QA23 (500g)

Item No.015652
Strong fermenter for varietal expression in highly clarified white juice LALVIN QA23™ is excellent at revealing varietal aromas (thiols and terpenes). This quality makes it a particularly good yeast for developing varietal Sauvignon blanc passionfruit character and citrus aromas (thiols). Aromas of
Price $52.4
Per Each
Excl. Tax
Available
Each

Description

Strong fermenter for varietal expression in highly clarified white juice

LALVIN QA23™ is excellent at revealing varietal aromas (thiols and terpenes). This quality makes it a particularly good yeast for developing varietal Sauvignon blanc passionfruit character and citrus aromas (thiols).
  • Aromas of tropical, citrus, and white fruit are commonly used to described QA23 fermented wines
  • Produces a large amount of the enzyme β-glucosidase, allowing for the release of bound terpenes responsible for floral and spicy notes
  • Low nutrient and oxygen requirements and can ferment juice with low turbidity at low temperatures to dryness
  • Saccharomyces cerevisiae bayanus strain
  • Selected in Portugal by the University of Trásos-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinho Verde region
Frequently used in: Sauvignon blanc, Chardonnay, Gewürztraminer, Pinot blanc, Albariño, Muscat, aromatic whites, cider
Alcohol Tolerance: 16%
Nitrogen Needs: LOW
Temp. Range: 59–90°F

Downloads
QA23 Yeast - Allergen Statement
QA23 Yeast - Food Safety Statement
QA23 Yeast - Non-GMO Statement
QA23 Yeast - Safety Data Sheet
QA23 Yeast - Technical Data Sheet

Specifications

Brand
Lallemand
Alcohol Tolerance
16% ABV
Competitive Factor
Yes
Fermentation Speed
Fast
Malolactic Compatibilty
Very Good
Maximum Temperature
32°C (90°F)
Minimum Temperature
15°C (59°F)
Nutrient Demand
Low
Species
S. bayanus

QA23 (500g)

Item No.015652
Price $52.4
Per Each
Excl. Tax
Available
Each

Strong fermenter for varietal expression in highly clarified white juice

LALVIN QA23™ is excellent at revealing varietal aromas (thiols and terpenes). This quality makes it a particularly good yeast for developing varietal Sauvignon blanc passionfruit character and citrus aromas (thiols).
  • Aromas of tropical, citrus, and white fruit are commonly used to described QA23 fermented wines
  • Produces a large amount of the enzyme β-glucosidase, allowing for the release of bound terpenes responsible for floral and spicy notes
  • Low nutrient and oxygen requirements and can ferment juice with low turbidity at low temperatures to dryness
  • Saccharomyces cerevisiae bayanus strain
  • Selected in Portugal by the University of Trásos-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinho Verde region
Frequently used in: Sauvignon blanc, Chardonnay, Gewürztraminer, Pinot blanc, Albariño, Muscat, aromatic whites, cider
Alcohol Tolerance: 16%
Nitrogen Needs: LOW
Temp. Range: 59–90°F

Downloads
QA23 Yeast - Allergen Statement
QA23 Yeast - Food Safety Statement
QA23 Yeast - Non-GMO Statement
QA23 Yeast - Safety Data Sheet
QA23 Yeast - Technical Data Sheet

Specifications

Brand
Lallemand
Alcohol Tolerance
16% ABV
Competitive Factor
Yes
Fermentation Speed
Fast
Malolactic Compatibilty
Very Good
Maximum Temperature
32°C (90°F)
Minimum Temperature
15°C (59°F)
Nutrient Demand
Low
Species
S. bayanus