Recommended for producing white wines and cider with intense fresh fruit aromas.
Selected in Portugal by the University of Trás-os-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinho Verde region.
Lalvin QA23TM has low nutrient and oxygen requirements. It has been known to ferment juice at low temperatures (15°C/59°F) to dryness.
Excellent thiol converter making it a complementary yeast for developing varietal Sauvignon Blanc passion fruit character.
Produces large amounts of the enzyme beta-glucosidase during growth which allows for the release of bound terpenes in aromatic varieties.