Sensy Yeast


Sulfur management and aromatic finesse for whites and rosés

Lalvin Sensy respects varietal aromas and promotes aromatic esters while balancing mouthfeel and fershness in aromatic white wines.

Sensyhas a short lag phase, is malolactic bacteria friendly and produces very lot to no SO2 or H2S even under low temperature and NTU white winemaking conditions. Avoid adding >50ppm SO2 at the crusher.

This hybrid strain of S. cerevisiae was selected in collaborationwith the INRA, SupAgro Montpellier, the ICV and Lallemand as part of an innovative portfolio of yeast to control the production of negative sulfur compounds.