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Lalvin MSB - Marlborough Sauvignon Blanc
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  • Lalvin MSB - Marlborough Sauvignon Blanc
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  • Lalvin MSB - Marlborough Sauvignon Blanc

Lalvin MSB - Marlborough Sauvignon Blanc

Price from 5,00 EUR

Lalvin MSB Marlborough Sauvignon Blanc

Yeast strain: Saccharomyces cerevisiae

Lalvin MSB Marlborough Sauvignon Blanc is developed specifically for aromatic white wines in Sauvignon Blanc style with focus on intense fruit profile, freshness and development of volatile thiols. The yeast strain is particularly suitable for ciders and white wine vinification where citrus, passion fruit, gooseberry and green aromatic nuances are desired to be enhanced.

Lalvin MSB from Lallemand - Characteristics

  • Developed for Sauvignon Blanc and other aromatic white wines
  • Supports the development of volatile thiols and fruity aromas
  • Enhances citrus, passion fruit, gooseberry and green notes
  • Contributes freshness, purity and modern aromatic profile
  • Stable and secure fermentation at controlled temperatures
  • Suitable for professional white wine vinification and wines with focus on aroma
 

Follow Lallemand’s Method

 

For a safe and stable fermentation with Lalvin MSB Marlborough Sauvignon Blanc, use the yeast according to Lallemand’s method together with your selected yeast starter from the GoFerm series as well as your selected Fermaid product.

Correct Yeast Preparation – Step by Step

1. Dissolve the Go-Ferm product in 40–43 °C water
2. Add Lalvin MSB Marlborough Sauvignon Blanc yeast, 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. Adjust the solution to the must - note max. 10 °C difference before addition to the total volume
5. Add to demijohn/ fermentation bucket/ tank within max. 30 minutes
6. Add the remaining Fermaid O or Fermaid K when the sugar content has dropped by approx. 1/3

Explanation – what is the difference between yeast starter and yeast nutrient

Yeast starter (GoFerm series) is used at startup to activate and protect the yeast.
Yeast nutrient (Fermaid series) is added in 2 stages: at the start of fermentation and when approx. 1/3 of the sugar has fermented.

Choice of GoFerm

GoFerm is standard for most fermentations

Go-Ferm Protect Evolution is used when fermentation is more demanding

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

Choice of Fermaid

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

Fermaid K is used when the must requires extra nutrients for a safe and stable fermentation

Select the desired quantity of Lalvin MSB Marlborough Sauvignon Blanc when ordering.

Choose variant

Lalvin MSB – Marlborough Sauvignon Blanc YSEO by Lallemand for Aromatic, Elegant Ciders, White Wines, Fruit Wines, Rosé Wines and Mead

 

Yeast strain: Saccharomyces cerevisiae 

 

YSEO classified yeast strains from Lallemand offer unique advantages

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

What characterizes yeast strains classified under Lallemand's YSEO® trademark?

  • Increases fermentation reliability and helps prevent fermentation faults
  • Improves yeast resistance and adaptation under challenging fermentation conditions
  • Enhances yeast cell uptake of essential micronutrients and vitamins
  • Improves the yeast's ability, after rehydration, to establish itself rapidly in the must, ensuring a more reliable fermentation
  • Ensures a rapid fermentation start after inoculation
  • The yeast strain produces reduced levels of H2S, VA and SO2 during fermentation, resulting in maximum sensory optimization of the finished wine

Lalvin MSB Marlborough Sauvignon Blanc YSEO from Lallemand – Origin and Applications


This yeast strain was selected for its ability to enhance varietal character and was isolated in the Marlborough Valley, New Zealand, during a project led by the Lallemand R&D team. Lalvin MSB™ was specifically selected from several isolates for its outstanding fermentation performance and exceptional ability to enhance varietal expression. Winery trials have consistently shown that Lalvin MSB™ produces wines with pronounced tropical fruit aromas, zesty grapefruit, vibrant citrus notes and an outstanding fruity character, resulting in a well-balanced and elegant sensory profile. These varietal characteristics are further enhanced by the excellent fruity thiol production of Lalvin MSB™.

 

  • Especially suitable for cider, mead and white wines
  • Enhances varietal character with elegant fruity expressions in the finished wine's aroma profile
  • Excellent fruity thiol production
  • Stable and moderate fermentation
  • Medium nitrogen requirement
  • Low H2S production
  • Low SO2 production
  • Recommended fermentation temperature: > 14°C
  • Alcohol tolerance: 14.4%
  • Sensory profile: Intense aromatic expression with a refined and highly characteristic elegant Marlborough style

Lalvin MSB - Marlborough, dosage

  • Recommended dosage: 25 g/hL
  • Fermentation temperature: > 14°C
  • Store dry in the original airtight container/vacuum package supplied with Lalvin MSB - Marlborough at 4-12°C

 

Lallemand recommends using a Go-Ferm yeast rehydration nutrient together with a Fermaid yeast nutrient for the best fermentation performance.

Proceed as follows:

Lalvin MSB - Marlborough, rehydration and inoculation

1. Add your chosen Go-Ferm product to clean water at 40-43°C according to the package instructions. Stir until any lumps have dissolved. 

2. When the solution has cooled to 35-40°C, sprinkle Lalvin MSB - Marlborough evenly over the surface and stir gently. Again, ensure that all lumps are completely dissolved.

3. Leave to rest for 20 minutes and stir gently once more.

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

5. Slowly add must to the yeast solution. The temperature difference between the fermenting must in your bucket or tank and the yeast/nutrient solution should not exceed 10°C. If necessary, further acclimatize the yeast by gradually adding more must before inoculating your bucket or tank to avoid cold shock.

6. The total rehydration process should not exceed 30 minutes.

 

Download the Lalvin MSB™ Marlborough Sauvignon Blanc technical data sheet from Nordisk SelvForsyning for Lallemand Wine here

Select your preferred package size when ordering.

 

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