LALVIN QA 23 ΕΠΙΤΥΧΗΜΕΝΕΣ ΖΥΜΩΣΕΙΣ ΣΕ ΑΥΣΤΗΡΑ ΙΑΥΓΑΣΜΕΝΑ ΓΛΕΥΚΗ ΧΑΡΑΚΤΗΡΙΣΤΙΚΑ Η Lalvin QA 23 επιλέχθηκε από αυθόρµητες ζυµώσεις στην Πορτογαλία από το πανεπιστήµιο του Tras os Montes e Alto Douro (UTAD), σε συνεργασία µε την αµπελουργική επιτροπή της περιοχής Vinhos Verdes. ιεθνώς χρησιµοποιείται στις ποικιλίες Sauvignon Blanc, Chenin Blanc, Colombard και Semillon, για την παραγωγή φρέσκων, φρουτωδών οίνων µε καθαρά οργανοληπτικά χαρακτηριστικά. Η ζύµη αυτή συνδυάζει τις άριστες κινητικές ζύµωσης, µε την ικανότητα να ενισχύει την παραγωγή αρωµάτων εσπεριδοειδών (λεµονιού, grapefruit), σε αρωµατικές ποικιλίες. Ενισχύει τα αρώµατα των τερπενικών ποικιλιών, δια µέσου δράσης β-γλυκοζιδάσης. Η Lalvin QA 23 έχει χαµηλές απαιτήσεις θρεπτικών κι έχει την ικανότητα να ζυµώνει γλεύκη χαµηλής περιεκτικότητας σε στερεά, σε χαµηλές θερµοκρασίες. ΜΙΚΡΟΒΙΟΛΟΓΙΚΕΣ & ΟΙΝΟΛΟΓΙΚΕΣ Ι ΙΟΤΗΤΕΣ Ζύµη 3 Ζύµη 2 Saccharomyces cerevisiae bayanus Παράγοντας Killer K2 Αντοχή στην αλκοόλη πάνω από 16% Μέση στατική φάση Γρήγορη ταχύτητα ζύµωσης Φρουκτόφιλη ζύµη εξασφαλίζει ολοκλήρωση της ζύµωση Πολύ χαµηλές απαιτήσεις σε αφοµοιώσιµο άζωτο σε οποιαδήποτε θερµοκρασία (18-28 C) ΑΣΦΑΛΕΙΑ ΤΗΣ ΖΥΜΩΣΗΣ & ΑΡΩΜΑΤΑ QA23 0 0,5 1 1,5 2 2,5 mg N2/g CO2 Ζύµη 3 Ζύµη 2 QA23 Πτ.Οξ. g/l eq H2SO4 0,5 0,45 0,4 0,35 0,3 0,25 0,2 0,15 0,1 0,05 0 Μεγάλο όφελος από προσθήκη οξυγόνου Μικρή παραγωγή πτητικής οξύτητας: < 0.2g/L eqh 2 SO 4 κατά µέσο όρο Μικρή παραγωγή SO 2 Μικρή παραγωγή H 2 S λόγο της χαµηλής απαίτησης σε αφοµοιώσιµο άζωτο Μικρή παραγωγή αφρού QA23 Ζύµη A Ζ B QA23 Ζύµη A Ζύµη B L A L L E M A N Σύγκριση των αναγκών σε αφοµοιώσιµο N 2 µεταξύ διαφορετικών στελεχών σε συνθετικό γλεύκος µε έλλειψη N 2 (Julien, 2000) Σύγκριση παραγωγής πτητικής οξύτητας µεταξύ τριών στελεχών κατά την οινοποίηση αυστηρά διαυγασµένου γλεύκους µε θολερότητα 20 NTU. D Ποικιλία Περιοχή Αρώµατα Chardonnay Oregon, Chile Citrus fruits, pineapple Muscadet Loire Valley Aromas of white-flesh fruits (young wines), dry fruits (wines after aging) Ugni-Blanc Gers Fresh citrus fruits, floral aromas (peony and rose) Muscat Petit-Grain Roussillon Citrus fruits, pineapple, white peach Ο πίνακας υλοποιήθηκε µε οργανοληπτική δοκιµή από επαγγελµατίες κατά τους τρύγους από 1992 έως 1994.
