QA23 yeast, also known as Lalvin QA23™, is a highly recommended yeast strain for Sauvignon Blanc wine production. As a sommelier and brewer, I have had the opportunity to work with QA23 yeast and have witnessed its remarkable qualities firsthand.
One of the standout features of QA23 yeast is its exceptionally high β-glucosidase activity. This enzyme plays a crucial role in the fermentation process by breaking down non-volatile aromatic compounds into their volatile state. This is significant because it allows for the expression of varietal and terroir fruit characteristics in the resulting wine.
When working with Sauvignon Blanc grapes, the use of QA23 yeast can greatly enhance the overall flavor profile of the wine. Sauvignon Blanc is known for its vibrant and distinct aromas, which can range from citrus and tropical fruits to herbal and grassy notes. By utilizing QA23 yeast, these desirable aromas can be further intensified, resulting in a more pronounced and expressive wine.
In my experience, using QA23 yeast in Sauvignon Blanc fermentation has consistently yielded wines with an impressive aromatic complexity. The fruity and herbaceous notes that define this grape variety are amplified, creating a wine that is both captivating and true to its varietal character.
Furthermore, the β-glucosidase activity of QA23 yeast can also contribute to the development of more complex flavors in the wine. By breaking down non-volatile compounds, this yeast allows for the release of additional aromatic compounds that may otherwise remain locked and unexpressed. This can result in a wine with a richer and more layered flavor profile, showcasing nuances that add depth and intrigue.
It is worth noting that while QA23 yeast is particularly well-suited for Sauvignon Blanc, its benefits are not limited to this grape variety alone. Its ability to enhance varietal and terroir expression can be advantageous in other white wine productions as well, especially those that rely on aromatic compounds for their flavor profiles.
QA23 yeast is a remarkable strain that offers winemakers a powerful tool for producing expressive and flavorful wines. Its high β-glucosidase activity enables the release of volatile aromatic compounds, contributing to the varietal and terroir fruit expression. Whether used in Sauvignon Blanc or other white wine productions, QA23 yeast has the potential to elevate the overall quality and complexity of the final product.