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Lallemand Persy Wine Yeast 500g
Product ID: 70026
Lallemand Persy Wine Yeast 500g
Price:
$69.95
AUD
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Excellent fermentation performance and alcohol tolerance. LALVIN PERSY™ reliably ferments red varieties such as Syrah, Tempranillo and Pinot noir, complementing their varietal character, freshness and aroma persistency. Good compatibility with malolactic-bacteria.
- Minimum temperature: 14 °C
- Maximum temperature: 28 °C
- Nutritional needs: Low
- MLF compatibility: Strongly recommended
- SO2production: Very low
- Fermentation rate: Moderate
- Alcohol tolerance: 16 %
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
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