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Cross Evolution™ Selektion der University of Stellenbosch, Südafrika Saccharomyces cerevisiaie cerevisiae White Wine

Rosé Wine

15 % Recommended Verstärkung des Sortencharakters Cross Evolution® verstärkt die Typizität und Balance von Weiß- und Roséweinen. Es ist eine robuste Hefe zur Vergärung von Mosten mit niedrigem Stickstoff- und hohem Zuckergehalt. Cross Evolution® trägt weiterhin zu einem verbesserten Mundgefühl bei.
IONYS wf™ Weinhefeselektion in Zusammenarbeit mit INRA, Monpellier Saccharomyces cerevisiae cerevisiae Red Wine

High Brix Juice

15.5 % Recommended Absenkung des pH-Wertes, verringerte Ethanolproduktion Mit der natürlichen Reinzuchthefe IONYSwf™ kann bei der Gärung der pH-Wert des Weines gesenkt werden. Die gesteigerte Bildung von Bernsteinsäure ergibt auch aus hochreifen Trauben lebendige und harmonische Weine. Die gesteigerte Bildung von Glycerin bewirkt in Verbindung mit der Bernsteinsäurebildung einen reduzierten Alkoholgehalt im Vergleich zur Gärung mit Standardhefen.
S6U Selektion des Istituto Sperimentale Enologia de Velletri - Italy Saccharomyces cerevisiae uvarum White Wine

Rosé Wine

15 % Recommended Verstärkung des Sortencharakters Selektion des Instituto Sperimentale per Enologia de Velletri in Italien. Lalvin S6U® wird für die Erzeugung aromatischer Weiß- und Roséweine empfohlen. Neben ausgeprägten Fruchtaromen erzeugt dieser Stamm verstärkt Glycerin und Polysaccharide und trägt bei extraktarmen Mosten zum Volumen des Weines bei.
Velluto BMV58® Bodegas Murviedro in collaboration with IATA-CSIC, Spain Saccharomyces uvarum Red Wine

14.5 % Strongly recommended Enhances varietal characters Selected in Spain by Bodegas Murviedro (Schenk wineries) in collaboration with IATA-CSIC (Consejo Superior de Investigaciones Científicas), VELLUTOBMV58™ (Saccharomyces uvarum wine active dry yeast) is characterized by a high production of glycerol but also fruity and balsamic aromas. During many years of selection project and then trials in wineries from different regions of the world, VELLUTOBMV58 TM has demonstrated its interest for voluptuous red wines to be aged such as Merlot, Cabernet Sauvignon, Cabernet Franc, Syrah, Tempranillo, Bobal, Monastrell and Pinot Noir.
Enoferm AMH Selektion Geisenheim Institute - Germany Saccharomyces cerevisaie cerevisiae Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

15 % Strongly recommended Verstärkung des Sortencharakters Für gut balancierte, samtige Rotweine mit sortentypischer Frucht und ausgeprägter Würze. AMH™ zeigt eine langsame Angärung und eine verlässliche Endvergärung.
Enoferm M1™ Selected by University Massey, New Zealand Saccharomyces cerevisiae cerevisiae White Wine

Rosé Wine

High Brix Juice

16 % Not really recommended Esters Enoferm M1™ is from the culture collection at Massey University, New Zealand. It is used to produce aromatic rosé and white wines, especially wines with residual sugar. Due to the high production of esters, typical descriptors include “fruit punch,” especially when fermented at lower temperatures and provided with adequate balanced nutrients. The production of esters is limited at temperatures above 20°C. The yeast flocculates and settles to give compact lees. Not malolactic bacteria compatible.
Enoferm M2 Selektion der University of Stellenbosch, Südafrika Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

15 % Strongly recommended gute Terpenfreisetzung Selektion der University of Stellenbosch, Südafrika. Enoferm M2 zeigt eine zügige Angärung und eine starke proteolytische Aktivität.
Enoferm Simi White Selektion des Institut Pasteur und der University of Davis - Kalifornien Saccharomyces cerevisiae cerevisiae White Wine

13 % Not really recommended intensive Esterbildung Enoferm SIMI WHITE™ ist für die Produktion von Weiß- und Roséweine mit exotischen Fruchtkomponenten geeignet. Tolerant gegenüber niedrigen Gärtemperaturen. Langsamer Gärverlauf. Starke Schaumbildung.
Enoferm T306 Isoliert aus Tyrell's vineyard, Australien Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

