QA23 Yeast
Please scroll down to view the available product options Strong fermenter for varietal expression in highly clarified musts LALVIN QA23™ is excellent at revealing varietal aromas (thiols and terpenes). This quality makes it a particularly good yeast for developing varietal Sauvignon blanc passionfru
Description
Please scroll down to view the available product options
Strong fermenter for varietal expression in highly clarified musts
LALVIN QA23™ is excellent at revealing varietal aromas (thiols and terpenes). This
quality makes it a particularly good yeast for developing varietal Sauvignon blanc
passionfruit character and citrus aromas (thiols).
• Aromas of tropical, citrus, and white fruit are commonly used to described QA23
fermented wines
• Produces a large amount of the enzyme β-glucosidase, allowing for the release of
bound terpenes responsible for floral and spicy notes
• Low nutrient and oxygen requirements and can ferment juice with low turbidity
at low temperatures to dryness
• Saccharomyces cerevisiae bayanus strain
• Selected in Portugal by the University of Trásos-Montes and Alto Douro (UTAD)
in cooperation with the Viticultural Commission of the Vinho Verde region
Downloads
QA23 Yeast - Allergen Statement
QA23 Yeast - Food Safety Statement
QA23 Yeast - Non-GMO Statement
QA23 Yeast - Safety Data Sheet
QA23 Yeast - Technical Data Sheet
QA23 Yeast
Please scroll down to view the available product options Strong fermenter for varietal expression in highly clarified musts LALVIN QA23™ is excellent at revealing varietal aromas (thiols and terpenes). This quality makes it a particularly good yeast for developing varietal Sauvignon blanc passionfru
Description
Please scroll down to view the available product options
Strong fermenter for varietal expression in highly clarified musts
LALVIN QA23™ is excellent at revealing varietal aromas (thiols and terpenes). This
quality makes it a particularly good yeast for developing varietal Sauvignon blanc
passionfruit character and citrus aromas (thiols).
• Aromas of tropical, citrus, and white fruit are commonly used to described QA23
fermented wines
• Produces a large amount of the enzyme β-glucosidase, allowing for the release of
bound terpenes responsible for floral and spicy notes
• Low nutrient and oxygen requirements and can ferment juice with low turbidity
at low temperatures to dryness
• Saccharomyces cerevisiae bayanus strain
• Selected in Portugal by the University of Trásos-Montes and Alto Douro (UTAD)
in cooperation with the Viticultural Commission of the Vinho Verde region
Downloads
QA23 Yeast - Allergen Statement
QA23 Yeast - Food Safety Statement
QA23 Yeast - Non-GMO Statement
QA23 Yeast - Safety Data Sheet
QA23 Yeast - Technical Data Sheet