Lalvin Opale 2.0
QTL Strain for rosé and white wine with citrus and exotic notes. The QTL technique (Quantitative Trait Loci), results in a method of control on the production of sulfites, hydrogen sulfur and acetaldehyde by yeast. This approach has enabled the development of an innovative selection technique for yeast which produces low levels of SO2, H2S and acetaldehyde. Lalvin ICV Opale 2.0™ exhibits a special ability to produce very low level of H2S and SO2. Moreover, the final level of acetaldehyde fermented with Lalvin ICV Opale 2.0™ will be a good asset to stabilise most wines with moderate SO2 level. Lalvin ICV Opale 2.0™ is a good alternative to other selected wine yeast to obtain more freshness in wine it contributes to exotic, tropical and citrus fruit intensity.
- Exhibits a special ability to produce very low level of H2S and SO2.
- A good asset to stabilise most wines with moderate SO2 level.