Lalvin QA23 was selected in Portugal by the University of Tras os Montes e Alto Douro (UTAD) in cooperation with Viticultural Commission of Vinhos Verdes region. Lalvin QA23 has a very high B-glucosidase activity, an enzyme which helps to cleave non-volatile aromatic compounds into their volatile state. Hence this yeast contributes to varietal / terroir fruit expression. Its use for Sauvignon Blanc is therefore highly recommended. Known for its reliability and robustness, Lalvin QA23 tends to ferment well in clarified juice, low in nutrients.
- Yeast Strain: Saccharomyces cerevisiae var cerevisiae
Dry pitching is the preferred method of inoculating must. This method is simpler than rehydration and will give more consistent fermentation performance and reduce the risk of contamination. Simply sprinkle the yeast evenly on the surface of the must in the fermenter as it is being filled. The motion of the must filling the fermenter will aid in mixing the yeast into the must. For rehydration steps, see the spec sheet.
Oenological Properties:
- Wine Styles: Varietal aromatic white wines. Useful for a wide range of applications, including mead and fruit cider fermentations
- Aroma: Fresh passion fruit and pineapple
- Alcohol Tolerance: Up to 16%
- Fermentation Temperature: 57-82°F
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