LALVIN PERSY™

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Varietal expression and mouthfeel in fruit-forward red wines

Red wines fermented with LALVIN PERSY™ have persistent fruit-forward aromas and flavors optimizing varietal character.
  • Wines have persistent red fruit aromas, spicy notes and a balanced mouthfeel with good mid-palate and integrated tannins
  • Low to no production of SO2, H2S, and acetaldehyde, which further enhances fruit expression
  • S. cerevisiae hybrid
  • Developed in collaboration with the National Research Institute for Agriculture, Food and the Environment (INRAe), SupAgro Montpellier, and Lallemand Oenology
Frequently used in: Rhône reds, Pinot noir, Tempranillo or other red varietals susceptible to hydrogen sulfide production
Alcohol Tolerance: 17%
Nitrogen Needs: LOW
Temp. Range: 59–82°F

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