Lallemand Persy Wine Yeast 500g

LALLEMAND  YEAST DATA                                    YEAST SUGGESTIONS – Use 25 g of yeast per 100 L

PURPOSE

STYLE

YEAST

ALCOHOL TOLERANCE

All- Rounder

All wines, cider, fruit wines etc.

LALVIN EC1118TM

18%

The benchmark for yeast able to ferment in challenging conditions. Neutral and respects the fruit

Red Wines

LALVIN Rhone 2226TM

18%

Excellent yeast for premium red wines – great mouthfeel and structure. Ideal in very ripe fruit.

Shiraz

Fruity and soft

PERSYTM

16%

Low / no H2S producer – creates soft and fruit driven wines.

Structural

LALVIN CLOSTM

17%

Robust and reliable – gives great fruit flavours, adds complexity and structure.

Cabernet Sauvignon

Fruity and soft

PERSYTM

16%

Low / no H2S producer – creates soft and fruit driven wines.

Structural

LALVIN Black PearlTM

16%

Creates wines with dark fruit flavours with great mouthfeel.

Pinot Noir

Premium

LALVIN RC212TM

16%

The benchmark for Pinot Noir

Other / Alternative Red Varieties

Premium

LALVIN CLOSTM

17%

Robust and reliable – gives great fruit flavours and adds complexity. Great for all alternative varieties

White Wine

Best Seller

LALVIN QA23TM

15%

Highest selling white wine strain

YEAST REHYDRATION AND FERMENTATION NUTRITION GUIDELINES

Yeast Rehydration Nutrient

GO-FERM Sterol FlashTM

Use 30 g/100 L

CALCULATIONS

• Determine how much juice is to be fermented (eg. 400 L)
• Determine how much yeast is needed (eg. yeast dose 25 g/100 L = 100 g yeast for 400 L) • Determine how much GO-FERM Sterol FlashTM is needed

(eg. GSF dose 30 g/100 L = 120 g of GSF for 400 L)
• Determine how much water is needed to rehydrate the yeast

(20 x weight of yeast = 2000 mL (2 L) for 400 L of water)

INSTRUCTIONS FOR REHYDRATION OF YEAST

• Add chlorine free water to a bucket. Ensure water is more than 15° C. • Add GO-FERM Sterol FlashTM and mix
• Add yeast and leave for 20 minutes to rehydrate
• Add this yeast culture to the wine.

Fermentation Nutrient

Fermaid ATTM

2 x 20 g/100 L adds

First addition at the start of fermentation. Second addition 1/3rd through fermentation.

Fermaid OTM

2 x 20 g/100 L adds

First addition at the start of fermentation. Second addition 1/3rd through fermentation.

Difficult conditions

ResKueTM

Cell Walls Add 1 x 300 ppm

To be used if the fermentation rate starts to slow down. ResKue will detoxify the ferment, allowing the yeast to finish fermenting.

MALOLACTIC FERMENTATION (MLF)

PURPOSE

STYLE

YEAST

ALCOHOL TOLERANCE

ALL varieties

Best Seller

LALVIN VP41TM

17%

Highest selling, most robust and reliable strain for malolactic fermentation