13 % Not really recommended Verstärkung des Sortencharakters Enoferm T306® wird für fruchtbetonte Weißweine mit exotischen Akzenten empfohlen.
Lalvin 71B™ Selektion des INRA Narbonne - France Saccharomyces cerevisiae Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

14 % Strongly recommended Ester Lalvin 71B® wird für die Produktion von Primeur-Weinen empfohlen. Durch die Produktion von stabilen Esterverbindungen bleiben die Weine lange lebendig und frisch. Dieser Stamm kann bis zu 30% der vorhandenen Äpfelsäure verstoffwechseln und trägt somit zu einem balancierten Weinstil bei.
Lalvin BM4x4 Selected by the Consorzio del Vino Brunello de Montalcino and the University of Siena, Italy Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

16 % Not really recommended Enhances Varietal Character BM4X4 is a blend of Lalvin BM45 and another yeast known for its fermentation reliability. Positive interaction between strains creates a wine with increased aromatic intensity, color intensity, length of finish, and dependable fermentation. Lalvin BM45 is known and appreciated around the world for its round mouthfeel and stable color but however, it is a slow fermenter and can require substantial nutrients to complete fermentation successfully and without the production of H2S. On the other hand, BM4x4 has the unusual capacity of releasing a significant quantity of polyphenol reactive polysaccharides into the fermenting must during the yeast growth phase. The quantity and the quality of the polysaccharides released during fermentation, facilitate the production of red wines with great mouthfeel and improved color stability with dependable fermentation kinetics under difficult fermentation conditions. BM4x4 also brings roundness to the mouthfeel and facilitates malolactic fermentation
Lalvin BRL 97™ Selected by University of Torino - Italy Saccharomyces cerevisaie cerevisiae Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

16 % Recommended Enhances varietal aromas Lalvin BRL97™ was selected as a result of a four-year study by the University of Torino from over 600 isolates taken from 31 wineries in the Barolo region. The goal was to find a selected natural yeast from Nebbiolo that is able to retain both the color and the varietal character of this grape. BRL97™ has received good feedback from North American winemakers for its color stabilization and sensory contributions in heavier structured reds, such as Zinfandel, Barbera, Merlot and Nebbiolo, with long aging potential.
Lalvin Clos™ Selected by the University of Rovira & Virgili - Spain Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

High Brix Juice

17 % Strongly recommended Enhances varietal character Lalvin Clos® was selected by the University of Rovira i Virgili in Spain from the Priorat region, situated in the province of Tarragona. Vinification trials show Lalvin Clos® has a very good implantation rate under difficult conditions, such as low nitrogen content over a wide range of temperatures. The results of experimental and winery trials with Carignan, Grenache, Syrah, Zinfandel and Tempranillo grapes confirm this yeast’s potential as an excellent tool to enhance aromatic complexity, structure and mouthfeel.
Lalvin CY3079™ Selected by Bureau Interprofessionel des Vins de Bourgogne, Burgundy, France Saccharomyces cerevisiae cerevisiae White Wine

Rosé Wine

15 % Recommended Enhances varietal aromas Lalvin CY3079® was selected by the BIVB with the objective of finding a yeast that would complement typical white Burgundy styles. CY3079® is a steady, average fermenter, especially at cold temperatures (13°C). Its fermentation finish is slow due to an early autolysis resulting in roundness. This yeast greatly benefits from using rehydration nutrients and complex yeast nutrients designed for use during fermentation. When properly fed, CY3079® has good alcohol tolerance (up to 15%) and is a low producer of VA and sulfides. It is recommended for barrel-fermented Chardonnay and sur lie aging. Chardonnays produced with CY3079® have rich, full mouthfeel and are characterized by aromas of fresh butter, almond, honey, white flowers and pineapple.
Lalvin DV10™ Selected in the Champagne region by Station Oenotechnique de Champagne, France Saccharomyces cerevisiae bayanus Red Wine

White Wine

Rosé Wine

18 % Recommended Neutral Lalvin DV10® was selected by the SOEC in the Champagne region and is approved by the CIVC in Epernay. Lalvin DV10® has strong fermentation kinetics over a wide temperature range and low nitrogen demands. Lalvin DV10® is famous for its ability to ferment under stressful conditions of low pH (2.8-2.9), high total SO2 and low temperature and may be used for restarting stuck fermentations. Lalvin DV10® is considered a clean fermenter that respects varietal character and avoids bitter sensory contributions of other one-dimensional ‘workhorse’ strains such as Prise de Mousse.
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

