Microbiological characteristics :
-Killer positive (K2 protein)
-Speed of fermentation : fast
-Lag phase : medium
-Sugar/alcohol conversion : high (16 g/1% alcohol)
-Alcohol resistance : high (up to 15,5 %)
-Temperature range : 10 to 30°C
Enological properties :
-Low needs for survival factors (sterols, fatty acids) and for available nitrogen, allowing for an
efficient fermentation even in low turbidity situations, without the production of volatile acids.
-Production of volatile acidity : low (0,10g/l eq H2SO4)
-Low production of SO2
-Low foam formation
Winemaker’s notes :
Levuline CHP can manage fermentations in difficult situations such as : low temperature,
clarified must (NTU less than 80) or juice from grapes with disease pressure.
Measuring and correcting the available nitrogen level is recommended by adding a complete
yeast nutrient such as Helper (at 1/3 the sugar depletion).
The aromatic finesse in white wines achieved by the Levuline CHP makes it an ideal choice
for the elaboration of sparkling wines. For other wines the Levuline CHP enhances the fruit-
forward (with white flower aromas) when fermented at low temperatures (15 to 18 °C).
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