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The yeast strain was isolated in 1983 by Professor D. Delteil at the ICV microbiology department in Montpellier, France. It perfectly emphasizes the primary aromas of aromatic varieties such as Sauvignon blanc, Muscat Ottonel, Cserszegi fűszeres, but it can also be used for late-harvested, full-bodied wines intended for maturing on the lees, e.g. Hárslevelű, Chardonnay.
This yeast is particularly good for white fruits such as apples and pears, as it produces softer, floral aromas.
Properties: It has a high aroma-producing capacity, especially with floral and citrus notes.
Effect: Complex, rich flavor profile, smooth and well-structured final product.
Oenological properties of the strain
It has killer activity (pheno-type: K2).
Fast fermentation start, even fermentation
Optimal fermentation temperature: between 15-20 °C.
Nutrient requirements: low, the strain adapts well to musts low in assimilable nitrogen. It can also be used for musts that come from overripe grapes, from regions with a warm climate, or from dry, warm vintages.
Foam formation: low.
Sedimentation properties: gives a good, fine-structured, but very compact lees.
Alcohol formation: ferments up to 14 vol.%
Volatile acid formation: very low, average values are below 0.3 g/l.
Hydrogen sulfide formation: none during fermentation, but not observed during storage on fine lees.
Sulfur dioxide formation: very low. This facilitates the subsequent biological malic acid breakdown.
Acetaldehyde formation: low
Sensory properties
Generally, wines fermented with stem (Muskotály variety circle, Sauvignon blanc, etc.) prominently carry the primary fruit aromas characteristic of the variety, which are complemented by a long, round flavor harmony thanks to the many polysaccharides.
It is excellently suited for fine lees, especially for barrique barrel maturation.
When lees are kept, with longer maturation (Chardonnay, Hárslevelű), it develops spicy aromas with tropical and citrus notes.
Malic acid supports decomposition.
Application technology and dosage
In order for the yeast strain to suppress wild yeasts most effectively, direct inoculation is recommended, for which the required dose is rehydrated in warm water (37-40 C°) corresponding to ten times the amount of dried yeast, left to stand for 15 minutes, then, after gentle stirring, poured directly into the must. (Important: do not let the yeast rehydrate for longer than the prescribed time, and the temperature gradient should not exceed 10 °C!)
Recommended dosage:
For white wine: 15-30 g/hl
For red wine: 10-30 g/hl
For stalled fermentation: 30-50 g/hl
For sparkling wine: 15-40 g/hl
For fruit mash: 20-30 g/100 kg
This yeast is particularly good for white fruits such as apples and pears, as it produces softer, floral aromas.
Properties: It has a high aroma-producing capacity, especially with floral and citrus notes.
Effect: Complex, rich flavor profile, smooth and well-structured final product.
Oenological properties of the strain
It has killer activity (pheno-type: K2).
Fast fermentation start, even fermentation
Optimal fermentation temperature: between 15-20 °C.
Nutrient requirements: low, the strain adapts well to musts low in assimilable nitrogen. It can also be used for musts that come from overripe grapes, from regions with a warm climate, or from dry, warm vintages.
Foam formation: low.
Sedimentation properties: gives a good, fine-structured, but very compact lees.
Alcohol formation: ferments up to 14 vol.%
Volatile acid formation: very low, average values are below 0.3 g/l.
Hydrogen sulfide formation: none during fermentation, but not observed during storage on fine lees.
Sulfur dioxide formation: very low. This facilitates the subsequent biological malic acid breakdown.
Acetaldehyde formation: low
Sensory properties
Generally, wines fermented with stem (Muskotály variety circle, Sauvignon blanc, etc.) prominently carry the primary fruit aromas characteristic of the variety, which are complemented by a long, round flavor harmony thanks to the many polysaccharides.
It is excellently suited for fine lees, especially for barrique barrel maturation.
When lees are kept, with longer maturation (Chardonnay, Hárslevelű), it develops spicy aromas with tropical and citrus notes.
Malic acid supports decomposition.
Application technology and dosage
In order for the yeast strain to suppress wild yeasts most effectively, direct inoculation is recommended, for which the required dose is rehydrated in warm water (37-40 C°) corresponding to ten times the amount of dried yeast, left to stand for 15 minutes, then, after gentle stirring, poured directly into the must. (Important: do not let the yeast rehydrate for longer than the prescribed time, and the temperature gradient should not exceed 10 °C!)
Recommended dosage:
For white wine: 15-30 g/hl
For red wine: 10-30 g/hl
For stalled fermentation: 30-50 g/hl
For sparkling wine: 15-40 g/hl
For fruit mash: 20-30 g/100 kg
Info
Brand
Termék gyártó
Lallemand
EAN
0670310000126
Ajánlott
Férfiak
Stock
In stock
Article No.
lalvind47
Product status
NEW
Weight
500 g/pcs
Bonus point
0.50 €
Opinions
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