Levuline® NOV’ELINE

Selected in the Rhône Valley for its very good fermentation capacity, LEVULINE® NOV’ELINE produces wines with intense amylic, fruity notes.

• Saccharomyces cerevisiae var. cerevisiae
• Killer factor: Killer yeast
• Fermentation speed: fast
• Lag phase: short
• Alcohol tolerance: high (up to 15% vol.)
• Fermentation temperature range: 15 to 30°C
• Nitrogen requirement: very high, as well as survival factors (sterols and fatty acids). As a preventive measure, it is strongly recommended to add a complex nutrient from the HELPER™ range at 1/3rd of the alcoholic fermentation. It might also be advisable to add the complex nutrient at the beginning of the alcoholic fermentation, depending on the initial levels of assimilable nitrogen and probable alcohol content
• Volatile acidity production: low to medium
• SO2 production: low
• Foam production: low
• Organoleptic profile: produces wines with fruity and amylic notes. LEVULINE® NOV’ELINE is very well
  suited to producing young wines, both smooth and expressive