Lalvin QA23™
Lalvin QA23™ For complex Sauvignon Blanc 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.
Quick facts
| Strain | Saccharomyces cerevisiae |
|---|---|
| Wine styles | Varietal aromatic white wines. Useful for a wide range of applications, including mead and fruit cider fermentations. |
| Temperature range | 14 - 28°C (57 - 82°F) |
| Aroma | Fresh passion fruit/pineapple. |
| Alcohol tolerance | Up to 16% |
| Inoculation rate | 0.2-0.4 g/L |
Benefits
- Robust fermentation
- Production of thiols: citrus, passionfruit, and tropical fruit notes
- Perfect choice for aromatic white wines
- Strong fruit character in cider and mead
- Clean & crisp fermentation
- Low nutrients needs
More information
GMO-free and gluten-free
Interested in commercial package sizes? Click here to visit the Lallemand Oenology website.
FAQ
Lalvin QA23™ is an excellent choice for a range of aromatic white and rosé grape varieties, specifically designed to enhance their fresh, fruity, and floral notes.
It pairs particularly well with Sauvignon Blanc, Viognier, Vermentino, Souvignier Gris, Chenin Blanc, Colombard, and other aromatic white grape varieties.
Lalvin QA23™ is known for its ability to release and stabilize varietal thiols, making it a top choice for producing very aromatic and expressive white and rosé wines.
Yes, Lalvin QA23™ is an excellent choice for making cider thanks to its ability to enhance thiol production emphasizing fresh notes and crisp mouthfeel. These characteristics can greatly complement a wide range of apple varieties and fruit-forward cider styles.
Yes, Lalvin QA23™ is an excellent and highly recommended choice for making mead, especially when aiming for a vibrant, aromatic, and fruit-forward profile.
Thiol production of Lalvin QA23™ contributes bright tropical notes, due to the high b-glucosidase activity of this strain, making it particularly effective for:
- Traditional meads: enhancing the subtle complexities of various honeys.
- Melomels (fruit meads): amplifying the fruit characteristics, for a more expressive and aromatic beverage.
- Lighter, fresher styles: clean, crisp, and refreshing meads.
Its clean fermentation profile ensures that the delicate honey and fruit aromas are preserved and showcased, making it a top choice among mead makers seeking vibrant and expressive results.
The dosage rate is 0.2-0.4g/L, so 1 sachet of 5g is good for a volume of 12.5 to 25L, or 3.3 to 6.6 US gallons.
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