Persy Yeast

Item No. PERSY
Rhône reds, Pinot Noir, Tempranillo, or other varietals susceptible to hydrogen sulfide production Selected in collaboration with INRA, SupAgro Montpellier, and Lallemand Developed for use in red wines produced from varietals naturally susceptible to  H 2 S production This QTL strain is tolerant to
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Description
Rhône reds, Pinot Noir, Tempranillo, or other varietals susceptible to hydrogen sulfide production

  • Selected in collaboration with INRA, SupAgro Montpellier, and Lallemand
  • Developed for use in red wines produced from varietals naturally susceptible to  H2S production
  • This QTL strain is tolerant to 16% (v/v%) ethanol, has low nitrogen requirements, a moderate-fast fermentation rate, and preferred temperature range of 59-82°F
  • Is compatible with malolactic bacteria
  • Red wines fermented with Persy have a balanced mouthfeel with fruit forward persistent aromas and flavors optimizing varietal expresison
Specifications
Alcohol Tolerance 16
Competitive Factor Yes
Fermentation Speed Moderate
Malolactic Compatibilty Very Good
Maximum Temperature 28
Minimum Temperature 59
Nutrient Demand Low
Species S. cerevisiae
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