Lalvin S6U™

This strain is able to develop 1.2 g/l more glycerine during fermentation than other yeast cultures. They are therefore suitable for optimum extract increase in wines (musts) with low natural extract. It ensures a good alcohol level (14°C). Optimal fermentation temperature between 16-18°C. The minimum fermentation temperature should not be lower than 14°C.

Full-bodied aroma for low-extract wines

Selection of Instituto Sperimentale by Enologia de Velletri in Italy. Lalvin S6U® is recommended for the production of aromatic white and rosé wines. In addition to pronounced fruit flavors, this strain produces more glycerol and polysaccharides and contributes to the volume of the wine in low-extract musts.

APPLICATIONS

Selected in the area of the Castelli Romani from the Institute Experimental of Oenology of Velletri. S6U is a polyvalent yeast, usable on all types of wine for their varietal processing: characterizes in defined way the wines exalting them with spicy and perfumes floral (ß-phenylethanol). Wines fermented with S6U yes distinguished by the remarkable organoleptic cleaning due absence of sulfur compounds, with low acidity levels volatile and by-products that combine the anhydride sulfur.

Thanks to a production of glycerol surprisingly high, S6U brings to the wines remarkable roundness and softness, is therefore particularly suitable for the fermentations of great wines, both white and red, too destined for aging. S6U is very appreciated in vinifications conducted in advanced season as able to guarantee a vigorous start of fermentation even at low altitudes temperatures preserving their own peculiarities winemaking.

Interesting is the action of S6U on the acidic profile of the wine, in fact there is a good production of acid succinic and the malic acid present is almost never degraded, on the contrary sometimes there is an increase in it function of its initial concentration and of the fermentation temperature. Very positive results were obtained on Merlot, Sangiovese, Grecanico, Sauvignon, Cortese, Trebbiano, Malvasia, and in the vinification of Valpolicella, Recioto e Amarone.

MICROBIOLOGICAL PROPERTIES

Saccharomyces uvarum.

• Killer factor: absent. To make the most of his characteristics, it is useful to take good care of the prefermentative phases and the hygienic conditions of the cellar.
• Fermentation conditions: ferment in a wide temperature range (> 5 ° C).
• Alcoholic power: up to 15% v / v, in conditions of optimal fermentation also reaches higher gradations.
• Fermentation kinetics: short latency phase and good fermentation speed.
• Nutrient request: does not require high doses of nitrogen, but to better express their own characteristics Nitrogenous nutrition must be high and complex.
• Low production of acetaldehyde, of volatile acidity and sulfur compounds.

TYPE OF WINE

White Wine

Rosé Wine 

TECHNICAL INFORMATION

Fermentation Speed: Moderate Glycerol Production: Very high Lag Phase: Moderate MLF Compatibility: Recommended Nitrogen Needs: Low Alcohol Tolerance: 15 % Volatile Acidity: Low SO₂ Production: Low Max. Temperature: 30 °C Min. Temperature: 10 °C H₂S 170ppm: Low H₂S 60ppm: Low Suitability for co-Inoculation: Very recommended Reaction to O₂ addition: Low