Lalvin QA23 – 5g Sachet

Lalvin QA23 Aromatic White Wine Yeast

Lalvin QA23™ is a Saccharomyces cerevisiae strain technically distinguished by its exceptionally high beta-glucosidase activity. This specific enzyme allows the yeast to cleave non-volatile aromatic compounds (terpenes) from their sugar bonds, releasing intense floral and citrus aromas that would otherwise remain “locked” in the must.

It is also a proven thiol converter, making it arguably the premier choice for developing the signature passion fruit and grapefruit characteristics in Sauvignon Blanc. Because it has remarkably low nutrient and oxygen requirements, QA23 is highly reliable for fermenting “difficult” juices that have been heavily settled or filtered. It performs beautifully at cooler temperatures, preserving delicate esters while ensuring a steady, bone-dry finish.

Key Benefits

• Aromatic Lift: Specifically enhances notes of lime, grapefruit, and tropical passion fruit.
• Clarity & Settling: Features high flocculation and low foaming, making it easy to manage in the fermenter.
• Nutrient Efficiency: Can ferment to dryness even in nitrogen-deficient musts with low turbidity.
• Competitive Edge: Possesses the active Killer Factor (K2) to dominate the fermentation and protect against wild yeast.

Typical Usage (Dosage)

• Commercial Applications: The standard inoculation rate is 25g/hL for most white wine fermentations. For highly clarified juices (low turbidity) or when fermenting at the lower end of the temperature range, a higher dosage of up to 40g/hL is recommended to ensure a strong start and complete attenuation.
• Home-Brew Applications: Pitch one 5g sachet for a standard 19L (5 US Gal) or 23L (5 UK Gal) batch. For smaller test batches, use a minimum of 1g per 5 litres. It is a very “forgiving” yeast for beginners due to its low nitrogen demand.

Applications

• Aromatic Whites: The industry standard for Sauvignon Blanc, Riesling, Gewürztraminer, and Chenin Blanc.
• Modern Chardonnay: Perfect for unoaked, fruit-forward styles where citrus purity is the goal.
• Cider & Mead: Increasingly popular for modern ciders and meads where it preserves fresh apple and honey aromatics without adding “yeasty” off-flavours.

Technical Data & Properties

• Alcohol Tolerance: 16% ABV.
• Optimal Temperature Range: 14°C – 28°C (Can ferment as low as 10°C once active).
• Nitrogen Demand: Very Low.
• Fermentation Speed: Fast and vigorous.

Storage and Handling

• Storage: Store in a cool, dry place. For maximum longevity, keep refrigerated at 4°C in original vacuum-sealed packaging.
• Shelf Life: 4 years from the date of manufacture.
• Handling: Rehydrate in 10 times its weight of clean, warm water (35°C – 37°C) for 20 minutes before pitching. Ensure the must temperature is within 10°C of the yeast slurry to avoid thermal shock.

Summary

Lalvin QA23™ is the ultimate tool for winemakers and cider makers who want to maximize fruit expression and aromatic intensity. Its combination of technical robustness, low nutrient requirements, and powerful enzyme activity makes it a reliable “safety net” strain that consistently delivers bright, professional-quality results.