Lalvin QA23

Title:Successfully ferments highly clarified must

Description:Recommended for production of white wines like Chardonnay, Sauvignon blanc, Chenin blanc, Colombard and Semillon for production of fresh, fruity, clean wines.

Variety:Saccharomyces cerevisiae bayanus

Production of volatile acidity:Low

Production of SO₂:Moderate

MLF Compatibility:Really recommended

Lag phase:Moderate

Foam production:Low

Whites:Strongly recommended

Reds:Not really recommended

Rosé:May be used

Late harvest:Very recommended

Sensory effect:Enhances Varietal Character

Restart stuck:Not really recommended

Fermentation speed:Fast

Temperature range:14-28 °C

Competitive factor:Active

% vol.:16

Relative nitrogen needs:Low

H₂S production 60ppm:Very low

H₂S production 170ppm:Low

Reaction to O2 addition:High

Dosage:25-40g/hL

Glycerol production:High

Application

Lalvin QA23 ® was selected in Portugal by the University of Tras os Montes e Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinhos Verdes region. Recommended for production of white wines like Chardonnay, Sauvignon blanc, Chenin blanc, Colombard and Semillon for production of fresh, fruity, clean wines. It enhances aromas of terpernic varietals through its beta-glucosidase activity and is an excellent thiol converter making it a complementary yeast for developing varietal Sauvignon blanc passion fruit character. Lalvin QA23 ® has low nutrient and oxygen requirements and will ferment juice with low turbidity at low temperatures (10°C) to dryness. Lalvin QA23 ® is now being used in winemaking in most countries.