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.
Saccharomyces cerevisiae var cerevisiae
Typical analysis (in compliance with OIV codex):
Viable yeast > 1010 CFU/g
Dry matter > 92 %
- 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
DOSAGE RATE: 1 x 5g sachet for 4.5 – 23L
1. Rehydrate the yeast in 50ml of water, at a temperature between
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.
Available in 5g nitrogen-flushed sachets to maintain optimal yeast
It is recommended to store Lalvin QA23™ yeast in dry conditions,
between 4 and 15°C, for optimal viability and product performance.
It is however not detrimental for the product to remain at room
temperature for shorts periods of time, such as during transport.
The yeast will rapidly lose activity after exposure to air.