Levuline Synergie
Recommended for varietal white wines
Levuline Synergie combines two yeasts, Levuline ALS and Levuline C19, both known for their fermenting capacities and their aromatic contribution to white and rosé wines. If fermented successively, they lead to the production of highly aromatic wines.
Selected by the National Institute for Agronomic Research (INRA) of Colmar. Studies show that it reveals volatile thiols (beta lyase activity) at the beginning of fermentation and the b-glucosidase activity complements the terpenic profile of wines.
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Benefits
- Yeast that reveals the true aromatic potential of the variety: thiols and terpenes.
- Provides white wines with high aromatic intensity, complexity, finesse and elegance.
- Thiolic wines when we speak of varieties with a marked thiolic character, terpenic wines when they have a marked terpenic character.
Presentation
- Mixture of two strains Saccharomyces cerevisiae.
- Neutral strain with respect to the Killer K2 character.
- Levuline Synergie is the combination of 70% Levuline C19 and 30% Levuline ALS.
- Improves the expression of the aromatic potential of the variety.
Applications
- Recommended for white wines with a varietal profile.
- For heterogeneous vintages.
- For the same variety with different fresh/ripe maturation.
