Microbiological characteristics :
• Fermentation speed : fast
• Lag phase : medium
• Sugar/alcohol ratio : medium (16,5 g/1% alcohol)
• Fermentation temperature range :18º to 30º C
• Excellent implantation in the fermentation medium.
• High alcohol tolerance: up to 15.5 % vol
Enological properties :
• Low requirement for available nitrogen
• Production of volatile acidity : low
• Production of SO2 : low
• No foam formation
• Good result on colour and structural balance of wines.
Winemaker’s notes :
Levuline Lumaï is particularly adapted for the elaboration of complex red wines and generous white wines. Its rapid implantation, low nitrogen requirements and resistance to alcohol allow to produce wines with ripe grapes that are rich in sugar.
In addition, Levuline Lumaï has the capacity to reveal varietal compounds such as β- damascenone, a molecule whose precursors are found in different red grape varieties.
This molecule is associated with several aroma attributes such as floral notes, cherry, red fruit, woody and honey aromas…These aromatic notes can hide the vegetal
character of certain grape varieties such as Cabernet Sauvignon or Syrah.
Levuline Lumaï gave excellent results with Malbec, which is a variety known for its high quality wines in the Southern Hemisphere. In 2007, these results were correlated with results obtained with a French Malbec.
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