Description
Lalvin Sensy 500 g – yeast for cider and white wine
Lalvin Sensy from Lallemand was developed together with INRAE and SupAgro Montpellier and was selected for its very low production of SO₂ and H₂S. This makes it well suited to bringing out the clean fruit character of cider and aromatic white wines such as Pinot Gris, Semillon, Chardonnay and Colombard. The 500 g pack is intended for breweries, cideries and wine producers.
Please note: This product is only available in Norway.
The yeast gives complex aromas with notes of citrus and tropical fruit, combined with good mouthfeel and a subtle mineral character. It produces little acetaldehyde and limits sulphur production, for a cleaner and fruitier fermentation.
Features
- minimal production of SO₂ and H₂S
- low acetaldehyde, for a cleaner fermentation
- brings out the clean aroma and flavour of the fruit
- aroma profile with citrus, tropical fruit and subtle minerality
- gives cider and wine with body and a balanced mouthfeel
Technical data
- Species: Saccharomyces cerevisiae var. cerevisiae
- Alcohol tolerance: up to 15%
- Temperature tolerance: 12–18 °C
- Assimilable nitrogen requirement: low
- Dosage: 25 g per hl (500 g covers approx. 20 hl)
- Storage: dry, ideally at 4–12 °C, in unopened vacuum packaging
Specifications and instructions
Frequently asked questions about Lalvin Sensy
What is Lalvin Sensy suited for?
Cider and white wine where you want to bring out the fruit's own aroma, such as Pinot Gris, Semillon, Chardonnay and Colombard. The low production of sulphur compounds means the fruit aroma is not masked.
How much yeast should I use?
Lallemand recommends 25 g per hectolitre. A 500 g pack then covers approx. 2,000 litres.
How do I rehydrate the yeast?
Lallemand recommends sprinkling the yeast into clean water at 35–40 °C, ideally with Go-Ferm Protect, leaving it for 20 minutes and then gradually adjusting the temperature to the must. The temperature difference should be less than 10 °C when the yeast is added. See the data sheet for the full procedure.
How should the yeast be stored?
Dry and ideally at 4–12 °C, with the vacuum packaging intact.
Related
Betaling
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