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Lalvin NBC™ | Dry Wine Yeast | 500 g

    Description

    • NBC™ is the go-to choice for winemakers aiming to craft bright, aromatic white and rosé wines with exceptional clarity and mouthfeel
    • Whether you're perfecting a crisp Sauvignon Blanc, crafting an elegant Chardonnay, or enhancing a vibrant rosé, NBC™ guarantees refined flavor, aromatic depth, and lasting freshness
    • Maximize aromatic complexity and mouthfeel in white and Rosé wines

    Lalvin NBC™ is a premium wine yeast strain meticulously selected to enhance aromatic expression, mouthfeel, and fermentation reliability in white and rosé wines. Engineered to unlock bound aromatic compounds and promote polysaccharide synthesis, it brings forward vibrant notes of citrus, tropical fruits, and floral elegance. Ideal for winemakers aiming to craft wines with exceptional aromatic lift and a smooth, balanced finish.

    • High Ester Production: Elevates expressions of passion fruit, citrus zest, and peach, enriching the aromatic bouquet.
    • Thiolic Release: Effectively liberates bound thiols, enhancing tropical fruit and citrus aromatics.
    • Enhanced Mouthfeel: Stimulates polysaccharide production, contributing to a rounder, fuller body.
    • Alcohol Tolerance: Effective up to 14.5% ABV, ensuring complete and reliable fermentation.
    • Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C), preserving aromatic clarity and freshness.
    • Low H₂S and SO₂ Production: Ensures clean fermentation, minimizing off-flavors and preserving fruit integrity.

    Applications:

    • White Wines: Perfect for Sauvignon Blanc, Chardonnay, Riesling, and Pinot Grigio, enhancing bright fruit and floral notes.
    • Rosé Wines: Adds layers of strawberry, raspberry, and citrus zest with a crisp, clean finish.
    • Aromatic Blends: Ideal for Chenin Blanc, Gewürztraminer, and Viognier, boosting aromatic lift and mouthfeel.
    • Sparkling Wines: Enhances elegance and aromatic expression in both Méthode Traditionnelle and Charmat Process sparkling wines.

    Flavor Profile:

    • Tropical Fruits: Bold expressions of passion fruit, pineapple, and mango dominate the aroma.
    • Citrus & Stone Fruits: Bright notes of lemon zest, grapefruit, and peach provide vibrancy and depth.
    • Floral Aromatics: Hints of honeysuckle, jasmine, and orange blossom contribute to aromatic complexity.
    • Silky Mouthfeel: Promotes glycerol production, resulting in a soft, well-structured palate.

    Usage:

    • Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.
    • Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
    • Nutrient Addition: Supplement with yeast nutrient to prevent sluggish fermentation and optimize ester production.
    • Fermentation Temperature: Maintain between 57°F and 68°F to enhance thiol release and prevent off-flavors.
    • Oxygenation: A light oxygenation during early fermentation improves yeast vitality and ester synthesis.

     

    Lalvin NBC™ | Dry Wine Yeast | 500 g

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      SKU: DYW9909B

      $63.99

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        Description

        • NBC™ is the go-to choice for winemakers aiming to craft bright, aromatic white and rosé wines with exceptional clarity and mouthfeel
        • Whether you're perfecting a crisp Sauvignon Blanc, crafting an elegant Chardonnay, or enhancing a vibrant rosé, NBC™ guarantees refined flavor, aromatic depth, and lasting freshness
        • Maximize aromatic complexity and mouthfeel in white and Rosé wines

        Lalvin NBC™ is a premium wine yeast strain meticulously selected to enhance aromatic expression, mouthfeel, and fermentation reliability in white and rosé wines. Engineered to unlock bound aromatic compounds and promote polysaccharide synthesis, it brings forward vibrant notes of citrus, tropical fruits, and floral elegance. Ideal for winemakers aiming to craft wines with exceptional aromatic lift and a smooth, balanced finish.

        • High Ester Production: Elevates expressions of passion fruit, citrus zest, and peach, enriching the aromatic bouquet.
        • Thiolic Release: Effectively liberates bound thiols, enhancing tropical fruit and citrus aromatics.
        • Enhanced Mouthfeel: Stimulates polysaccharide production, contributing to a rounder, fuller body.
        • Alcohol Tolerance: Effective up to 14.5% ABV, ensuring complete and reliable fermentation.
        • Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C), preserving aromatic clarity and freshness.
        • Low H₂S and SO₂ Production: Ensures clean fermentation, minimizing off-flavors and preserving fruit integrity.

        Applications:

        • White Wines: Perfect for Sauvignon Blanc, Chardonnay, Riesling, and Pinot Grigio, enhancing bright fruit and floral notes.
        • Rosé Wines: Adds layers of strawberry, raspberry, and citrus zest with a crisp, clean finish.
        • Aromatic Blends: Ideal for Chenin Blanc, Gewürztraminer, and Viognier, boosting aromatic lift and mouthfeel.
        • Sparkling Wines: Enhances elegance and aromatic expression in both Méthode Traditionnelle and Charmat Process sparkling wines.

        Flavor Profile:

        • Tropical Fruits: Bold expressions of passion fruit, pineapple, and mango dominate the aroma.
        • Citrus & Stone Fruits: Bright notes of lemon zest, grapefruit, and peach provide vibrancy and depth.
        • Floral Aromatics: Hints of honeysuckle, jasmine, and orange blossom contribute to aromatic complexity.
        • Silky Mouthfeel: Promotes glycerol production, resulting in a soft, well-structured palate.

        Usage:

        • Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.
        • Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
        • Nutrient Addition: Supplement with yeast nutrient to prevent sluggish fermentation and optimize ester production.
        • Fermentation Temperature: Maintain between 57°F and 68°F to enhance thiol release and prevent off-flavors.
        • Oxygenation: A light oxygenation during early fermentation improves yeast vitality and ester synthesis.

         

        Documents
        ACTIVE DRY YEAST SDS ENOLOGY
        LALVIN NBC TDS
        Important Warnings & Shipping Info +
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