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Cross Evolution Selected by the University of Stellenbosch, South Africa Saccharomyces cerevisiaie cerevisiae White Wine

Rosé Wine

15 % Recommended Enhances varietal characters, in particular thiols and enhances mouthfeel. Product Declaration Safety Datasheet Technical Datasheet CROSS EVOLUTION is a natural hybrid (non GMO) isolated from the Institute for Wine Biotechnology at the University of Stellenbosch in South Africa. CROSS EVOLUTION enhances the mouthfeel, aromatic potential while supporting and balancing the structure of white and rose varieties with high alcohol potential, low fermentation temperatures and low nitrogen levels. Suited to Sauvignon Blanc, Chenin Blanc, Pinot Gris, Roussanne and Viognier, as well as Gewürztraminer and Riesling
IONYS wf™ Selected in collaboration with INRA, Montpellier, France Saccharomyces cerevisiae cerevisiae Red Wine

15.5 % Recommended High acidification power: Safety Datasheet Technical Datasheet IONYSwf™ is the first wine yeast that has been selected within the Saccharomyces cerevisiæ species for its capacity to significantly and naturally acidify must during fermentation. Wines obtained from high maturity grapes and fermented with this yeast are well-balanced and more fresher.
Velluto BMV58® Bodegas Murviedro in collaboration with IATA-CSIC, Spain Saccharomyces uvarum Red Wine

White Wine

Rosé Wine

16 % Strongly recommended Enhances varietal characters and volume Product Declaration Safety Datasheet Technical Datasheet VELLUTO BMV58™ (Saccharomyces uvarum) is selected in Spain by Bodegas Murviedro (Schenk wineries) in collaboration with IATA-CSIC (Consejo Superior de Investigaciones Científicas). BMV58 TM has demonstrated its interest for voluptuous red wines to be aged such as Merlot, Cabernet Sauvignon, Cabernet Franc, Syrah, Tempranillo and Pinot Noir.
Enoferm AMH Selected by Geishenheim Institute - Germany Saccharomyces cerevisaie cerevisiae Red Wine

15 % Strongly recommended Enhances varietal aromas. Complexity due to long lag phase. Product Declaration Safety Datasheet Technical Datasheet A German isolate from the Rhine Valley, AMH is particularly useful for Pinot Noir and Zinfandel. Enhances spicy (clove, nutmeg) and fruity flavours and aromas. AMH is also recommended for other varieties including Shiraz, Sangiovese, Barbera, Riesling and Gewürtztraminer. Killer sensitive, long lag time with low to medium fermentation rate, allows some expression of indigenous flora. Strain domination with AMH can be enhanced if the culture is allowed to develop in about 10% of the total must volume for 8 hours before final inoculation
Enoferm CSM Selectec by the ITV, Bordeaux Saccharomyces cerevisiae cerevisiae Red Wine

14 % Recommended Enhances varietal characters, mouthfeel and volume. Helps extraction of soft phenolics. Product Declaration Safety Datasheet Technical Datasheet A premium Bordeaux selection, CSM is well suited for high quality reds particularly Cabernet Sauvignon, Cabernet Franc and Merlot, from cool to warm regions. CSM is red fruit-driven and favours extraction of soft tannins and retention of colour. Alcohol tolerance to 14% v/v. Successfully used with other varieties including Barbera, Malbec, Nebbiolo, Sangiovese and Shiraz. Produces wines that are typically soft but with prominant aromas of berries, spice and liquorice. Promotes tight structure and adds complexity along with balanced, round mouthfeel. Has the potential to reduce vegetal aromas.
Enoferm M1 Selected by University Massey, New Zealand Saccharomyces cerevisiae cerevisiae White Wine

Rosé Wine

High Brix Juice

16 % Not really recommended High ester production Product Declaration Safety Datasheet Technical Datasheet A yeast from the Massey University culture collection. It is used to produce very aromatic white wine, contribute complexity in the production of red wines for aging, and to produce rosés and ‘sticky’ wine. After completion of fermentation, the yeast flocculates and settles to give compact lees. Produces a high concentration of esters giving fruit salad aroma, particularly at fermentation temperatures below 20°C. The yeast ester aroma decreases over time as fermentation esters hydrolyse.
Enoferm M2 Selected by the University of Stellenbosch, South Africa from the University Massey culture collection Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

15 % Strongly recommended Generally neutral Product Declaration Safety Datasheet Technical Datasheet Isolated in Stellenbosch, South Africa, M2 is used as a general purpose wine yeast for a wide range of red, white and rosé styles. Noted to impart esters. Has potential to accumulate higher than normal concentrations of succinic acid and is sensitive to sulphur dioxide at pH 3.2 or lower.
Enoferm RP15 Isolated from Rockpile Syrah fermentation, California, USA Saccharomyces cerevisiae Red Wine

17 % Recommended Enhances varietal characters. Contributes to a luscious mid-palate Product Declaration Safety Datasheet Technical Datasheet RP15 was selected from spontaneous Rockpile Syrah fermentations. This Californian isolate is used in concentrated reds, particularly Shiraz, Zinfandel, Cabernet Sauvignon and Merlot where a moderate fermentation rate is desired for rich, lush, balanced mouthfeel and full bodied wines. RP15 has a moderate nitrogen demand and contributes to varietal flavour, red fruit and mineral aromatic note development.
Enoferm Simi White An isolate from Institut Pasteur and University of Davis - California Saccharomyces cerevisiae cerevisiae White Wine

