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Lallemand Black Pearl Wine Yeast 500g
Product ID: 70029
Lallemand Black Pearl Wine Yeast 500g
Price:
$72.50
AUD
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Supports intense black fruit character like blackcurrant and blackberry while developing volume and mouthfeel, bringing a highly sought-after balance in Super Premium and Iconic red wines. Suitable for a wide range of red varieties
(suggested varieties include Merlot, Syrah, Grenache, Cabernet Sauvignon).
• Optimal fermentation temperature range: 18-28 °C
• Alcohol tolerance up to 16% v/v
• Good to excellent fermentative rate even at high temperature
• Competitive (“Killer K2”) factor neutral
• Medium to high nutritional requirement
• Low to very low relative potential for SO2 production
• Compatible with malolactic wine bacteria
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) (eg. GSF dose 30 g/100 L = 120 g of GSF for 400 L) (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 |
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 |
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