Lallemand Lalvin QA23 - 5g

Saccharomyces cerevisiae var. bayanus.

The 5g format is specially designed for home winemaking. But that’s not all…

Lalvin QA23™ was selected in Portugal in the Vinhos Verdes appellation region by the University of Trás‑os‑Montes e Alto Douro (UTAD) in cooperation with the Viticulture Commission of the Vinhos Verdes Region. This yeast combines excellent fermentative qualities with its ability to enhance citrus‑type aromas (lemon, grapefruit) from aromatic white grapes.

LALVIN QA23™ has very high β‑glucosidase activity, transforming non‑volatile aromatic precursors into volatile compounds.

It contributes to both varietal and terroir‑driven fruity expression. Known for enhancing citrus aromas (especially lime and grapefruit), it is also recommended for terpene‑rich varieties such as Riesling.

This yeast provides excellent thiol expression in Sauvignon Blanc and preserves varietal fruit character when used on Viognier, Chardonnay, Muscat, or more neutral grapes. Depending on the terroir, ester production may vary. Recognized for its reliability and robustness, LALVIN QA23™

produces little volatile acidity even in clarified, nutrient‑poor musts. It can also be used at relatively low temperatures, making it an ideal choice for fermenting many white wines.

And what about beer?

This is exactly why we added this strain to our catalogue. It can be ideal for very fruity IPAs. Its biotransformation capacity is exceptional. Given its ester production, we recommend using it at the lower end of its temperature range, around 17°C.

Characteristics:

• - Temperature: 14–28 °C
• - Alcohol tolerance: up to 16% vol.
• - Attenuation: N/A
• - Aromatic profile: Fruity
• - Lag phase: Medium
• - Flocculation: High
• - Styles: sparkling wines, neutral white/rosé wines, ciders, meads, fruity IPA
• - Indicative dosage: 0.2–0.4 g/L
• - Active Killer K2 competitive factor