Rosé Wine

14 % Not really recommended Enhances varietal characters, mouthfeel and texture Product Declaration Safety Datasheet Technical Datasheet A French isolate, Simi White is used for fruity white wine, particularly Chenin Blanc, Riesling, and rosé style wine. Also known for its aroma and flavour contribution to Chardonnay and has been described as contributing creamy fruit characters. Simi White has a fermentation temperature range 15°-30°C, but will ferment slowly at 10°-13°C once active fermentation is established. Due to foaming tendencies, not recommended for barrel fermentation unless evaluated for foaming under individual winery situations
Enoferm Syrah Isolated from the Côte du Rhône, France Sacchararomyces cerevisiae cerevisiae Red Wine

Rosé Wine

16 % Recommended Enhances varietal characters and palate volume Product Declaration Safety Datasheet Technical Datasheet Syrah is a Côtes du Rhône isolate particularly recommended for Shiraz, Merlot and Carignan styles. Enhances mouthfeel and promotes stable colour extraction. Best suited for warm to hot climate fruit. Typical aromas include violets, raspberries, cassis, strawberries, black pepper and spiciness. Other recommended varieties include Barbera, Nebbiolo and Sangiovese. Exhibits rapid onset of fermentation.
Enoferm T306 Isolated from the Tyrell's vineyard, Australia Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

14 % Not really recommended Enhances varietal characters, mouthfeel and texture Product Declaration Safety Datasheet Technical Datasheet T306 is an indigenous yeast isolated from natural fermentation of Pinot Noir at Tyrrell’s Vineyards, Hunter Valley, NSW. Mainly used for fruit focused white varieties including Chardonnay, Semillon, Chenin Blanc, Riesling, and Pinot Gris for imparting aroma characters such as exotic tropical fruit and pineapple. Compliments & adds depth to varietal characters, especially in Chardonnay & Riesling. Can also contribute to mouthfeel, particularly with lees contact time. Enhances aromatic expression in weak intensity fruit. Suited for tank & barrel fermented whites and early release fruit driven red wines from warm to hot regions.
IOC 18-2007 Saccharomyces cerevisiae var. bayanus Red Wine

White Wine

Rosé Wine

15 % Not really recommended Neutral Product Declaration Safety Datasheet Technical Datasheet Specialised sparkling wine yeast for the fermentation of both base wines and secondary bottle fermentation. This yeast strain produces high quality wines, preserving both the grape variety and terroir. Renowned for the production of sparkling wine by the traditional method, this yeast is also valued for the production of still wine worldwide. Excellent adaptation to the most difficult liquors: low pH, low temperature, high alcohol content.
IOC Be Fruits™ Saccharomyces cerevisiae White Wine

Rosé Wine

Esters Product Declaration Safety Datasheet Technical Datasheet
IOC Be Thiols™ Saccharomyces cerevisiae White Wine

15 % For fresh tropical fruit thiols (3MH and 3MHA) Product Declaration Safety Datasheet Technical Datasheet IOC BE THIOLS is the result of an innovative yeast -selection technology which truly brings out fruity thiols (in citrus and exotic fruits) in white or rose wines without being able to form SO2. These characteristics make IOC BE Thiols an exceptional tool for producing healthy, clear, thiolated wines, while at the same time keeping sulphite contents at their lowest level.
IOC Divine™ Saccharomyces cerevisiae 14 % Neutral Product Declaration Safety Datasheet Technical Datasheet The IOC DIVINE yeast is suited to making sparkling wines using the Traditional Method. This yeast reveals good fermentation qualities typified by a sustained rate of fermentation, a good tolerance for alcohol and the ability to ferment under difficult conditions. It has also been selected for its rapid autolysis, which gives the wine exceptional richness and volume in the mouth. It produces sparkling wines with a great aromatic complexity that are particularly long in the mouth.
IOC Fizz+™ Saccharomyces cerevisiae var. bayanus 14 % Product Declaration Safety Datasheet Technical Datasheet The IOC FIZZ+ yeast has been chosen to meet the needs of those making highly expressive sparkling wines using the Charmat (Italian) Method. It has very good fermentation qualities in secondary fermentation and thus ensures quick and complete secondary fermentation. It also contributes to the aromatic intensity of such wines by accentuating their fruit notes.
IOC Fizz™ Saccharomyces cerevisiae var. bayanus 18 % Neutral Product Declaration Safety Datasheet Technical Datasheet The IOC FIZZ yeast has been selected for making high-quality sparkling wines using the Charmat Method. Its ability to adapt itself to difficult conditions helps to ensure rapid and complete secondary fermentation, even at low temperatures and with high levels of alcohol.
IOC Gaïa™ Institut Français de la Vigne et du Vin, France Metschnikowia fructicola Red Wine

Product Declaration Safety Datasheet Technical Datasheet Gaia is a natural bio control agent that can be used during red grape harvest and pre-fermentation steps to suppress the growth of microorganisms responsible for acetic acid production, such as Kloeckera apiculate/Hanseniaspora uvarum. It is an active dry yeast (Metschnikowia fructicola) which has negligible fermenting capacity, consequently it will not contribute to alcoholic fermentation. Gaia’s antimicrobial activity reduces the undesirable population of acetic acid producing yeast, especially Kloeckera, and thus is a natural means to reduce the use of SO2 in picking bins, as well as during pre-macerations and cold soaks of red grapes. Subsequent inoculation with a selected Saccharomyces cerevisiae strain for alcoholic fermentation is not impeded by the use of Gaia.
IOC R 9008™ Saccharomyces cerevisiae Red Wine

