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QA23 Yeast

Strong fermenter for varietal expression in highly clarified white juice 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

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Item No.AvailabilityPriceQuantity
33-15040
33-15040B

Description

Strong fermenter for varietal expression in highly clarified white juice

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 Universidade de Trás-os-Montes e Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinho Verde region
Frequently used in: Sauvignon blanc, Chardonnay, Gewürztraminer, Pinot blanc, Albariño, Muscat, aromatic whites, cider
Alcohol Tolerance: 16%
Nitrogen Needs: LOW
Temp. Range: 59–90°F

Downloads
LALVIN QA23 - Specification Sheet
LALVIN QA23 - Technical Data Sheet
Lallemand Yeast - Product Declarations
Lallemand Yeast - Safety Data Sheet

QA23 Yeast

Strong fermenter for varietal expression in highly clarified white juice

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 Universidade de Trás-os-Montes e Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinho Verde region
Frequently used in: Sauvignon blanc, Chardonnay, Gewürztraminer, Pinot blanc, Albariño, Muscat, aromatic whites, cider
Alcohol Tolerance: 16%
Nitrogen Needs: LOW
Temp. Range: 59–90°F

Downloads
LALVIN QA23 - Specification Sheet
LALVIN QA23 - Technical Data Sheet
Lallemand Yeast - Product Declarations
Lallemand Yeast - Safety Data Sheet

Options

Item No.AvailabilityPriceQuantity
33-15040
33-15040B