Microbiological characteristics :
-Neutral to the K2 killer protein
-Fermentation : fast
-Lag phase : short
-Sugar/alcohol ratio : high (16 g/1% alcohol)
-Alcohol resistance : high (up to 15%)
-Fermentation temperature range : 15 to 28°C
Enological properties :
-Low need for available nitrogen
-Moderate requirement for survival factors (sterols and fatty acids)
-Production of volatile acidity : low (approx. 0.10 g/L eq H2SO4)
-Through its β-glucosidases activity, it releases the terpen derived aromas of the
fruit.
-Permits the production of round wines with a long finish.
Winemaker’s notes :
Levuline C19 has an explosive multiplication phase that can lead to an early reduction of the available nitrogen in the must. Therefore, even if the yeast has low nutritive needs, it is recommended to supplement the musts which have an available nitrogen content lower or equal to 150 mg/l, with nitrogen from an external source (either inorganic [ammonium sulfate ou diammonium phosphate] or organic [Milieu Total, Helper]). The efficiency of this intake will be optimized if it occurs at the end of the multiplication phase (density 1040) with pumping over for homogenization.
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