16 % Recommended Volume and mouthfeel Product Declaration Safety Datasheet Technical Datasheet A high glycerol producer, IOC R 9008 helps to decrease herbaceous characters, astringency and aggressive tannin sensations and limits the hot sensation caused by ethanol. Suited for difficult conditions, with musts from warmer winemaking regions, it helps to minimise the perceptions of dryness and bitterness whilst, at the same time, intensifying the mineral notes and length in the mouth. IOC R 9008 has been chosen to develop complex ripe fruit aromas and volume in the mouth for structured red wines made from concentrated grapes at full maturity.
IOC Révélation Terroir™ Saccharomyces cerevisiae Red Wine

15 % Enhances varietal aromas Product Declaration Safety Datasheet Technical Datasheet Recommended for Pinot noir for its excellent ability to preserve colour. It increases the colour intensity from 5 to 15% when compared to many other selected or native yeasts. Its essential sensory contribution is to accentuate the varietal fruit aromas (strawberry, gooseberry, blackberry) typical of many red grape types, with a good balance between the freshness and maturity of the fruit, and with finesse and elegance.
IOC Révélation Thiols™ Saccharomyces cerevisiae Red Wine

White Wine

Rosé Wine

15 % Enhances varietal aromas Product Declaration Safety Datasheet Technical Datasheet Increases conversion rate of thiols via enzyme activity, strong citrus and passion fruit aromas while limiting herbaceous characters. A high 3MH & 3MHA producer, ideal for Sauvignon blanc.
IOC Twice™ Saccharomyces cerevisiae White Wine

15 % Recommended Enhances varietal aromas Product Declaration Safety Datasheet Technical Datasheet New Chardonnay yeast that produces fresh, complex and balanced wines. Amplifies roundness in mid-palate and increases freshness. Highlights fresh citrus and stone fruit aromas.
Lalvin 71B Selected by INRA Narbonne - France Saccharomyces cerevisiae Red Wine

White Wine

Rosé Wine

14 % Strongly recommended Esters Product Declaration Safety Datasheet Technical Datasheet Selected in Narbonne France by the National Research Institute of Agronomy (INRA) for its fruity aroma in production of red and white Vins Nouveaux. Due to the production of relatively stable esters, particularly isoamyl acetate, 71B gives a characteristic fruity aroma which reinforces the grape varietal profile. 71B also softens high acid musts by partially metabolizing malic acid (up to 20-40%). A popular strain for production of fresh fruity red wines, including those for early consumption, and enhances wine aromas of Viognier and Gamay. Noted for its ability to limit red wine tannin, colour and structure. A compatible yeast strain for MLF.
Lalvin BA 11 Selected by Estaçao Vitivinicola de Barraida - Portugal Saccharomyces cerevisaie cerevisiae White Wine

Rosé Wine

16 % Recommended Enhances varietal aromas, mouthfeel and volume, moderate ester contribution Product Declaration Safety Datasheet Technical Datasheet A Portuguese isolate, selected to ferment white wine with delicate fruit character. Promotes clean aromatic characteristics, imparting subtle ester notes and intensifies wine mouthfeel with lees contact. Particularly suited to fermentation of varietal white wines from cooler climates which aim to have delicate fruit flavour, elegance and mouthfeel. In relatively neutral white varieties, Ba11 encourages the fresh fruit aromas of orange blossom, pineapple and apricot.
Lalvin BM45 Selected by the Consorzio del Vino Brunello de Montalcino and the University of Siena, Italy Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

15 % Not really recommended Enhances varietal characters, mouthfeel, volume, complexity and contribute to color stability Product Declaration Safety Datasheet Technical Datasheet BM45 was isolated in the early 1990’s in collaboration with the Consorzio del Vino Brunello de Montalcino and the University of Siena. Selected for Sangiovese fermentations, but valuable for fermentation of a range of red wines including Shiraz, Cabernet Sauvignon and Merlot. Produces high levels of polysaccharides resulting in wines with significant mouthfeel and superior colour stability. BM45 also enhances aroma complexity, including attributes of jam, spice and earthy elements in red varieties. It also is used to minimize vegetal characteristics. BM45 is a relatively slow starter and is well suited for long maceration programs. Also useful in full-bodied white wines for increasing mouthfeel and complexity. BM45 can produce significant amounts of SO2. Wines made with BM45 may be relatively more difficult to induce MLF.
Lalvin BM4x4 Selected by the Consorzio del Vino Brunello de Montalcino and the University of Siena Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

16 % Not really recommended Enhances varietal characters, mouthfeel, colour stability, complexity and contributes to color stability Product Declaration Safety Datasheet Technical Datasheet BM4X4 is a blend of two yeast strains: BM45 plus a complementary yeast known for its fermentation reliability. BM45 is known and appreciated around the world for its round mouthfeel and stable colour (see description for BM45). While BM45 has a very strong following among winemakers who appreciate its suitability for long maceration programs, there are others who desire the attributes of BM45 but with a more timely and secure fermentation. BM4X4 achieves this goal. During the yeast growth phase, BM4X4 has the unusual capacity of releasing a significant quantity of polyphenol reactive polysaccharides into the fermenting must. The quantity and the quality of the polysaccharides released during fermentation facilitate the production of red wines with great mouthfeel and improved colour stability with dependable fermentation kinetics under difficult fermentation conditions. BM4X4 is also well suited for full bodied white wines, bringing roundness to the mouthfeel and enhancing aroma.
Lalvin BRL 97 Selected by University of Torino - Italy Saccharomyces cerevisaie cerevisiae Red Wine

