Description
White
- Selected from the Pasteur Institute strain collection in Paris, France by UC Davis researchers.
- With proper nutrition, it has moderate fermentation kinetics at 10-29°C (50-85°F) with low VA and SO2 formation.
- This strain is sensitive to the killer factor, alcohol levels above 13% (v/v) and over-clarified musts (turbidity <50 NTU).
- Considered neutral in sensory contribution.
- Montrachet yeast is often referred to as "Lalvin M"
Specifications
- Brand
- Lallemand
- Alcohol Tolerance
- 13% ABV
- Competitive Factor
- Sensitive
- Fermentation Speed
- Moderate
- Maximum Temperature
- 29°C (84°F)
- Minimum Temperature
- 10°C (50°F)
- Nutrient Demand
- High
- Species
- S. cerevisiae
White
- Selected from the Pasteur Institute strain collection in Paris, France by UC Davis researchers.
- With proper nutrition, it has moderate fermentation kinetics at 10-29°C (50-85°F) with low VA and SO2 formation.
- This strain is sensitive to the killer factor, alcohol levels above 13% (v/v) and over-clarified musts (turbidity <50 NTU).
- Considered neutral in sensory contribution.
- Montrachet yeast is often referred to as "Lalvin M"
Specifications
- Brand
- Lallemand
- Alcohol Tolerance
- 13% ABV
- Competitive Factor
- Sensitive
- Fermentation Speed
- Moderate
- Maximum Temperature
- 29°C (84°F)
- Minimum Temperature
- 10°C (50°F)
- Nutrient Demand
- High
- Species
- S. cerevisiae