Lalvin EC1118™ Dry Yeast 125g
Lalvin EC1118™ has been selected in a famous sparkling wine region for its excellent properties in producing sparkling base wine as well as “in-bottle” secondary fermentation.
It is very resistant to osmotic pressure. Lalvin EC1118™ is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral as it gives very little sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines.
Benefits
- GRAPE VARIETY PAIRING: Suitable for all grape varieties, as sensory contribution is considered neutral
- AROMA: Neutral
- ALCOHOL TOLERANCE: Up to 18%
- FERMENTATION RANGE: 10-30°C (50-86°F)
- INOCULATION RATE: 0.2-0.4g/L
Applicable
- Sparkling wine base and Prise de Mousse.
- Useful for a wide range of applications, including wine and fruit cider fermentations
LALVIN RHÔNE 2226™ Dry Yeast 125g
LALVIN RHÔNE 2226™ enhances varietal flavour and aroma (black fruit), contributes to structure, and maintains high colour intensity. Can also be used for certain white varieties (eg Semillon) from warmer regions. A vigorous fermenter, tolerates 17% v/v alcohol. Given its tolerance to high alcohol, this yeast is recommended for the fermentation of high sugar red wines and late harvest wines. LALVIN RHÔNE 2226™ contributes to wine quality by enhancing varietal aroma expression and tannin structure and maintains a high colour intensity.
Applicable: Red Wine, Rosé
Technical information
- General sensory contribution: Contributes to aroma. Promotes phenolic extraction and texture.
- Competitive factor: Active
- Minimum temperature: 15 °C
- Maximum temperature: 28 °C
- Nutritional needs: High
- MLF compatibility: Recommended
- SO2production: Moderate
- Fermentation rate: Fast
- Alcohol tolerance: 17 %
- Glycerol production: Moderate
- Dosage: 20 to 40 g/hl
LALVIN QA23™ Dry Yeast 125g
LALVIN QA23™ was selected in Portugal from Vinhos Verdes region by the University of Tras os Montes e Alto Douro (UTAD) in co-operation with the Viticultural Commission of the Region Vinhos Verdes. This yeast combines essential fermentation qualities with the ability to enhance citrus-fruit type aromas (lime, grapefruit) in the aromatic white grapes.
For fresh, fruit focused whites – A clean fermenter, rated highly in thiol conversion for optimum varietal expression. High in β-glucosidases to help aromatic expression. Also used for fruit wine and cider production. 125 grams suitable for approx 400 litres.
• Recommended for white wine production.
• Desirable fermentation temperature: 18-28°C. Can ferment at 10°C, once the fermentation has started.
• Alcohol tolerance 16% v/v
• Dosage: 20 to 40g/hL
• Average lag phase and high fermentation vigour.
• Killer factor active.
• Low foam producer.
• Suggested varieties include: Chardonnay, Chenin Blanc, Colombard, Gewürztraminer, Muscadelle, Pinot Grigio, Pinot Gris, Riesling, Sauvignon Blanc, Semillon and Viognier.
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