16 % Recommended Enhances varietal aromas and contributes to color stability. Adds a structural component. Product Declaration Safety Datasheet Technical Datasheet Selected by the University of Torino from over 600 isolates collected from wineries of the Barolo region. Selected as a dominant yeast able to protect colour and respect the Nebbiolo varietal character. Particularly suited to red wines that will undergo long periods of aging, as well as varietals relatively low in anthocyanins. Enhances varietal characters (including plum, spice) and contributes to wine mouthfeel. Recommended for reds to offer complexity especially in Nebbiolo, Pinot Noir, Barbera, Merlot, Shiraz, and Zinfandel
Lalvin C An isolate from the Pasteur Institute- France Saccharomyces cerevisiae bayanus Red Wine

White Wine

High Brix Juice

16 % Enhances varietal aromas and esters Product Declaration Safety Datasheet Technical Datasheet A yeast selected from the Pasteur Institute Yeast Culture Collection, Lalvin C is a French wine region isolate that has been used in winemaking since the early 1960’s. Suited for a wide range of winemaking applications, particularly for production of fresh and fruity white wine styles, as well as early release fruit driven red wines and wines made by carbonic maceration. Lalvin C is known to produce varying amounts of the ester amyl acetate. A clean fermenter that enhances the varietal character of the fruit. Can degrade up to 45% L-malic acid.
Lalvin Clos Selected by the University of Rovira & Virgili - Spain Saccharomyces cerevisiae cerevisiae Red Wine

17 % Strongly recommended Enhances varietal characters and complexity. Product Declaration Safety Datasheet Technical Datasheet Lalvin Clos has been selected by the University of Rovira and Virgili in Spain (Biotecnología Enológica de la Facultad de Enología de Tarragona) from the Priorat, situated in the Tarragona area. The selection criteria of this strain was to preserve the typical characteristics of wines from the Priorat D.O.C (Denomination de Origen), where alcohol and polyphenol levels are usually very high. Launched in Australia in 2010, CLOS has achieved outstanding success in the fermentation of Cabernet Sauvignon, Shiraz, Grenache and Tempranillo. Driving underlying complex savoury notes with an overall heightened expression of varietal characters, this yeast is achieving some outstanding results. The resulting wines have a good balance between mouthfeel and structure. Lalvin CLOS can tolerate difficult conditions such as high alcohol, low nutrient demand and wide fermentation temperature limits.
Lalvin CY3079 Selected by Bureau Interprofessionel des Vins de Bourgogne, Burgundy, France Saccharomyces cerevisiae cerevisiae White Wine

15 % Recommended Enhances mouthfeel and creamy texture to chardonnay. Product Declaration Safety Datasheet Technical Datasheet An isolate from Burgundy, CY3079 was selected by the Bureau Interprofessional des Vins de Bourgogne (BIVB) with the objective of finding a strain that would complement the quality and aromatic expression of typical white Burgundy styles. Typically used for barrel or tank fermentation of Chardonnay for maturation, or as a component of blends. Induces a rapid development on lees of yeast derived flavours (toasted bread, honey, hazelnut and almond) and roundness. CY3079 exhibits a short lag time and moderate fermentation vigour, but fermentation finish can be slow
Lalvin DV10 Selected in the Champagne region by Station Oenotechnique de Champagne, France Saccharomyces cerevisiae bayanus Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

18 % Recommended Neutral and elegant Product Declaration Safety Datasheet Technical Datasheet DV10 was selected by the Station Oenotechnique de Champagne (SOEC) in the Champagne region and is approved by the Comité Interprofessional du Vin de Champagne (CIVC) in Epernay. Recommended for white and red table wines where a rapid, neutral fermentation is required. DV10 demonstrates strong fermentation kinetics under stressful conditions of low pH, high total SO2 and low temperature. A clean fermenter that respects varietal character, and typically results in softer palate than can be found with other one-dimensional “workhorse” strains. Also recommended for late harvest hites. Compatible for malolactic fermentation.
Lalvin EC1118 (Prise de mousse) Selected in the Champagne region, France Saccharomyces cerevisiae bayanus Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

18 % Recommended Neutral Product Declaration Safety Datasheet Technical Datasheet Isolated in Champagne, EC1118 has a wide range of applications where a rapid neutral fermentation is required, including fermentation of white and red wines table wines, secondary fermentation, late harvest whites and also for barrel fermentations and restarting stuck ferments. EC1118 has high fermentation vigour, low nitrogen demand, ferments over a wide temperature range (10°- 30°C), tolerates up to 18% v/v alcohol, and is killer active. Flocculates well with very compact lees. Relatively high level of colour extraction in red wines. Under low nutrient conditions, EC1118 can produce significant amounts of SO2 (eg. up to 50 mg/L) which may contribute to MLF inhibition. When SO2 production is low, this yeast is MLF compatible.
Lalvin ICV D21 Selected by the ICV Languedoc, France Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