16 % Recommended Neutral Selected in the Champagne region by the Institut Œnologique de Champagne, Lalvin EC 1118® was conceived for its excellent properties in producing base wine for Champagne as well as in-bottle fermentation. Lalvin EC 1118® is the original and ferments well at low temperatures, flocculates well with very compact lees, produces a lot of SO2 (up to 50 ppm) and as a result can inhibit malolactic fermentation.
Lalvin ICV D21 Selected by the ICV Languedoc, France Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

16 % Recommended Enhance varietal character Lalvin ICV D21® was isolated in 1999 from one of the best Languedoc "terroirs" during a special regional program run by the Institut Coopératif du Vin’s Natural Micro-Flora Observatory and Conservatory. Dominique Delteil selected Lalvin ICV D21® for fermenting red wines with stable color, intense fore-mouth and mid-palate tannin structure, and fresher aftertaste. Unlike most wine yeasts, Lalvin ICV D21® contributes polysaccharides and retains higher acidity. These attributes inhibit development of cooked jam and burning-alcohol sensations in highly mature and concentrated Cabernet Sauvignon, Merlot and Syrah. During fermentation, Lalvin ICV D21® produces very few sulphur compounds. It allows the expression of fruit from the grapes while reducing the potential for herbaceous characters in Cabernet Sauvignon. When blended with wines fermented with Lalvin ICV D254® and Lalvin ICV D80®, Lalvin ICV D21® brings fresher, deep fruit and continuous intense sensations beginning in the fore-mouth and carrying through to the aftertaste.
Lalvin ICV D254™ Selected by ICV in the Côtes du Rhône, France Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

16 % Strongly recommended Enhance varietal character Lalvin ICV D254® was selected by the ICV in 1998 from Syrah fermentations in Gallician, south of the Rhône Valley. In red wines, ICV D254® promises high fore-mouth volume, big mid-palate mouthfeel, intense fruit concentration, smooth tannins and a mildly spicy finish. Red wines made with ICV D254® may be blended with Lalvin ICV D80® or ICV D21® to create more concentrated, full-bodied wines. In unripe reds, ferment 25% to 50% of the lot with ICV D254® and the balance with Lalvin ICV GRE™ to help mask vegetative character. As a complement to Lalvin CY3079®, winemakers use ICV D254® for fermenting Chardonnay with nutty aromas and creamy mouthfeel. Very malolactic bacteria compatible.
Lalvin ICV D47™ Selected by the ICV in the Côtes du Rhône, France Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

14 % Strongly recommended Enhances Varietal Character Lalvin 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. Although, Lalvin ICV D47® has an optimum temperature range of 18° to 28°C, the best results are obtained at around 20°C. When left on lees, ripe spicy aromas with tropical and citrus notes are developed. Lalvin ICV D47® is a high polysaccharide producer known for its accentuated fruit and great volume.
Lalvin ICV OKAY® ICV. INRA and SupAgro Montpellier, France Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

16 % Strongly recommended Esters 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, even in low temperature and NTU conditions. Patent application by INRA.
Lalvin ICV Opale™ Selected by ICV, France Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

16 % Inhibiting Enhance varietal aromas This is the latest natural yeast selection from the Institut Coopératif du Vin (ICV). When compared with other yeasts, the Lalvin ICV OPALE® develops more volatile aromatic compounds, resulting in intense and complex fruit aromas in premium white and rosé wines. This yeast also shows good fermentation abilities in the high maturity grapes coming from the Mediterranean and Rhône regions. Wines fermented with ICV OPALE® give the initial impression of volume and softness, followed by a round, intense mid-palate and balanced finish.
Lalvin ICV Thermo Premium Selected by Institut Coopératif du Vin, France Saccharomyces cerevisiae Red Wine

