Lalvin QA23™ has a very high β-glucosidase activity, an enzyme which helps to cleave non-volatile aromatic compounds into their volatile state. Hence this yeast contributes to varietal / terroir fruit expression.

Its use for Sauvignon Blanc is therefore highly recommended. Known for its reliability and robustness, Lalvin QA23™ tends to ferment well in clarified juice, low in nutrients.

• Average lag phase and vigorous fermentation
• Low relative nitrogen demand (under controlled laboratory conditions)
• Very low H2S production
• Alcohol tolerance of 16% v/v (depending on fermentation conditions)
• Low SO2 production
• Fermentation temperature: 14-28°C (57-82°F)
• Competitive killer factor: yes
• Malolactic-bacteria compatibility: very high
• Low foam producer