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Technical Data Sheet - Lalvin QA23
An excellent choice for wine styles like Chardonnay, Sauvignon Blanc, Semillon, Chardonel and Gewurstraminer. This yeast is excellent for the production of crisp and fresh-fruit intense wines.
Lalvin - QA-23 Yeast x 5g (White Wine / Chardonnay / Sauvignon blanc)
Lalvin QA-23 is an excellent choice for wine styles like Chardonnay, Sauvignon blanc, Semillon, Chardonel and Gewurstraminer. This yeast is excellent for the production of crisp and fresh-fruit intense wines.
It enhances aromas of terpenic verietals and is an excellent thiol converter making it a complementary yeast for developing varietal Sauvignon blanc passion fruit character.
QA-23 has low nutrient and oxygen requirements and will ferment juice with low turbidity at low temperatures (10°C) to dryness.
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Dosage
White, red and rosé winemaking: 25-50 g/hL
How to Use
1. Rehydrate yeast in 10 times its weight of clean water (temperature between 35° and 40°C).
2. Stir gently to dissolve and wait for 20 minutes.
3. Add to the must. The temperature difference between the must to be inoculated and the rehydration
medium should never be greater than 10°C (if any doubt, please contact your supplier or Lallemand).
4. The total duration of rehydration should not exceed 45 minutes.
5. Always rehydrate the yeast in a clean container.
6. Rehydration in the must is not advisable.
Microbiological & Oenological Properties
Recommended for white wine production.
Saccharomyces cerevisiae var. cerevisiae
Desirable fermentation temperature: 14-28°C. Can ferment at 10°C,
once the fermentation has started. *subject to fermentation conditions.
Alcohol tolerance 16% v/v *subject to fermentation conditions.
Low relative nitrogen demand (under controlled laboratory conditions) and can ferment under low nutrient conditions such as low turbidity juices.
Average lag phase and high fermentation vigour.
Very low production of H2S under low YAN conditions.
Moderate relative potential for SO2 production.
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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Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Technical Data Sheet - Lalvin QA23
An excellent choice for wine styles like Chardonnay, Sauvignon Blanc, Semillon, Chardonel and Gewurstraminer. This yeast is excellent for the production of crisp and fresh-fruit intense wines.
Lalvin - QA-23 Yeast x 5g (White Wine / Chardonnay / Sauvignon blanc)
Lalvin QA-23 is an excellent choice for wine styles like Chardonnay, Sauvignon blanc, Semillon, Chardonel and Gewurstraminer. This yeast is excellent for the production of crisp and fresh-fruit intense wines.
It enhances aromas of terpenic verietals and is an excellent thiol converter making it a complementary yeast for developing varietal Sauvignon blanc passion fruit character.
QA-23 has low nutrient and oxygen requirements and will ferment juice with low turbidity at low temperatures (10°C) to dryness.
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Dosage
White, red and rosé winemaking: 25-50 g/hL
How to Use
1. Rehydrate yeast in 10 times its weight of clean water (temperature between 35° and 40°C).
2. Stir gently to dissolve and wait for 20 minutes.
3. Add to the must. The temperature difference between the must to be inoculated and the rehydration
medium should never be greater than 10°C (if any doubt, please contact your supplier or Lallemand).
4. The total duration of rehydration should not exceed 45 minutes.
5. Always rehydrate the yeast in a clean container.
6. Rehydration in the must is not advisable.
Microbiological & Oenological Properties
Recommended for white wine production.
Saccharomyces cerevisiae var. cerevisiae
Desirable fermentation temperature: 14-28°C. Can ferment at 10°C,
once the fermentation has started. *subject to fermentation conditions.
Alcohol tolerance 16% v/v *subject to fermentation conditions.
Low relative nitrogen demand (under controlled laboratory conditions) and can ferment under low nutrient conditions such as low turbidity juices.
Average lag phase and high fermentation vigour.
Very low production of H2S under low YAN conditions.
Moderate relative potential for SO2 production.
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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