Microbiological characteristics :
-Produces the Killer K1 factor
-Lag phase : short
-Sugar/alcohol conversion : high (16 g/1% alcohol)
-Alcohol resistance : medium (up to 14,5 % alcohol)
-Fermentation temperature range : 13 to 30°C
Enological properties :
-Low need for available nitrogen
-Production of volatile acidity : low to medium (approx. 0,20 g/l eq H2SO4)
-Low production of SO2
-Good adaptation to juice
Winemaker’s notes :
During cold fermentation, between 55 and 65°F, the Levuline Arpege enhances stable characters of fermentation, like amylic flavors. Used in those conditions, this yeast is suited for the making of aromatic young white or rosé wines.
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