*$7.60 Registered Postage Australia Wide
*International Postage UNAVAILABLE for this item
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 / terrior fruit expression. It 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. 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. Known for its Reliability and Robustness, QA23 tends to ferment well in clarified juice, low in nutrients. In addition, its ability to ferment at relatively low temperatures makes it an ideal choice for the making of many white wines. This is a fructophilic yeast, hence tends to ferment well at the end of fermentation. Lalvin QA23 is one of the leading Riesling yeast in Australia, where it produces elegant, well structured, cool climate Rieslings.
Low nutrient requirements
Low oxygen requirements
Capable of fermenting juice at low temperatures (15°C/59°F) to dryness.
Excellent thiol converter
Notable complementary yeast for developing passion fruit character in Sauvignon Blancs
Produces large amounts of beta-glucosidase enzyme during growth, allowing for the release of bound terpenes in aromatic varieties
Temperature Range of fermentation: 15°C to 32°C
Fast fermentation speed
Tolerance to alcohol: 16%
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