16 % Recommended Contributes an increase in palate volume for whites and promotes texture and phenolics in red wines. Enhaces varietal fruit expression. Product Declaration Safety Datasheet Technical Datasheet ICV D21 was isolated in 1999 from the Pic Saint Loup Languedoc “terroir” during a special regional program run by the Institut Coopératif du Vin (ICV) Natural Micro-Flora Observatory and Conservatory. ICV D21 was selected for fermenting red wines where stable colour, intense fore-mouth, mid-palate tannin structure, and fresh aftertaste are desired outcomes. Unlike most wine yeasts, ICV D21 contributes both higher acidity and positive polyphenol reactive polysaccharides. Strong interactions of the polysaccharides with the floral and fruity volatile compounds contribute to a more stable aromatic profile in the mouth. These attributes avoid the development of cooked jam and burning-alcohol sensations in highly mature and concentrated Cabernet Sauvignon, Merlot and Shiraz. It allows for the expression of fruit from the grapes while reducing the potential for herbaceous characters in Cabernet Sauvignon. Noted as a reliable fermenter, even under high temperature and low nutrient conditions. When blended with wines fermented with ICV D254 and ICV D80, ICV D21 brings fresher, sustained intense fruit and lively sensations beginning in the fore-mouth and carrying through to the aftertaste. ICV D21 is also used in high maturity white grapes, barrel-fermented to develop fresh fruit aromas, volume and acidity that complement wines fermented with ICV D47 in blends. Rosé wines fermented with ICV D21 have enhanced red fruit, foremouth volume and balance, making it an ideal blending complement to rosé wines fermented with ICV GRE. A compatible yeast strain for MLF, but possible impact on acidity may cause less favourable MLF conditions.
Lalvin ICV D254 Selected by ICV in the Côtes du Rhône, France Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

16 % Strongly recommended Enhances complexity and palate volume in red and white wines. Product Declaration Safety Datasheet Technical Datasheet ICV D254 was selected by the Institut Coopératif du Vin (ICV) in 1998 from Shiraz fermentations in Gallician, south of the Rhône Valley. Recommended for all red wine and Chardonnay. Enhanced mouthfeel due to its production of polysaccharides. In red wines, ICV D254 contributes to fore-mouth volume, enhanced mid-palate mouthfeel, smooth tannins and a mildly spicy finish. Red wines made with ICV-D254 may be blended with ICV D80 or ICV D21 to create more concentrated, full-bodied wines. In unripe reds, ferment 25 to 50% of the batch with ICV D254 and the balance with ICV GRE to help mask vegetative character. In Chardonnay, produces nutty aromas and creamy mouthfeel, and can be used as a complement to Lalvin ICV D47 in Chardonnay
Lalvin ICV D47 Selected by the ICV in the Côtes du Rhône, France Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

15 % Strongly recommended Enhances varietal characters and volume Product Declaration Safety Datasheet Technical Datasheet ICV D47 is a Côtes du Rhône isolate from Suze-la-Rousse for the production of full-bodied barrel fermented Chardonnay and other white varietals including Muscat. When left on lees, ripe spicy aromas with tropical and citrus notes are developed. ICV D47 is a polysaccharide producer known for its enhancement of fruit and volume. Moreover, it also contributes to the wine’s silkiness, persistence and complexity. Excellent results are obtained for the production of top-of-the-range Chardonnay fermented in barrels, especially when blended with Chardonnays fermented with ICV D254
Lalvin ICV D80 Selected by the ICV in Côte Rotie Saccharomyces cerevisiae cerevisiae Red Wine

16 % Recommended Enhances varietal characters and promotes phenolic extraction and structure Product Declaration Safety Datasheet Technical Datasheet ICV D80 was isolated by Dominique Delteil of the Institut Coopératif du Vin (ICV) in 1992 from the Côte Rôtie area of the Rhône Valley for its ability to ferment red musts rich in polyphenols. ICV D80 brings high fore-mouth volume, big mid-palate mouthfeel and intense grainy tannin to reds. It is one of the preferred strains for contributing big tannin volume. When blended with wines fermented with ICV D254 or Enoferm Syrah, wines fermented with ICV D80 bring more tannin intensity to the blend. With appropriate nutrition, aeration and fermentation temperatures below 28°C, ICV D80 will ferment up to 16% v/v alcohol. A compatible yeast strain for MLF, but possible impact on acidity may cause less favourable MLF conditions.
Lalvin ICV GRE Selected by the ICV in Cornas - Côtes du Rhône, France Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

15 % Strongly recommended Enhances varietal characters, some esters and increases palate volume Product Declaration Safety Datasheet Technical Datasheet Isolated from Cornas area of the Rhône Valley by the Institut Coopératif du Vin (ICV). Originally selected for the fermentation of Grenache, ICV GRE particularly benefits red wines where an up-front fruit character is desired. Also suited for rose and white table wines. A quick starting steady fermenter, ICV GRE is recommended for a range of varieties including Cabernet Sauvignon, Cabernet Franc, Grenache, Barbera, Merlot, Nebbiolo, Sangiovese and Shiraz. Used with short skin contact regimes (3 to 5 days), ICV GRE tends to reduce vegetal and undesirable sulphur components in varieties such as Merlot, Cabernet, Grenache and Shiraz. In Australia, ICV GRE has been found to add depth to Grenache, where the alcohol is less than 14% v/v. In fruit focused whites made from Chenin Blanc, Riesling, Chardonnay, Viognier, Gewurztraminer and Pinot Gris, ICV-GRE results in fresh fruit characters with significant fore-mouth impact. The yeast promotes spicy, strawberry and confectionary characters with estery notes. Enhanced production of caproate, caprylate, laurate etc reinforces the fruit aroma of red wine
Lalvin ICV OKAY® ICV. INRA and SupAgro Montpellier, France Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

