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.
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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![Lalvin QA23 Dry Wine Yeast [BEST BEFORE 2023.09]](https://d2j6dbq0eux0bg.cloudfront.net/images/28194561/3295078192.jpg "Lalvin QA23 Dry Wine Yeast [BEST BEFORE 2023.09]")
