Lalvin C Wine Yeast - 500 grams
In stock
Catalog
3023-5
$59.00
Lalvin C Wine Yeast - 500 grams is available to buy in increments of 1
- Used for the production of fresh and fruity white wines. Can degrade a portion of the malic acid in the must during alcoholic fermentation.
- Also used for fruit wine and cider production.
- Originally isolated from a French wine region, Lalvin C has been used in winemaking since the early 1960s. Suited to a wide range of winemaking applications, particularly for the production of fresh and fruity white styles. It tends to produce varying amounts of esters, particularly isoamyl characters. Tends to be a robust yeast so it performs well in highly clarified white and rose wines low in nitrogen content.
- It has the ability to degrade malic acid during alcoholic fermentation, an interesting feature in cool climate regions. This process, called malo-ethanolic fermentation, is a metabolic pathway whereby malic acid in the juice can be metabolized during alcoholic fermentation. This attribute (in conjunction with its enhancement of varietal characters) has seen its use in New Zealand Sauvignon Blanc surge in popularity, a tool to help soften the harsh acidic edges of high malic acid fruit. In the winery setting, malic acid reduction during alcoholic fermentation of up to 45% has been measured.
- Highly recommended for cool climate whites, high in natural malic acid concentrations. Can also be used in secondary fermentations for the production of sparkling wines. Also suitable for barrel fermentation.
- Recommended for white wines, barrel fermentation and secondary fermentation.
- Desirable fermentation temperature limits: 15-30 C ( 59-86 F ).
- Minimum fermentation temperature 12-14 C ( 53.6-57 F ).
- Short lag phase and high fermentation vigor.
- Low relative nitrogen demand
- Low production of H2S.
- Alcohol tolerance 16%
- Low relative potential for SO2 production
- Medium foam producer.
- Can degrade up to 45% of malic acid in the juice during alcoholic fermentation via malo-ethanolic fermentation.
Alcohol Tolerance 17% ABV
Competitive Factor Sensitive
Fermentation Speed Fast
Malolactic Compatibilty Very Good
Maximum Temperature 30°C (86°F)
Minimum Temperature 15°C (59°F)
Nutrient Demand Low
Species S. bayanus
| Weight (lb) | 2.000000 |
|---|---|
| Retail Price | $0.00 |