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Lalvin QA23 Dry Wine Yeast, 5g

Name: Lalvin QA23 Dry Wine Yeast, 5g
Brand: Lallemand
SKU: QA23
Price: 2.19 CAD
Availability: InStock

Store / Ingredients / Yeasts

CAD2.19

In stock: 8 available

Product Details

Brand: Lallemand

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.

OENOLOGICAL PROPERTIES:

Average lag phase and vigorous fermentation
Low relative nitrogen demand (under controlled laboratory conditions)
Very low H2S production
Alcohol tolerance of 16% v/v (depending on fermentation conditions)
Low SO2 production
Fermentation temperature: 14-28°C (57-82°F)
Competitive killer factor: yes
Malolactic-bacteria compatibility: very high
Low foam producer

USAGE:

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. Dissolve by gently stirring and wait for 20 minutes.

3. Add the must. The difference in temperature between the must to be inoculated and the rehydration medium should not be higher than 10°C (if necessary, acclimatize the temperature of the medium by slowly adding must).

4. The total rehydration time should not exceed 45 minutes.

5. It is crucial that a clean container is used to rehydrate the yeast.

6. Rehydration in must is not recommended.

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