Microbiological characteristics :
-Neutral to the K2 killer protein
-Fermentation speed : fast
-Lag phase : short
-Sugar/alcohol ratio : medium (16,5 g/1% alcohol)
- Alcohol tolerance : medium (up to14,5 % alcohol)
-Fermentation temperature range : 15 to 30°C
Enological properties :
-Medium requirement for available nitrogen
-Low production of pyruvic acid : 10 mg/l
-Low production of acetaldehyde : 20 mg/l
-Production of volatile acidity : low (around 0,10 g/l eq H2SO4)
-Low SO2 production
- High ester formation allowing production of aromatic nouveau-style wines, even from
neutral varieties.
-Proteolytic activities favouring the onset of malolactic fermentation
Winemaker’s notes
Ester production depends on yeast strain, fermentation temperature and assimilable nitrogen concentrations. In order to optimize the potential of Levuline Primeur, insufficient must assimilable nitrogen concentrations (below 150 mg/l) should be corrected by addition of inorganic (di-ammonium phosphate or ammonium sulphate) or organic (Total Medium, Helper) nitrogen sources.
The nitrogen should be added at the end of the growth phase (specific gravity 1.040).
Combining the nitrogen addition with pumping-over will offer the benefit of the synergism between both supplementations (N2 and O2).
Levuline Primeur produces more fermentation aromas at 25°C than at 20°C.
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