Lalvin C
Used for the production of fresh and fruity white wines. Can degrade a portion of the malic acid in the must during alcoholic fermentation. Also used for fruit wine and cider production. Originally isolated from a French wine region, Lavin C™ has been used in winemaking since the early 1960’s. This wine yeast was selected from the collection of the Pasteur Institute, Paris. Suited to a wide range of winemaking applications, particularly for the production of fresh and fruity white styles. It tends to produce varying amounts of esters, particularly Isoamyl acetate. A very clean and reliable fermenter that tends to enhance varietal characters. Tends to be a robust yeast so performs well in highly clarified white and rosé wines low in nitrogen content.
- Used for the production of fresh and fruity white wines.
- Tends to produce varying amounts of esters, particularly Isoamyl acetate.
- Tends to enhance varietal characters
RELATED PRODUCTS
Simi White
Used in the production of white wines in particular Chenin Blanc and Riesling, where a creamy, texture driven contribution is sought.
Lalvin QA23
Contributes to varietal fruit expression and is known to enhance citrus fruit aromas including lime and grapefruit. Recommended for Rieslings.
Uvaferm Exence
High aromatic potential yeast, used when the expression of esters and thiols are sought in white or rosé wines.
Cross Evolution
A yeast suited to white varieties where mouthfeel and high aromatic intensity (including ester production) are sought.
Biodiva
BIODIVA™ will help control development of the wine’s aromatic complexity by favouring the perception of certain esters without overwhelming the wines.