High Brix Juice

16 % Strongly recommended Clean, fresh, aromatic with some Esters Product Declaration Safety Datasheet Technical Datasheet The selection of the Lalvin ICV OKAY® yeast was the focus of research seeking to identify a new mechanism responsible for the control of SO2 and H2S production in wines. In collaboration with the INRA and SupAgro Montpellier, France, Lallemand and the ICV have selected Lalvin ICV OKAY® yeast for its special abilities to produce very low levels of SO2 and H2S while completing rapid alcoholic fermentation under a broad range of winemaking conditions. Furthermore, the low acetaldehyde production of Lalvin ICV OKAY® yeast is a great asset in helping to stabilize wines with low to moderate SO2 levels. Recommended for fresh and aromatic wines, including high sugar fermentations. Patent application by INRA.
Lalvin ICV Opale 2.0™ Selected by ICV, France Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

16 % Enhance varietal aromas Product Declaration Safety Datasheet Technical Datasheet Lalvin ICV Opale 2.0™ exhibits a special ability to produce very low level of H2S and SO2. Moreover, the final level of acetaldehyde fermented with Lalvin ICV Opale 2.0™ will be a good asset to stabilize most wines with moderate SO2 level. Sensory attributes provide exotic, tropical and citrus fruit intensity. Lalvin ICV Opale 2.0™ is a good alternative to other selected wine yeast to obtain more freshness in wine.
Lalvin M Sourced from Institut Pasteur, France Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

14 % Strongly recommended A more neutral yeast but some impact on mouthfeel and texture Product Declaration Safety Datasheet Technical Datasheet Sourced from the Pasteur Institute in Paris, Lalvin M has gained a reputation for red wine production, particularly Grenache. Useful for extraction of tannins during red wine vinification. Also suitable for whites and rosé. Generally considered to have neutral sensory properties, but may have slight estery impact.
Lalvin QA23 Selected by the University of Tras o Montes e Alto Douro - Portugal Saccharomyces cerevisiae bayanus White Wine

High Brix Juice

Restart Stuck Ferment

16 % Strongly recommended Enhances varietal characters, crisp and clean Product Declaration Safety Datasheet Technical Datasheet QA23 was selected in Portugal by the University of Tras os Montes e Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinhos Verdes region. Suited for production of fresh, fruit-focussed, clean white wines, maximises varietal concentration and expression. Particularly for Sauvignon Blanc, Riesling, Chenin Blanc, Chardonnay and Semillon. Produces glucosidase, which allows the release of bound terpenes when present in the must resulting in more fruity varietal aromas. Relative to other yeast strains, QA23 has low nutrient and oxygen requirements, and will ferment juice with low turbidity at low temperatures (10°C) to dryness. QA23 is one of the leading Riesling yeast in Australia, where it produces elegant, well structured varietal rieslings. Australian and New Zealand experience with this yeast has demonstrated that it can ferment down to 10 degrees once the fermentation has started and there are no other limiting conditions.
Lalvin R-HST Isolated in the Heiligenstein region in Austria Saccharomyces cerevisiae cerevisiae White Wine

15 % Recommended Enhances varietal characters, body and mouthfeel Product Declaration Safety Datasheet Technical Datasheet R-HST was selected for its exceptional oenological properties in Riesling from trials conducted from 1991 to 1996 in the Heiligenstein region of Austria. With appropriate nutrition R-HST, enhances fresh varietal character producing crisp, citrus, lime, fl oral (rose) and mineral notes, and contributes body and mouthfeel for an overall complexity and elegance. R-HST improves the fruity varietal characters of Riesling. Experience under Australian conditions suggest that best results are obtained with this yeast when the fruit is harvested below 12° baumè.
Lalvin R2 Isolated in the Sauternes region by Brian Crozer (Australia) Saccharomyces cerevisiae bayanus White Wine

Rosé Wine

16 % Recommended Enhances ester aromas Product Declaration Safety Datasheet Technical Datasheet Isolated in the Sauternes region of Bordeaux, France, R2 helps produce intense, direct fruit-style whites by liberating fruity and floral aroma precursors and fermentation esters. Classified as a Saccharomyces cerevisiae var. bayanus, it is recommended for aromatic white varieties such as Sauvignon Blanc, Riesling and Gewürztraminer. Esters produced by R2 are most compatible with varietal characters of Riesling grown in warm to cool regions. Also useful in fermenting white juices from grapes of low natural varietal characters (e.g. Sultana) and Chenin Blanc to produce very fruity white wine styles. Exhibits excellent ability to tolerate low temperatures. Requires refrigeration during fermentation to control fermentation vigour and excessive H2S production.
Lalvin RC212™ Selected by the B.I.V.B. - Bourgogne, France Saccharomyces cerevisiae cerevisiae Red Wine

16 % Recommended Enhances varietal characters, mouthfeel and structure. Excellent colour stability attribute Product Declaration Safety Datasheet Technical Datasheet RC212 was selected by the Bureau Interprofessional des Vins de Bourgogne (BIVB) in Burgundy for its ability to ferment a traditional heavier style Burgundian Pinot Noir. A favourite amongst Pinot Noir producers, RC212 consistently produces Pinot Noir with structure, ripe cherry, bright fruit and spicy characteristics. Lighter red varieties benefit from the improved colour extraction. One of the leading yeast strains for Pinot Noir in Australia and New Zealand.
Lalvin Rhone 2226™ Selected by InsInter-Rhône in the Côtes du Rhône, France Saccharomyces cerevisiae cerevisiae Red Wine

