Vörulysing
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 β-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.
AROMA: Fresh passion fruit/pineapple.
ALCOHOL TOLERANCE: Up to 16%
FERMENTATION RANGE: 14-28°C (57-82°F)
INOCULATION RATE: 0.2-0.4g/L
Lalvin QA23™ has a very high β-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.
GRAPE VARIETY PAIRING: Sauvignon Blanc, Chenin Blanc, Colombard, Gewürztraminer, Muscadelle, Pinot Gris, Riesling, Semillon, Viognier and Roussanne.
WINE STYLES: Varietal aromatic white wines. Useful for a wide range of applications, including mead and fruit cider fermentations.AROMA: Fresh passion fruit/pineapple.
ALCOHOL TOLERANCE: Up to 16%
FERMENTATION RANGE: 14-28°C (57-82°F)
INOCULATION RATE: 0.2-0.4g/L