LALLEMAND BIO-INGREDIENTS SECTION I - Product Identification & Address This Material Safety Data Sheet references the following products: Material Safety Data Sheet February 7th, 2008 SACCHAROMYCES CEREVISIAE LALVIN QA 23 ( active Yeasts ) Product use: fermentation Phone Numbers LALLEMAND BIO-INGREDIENTS Emergency: 514-522-2133 Division of Lallemand, Inc. General Information: 514-381-5631 8480 Boul. St-Laurent Customer Service: Montréal, Québec H2P 2M6 Canada SECTION II - Hazardous Ingredients / Identity Information Ingredients CAS Number % By Wt. OSHA PEL ACGIH TLV This product does not meet the definition of a hazardous material given in the U.S. Occupational Safety and Health Administration s Hazard Communication Standard, and is not a controlled product as defined by the Canadian Hazardous Product Act (Bill C70). SECTION III - Physical / Chemical Characteristics Appearance : Light tan powder Odor : Mild savory odor Solubility in Water : Partial Boiling Point : Not Applicable Vapor Pressure (mm Hg) : Not Applicable Vapor Density (Air = 1) : Not Applicable Specific Gravity (H 2 O = 1) : Not Applicable Melting Point : Not Applicable Evaporation Rate (Butyl Acetate = 1) : Not Applicable SECTION IV - Fire and Explosion Hazard Data Flash Point : Not Applicable Flammable Limits (% By Volume In Air) : Not Applicable LEL - Not Established UEL - Not Established Fire Extinguishing Media : Water, dry chemical, foam, or CO 2. Special Fire Fighting Procedures : Not Applicable Fire and Explosion Hazards : Material becomes slippery when wet. SECTION V - Reactivity Data Stability : Conditions to Avoid : Incompatibility (Materials to Avoid) : Hazardous Decomposition (or Byproducts) : Hazardous Polymerization : Stable Not Applicable Not Established Not Established Will not occur SECTION VI - Health Hazard Data MSDS.10 LALLEMAND BIO-INGREDIENTS Page 1 of
Health Hazards (Acute and Chronic) Inhalation : Eye : Skin : Ingestion : Signs and Symptoms of Exposure : Medical Conditions Generally Aggravated by Exposure : Emergency and First Aid Procedures Inhalation : Eyes/Skin : Ingestion : Carcinogenicity : Dust may cause irritation to mucous membranes of nose, throat and lungs. Dust may cause mechanical irritation. Repeated contact may cause irritation. No known applicable information Same as for Health Hazards listed above Same as for Health Hazards listed above Remove from exposure. If irritation or adverse symptoms develop, seek medical attention. Flush with running water. If irritation or adverse symptoms develop, seek medical attention. Not Applicable Based on information presently available, this product does not meet any of the health hazard definitions of the U.S. CFR Title 29 Section 1910.1200. SECTION VII - Precautions for Safe Handling and Use Steps to Be Taken in Case Material is Released or Spilled: Contain spill. Scoop up and place in disposal container; rinse contaminated area with water. Material may also be flushed with water or washed down conventional sewer system. Waste Disposal Method: Insure conformity with all applicable disposal regulations. Manage in permitted waste management facility. May also be flushed down conventional sewer system. Precautions to Be Taken in Handling and Storing: Handling - Avoid breathing dust. Avoid contact with eyes, skin and clothing. Wear protective equipment described in Section VIII if exposure conditions warrant. Wash thoroughly after handling. Launder contaminated clothing before reuse. Storage - Store in original container or in clean, covered container. Keep containers sealed and dry. Store in cool, dry, well ventilated area. Avoid storage at elevated temperatures for prolonged periods of time. Bags should be kept sealed and dry. Other Precautions: None. SECTION VIII - Control Measures - Personal Protection Information Respiratory Protection: Not generally required unless needed to prevent respiratory irritation from dust. Ventilation: Use adequate ventilation. Skin Protection (Protective Gloves): Wear protective gloves when handling food ingredients. Eye Protection: Wear goggles if airborne dust concentrations are excessive. Follow normal industrial eye protection precautions consistent with current Good Manufacturing Practices. Other Protective Clothing or Equipment: Personal protection information provided in Section VIII is based upon general information as to normal uses and conditions. Where special or unusual uses and conditions exist, it is suggested that the expert assistance of an industrial hygienist or other qualified professional be sought. Work/Hygienic Practices: Follow current Good Manufacturing Practices when handling food ingredients and materials. Lallemand Bio-Ingredients believes the information contained herein is accurate. No guarantee or warranty of any kind is made with respect to this information. MSDS.10 LALLEMAND BIO-INGREDIENTS Page 2 of
At.DeASA. AIt.: lanbis Airs ClisI Thesi Ptbma PCB.tOI 190 04 SPATA A'TTIKlS Albens I QC.EIn Re.: GMO-AU!: Cwtifialte - no DIDtk:,rpIf! 2I!tIQn agoiied we heiebi mrlftrcn thet the yeast and bal:b!l1a cdbns we supply either as Ive or InIdIve prepaa8tbw Qilidlfp no WIble or non 'IiaI* gellelieaitt'loociiled nlill&lel. To the best d 01»" knowledge,. matalals p~ from genetically modified plants or pror.kiced USing geletigjly modified {JIfJCeSStI1lf lids not used In the pmdudion d our enzyme pr. adons "l.al.i.zyme HC", "l.al.l..zvme DE"', ~ C-. ~E C-MAr, "l.ali..zyme 0Nee bfenc"""1 "'1AllZYME LYSO'"', 'UU..ZYME fx-v"', Ac.clDrdlng ~ 'E.U.,pgalit fannilv' ~ l..ancjbalt') 2JB2/91 fwg these prowtts can be used fur prodinm d ~