LALVIN CLOS™
![LALVIN CLOS™ LALVIN CLOS™](/product/image/medium/CLOS_Pack_Lalvin%20CLOS_2021.png)
Please scroll down to view the available product sizes Aromatic complexity and mouthfeel in big reds LALVIN CLOS™ was selected for its ability to enhance aromatic complexity, structure, and mouthfeel in full-bodied red wines. Wines display nice berry aromas and have good tannin intensity, full mid-p
Description
Please scroll down to view the available product sizes
Aromatic complexity and mouthfeel in big reds
LALVIN CLOS™ was selected for its ability to enhance aromatic complexity, structure, and mouthfeel in full-bodied red wines.- Wines display nice berry aromas and have good tannin intensity, full mid-palate, and ageable tannins
- Good implantation rates, but can be slow to start fermentation in cold must which makes for a simulated “cold soak”
- Reliable fermenter and low hydrogen sulfide (H2S), SO2, and volatile acidity (VA) producer
- Saccharomyces cerevisiae cerevisiae strain
- Isolated by the University of Rovira i Virgili in Spain from the Priorat region
Alcohol Tolerance: 17%
Nitrogen Needs: MEDIUM
Temp. Range: 57-90°F
Downloads
![LALVIN CLOS™ LALVIN CLOS™](/product/image/medium/CLOS_Pack_Lalvin%20CLOS_2021.png)
LALVIN CLOS™
Please scroll down to view the available product sizes
Aromatic complexity and mouthfeel in big reds
LALVIN CLOS™ was selected for its ability to enhance aromatic complexity, structure, and mouthfeel in full-bodied red wines.- Wines display nice berry aromas and have good tannin intensity, full mid-palate, and ageable tannins
- Good implantation rates, but can be slow to start fermentation in cold must which makes for a simulated “cold soak”
- Reliable fermenter and low hydrogen sulfide (H2S), SO2, and volatile acidity (VA) producer
- Saccharomyces cerevisiae cerevisiae strain
- Isolated by the University of Rovira i Virgili in Spain from the Priorat region
Alcohol Tolerance: 17%
Nitrogen Needs: MEDIUM
Temp. Range: 57-90°F
Downloads