PERSY yeast

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Rhône reds, Pinot Noir, Tempranillo, or other varietals susceptible to hydrogen sulfide production
  • Selected in collaboration with INRA, SupAgro Montpellier, and Lallemand
  • Developed for use in red wines produced from varietals naturally susceptible to  H2S production
  • This QTL strain is tolerant to 16% (v/v%) ethanol, has low nitrogen requirements, a moderate-fast fermentation rate, and preferred temperature range of 59-82°F
  • Is compatible with malolactic bacteria
  • Red wines fermented with Persy have a balanced mouthfeel with fruit forward persistent aromas and flavors optimizing varietal expresison
Downloads
Persy Yeast - Allergen Statement
Persy Yeast - Food Safety Statement
Persy Yeast - Non-GMO Statement
Persy Yeast - Safety Data Sheet
Persy Yeast - Technical Data Sheet