AEB Levulia Torula – 500g

Product Description

LEVULIA TORULA is a yeast strain belonging to the species Torulaspora delbrueckii. Suitable for all types of grape varieties, rich in terpenes and / or thiols (Sauvignon Blanc, Chardonnay, Gewurztraminer, Colombard, Riesling, Muscat, Sémillon, etc.) because of its high enzymes production (glucodidase and sulfur-lyase). It promotes the expression of wines by reinforcing the sensations of balance, aromatic complexity and taste as well as diminishing the possible aggressive characters of a must.

LEVULIA® TORULA is and organic non-Saccharomyces yeast to increase the mouthfeel volume and the aromatic complexity of the wines

The yeast strain belonging to the species Torulaspora delbrueckii is the result of a research program on microbial ecology that isolated different non-Saccharomyces yeast species such as LEVULIA® ALCOMENO and LEVULIA® PULCHERRIMA. The selection, conducted in collaboration with the University of Vine and Wine (UVV) of Dijon, highlights the terroirs of Burgundy

LEVULIA® TORULA is a strain which can carry out alcoholic fermentation. It is part of the native flora of the must, and it contributes positively to the organoleptic complexity of the wine while limiting the production of volatile acidity (Quoc Phong Lai, 2010).

LEVULIA® TORULA is used in sequential inoculation, 24 to 48 hours before the classical Saccharomyces cerevisiae strain. Its rapid dominance over the spoilage organism in the must makes it an ideal tool to limit the spontaneous growth of unwanted spoilage yeasts. After inoculation of Saccharomyces cerevisiae and the progress of alcoholic fermentation, the population of Torulaspora delbrueckii is rapidly inhibited and it begins its autolysis. Thus it contributes to supply of nutrients, to detoxify the medium, and to reduce the sensations of astringency in the mouth by the release of polysaccharides.

LEVULIA® TORULA is suitable for all types of grape varieties, rich in terpenes and / or thiols (Sauvignon Blanc, Chardonnay, Gewurztraminer, Colombard, Riesling, Muscat, Sémillon, etc.) because of its high enzymes production (glucodidase and sulfur-lyase). It promotes the expression of wines by reinforcing the sensations of balance, aromatic complexity and taste as well as diminishing the possible aggressive characters of a must.

Fermentation characteristics:

• Tolerance to alcohol: 9% Vol.
• Low production of volatile acidity.

Taste characteristics:

• Promotes the revealing of varietal aromas.
• Provides length and volume in the mouth.
• Pof (-) strain: no production of vinyls-phenols.