LALVIN M™ (Montrachet) Wine Yeast 10 kg

Item No.15074
Price $219.7
Per Each
Excl. Tax
Available
Each

Description

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"
Frequently used in: Reds, Whites, Rosés
Alcohol Tolerance: 13%
Nitrogen Needs: LOW
Temp. Range: 68-86°F
Downloads
Montrachet Vi-A-Dry Yeast - Allergen Statement
Montrachet Vi-A-Dry Yeast - Food Safety Statement
Montrachet Vi-A-Dry Yeast - Non-GMO Statement
Montrachet Vi-A-Dry Yeast - Safety Data Sheet
Montrachet Vi-A-Dry Yeast - Technical Data Sheet

Specifications

Brand
Lallemand
Alcohol Tolerance
13% ABV
Competitive Factor
Sensitive
Fermentation Speed
Moderate
Maximum Temperature
29°C (84°F)
Minimum Temperature
10°C (50°F)
Nutrient Demand
High
Species
S. cerevisiae

LALVIN M™ (Montrachet) Wine Yeast 10 kg

Item No.15074
Price $219.7
Per Each
Excl. Tax
Available
Each

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"
Frequently used in: Reds, Whites, Rosés
Alcohol Tolerance: 13%
Nitrogen Needs: LOW
Temp. Range: 68-86°F
Downloads
Montrachet Vi-A-Dry Yeast - Allergen Statement
Montrachet Vi-A-Dry Yeast - Food Safety Statement
Montrachet Vi-A-Dry Yeast - Non-GMO Statement
Montrachet Vi-A-Dry Yeast - Safety Data Sheet
Montrachet Vi-A-Dry Yeast - Technical Data Sheet

Specifications

Brand
Lallemand
Alcohol Tolerance
13% ABV
Competitive Factor
Sensitive
Fermentation Speed
Moderate
Maximum Temperature
29°C (84°F)
Minimum Temperature
10°C (50°F)
Nutrient Demand
High
Species
S. cerevisiae