LALVIN PERSY (500g)
No. d'article33-15137
Prix $60.5
prix par 500 gram
Excluant les taxes
En stock
500 gram
Description
Red wines fermented with LALVIN PERSY� have persistent fruit-forward aromas and flavors optimizing varietal character.
� Wines have persistent red fruit aromas, spicy notes and a balanced mouthfeel with good mid-palate and integrated tannins
� No to very low SO2 , H2 S, and acetaldehyde production, which further enhances fruit expression
� S. cerevisiae hybrid
� Developed in collaboration with the National Research Institute for Agriculture, Food and the Environment (INRAe), SupAgro Montpellier, and Lallemand Oenology
� Wines have persistent red fruit aromas, spicy notes and a balanced mouthfeel with good mid-palate and integrated tannins
� No to very low SO2 , H2 S, and acetaldehyde production, which further enhances fruit expression
� S. cerevisiae hybrid
� Developed in collaboration with the National Research Institute for Agriculture, Food and the Environment (INRAe), SupAgro Montpellier, and Lallemand Oenology
Spécifications
- Marque
- Lallemand
- Compatibilité avec la fermentation malolactique
- Très bonne
- Tolérance à l'alcool
- 16%
- Facteur killer
- Oui
- Cinétique de fermentation
- Modérée
- Température maximale
- 28°C
- Température minimale
- 15°C
- Besoins en nutrition
- Faibles
- Espèce
- Levure hybride/autre
LALVIN PERSY (500g)
No. d'article33-15137
Prix $60.5
prix par 500 gram
Excluant les taxes
En stock
500 gram
Description
Red wines fermented with LALVIN PERSY� have persistent fruit-forward aromas and flavors optimizing varietal character.
� Wines have persistent red fruit aromas, spicy notes and a balanced mouthfeel with good mid-palate and integrated tannins
� No to very low SO2 , H2 S, and acetaldehyde production, which further enhances fruit expression
� S. cerevisiae hybrid
� Developed in collaboration with the National Research Institute for Agriculture, Food and the Environment (INRAe), SupAgro Montpellier, and Lallemand Oenology
� Wines have persistent red fruit aromas, spicy notes and a balanced mouthfeel with good mid-palate and integrated tannins
� No to very low SO2 , H2 S, and acetaldehyde production, which further enhances fruit expression
� S. cerevisiae hybrid
� Developed in collaboration with the National Research Institute for Agriculture, Food and the Environment (INRAe), SupAgro Montpellier, and Lallemand Oenology
Spécifications
- Marque
- Lallemand
- Compatibilité avec la fermentation malolactique
- Très bonne
- Tolérance à l'alcool
- 16%
- Facteur killer
- Oui
- Cinétique de fermentation
- Modérée
- Température maximale
- 28°C
- Température minimale
- 15°C
- Besoins en nutrition
- Faibles
- Espèce
- Levure hybride/autre