LALVIN M™ (Montrachet) Wine Yeast
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Please scroll down to view the available product sizes Selection of University of California Davis N°522 Sourced from the Pasteur Institute in Paris, Lalvin M has gained a reputation for red wine production, particularly Grenache. Useful for extraction of tannins during red wine vinification. Also s
Description
Please scroll down to view the available product sizes
Selection of University of California Davis N°522
Sourced from the Pasteur Institute in Paris, Lalvin M has gained a reputation for red wine production, particularly Grenache. Useful for extraction of tannins during red wine vinification. Also suitable for whites and rosé. Generally considered to have neutral sensory properties, but may have slight estery impact.- Selected from the Pasteur Institute strain collection in Paris, France by UC Davis researchers.
- With proper nutrition, it has moderate fermentation kinetics at 10-29°C (50-85°F) with low VA and SO2 formation.
- This strain is sensitive to the killer factor, alcohol levels above 13% (v/v) and over-clarified musts (turbidity <50 NTU).
- Considered neutral in sensory contribution.
- Montrachet yeast is often referred to as "Lalvin M"
Alcohol Tolerance: 13%
Nitrogen Needs: LOW
Temp. Range: 68-86°F
Montrachet Vi-A-Dry Yeast - Product Declaration
Montrachet Vi-A-Dry Yeast - Safety Data Sheet
Montrachet Vi-A-Dry Yeast - Technical Data Sheet
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LALVIN M™ (Montrachet) Wine Yeast
Please scroll down to view the available product sizes
Selection of University of California Davis N°522
Sourced from the Pasteur Institute in Paris, Lalvin M has gained a reputation for red wine production, particularly Grenache. Useful for extraction of tannins during red wine vinification. Also suitable for whites and rosé. Generally considered to have neutral sensory properties, but may have slight estery impact.- Selected from the Pasteur Institute strain collection in Paris, France by UC Davis researchers.
- With proper nutrition, it has moderate fermentation kinetics at 10-29°C (50-85°F) with low VA and SO2 formation.
- This strain is sensitive to the killer factor, alcohol levels above 13% (v/v) and over-clarified musts (turbidity <50 NTU).
- Considered neutral in sensory contribution.
- Montrachet yeast is often referred to as "Lalvin M"
Alcohol Tolerance: 13%
Nitrogen Needs: LOW
Temp. Range: 68-86°F
Montrachet Vi-A-Dry Yeast - Product Declaration
Montrachet Vi-A-Dry Yeast - Safety Data Sheet
Montrachet Vi-A-Dry Yeast - Technical Data Sheet