LEVURE CLASSIC CE

LEVURE CLASSIC CE is a strain of Saccharomyces Cerevisiae selected by the SOFRALAB® Group for its good fermentation performance and its respect for the varietal characteristics of grape varieties.

Under maximum stress conditions, it is highly recommended to add a nutritional product in the 1st third part of alcoholic fermentation.

Fermentation characteristics :

• Killer factor : Sensitive
• Optimum temperature range for fermentation : 12 – 32°C
• Fermentation kinetics : Rapid multiplication, short latency phase, average kinetics
• Tolerance to alcohol : Up to 14% Vol.
• Production of volatile acidity : Low
• Nitrogen needs : High average
• Production of SO₂ : Low
• Production of H₂S : Low
• Production of glycerol : Average

Organoleptic characteristics :

• Aromatic and tasting sharpness.
• Respects the expression of the grape varieties