LALVIN SENSY (500 g)
No. d'article33-15130
Prix $57.5
prix par 500 gram
Excluant les taxes
Rupture de stock
500 gram
Description
LALVIN SENSY� respects varietal aromas and promotes aromatic esters while producing no to very low levels of H2 S even under low temperature and NTU white winemaking conditions.
� SENSY has a very short lag phase
� Total SO2 prior to inoculation should not exceed 50 ppm
� S. cerevisiae hybrid
� Selected in collaboration with the National Research Institute for Agriculture, Food and the Environment (INRAe), SupAgro Montpellier, Institut Coop�ratif du Vin (ICV), and Lallemand Oenology
� SENSY has a very short lag phase
� Total SO2 prior to inoculation should not exceed 50 ppm
� S. cerevisiae hybrid
� Selected in collaboration with the National Research Institute for Agriculture, Food and the Environment (INRAe), SupAgro Montpellier, Institut Coop�ratif du Vin (ICV), and Lallemand Oenology
Spécifications
- Marque
- Lallemand
- Compatibilité avec la fermentation malolactique
- Très bonne
- Tolérance à l'alcool
- 15%
- Facteur killer
- Oui
- Cinétique de fermentation
- Modérée
- Température maximale
- 18°C
- Température minimale
- 12°C
- Besoins en nutrition
- Faibles
- Espèce
- Saccharomyces cerevisiae
LALVIN SENSY (500 g)
No. d'article33-15130
Prix $57.5
prix par 500 gram
Excluant les taxes
Rupture de stock
500 gram
Description
LALVIN SENSY� respects varietal aromas and promotes aromatic esters while producing no to very low levels of H2 S even under low temperature and NTU white winemaking conditions.
� SENSY has a very short lag phase
� Total SO2 prior to inoculation should not exceed 50 ppm
� S. cerevisiae hybrid
� Selected in collaboration with the National Research Institute for Agriculture, Food and the Environment (INRAe), SupAgro Montpellier, Institut Coop�ratif du Vin (ICV), and Lallemand Oenology
� SENSY has a very short lag phase
� Total SO2 prior to inoculation should not exceed 50 ppm
� S. cerevisiae hybrid
� Selected in collaboration with the National Research Institute for Agriculture, Food and the Environment (INRAe), SupAgro Montpellier, Institut Coop�ratif du Vin (ICV), and Lallemand Oenology
Spécifications
- Marque
- Lallemand
- Compatibilité avec la fermentation malolactique
- Très bonne
- Tolérance à l'alcool
- 15%
- Facteur killer
- Oui
- Cinétique de fermentation
- Modérée
- Température maximale
- 18°C
- Température minimale
- 12°C
- Besoins en nutrition
- Faibles
- Espèce
- Saccharomyces cerevisiae