Lalvin QA23 yeast: temperature, attenuation and alcohol tolerance

Lallemand (dry wine yeast)

The published Lallemand data for Lalvin QA23, the styles it suits, and what to use if you cannot get it.

Gauge readout

Attenuationferments to dryness

Alcohol tolerance16 % ABV

Fermentation temp10 to 28 C (50 to 82 F)

Attenuation50%75%100%

Alcohol010%20% ABV

Temperature02040 C

Published technical data

Manufacturer	Lallemand (dry wine yeast)
Species	Saccharomyces cerevisiae var. bayanus
Fermentation temperature	10 to 28 C (50 to 82 F)
Apparent attenuation	ferments to dryness
Alcohol tolerance	16 % ABV
Flocculation	settles cleanly

Notes

Recommended for Sauvignon Blanc, aromatic white, cool-fermented white, cider.

Character: Low nitrogen and oxygen demand; enhances thiol-driven aromatic character.

A low-demand white-wine strain that ferments cleanly at cool temperatures down to about 15 C, which protects the delicate aromatics of a Sauvignon Blanc or other aromatic white. It lifts thiol-driven aroma rather than stripping it, so it is the strain for an aromatic white where EC-1118 would be too neutral.

Substitutes and styles

Best yeast for aromatic white wineLalvin QA23 is the pick Lalvin 71Bcompare (Lallemand)Lalvin ICV D-47compare (Lallemand)Lalvin EC-1118compare (Lallemand)

Sources: Lallemand Oenology Yeast Quick Reference Chart (alcohol tolerance and temperature limits)