Lalvin CH14 YSEO®

For excellent sparkling wine. Elegance of scents, richness of taste, fine and persistent perlage. Floccula at the end of fermentation. Suitable for yeast and often used for cider. This is a higher yeast class.

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€40.33 (incl. VAT)

€40.33 (excl. VAT)

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Dimension

500 g

Quantity

SKU:DC0082
Category:Yeast

APPLICATIONS

Specific variety for the production of sparkling wines, both in the bottle and in the autoclave. Chosen in champagne (CVC - Chouilly), it gives the fine aromatic and aristocratic wines: we do not raise the fruity and flowery variety notes and give elegant fragrance notes of the bread crust. During maturation on the fine yeast, CH14 uses several cellular thanks to the capabilities of autolysis Components (parietal polysaccharides and amino acids) free, which, in addition to the aromatic profile, also have a positive effect on the taste and perlage. CH14 has a strong resistance to alcohol, so that referencing is possible even in the presence of already high alcohol concentrations. At the end of fermentation, this variety tends to agglomerate, which is a significant advantage when glittering with the classic method, making it easier to remove yeast during weaning. This feature enables more even sedimentation and better compaction of the storage area; Excellent results were also achieved with mechanical processing. CH14, because of its aromatic finesse and elegance, is also used in the first fermentation of important white wines such as Chardonnay, Pinot and Sauvignon in both steel and wood.

OENOLOGICAL PROPERTIES

Aromatic properties: fruity and floral notes with elegant hints of bread crust.
Flavor characteristics: finesse, balance and persistence.
Recommended grape varieties: Pinot, Chardonnay, Riesling and Prosecco.
Agglomerate at the end of the fermentation makes the puzzle easier.
It gives sparkling wines a fine and lasting sparkle.
Technologies: Particularly suitable for gripping foam, both in the autoclave and in the bottle. Can also be used in the first fermentation.

USE SUGGESTIONS

Dosages: white, red and rosé: 20-30 g / hl.
Preparation: Rehydrate 1:10 in water at 37 ° C.
Wait 15 minutes and stir 2-3 times over the next 15 minutes. Pour into the must and stir well.
The total duration of hydration must not exceed 45 minutes.
The temperature difference between must and rehydrated yeast must not exceed 10 ° C.
It is extremely important that the yeast is rewetted in a suitable container.
Do not use must for rewetting (water only).
Do not add ammonium salts during hydration.

PACKAGING

500 g vacuum sealed bags.

STORAGE

Store in a cool and dry place.