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winemaking / biotechnology / yeasts / non-saccharomyces / levulia torula

LEVULIA® TORULA

non-Saccharomyces yeast for the improvement of aromatic complexity of wines.

  
LEVULIA TORULA
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.

LEVULIA TORULA is a yeast belonging to the Torulaspora delbrueckii species. This is the result of a research programme conducted on the basis of the biodiversity of musts, which has made it possible to select different non-Saccharomyces species such as LEVULIA ALCOMENO and LEVULIA PULCHERRIMA. The selection was carried out in different areas of Burgundy by the research group of the University of Dijon -IUVVB- (France). LEVULIA TORULA belongs to the natural species present in musts, and has been selected for its positive contribution to aromatic complexity. It has a remarkable ability to limit the development of volatile acidity-producing species (Quoc Phong Lai, 2010).

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LEVULIA TORULA
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.

composition

Torulaspora delbrueckii Organic

Packaging

500 g packs in cartons containing 10 kg (20 x 500g).

Documentation

Technical data sheet download
YEASTS BROCHURE download
SAFETY DATA SHEET: The substance or mixture does not meet the conditions in Article 31 of UK REACH
product
LEVULIA TORULA
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