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LALVIN PERSY™ Wine Yeast

Varietal expression and mouthfeel in fruit-forward red wines Red wines fermented with LALVIN PERSY™ have persistent fruit-forward aromas and flavors optimizing varietal character. Especially suitable for wines that struggle with H2S and sulfur off-odors Wines have persistent red fruit aromas, spicy

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Item No.AvailabilityPriceQuantity
15261
15262

Description

Varietal expression and mouthfeel in fruit-forward red wines

Red wines fermented with LALVIN PERSY™ have persistent fruit-forward aromas and flavors optimizing varietal character.
  • Especially suitable for wines that struggle with H2S and sulfur off-odors
  • Wines have persistent red fruit aromas, spicy notes and a balanced mouthfeel with good midpalate and integrated tannins
  • Low production of acetaldehyde which further enhances fruit expression
  • S. cerevisiae hybrid
  • Developed in collaboration with the National Research Institute for Agriculture, Food and the Environment (INRAe), SupAgro Montpellier, and Lallemand Oenology
Frequently used in: Rhône reds, Pinot noir, Tempranillo or other red varietals susceptible to hydrogen sulfide production
Alcohol Tolerance: 16%
Nitrogen Needs: LOW
Temp. Range: 59–82°F


Downloads
LALVIN PERSY - Specification Sheet
LALVIN PERSY - Technical Data Sheet
Lallemand Yeast - Product Declarations
Lallemand Yeast - Safety Data Sheet

LALVIN PERSY™ Wine Yeast

Varietal expression and mouthfeel in fruit-forward red wines

Red wines fermented with LALVIN PERSY™ have persistent fruit-forward aromas and flavors optimizing varietal character.
  • Especially suitable for wines that struggle with H2S and sulfur off-odors
  • Wines have persistent red fruit aromas, spicy notes and a balanced mouthfeel with good midpalate and integrated tannins
  • Low production of acetaldehyde which further enhances fruit expression
  • S. cerevisiae hybrid
  • Developed in collaboration with the National Research Institute for Agriculture, Food and the Environment (INRAe), SupAgro Montpellier, and Lallemand Oenology
Frequently used in: Rhône reds, Pinot noir, Tempranillo or other red varietals susceptible to hydrogen sulfide production
Alcohol Tolerance: 16%
Nitrogen Needs: LOW
Temp. Range: 59–82°F


Downloads
LALVIN PERSY - Specification Sheet
LALVIN PERSY - Technical Data Sheet
Lallemand Yeast - Product Declarations
Lallemand Yeast - Safety Data Sheet

Options

Item No.AvailabilityPriceQuantity
15261
15262