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Lalvin C Lallemand

Price from 5,00 EUR

Lalvin C for Cider & Sparkling Wines – White Grapes, Fruit & Berry Wines with High Malic Acid

Lalvin C is highly recommended for the fermentation of white wines and ciders produced in cooler climates, where the raw material naturally contains high concentrations of malic acid. Lalvin C is also recommended for secondary fermentation in sparkling wines and for wines aged with or in oak.

Yeast strain: Saccharomyces cerevisiae var. bayanus

Lalvin C for Cider, White Sparkling & Rosé Wines

Metabolises up to 45% of the malic acid during alcoholic fermentation
Lalvin C is the ideal choice for juice with a very high malic acid content
Lalvin C™ has a unique and rare ability to break down naturally occurring malic acid in the juice during alcoholic fermentation, making this yeast strain especially valuable for producers in cooler climate regions
Produces esters that provide floral and fruity aromas
The process of breaking down malic acid during alcoholic fermentation is called malo-ethanolic fermentation, resulting in ciders and sparkling wines with significantly reduced malic acidity and a rounder, more varietally expressive sensory profile

Follow the Lallemand Method

For a safe and reliable fermentation with Lalvin C, use the yeast according to the Lallemand protocol together with your preferred Go-Ferm yeast rehydration nutrient and your selected Fermaid yeast nutrient.

Proper Yeast Preparation – Step by Step

1. Dissolve the Go-Ferm product in water at 40–43 °C
2. Add Lalvin C yeast at 25 g per 100 L at 35–40 °C and wait 20 minutes
3. Add half of the total amount of Fermaid O or Fermaid K at the beginning of fermentation
4. Gradually acclimatise the yeast slurry to the juice – maximum 10 °C temperature difference before addition to the total volume
5. Add to the fermenter, fermentation bucket or tank within a maximum of 30 minutes
6. Add the remaining Fermaid O or Fermaid K when approximately one-third of the sugar has been consumed

Explanation – What Is the Difference Between a Yeast Rehydration Nutrient and a Yeast Nutrient?

Yeast rehydration nutrients (Go-Ferm range) are used during rehydration to activate and protect the yeast.
Yeast nutrients (Fermaid range) are added in two stages: at the beginning of fermentation and again after approximately one-third of the sugar has been fermented.

Choosing the Right Go-Ferm Product

Go-Ferm is the standard choice for most fermentations.

Go-Ferm Protect Evolution is recommended for more demanding fermentations.

Go-Ferm Sterol Flash is the fastest and most advanced solution for modern wine and cider production.

Choosing the Right Fermaid Product

Fermaid O is a 100% organic nutrient source without added inorganic salts (DAP).

Fermaid K is recommended when the juice requires additional nutrition for a safe and reliable fermentation.

View Go-Ferm Protect View Go-Ferm Protect Evolution View Go-Ferm Sterol Flash View Fermaid K View Fermaid O

Description
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Lalvin C Is Highly Suitable for Cider and the Production of Sparkling Wines from Grapes, Fruits and Berries with High Malic Acid Concentrations in Cooler Climate Regions

Developed by Lallemand in collaboration with the Pasteur Institute in Paris and used since 1960.

Yeast strain: Saccharomyces cerevisiae var. bayanus

Lalvin C is outstanding for cider, white sparkling wines and rosé wines, and can metabolise up to 45% of the malic acid during alcoholic fermentation

Lalvin C has a unique and rare ability to break down the naturally occurring malic acid in the juice during alcoholic fermentation, making this yeast strain especially valuable for producers in cooler climate regions.

The process of breaking down malic acid during alcoholic fermentation is called malo-ethanolic fermentation, resulting in ciders and sparkling wines with significantly reduced malic acidity and a rounder, more varietally expressive sensory profile.

Lalvin C from Lallemand – Specific Characteristics

Especially recommended for fermenting cider and fruit, berry and grape wines with high natural malic acid content in cooler climate regions such as Scandinavia
Highly recommended for secondary fermentation of sparkling wines
Suitable for barrel fermentation
Enhances varietal character
Very clean and reliable fermentation, even in highly clarified wines with low nitrogen levels
Fast fermentation start after inoculation
Low H₂S production
Low SO₂ production
Killer factor sensitive
Can metabolise up to 45% of the malic acid through malo-ethanolic fermentation
Alcohol tolerance: 16%

Lalvin C – Information

Dosage: 25 g/hL
Recommended fermentation temperature: 15–30 °C, but capable of fermenting at 12–14 °C
Store dry in the original airtight vacuum package supplied by Lallemand at 4–12 °C

Lallemand recommends using a Go-Ferm yeast rehydration nutrient from the Go-Ferm range together with a Fermaid yeast nutrient from the Fermaid range when preparing the yeast.

Proceed as follows:

LALVIN C™ Rehydration and Inoculation

1. Add the Go-Ferm product according to the package instructions to clean water at 40–43 °C. Stir until all lumps are dissolved. Find a thermometer here.

2. When the solution reaches 35–40 °C, sprinkle Lalvin C evenly over the surface and stir gently. Again, make sure all lumps are completely dissolved.

3. Allow the mixture to rest for 20 minutes and stir gently once more.

4. Add the Fermaid product according to the package instructions.

5. Slowly add juice to the yeast suspension. The temperature difference between the fermenting juice and the yeast nutrient solution must not exceed 10 °C. If necessary, further acclimatise the yeast by slowly adding more juice before inoculating the full batch to avoid cold shock.

6. The complete process must not exceed 30 minutes.

Download the Lalvin C Technical Data Sheet from Euroyeast by Nordisk SelvForsyning for Lallemand Wine here

Select the desired package size before placing your order.

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