, gooseberry, tomato leaf, passion fruit, citrus and black currant. SAUVY™ also favors refreshing and crisp mouthfeel sensation.

Velocidade de fermentação
Moderado

Fase de latência
Curto

Necessidades de nitrogénio
Médio alto

Tolerância ao álcool
14.5 %

Acidez volátil
Baixo

Produção de SO₂
Baixo

Temp. máx.
20 °C

Temp. mín.
13 °C

H₂S 170ppm
Baixo

H₂S 60ppm
Baixo

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