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LALVIN PERSY™ Wine Yeast 10 kg

Item No. 15262
Varietal expression and mouthfeel in fruit-forward red wines Red wines fermented with LALVIN PERSY™ have persistent fruit-forward aromas and flavors optimizing varietal character. Especially suitable for wines that struggle with H2S and sulfur off-odors Wines have persistent red fruit aromas, spicy
Price $634
Per Each
Excl. Tax
Each

Description

Varietal expression and mouthfeel in fruit-forward red wines

Red wines fermented with LALVIN PERSY™ have persistent fruit-forward aromas and flavors optimizing varietal character.
  • Especially suitable for wines that struggle with H2S and sulfur off-odors
  • Wines have persistent red fruit aromas, spicy notes and a balanced mouthfeel with good midpalate and integrated tannins
  • Low production of acetaldehyde which further enhances fruit expression
  • S. cerevisiae hybrid
  • Developed in collaboration with the National Research Institute for Agriculture, Food and the Environment (INRAe), SupAgro Montpellier, and Lallemand Oenology
Frequently used in: Rhône reds, Pinot noir, Tempranillo or other red varietals susceptible to hydrogen sulfide production
Alcohol Tolerance: 16%
Nitrogen Needs: LOW
Temp. Range: 59–82°F

Downloads
Persy Yeast - Allergen Statement
Persy Yeast - Food Safety Statement
Persy Yeast - Non-GMO Statement
Persy Yeast - Safety Data Sheet
Persy Yeast - Technical Data Sheet

Specifications

Brand
Lallemand
Minimum Temperature Range
10°C - 15°C
Competitive Factor
Yes
Fermentation Speed
Moderate

LALVIN PERSY™ Wine Yeast 10 kg

Item No. 15262
Varietal expression and mouthfeel in fruit-forward red wines Red wines fermented with LALVIN PERSY™ have persistent fruit-forward aromas and flavors optimizing varietal character. Especially suitable for wines that struggle with H2S and sulfur off-odors Wines have persistent red fruit aromas, spicy
Price $634
Per Each
Excl. Tax
Each

Description

Varietal expression and mouthfeel in fruit-forward red wines

Red wines fermented with LALVIN PERSY™ have persistent fruit-forward aromas and flavors optimizing varietal character.
  • Especially suitable for wines that struggle with H2S and sulfur off-odors
  • Wines have persistent red fruit aromas, spicy notes and a balanced mouthfeel with good midpalate and integrated tannins
  • Low production of acetaldehyde which further enhances fruit expression
  • S. cerevisiae hybrid
  • Developed in collaboration with the National Research Institute for Agriculture, Food and the Environment (INRAe), SupAgro Montpellier, and Lallemand Oenology
Frequently used in: Rhône reds, Pinot noir, Tempranillo or other red varietals susceptible to hydrogen sulfide production
Alcohol Tolerance: 16%
Nitrogen Needs: LOW
Temp. Range: 59–82°F

Downloads
Persy Yeast - Allergen Statement
Persy Yeast - Food Safety Statement
Persy Yeast - Non-GMO Statement
Persy Yeast - Safety Data Sheet
Persy Yeast - Technical Data Sheet

Specifications

Brand
Lallemand
Minimum Temperature Range
10°C - 15°C
Competitive Factor
Yes
Fermentation Speed
Moderate