Microbiological characteristics :
-Neutral to the K2 killer protein
-Fermentation speed : fast
-Lag phase : medium
-Sugar/alcohol ratio : medium (16,5 g/1% alcohol)
-Alcohol resistance : high (up to 15%)
-Fermentation temperature range : 18 to 35°C (65 to 95 °F)
Enological properties :
-Medium requirement for available nitrogen
-Low survival factor need (sterols and fatty acids)
-Production of volatile acids : low (approx. 0,15 g/L eq. H2SO4)
-Production of polysaccharides : action on the texture and volume of the wines
Winemaker’s notes :
Levuline BRG has a complete and steady fermentation speed with a good implantation rate. To maintain a strong fermentation without the risk of developing H2S off-flavors, it is essential to have a yeast nutritional program in place. Measuring and correcting the available nitrogen level is recommended by adding a complete yeast nutrient (Helper, Milieu Total). There is a synergistic effect between temperature and alcohol concentration in wines. It is therefore advisable to limit the temperature at the end of fermentation to avoid prematurely killing the yeast and leaving a high residual sugar.
Home 
