Lalvin QA23 white wine yeast 5g
Lahti: In stock
Product code: 2109016
Price:
3,90
€
390
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.
Alcohol tolerance: 16%
Temperature range 14-28°C.
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.
Alcohol tolerance: 16%
Temperature range 14-28°C.
DOSAGE RATE: 1 x 5g sachet for 4.5 – 23L
1. Rehydrate the yeast in 50ml of water, at a temperature between 35 - 37°C (95 - 98.6°F).
2. Stir gently to dissolve and wait for 20 minutes.
3. Add to the must. The temperature difference between the must to be inoculated and the rehydration
medium should never be greater than 10°C (if any doubt, please contact your supplier or Lallemand).
4. The total duration of rehydration should not exceed 45 minutes.
5. Always rehydrate the yeast in a clean container.
6. Rehydration in the must is not advisable.
1. Rehydrate the yeast in 50ml of water, at a temperature between 35 - 37°C (95 - 98.6°F).
2. Stir gently to dissolve and wait for 20 minutes.
3. Add to the must. The temperature difference between the must to be inoculated and the rehydration
medium should never be greater than 10°C (if any doubt, please contact your supplier or Lallemand).
4. The total duration of rehydration should not exceed 45 minutes.
5. Always rehydrate the yeast in a clean container.
6. Rehydration in the must is not advisable.
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