Microbiological characteristics :
-Killer K2 factor neutral
-Fermentation speed : fast
-Lag phase : short
-Sugar to alcohol conversion : medium (16 g/1% alcohol)
-Alcohol tolerance : high
-Fermentation temperature range : 18 to 30°C
Enological properties :
-Medium need for available nitrogen
-High need for survival factors (sterols and fatty acids)
-Production of volatile acidity : low to medium (approx. 0,20 g/l eq H2SO4)
-Through its β-glucosidase activity, it releases the terpens derived aromas of the fruit.
Winemaker’s notes :
The use of an association of two yeast strains is possible if :
-their killer factors, their nutritional needs and their fermentation speeds are compatible.
-there is good hygiene conditions in the winery. In fact the balance between the two yeasts is fragile. If the population of wild yeast is too important, it will destroy the balance and may result in sluggish fermentation or prevent the yeast to take hold in the must.
The use of Levuline Synergie is reserved to the production of white and rosé wines, in association with yeast nutrients added to the must at the end of the growth phase.
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