Lalvin QA23™ was selected in Portugal by the University of Trás-os-Montes and Alto Douro (UTAD) in collaboration with the Wine Commission of the Vinhos Verdes region. It is used for Chardonnay, Sauvignon Blanc, Chenin Blanc, Colombard and Sémillon to produce fresh and fruity wines. It enhances the aromas of the typical varieties through its beta-glucosidase activity and is an excellent thiol converter, making it a complementary yeast for the development of the characteristic passion fruit character of Sauvignon Blanc.

Lalvin™ QA23™ has a low nutrient and oxygen demand and will ferment low turbidity juice, through strong pre-clarification, at low temperatures (15°C) to dry wine. It is classified as a Saccharomyces cerevisiae var. bayanus . Highly compatible with malolactic fermentation.

• Saccharomyces cerevisiae var. bayanus
• can ferment juice at low temperatures (15 °C)
• Alcohol tolerance: 16%
• BZA (malo) compatible
• Packaging: 5 g
• Dosage: 4.5 g / 23 l