Description
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Lalvin QA23 is the ideal choice for winemakers seeking to craft bright, aromatic white wines and fresh, fruit-driven rosés
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Its ability to enhance varietal character while maintaining fermentation reliability makes it a valuable tool in producing wines with exceptional clarity and balance
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Strong fermenter for varietal expression in highly clarified white juice
Lalvin QA23 is a premium wine yeast strain, selected in Portugal by the University of Trás-os-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinhos Verdes region. Renowned for its ability to enhance aromatic intensity, fruit clarity, and mouthfeel in white wines, QA23 is particularly effective in fermenting highly clarified musts at low temperatures, preserving delicate esters and fresh aromatics.
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Enhanced Aromatic Expression: QA23 exhibits high β-glucosidase activity, facilitating the release of bound terpenes and enhancing varietal aromas, especially in thiol-rich varieties like Sauvignon Blanc.
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Clean Fermentation Profile: Produces low levels of volatile acidity and sulfur compounds, maintaining pure fruit character and aromatic clarity.
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Alcohol Tolerance: Effective up to 16% ABV, supporting complete fermentation in high-sugar musts.
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Temperature Range: Performs optimally between 57°F and 82°F (14°C–28°C), ideal for cool fermentations that preserve fresh aromatics.
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Low Nutrient and Oxygen Requirements: Thrives in musts with low turbidity and nutrient content, reducing the risk of sluggish fermentations.
Applications:
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Aromatic White Wines: Perfect for Sauvignon Blanc, Chenin Blanc, Colombard, Gewürztraminer, Muscadelle, Pinot Gris, Riesling, Semillon, Viognier, and Roussanne, enhancing bright fruit and crisp acidity.
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Rosé Wines: Elevates strawberry, peach, and citrus notes, creating a fresh, vibrant profile.
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Fruit Wines and Ciders: Ideal for apple, pear, and tropical fruit wines, delivering clean, expressive aromatics.
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Sparkling Wines: Excellent for Charmat and Traditional Method sparkling wines, promoting brightness and clean fermentation.
Flavor Profile:
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Citrus & Tropical Fruits: Vibrant expressions of lemon zest, pineapple, and grapefruit.
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Floral Aromatics: Subtle notes of orange blossom, honeysuckle, and white flowers add elegance.
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Fresh, Clean Finish: Maintains a crisp, bright mouthfeel with lingering fruit character.
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Smooth Mouthfeel: Promotes balanced acidity and smooth texture.
Usage:
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Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
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Pitch Rate: Use 0.2–0.4 grams per liter (1–1.5 grams per gallon) for optimal fermentation and flavor enhancement.
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Nutrient Addition: Supplement with yeast nutrient to optimize fermentation, especially in low-nitrogen musts.
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Fermentation Temperature: Maintain between 57°F and 82°F (14°C–28°C) for optimal ester retention and aromatic clarity.
Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast.
Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.
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