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LALVIN QA23 – Yeast, Lallemand
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  • LALVIN QA23 – Yeast, Lallemand
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  • LALVIN QA23 – Yeast, Lallemand
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  • LALVIN QA23 – Yeast, Lallemand
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  • LALVIN QA23 – Yeast, Lallemand

LALVIN QA23 – Yeast, Lallemand

Price from 3,00 EUR

Lalvin QA23 YSEO Wine Yeast for Cider, Sparkling Wine, White Wine, Fruit Wine and Mead – Intense Fruit Aroma Profile

Yeast strain: Saccharomyces cerevisiae var. cerevisiae

Lalvin QA23 YSEO from Lallemand – Fermentation Characteristics

  • Lalvin QA23 YSEO is an outstanding wine yeast for cider, fruit wine, white wine and mead, producing exceptionally intense fruit aromas while preserving the varietal character of apples, pears, grapes and other fruit.
  • A highly respected yeast strain for single-varietal cider and wine production.
  • Renowned for its high natural β-glucosidase activity, helping release aroma precursors and enhancing the aromatic expression of the finished wine or cider.
  • Ferments reliably at low temperatures down to 10 °C, making it ideal for cool fermentation and fresh, aromatic styles.
  • Excellent choice for cider, sparkling wine base wines, white wine, fruit wine and mead where fresh fruit expression is desired.
 

Lallemand Recommended Rehydration Method

 

For reliable fermentation with Lalvin QA23, Lallemand recommends rehydrating the yeast with Go-Ferm Protect Evolution and supporting fermentation with Fermaid O yeast nutrient.

Correct Yeast Rehydration – Step by Step

1. Dissolve Go-Ferm Protect Evolution in clean water at 40–43 °C.
2. Add Lalvin QA23 at 35–40 °C and leave for 20 minutes.
3. Add the first dose of Fermaid O when alcoholic fermentation begins.
4. Gradually acclimatise the yeast solution to the must. The temperature difference should not exceed 10 °C.
5. Add the yeast suspension to the fermentation vessel, tank or demijohn within a maximum of 30 minutes.

Select the desired quantity of Lalvin QA23 in grams when placing your order.

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Lalvin QA23 YSEO Wine Yeast for Cider, Sparkling Wine, White Wine, Fruit Wine and Mead

Yeast strain: Saccharomyces cerevisiae var. cerevisiae

 

Lallemand YSEO Yeasts for Reliable Fermentation and Optimised Aroma Development

Lallemand developed YSEO®, which stands for "Yeast Security and Sensory Optimization". 

Yeast strains classified under Lallemand’s YSEO® trademark offer the following characteristics:

  • Improved fermentation reliability and a reduced risk of fermentation faults
  • Improved yeast resilience and adaptation under demanding fermentation conditions
  • Improved uptake of essential micronutrients and vitamins by the yeast cells
  • Improved ability of the rehydrated yeast to become rapidly and effectively established in the must, supporting a more reliable fermentation
  • Rapid fermentation onset after inoculation
  • Reduced production of H2S, volatile acidity and SO2 during fermentation, supporting maximum sensory quality in the finished wine, cider or fruit wine

Lalvin QA23 YSEO Aromatic Yeast for Cider, White Wine, Fruit Wine and Mead

  • Lalvin QA23 is an excellent yeast for cider and fruit wine, producing intense fruit aromas and freshness in the finished fermentation
  • The yeast is particularly recognised for its high β-glucosidase activity, which promotes the release of aroma compounds and enhances the aromatic expression of wine, cider and fruit wine
  • Lalvin QA23 also ferments reliably at low temperatures, with stable fermentation possible from approximately 10 °C
  • QA23 is the only Saccharomyces cerevisiae var. cerevisiae yeast strain from Lallemand recommended as the secondary yeast culture alongside Flavia. Together, the two cultures can create highly expressive aroma profiles in wine and cider

Lalvin QA23 Yeast for Riesling, Cool Fermentation and Varietal Fruit Expression

  • Lalvin QA23 is a clean and highly reliable yeast strain that preserves and enhances the natural fruit and varietal character of the raw material
  • Lalvin QA23® is known for its reliability and robustness during fermentation and is particularly suitable for cider made from apple must with a low nutrient content
  • Lalvin QA23® is one of the leading yeast strains for Riesling and produces elegant white wines with fresh and expressive aromatic profiles
  • The yeast ferments cleanly and reliably at low temperatures. The recommended fermentation temperature is 14–28 °C, although reliable fermentation can begin from approximately 10 °C
  • Alcohol tolerance: up to 16%

Lalvin QA23 Dosage, Fermentation Temperature and Storage

  • Recommended dosage: 20–30 g/hL
  • Fermentation temperature: 14–28 °C
  • Store Lalvin QA23 in its original airtight container or vacuum-sealed packaging in a cool, dry place

 

Lallemand recommends using Go-Ferm Protect Evolution yeast rehydration nutrient and Fermaid O yeast nutrient together with Lalvin QA23.

Follow these steps:

Lalvin QA23 Rehydration and Inoculation Instructions

1. Prepare Go-Ferm Protect Evolution in clean water at 40–43 °C according to the instructions on the packaging. Stir until any lumps have completely dissolved.

2. When the temperature of the solution is between 35 and 40 °C, sprinkle Lalvin QA23 evenly over the surface and stir gently. Ensure that all lumps are completely dissolved.

3. Leave the solution to rest for 20 minutes, then stir gently again.

4. Add Fermaid O according to the instructions on the product packaging.

5. Slowly add must to the yeast solution. The temperature difference between the yeast and nutrient solution and the must in the fermentation vessel or tank must not exceed 10 °C. If necessary, gradually acclimatise the yeast solution by slowly adding more must before final inoculation to prevent temperature shock.

6. The complete rehydration and inoculation process must not exceed 30 minutes.

 
 

View the Lalvin QA23 technical data sheet from Euroyeast by Nordisk SelvForsyning for Lallemand Wine here

Select the desired quantity of Lalvin QA23 in grams when placing your order.

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