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 varietalSauvignon 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