Lalvin QA23
Lallemand
A very reliable, clean fermenter, Lalvin QA23 respects varietal fruit character,
with minimal yeast flavour contribution.
Kundrecensioner
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Write a review, click HERE!Lalvin QA23 is known to enhance citrus fruit type aromas including lime and grapefruit.
Given many terpenes are bound to glucosides, the use of Lalvin QA23 in
varieties high in terpenes such as Riesling is highly recommended.
Lalvin QA23 has a very high β-glucosidase activity, enzymes which help
cleave non-volatile aromatic compounds into their volatile state. Hence this
yeast contributes to varietal / terroir fruit expression.
This yeast is also a proven thiol converter, hence excellent thiol expression is
achieved. Its use for Sauvignon Blanc is therefore highly recommended.
A very reliable, clean fermenter, Lalvin QA23 respects varietal fruit character,
with minimal yeast flavour contribution. Depending on the terrior, some ester
production has been reported.
Dosage 5 g/20 l for white or rosé and 5 g/14 l for red
RECOMMENDED FOR: white, red and rosé wines. aromatic grapes such as Riesling, Kerner, Müller-Thurgau, Dornfelder, Rondo, etc.
| Alcohol Tolerance | ABV 16% |
| Dosage | 0,2 g / liter |
| Liquid / Dry | Dry Yeast |
| Temperature | 14 - 28°C |
| Yeast Style | Wine |
| Storage instructions | in cooler |
| Size | 5 g |
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A: We usually ship an order within 1-2 business days from our warehouse. If you are in a hurry, choose MM-Express at checkout, then we will send you your order on the same business day if you have placed your order before 10 a clock CET. We ship our goods with Bring where the shipping time is usually expected to take between 1-2 business days, depending on the options + your order's delivery terms.
Lallemand was founded in Montréal towards the end of the 19th
century. Fred Lallemand was a young immigrant who had left
his native Alsace after the Franco-Prussian war of 1870-1871. His
initial business in Montréal in the late 1800s involved the trading of animal fats and then he built a plant for the refining of
vegetable oils to bakers shortening. After moving the vegetable
oil refining plant to upstate New York, he returned to Montréal
and built a new plant in 1915 on Préfontaine Street. By 1921 he
was importing bakers yeast from the United States and in 1923
he started producing fresh baker’s yeast. The necessary technology was obtained from Dr. Effront (University of Brussels) who
sent his students, first Dr. de Chaunac and later Dr. Cherney, to
direct production and train new technologists. The production
of dry bakers yeast was introduced with the aid of the National
Research Council during WWII. In 1947, the second generation
of the Lallemand family sold the business to a financial group,
which, in 1952, sold it to Roland Chagnon, whose family still
owns Lallemand.
