Supagro and INRA (Montpellier, France)
菌种
Saccharomyces cerevisiae cerevisiae
竞争因素
活性的
总体感官贡献
Non-production of SO2
红
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™ from different varietals show a perceptible impact in mouthfeel perception, with round and soft tannins.发酵速度
中
氮源需求
低
酒精耐受度
16 %
挥发酸
低
二氧化硫产出
非常低
最高温度
28 °C
最低温度
15 °C
硫化氢 170毫克/升
非常低
硫化氢 60毫克/升
非常低
乙醛产出
非常低