Microbiological characteristics :
-Killer positive
-Fermentation speed : fast
-Lag phase : short
-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 :
-High need for available nitrogen
-Production of volatile acids : low to medium
-Production of SO2 : low
-No foam formation
Winemaker’s notes :
During the selection process, Levuline Gala stood out because of its glycerol production and the aroma profile it revealed in red wines : red fruit and blackcurrant notes. It is certainly suitable for the production of fruity, complex and supple red wines, which current consumers prefer.
Its killer positive phenotype and its short lag-time facilitate its implantation in the must. However, in order to properly manage fermentation risks, a minimum of 150
mg/l of assimilable nitrogen should be present in the musts. Otherwise, inorganic nitrogen (ammonium phosphate or sulphate) or organic nitrogen (Milieu Total,
Helper) should be added.
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