LALVIN QA23™ is excellent at revealing varietal aromas (thiols and terpenes). This quality makes it a particularly good yeast for developing varietal Sauvignon blanc passionfruit character and citrus aromas (thiols).
- Aromas of tropical, citrus, and white fruit are commonly used to described QA23 fermented wines
- Produces a large amount of the enzyme β-glucosidase, allowing for the release of bound terpenes responsible for floral and spicy notes
- Low nutrient and oxygen requirements and can ferment juice with low turbidity at low temperatures to dryness
- Saccharomyces cerevisiae bayanus strain
- Selected in Portugal by the Universidade de Trás-os-Montes e Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinho Verde region
Frequently used in: Sauvignon blanc, Chardonnay, Gewürztraminer, Pinot blanc, Albariño, Muscat, aromatic whites, cider
Alcohol Tolerance: 16%
Nitrogen Needs: LOW
Temp. Range: 59–90°F