Lalvin QA23™ Wine Yeast 5g
For complex Sauvignon Blanc
Lalvin QA23™ was selected in Portugal by the University of Trás-os-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinho Verde region. Lalvin QA23 is an excellent choice for wine styles like Chardonnay, Sauvignon Blanc, Sémillon, Chardonel, and Gewürztraminer.
Lalvin QA23 has low nutrient and oxygen requirements, and it has been known to ferment juice at low temperatures (15 °C/59 °F) to dryness. QA23 is an excellent thiol converter making it a complementary yeast for developing varietal Sauvignon Blanc passion fruit character. It also produces large amounts of the enzyme beta-glucosidase during growth, which allows for the release of bound terpenes in aromatic varieties.
Average lag phase and vigorous fermentation
Low relative nitrogen demand (under controlled laboratory conditions)
Very low H2S production
Alcohol tolerance of 16% v/v (depending on fermentation conditions)
Low SO2 production
Fermentation temperature: 14-28°C (57-82°F)
Competitive killer factor: yes
Malolactic-bacteria compatibility: very high
Low foam producer
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.
For complex Sauvignon Blanc
Lalvin QA23™ was selected in Portugal by the University of Trás-os-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinho Verde region. Lalvin QA23 is an excellent choice for wine styles like Chardonnay, Sauvignon Blanc, Sémillon, Chardonel, and Gewürztraminer.
Lalvin QA23 has low nutrient and oxygen requirements, and it has been known to ferment juice at low temperatures (15 °C/59 °F) to dryness. QA23 is an excellent thiol converter making it a complementary yeast for developing varietal Sauvignon Blanc passion fruit character. It also produces large amounts of the enzyme beta-glucosidase during growth, which allows for the release of bound terpenes in aromatic varieties.
Average lag phase and vigorous fermentation
Low relative nitrogen demand (under controlled laboratory conditions)
Very low H2S production
Alcohol tolerance of 16% v/v (depending on fermentation conditions)
Low SO2 production
Fermentation temperature: 14-28°C (57-82°F)
Competitive killer factor: yes
Malolactic-bacteria compatibility: very high
Low foam producer
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.
For complex Sauvignon Blanc
Lalvin QA23™ was selected in Portugal by the University of Trás-os-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinho Verde region. Lalvin QA23 is an excellent choice for wine styles like Chardonnay, Sauvignon Blanc, Sémillon, Chardonel, and Gewürztraminer.
Lalvin QA23 has low nutrient and oxygen requirements, and it has been known to ferment juice at low temperatures (15 °C/59 °F) to dryness. QA23 is an excellent thiol converter making it a complementary yeast for developing varietal Sauvignon Blanc passion fruit character. It also produces large amounts of the enzyme beta-glucosidase during growth, which allows for the release of bound terpenes in aromatic varieties.
Average lag phase and vigorous fermentation
Low relative nitrogen demand (under controlled laboratory conditions)
Very low H2S production
Alcohol tolerance of 16% v/v (depending on fermentation conditions)
Low SO2 production
Fermentation temperature: 14-28°C (57-82°F)
Competitive killer factor: yes
Malolactic-bacteria compatibility: very high
Low foam producer
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.