Rosé Wine

Restart Stuck Ferment

18 % Not really recommended Contributes to aroma. Promotes phenolic extraction and texture. Product Declaration Safety Datasheet Technical Datasheet Vineyard isolate from Côtes du Rhône. In red varietals, Rhône 2226 enhances varietal flavour and aroma, contributes to structure, and maintains high colour intensity. Can also be used for certain white varieties (eg Semillon) from warmer regions. Also useful for restarting stuck fermentations, A vigorous fermenter, tolerates 18% v/v alcohol. Given its tolerance to high alcohol, this yeast is recommended for the fermentation of high sugar must. It contributes to wine quality by enhancing varietal aroma expression and tannin structure and maintains a high colour intensity.
Lalvin Rhone 2323 Selected by Inter-Rhône - France Saccharomyces cerevisiae cerevisiae Red Wine

Rosé Wine

15 % Not really recommended Enhances varietal aromas and mouthfeel Product Declaration Safety Datasheet Technical Datasheet Selected by Inter-Rhône from a culture collection of over 600 different yeasts from vineyards in the Rhône Valley, Rhône 2323 is highly suited for the making of premium / semi-premium red wines from musts with high polyphenolic potential. Recommended varieties including Grenache, Cabernet Sauvignon, Shiraz and Merlot. Efficient extraction of phenolic compounds favours enhancement of tannin structure. Produces varietal aromas of liquorice and blackcurrant, and maintains relatively moderate colour intensity.
Lalvin Rhône 2056 Selected by the ITV in the Côtes du Rhône, France Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

16 % Recommended Enhances varietal characters and palate volume. Contributes to color stability in red wines Product Declaration Safety Datasheet Technical Datasheet A Côtes du Rhône isolate, Rhône 2056 was selected by the IFV - Institut Français de la Vigne et du Vin and CICDRVT from over 1400 yeasts for its ability to maintain and enhance varietal fruit aromas and flavours of Côtes du Rhône varieties. Contributes to complexity of red fruits, spiciness, and maintains red wine colour. glucosidase activity allows release of norisoprenoids (violet and peach aromas) in some varieties. Excellent for forward fruit style reds, and also provides aromatic expression in Sauvignon Blanc, Chardonnay and Semillon.
Lalvin Rhône 4600 Selected by Inter-Rhône - France Saccharomyces cerevisiae cerevisiae White Wine

Rosé Wine

15 % Strongly recommended Enhances varietal aromas, palate volume and esters Product Declaration Safety Datasheet Technical Datasheet Rhône 4600 was selected from Viognier by the Inter-Rhône’s technical department after a three-year study of yeast best suited for fermenting fruit forward, white wines made from varieties such as Chenin Blanc, Semillon, Chardonnay, Viognier and Pinot Gris, and also rosé wines made from varieties such as Cabernet Franc and Merlot. Wines that are fermented with the Rhône 4600 typically have enhanced apricot and tropical fruit due to strong fatty acid ethyl ester production, as well as high polysaccharide levels which confer excellent mouthfeel. Although the Rhône 4600 does not enhance the varietal character of Sauvignon Blanc or Semillon, this yeast does bring fullness and balance along with light aromatic ester notes as an excellent blending component.
Lalvin S6U Selected by Istituto Sperimentale Enologia de Velletri - Italy Hybrid S. cerevisiae & S.bayanus White Wine

15 % Recommended Enhances varietal characters and complexity Product Declaration Safety Datasheet Technical Datasheet S6U is a natural hybrid between S. cerevisiae and S. bayanus (formerly S. uvarum). Predominantly used in the production of dry white table wines, chiefly Chardonnay and Semillon, S6U is well recognised for imparting unique organoleptic characteristics - particularly flavour complexity and soft / smooth mouthfeel - that are associated with fermentation and autolytic by-products. Also enhances varietal characters, with an emphasis on floral and spicy notes. Ethyl esters and aromatic alcohols add dimension to barrel fermented Chardonnay. S6U is a slow starter of alcoholic fermentations and has a moderate fermentation vigour.
Lalvin Sensy™ Saccharomyces cerevisiae White Wine

15 % Recommended Varietal Product Declaration Safety Datasheet Technical Datasheet Lalvin Sensy™ has been characterized and selected for its very low capacity to produce H2S, SO2, and acetaldehyde, with the security to complete alcoholic fermentation especially when varietal aroma is sought after. Recommended for Pinot Gris, Semillon, Chardonnay and Colombard
Level2 Solution Biodiva Torulaspora delbrueckii Red Wine

White Wine

High Brix Juice

10 % Recommended Enhance aromas and mouthfeel Product Declaration Safety Datasheet Technical Datasheet Originally released in a kit form called Level2TD for white wines, Lallemand have now launched this product as a single product, whereby winemakers can select a paired Saccharomyces cerevisiae strain to complement the T.delbueckii. in both red and white wines. BIODIVA ,Torulaspora delbrueckii, tends to enhance varietal and fermentation ester characters whilst contributing mouthfeel. An overall increase in aromatic complexity. Suggested varieties include Chardonnay, Semillion, Shiraz and Pinot Noir. *The technical datasheet outlines options for a suitable paired Saccharomyces cerevisiae.
Level2 Solution Flavia Selected by the Universitad de Santiago de Chile (USACH) Metschnikowia pulcherrima, White Wine

