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Lalvin QA23® | Dry Wine Yeast

    Description

    • Lalvin QA23 is the ideal choice for winemakers seeking to craft bright, aromatic white wines and fresh, fruit-driven rosés
    • Its ability to enhance varietal character while maintaining fermentation reliability makes it a valuable tool in producing wines with exceptional clarity and balance
    • Strong fermenter for varietal expression in highly clarified white juice

    Lalvin QA23 is a premium wine yeast strain, selected in Portugal by the University of Trás-os-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinhos Verdes region. Renowned for its ability to enhance aromatic intensity, fruit clarity, and mouthfeel in white wines, QA23 is particularly effective in fermenting highly clarified musts at low temperatures, preserving delicate esters and fresh aromatics.

    • Enhanced Aromatic Expression: QA23 exhibits high β-glucosidase activity, facilitating the release of bound terpenes and enhancing varietal aromas, especially in thiol-rich varieties like Sauvignon Blanc.
    • Clean Fermentation Profile: Produces low levels of volatile acidity and sulfur compounds, maintaining pure fruit character and aromatic clarity.
    • Alcohol Tolerance: Effective up to 16% ABV, supporting complete fermentation in high-sugar musts.
    • Temperature Range: Performs optimally between 57°F and 82°F (14°C–28°C), ideal for cool fermentations that preserve fresh aromatics.
    • Low Nutrient and Oxygen Requirements: Thrives in musts with low turbidity and nutrient content, reducing the risk of sluggish fermentations.

    Applications:

    • Aromatic White Wines: Perfect for Sauvignon Blanc, Chenin Blanc, Colombard, Gewürztraminer, Muscadelle, Pinot Gris, Riesling, Semillon, Viognier, and Roussanne, enhancing bright fruit and crisp acidity.
    • Rosé Wines: Elevates strawberry, peach, and citrus notes, creating a fresh, vibrant profile.
    • Fruit Wines and Ciders: Ideal for apple, pear, and tropical fruit wines, delivering clean, expressive aromatics.
    • Sparkling Wines: Excellent for Charmat and Traditional Method sparkling wines, promoting brightness and clean fermentation.

    Flavor Profile:

    • Citrus & Tropical Fruits: Vibrant expressions of lemon zest, pineapple, and grapefruit.
    • Floral Aromatics: Subtle notes of orange blossom, honeysuckle, and white flowers add elegance.
    • Fresh, Clean Finish: Maintains a crisp, bright mouthfeel with lingering fruit character.
    • Smooth Mouthfeel: Promotes balanced acidity and smooth texture.

    Usage:

    • Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
    • Pitch Rate: Use 0.2–0.4 grams per liter (1–1.5 grams per gallon) for optimal fermentation and flavor enhancement.
    • Nutrient Addition: Supplement with yeast nutrient to optimize fermentation, especially in low-nitrogen musts.
    • Fermentation Temperature: Maintain between 57°F and 82°F (14°C–28°C) for optimal ester retention and aromatic clarity.

    Download the PDF

    Download the PDF

    Lalvin QA23® | Dry Wine Yeast

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      SKU: DYW60D

      $1.79

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        Description

        • Lalvin QA23 is the ideal choice for winemakers seeking to craft bright, aromatic white wines and fresh, fruit-driven rosés
        • Its ability to enhance varietal character while maintaining fermentation reliability makes it a valuable tool in producing wines with exceptional clarity and balance
        • Strong fermenter for varietal expression in highly clarified white juice

        Lalvin QA23 is a premium wine yeast strain, selected in Portugal by the University of Trás-os-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinhos Verdes region. Renowned for its ability to enhance aromatic intensity, fruit clarity, and mouthfeel in white wines, QA23 is particularly effective in fermenting highly clarified musts at low temperatures, preserving delicate esters and fresh aromatics.

        • Enhanced Aromatic Expression: QA23 exhibits high β-glucosidase activity, facilitating the release of bound terpenes and enhancing varietal aromas, especially in thiol-rich varieties like Sauvignon Blanc.
        • Clean Fermentation Profile: Produces low levels of volatile acidity and sulfur compounds, maintaining pure fruit character and aromatic clarity.
        • Alcohol Tolerance: Effective up to 16% ABV, supporting complete fermentation in high-sugar musts.
        • Temperature Range: Performs optimally between 57°F and 82°F (14°C–28°C), ideal for cool fermentations that preserve fresh aromatics.
        • Low Nutrient and Oxygen Requirements: Thrives in musts with low turbidity and nutrient content, reducing the risk of sluggish fermentations.

        Applications:

        • Aromatic White Wines: Perfect for Sauvignon Blanc, Chenin Blanc, Colombard, Gewürztraminer, Muscadelle, Pinot Gris, Riesling, Semillon, Viognier, and Roussanne, enhancing bright fruit and crisp acidity.
        • Rosé Wines: Elevates strawberry, peach, and citrus notes, creating a fresh, vibrant profile.
        • Fruit Wines and Ciders: Ideal for apple, pear, and tropical fruit wines, delivering clean, expressive aromatics.
        • Sparkling Wines: Excellent for Charmat and Traditional Method sparkling wines, promoting brightness and clean fermentation.

        Flavor Profile:

        • Citrus & Tropical Fruits: Vibrant expressions of lemon zest, pineapple, and grapefruit.
        • Floral Aromatics: Subtle notes of orange blossom, honeysuckle, and white flowers add elegance.
        • Fresh, Clean Finish: Maintains a crisp, bright mouthfeel with lingering fruit character.
        • Smooth Mouthfeel: Promotes balanced acidity and smooth texture.

        Usage:

        • Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
        • Pitch Rate: Use 0.2–0.4 grams per liter (1–1.5 grams per gallon) for optimal fermentation and flavor enhancement.
        • Nutrient Addition: Supplement with yeast nutrient to optimize fermentation, especially in low-nitrogen musts.
        • Fermentation Temperature: Maintain between 57°F and 82°F (14°C–28°C) for optimal ester retention and aromatic clarity.

        Download the PDF

        Download the PDF

        Documents
        qa23
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        Shipping Weight: 0.1 lb
        • 5 stars: 8 (80%)
        • 4 stars: 0 (0%)
        • 3 stars: 2 (20%)
        • 2 stars: 0 (0%)
        • 1 star: 0 (0%)
        R
        Robert
        Always a good choice

        I've used this for meads before but used it this time for a Sauvignon Blanc and was happy with the results. The wine is still clearing but the taste test was good. Strong fermenter a definite go to.

        R
        Robert S.
        Always a good choice

        I've used this for meads before but used it this time for a Sauvignon Blanc and was happy with the results. The wine is still clearing but the taste test was good. Strong fermenter, a definite go to.

        K
        Ken
        wouldn't start ferment

        I had 2 tanks of Albarino and decided to use QA23 in one and BV7 in the other. Both treated identically otherwise... 64 degrees nutrients etc. The BV7 started fermentation the next day... I waited 3 days for QA23 and gave up... added BV7 and it started the next day.

        K
        Ken T.
        wouldn't start ferment

        I had 2 tanks of Albarino and decided to use QA23 in one and BV7 in the other. Both treated identically, otherwise... 64 degrees, nutrients, etc. The BV7 started fermentation the next day... I waited 3 days for QA23 and gave up... added BV7, and it started the next day.

        A
        Andrew D Pohlman
        Fruit/Floral Bomb for Chardonnay

        Unbelievable! I made the Cellar Craft Lodi California Chardonnay kit. The strong aromas coming off the primary were amazing - pear and kiwi - they filled to house! The sample at bottling time is aromatic and floral with dominant pear and kiwi and hints of rose and carnation - in a good way. I'll update this review after bottle aging but if these flavors and aromas hold this is going to be an amazing Chardonnay thanks to high quality grapes and QA23 yeast!

        A
        Andrew D Pohlman
        Fruit/Floral Bomb for Chardonnay

        Unbelievable! I made the Cellar Craft Lodi California Chardonnay kit. The strong aromas coming off the primary were amazing - pear and kiwi - they filled to house! The sample at bottling time is aromatic and floral with dominant pear and kiwi, and hints of rose and carnation - in a good way. I'll update this review after bottle aging, but if these flavors and aromas hold, this is going to be an amazing Chardonnay thanks to high quality grapes and QA23 yeast!

        T
        Thomas

        Was what I was looking for and was priced right

        T
        Thomas D.

        Was what I was looking for and was priced right

        L
        Leo

        Nice to be able to source specific yeast strains quickly

        L
        Leo S.

        Nice to be able to source specific yeast strains quickly

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