Rosé Wine

10 % Recommended Enhances varietal aromas and some mouthfeel Product Declaration Safety Datasheet Technical Datasheet FLAVIA is a pure culture of Metschnikowia pulcherrima, selected from nature by Universitad de Santiago de Chile (USACH), for its specific property to release enzymes with arabinofuranisidase activity. When used in sequential inoculation with a compatible selected Saccharomyces cerevisiae yeast strain, FLAVIA will impact on the production of varietal aromas such as terpenes and volatile thiols. It is the enzymatic activity of M. pulcherrima that gives the desired outcomes. The best results are achieved when FLAVIA is sequentially inoculated with a Saccharomyces cerevisiae strain which is a high terpene / thiol releaser / converter. Suggested varieties include Riesling and Sauvignon Blanc. Described as freshness with mouthfeel. *See a Lallemand representative to discuss a suitable paired Saccharomyces cerevisiae.
Uvaferm 43 Selected by Inter-Rhône - France Saccharomyces cerevisiae bayanus Restart Stuck Ferment

18 % Strongly recommended Neutral- used to restart stuck alcoholic fermentation Product Declaration Safety Datasheet Technical Datasheet Classified as Saccharomyces cerevisiae var. Bayanus, 43 was selected in 1997 by the technical service of Inter-Rhone for its exceptional ability to restart stuck fermentations. 43 is the most efficient strain in metabolising fructose under difficult conditions and at low sugar levels. Not generally recommended for primary fermentation.
Uvaferm 43 Restart™ Inter-Rhône, France Saccharomyces cerevisiae bayanus Restart Stuck Ferment

18 % Neutral Product Declaration Safety Datasheet Technical Datasheet Uvaferm 43 is now available in a more robust form called 'Uvaferm 43 Restart'. This new yeast, developed by the Lallemand R&D team, adapts more quickly to its environment after inoculation.
Uvaferm BDX™ Bordeaux region selection - France Saccharomyces cerevisaie cerevisiae Red Wine

16 % Recommended Enhances varietal aromas and promotes colour stability. Product Declaration Safety Datasheet Technical Datasheet A French isolate used extensively in Australia and California since the late 1980s, BDX is suitable for premium red wines and is highly recommended for Cabernet Sauvignon, Shiraz, Merlot, Zinfandel, Cabernet Franc, Sangiovese, Grenache, Nebbiolo, Barbera and Petite Syrah. BDX is associated with varietal flavour enhancement of red wines, adding considerable complexity without dominating the wine with yeast produced aroma and flavour compounds. Exhibits moderate red colour extractive and stability properties.
Uvaferm Exence University of Wine Biotechnology at the University of Stellenbosch (South Africa) Saccharomyces cerevisiae cerevisiae White Wine

Rosé Wine

14.5 % Promotes expression of thiols and esters Product Declaration Safety Datasheet Technical Datasheet Uvaferm eXence™ comes from the natural crossing between 2 yeast strains, followed by mass mating approach strategy and selective pressure with the objective to obtain an aromatic yeast strain adapted to reveal varietal aromas such as thiols during fermentation of white and rosé wines.
Uvaferm GHM Selected from the Rheingau region by the Geisenheim Institute, Germany Saccharomyces cerevisiae cerevisiae White Wine

Rosé Wine

14 % Recommended Enhances varietal characters Product Declaration Safety Datasheet Technical Datasheet Uvaferm GHM was isolated by a team led by Dr. Manfred Grossmann, professor at the Geisenheim Research Center, Section Microbiology and Biochemistry. This is a yeast for aromatic white wines for cooler regions. Numerous fermentation trials with Uvaferm GHM yeast in Riesling and other aromatic white varietals from cooler regions resulted in consistently harmonious and well balanced wines. This yeast has the ability to enhance floral aromas, while avoiding strong ester production. Its brings harmony between the bouquet and the délicate fruit aromas. Uvaferm GHM is particularly adapted for white wines destined for aging extended lees contact.
Uvaferm HPS Consejo Superior de Investigaciones Científicas (CSIC), Spain Saccharomyces cerevisiae cerevisiae Red Wine

16 % Strongly recommended Enhances varietal characters, mouthfeel and palate volume Product Declaration Safety Datasheet Technical Datasheet Many winemaking trials in recent years with Uvaferm HPS have shown the impact of yeast polysaccharides on mouthfeel contribution. In comparative trials with grapes such as Cabernet Sauvignon, Tempranillo or Merlot, wines fermented with Uvaferm HPS at the end of fermentation had an increased perception of mouthfeel, roundness and sweetness of tannins. In addition the wines are known for their strong varietal characters. Highly recommended for early release red wines.
Uvaferm SVG Selected by the ITV Loire Saccharomyces cerevisiae cerevisiae White Wine

15 % Enhances varietal character and slightly enhances esters Product Declaration Safety Datasheet Technical Datasheet The Institut Technique du Vin (ITV), in collaboration with Lallemand, selected SVG from the Loire region specifically for the enhancement of typical Sauvignon Blanc varietal character. Also suited to other aromatic white varieties such as Pinot Gris and Riesling, and generally favoured for the production of fresh fruity white wine styles. In tastings of Sancerre and Pouilly Fume wines fermented with yeasts commonly used for Sauvignon Blanc, the wines fermented with SVG scored higher than those fermented with other yeasts, and were described as having more intensity and a more favoured balance of mineral, citrus and spicy notes. In Australia and New Zealand, SVG is particularly suited to cool climate fruit, giving quality definition and tight structure to Sauvignon Blanc, and has general application to fresh fruity styles. May exhibit some estery and savory notes immediately after fermentation. Has a moderate impact on mouthfeel, and capable of partially degrading malic acid (approx. 25%). Also increases citrus, tropical fruit and fl oral notes in neutral varieties. Properly integrated nutrition (including Go-Ferm Protect at rehydration), and raising fermentation temperature to 20°-22°C near end of ferment is highly recommended to enable steady finish.

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