16 % Recommended Enhances varietal characters In thermovinification winemaking process, alcoholic fermentation control and sensory goal achievement are the two major challenges to success. In this context, the choice of the yeast is particularly important and significantly contributes to your success. To assist you in this process, the Institut Coopératif du Vin (ICV®) offers a new mix of yeasts: Lalvin ICV Thermo Premium®. This mix has been designed and validated by ICV for thermovinification workshops. Complementarity between these two yeasts provides a low-latency, high resistance to alcohol and high kinetics efficiency. Fermentative qualities of Lalvin ICV Thermo Premium® allows you to limit risk of complicated end of alcoholic fermentation. Better control of your process and complementary action of yeast Lalvin ICV Thermo Premium® contribute to the achievement of your wine goal : • An varietal and fruity aromatic expression • Mouthfeel without final aggressiveness, even on juice from grapes ripe enough • A coating tannic structure including on grapes with phenolic maturity imperfect, with good color stability.
Lalvin QA23™ Selected by the University of Tras o Montes e Alto Douro - Portugal Saccharomyces cerevisiae bayanus White Wine

Rosé Wine

High Brix Juice

16 % Strongly recommended Enhances Varietal Character Lalvin 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. Recommended for white wines like Chardonnay, Sauvignon blanc, Chenin blanc, Colombard and Semillon for production of fresh, fruity, clean wines. It enhances aromas of terpernic varietals through its beta-glucosidase activity and is an excellent thiol converter making it a complementary yeast for developing varietal Sauvignon blanc passion fruit character. Lalvin QA23 ® has low nutrient and oxygen requirements and will ferment juice with low turbidity at low temperatures (10°C) to dryness. Lalvin QA23 ® is now being used in winemaking in most countries.
Lalvin R-HST Isolated in the Heiligenstein region in Austria Saccharomyces cerevisiae cerevisiae White Wine

Rosé Wine

15 % Recommended Neutral Lalvin R-HST® was selected for its exceptional oenological properties in Riesling from trials conducted 1991 to 1996 in the Heiligenstein region of Austria. This yeast has a short lag phase and generation time, even at cold temperatures. These features allow it to dominate and persist over spoilage yeast such as Kloeckera apiculata, where other S. cerevisiae might have difficulty. A relatively neutral strain, Lalvin R-HST® retains fresh varietal character while contributing body and mouthfeel. It also produces crisp, premium white wines intended for aging.
Lalvin R2™ Isolated in the Sauternes region by Brian Crozer (Australia) Saccharomyces cerevisiae bayanus White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

16 % Recommended Esters Lalvin R2™ was isolated in the Sauternes region of Bordeaux by Brian Croser of South Australia. It has excellent cold temperature properties and will ferment as low as 5°C. Without good nutrition and protection against osmotic shock, it can tend to produce VA. For this reason, proper nutrition and protection during rehydration and during fermentation is recommended. R2™ helps produce intense, direct fruit-style whites by liberating fruit and floral aroma precursors. It is recommended for aromatic white varieties, such as Sauvignon blanc, Riesling and Gewürztraminer. It is classified as a Saccharomyces cerevisiae bayanus.
Lalvin RA17 Selected by the B.I.V.B. in Bourgogne, France Saccharomyces cerevisiae cerevisiae Red Wine

Rosé Wine

15 % Not really recommended Enhance varietal aromas Lalvin RA17® was selected by the BIVB in the Burgundy region. It is recommended to enhance varietal characters and to obtain fresh, aromatic and supple red wines. To avoid the formation of sulfides, it requires high nutrient levels and will benefit greatly from nutrition during rehydration. When properly fed, RA17® will develop cherry and fruit aromas in varieties like Pinot noir and Gamay. Wines made from RA17® can be blended with wines fermented with Lalvin RC212®, Lalvin BRL97™ or Enoferm AMH™ to give a more balanced, complex and fuller structure.
Lalvin RC212™ Selected by the B.I.V.B. - Bourgogne, France Saccharomyces cerevisiae cerevisiae Red Wine

16 % Recommended Enhances Varietal Character Lalvin RC212® was selected from fermentations in Burgundy by the BIVB to extract and protect the polyphenols of Pinot noir. Due to the limited adsorption of polyphenols on RC212® yeast cell walls, there is limited color loss and structure is protected during aging. It requires high nutrient additions to avoid the potential development of sulfides and demonstrates best results when rehydrated with the right nutrient and protectant. RC212® consistently produces Pinot noir with good structure, ripe cherry, bright fruit and spicy characteristics. Wines made with RC212® can be blended with wines made with Lalvin RA17® to achieve more complexity and finesse.
Lalvin Rhone 2226™ Selected by Inter-Rhône in the Côtes du Rhône, France Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

18 % Not really recommended Enhance varietal aromas Lalvin Rhône 2226™ is a vineyard isolate from Côtes du Rhône. It is very alcohol tolerant and highly recommended for high sugar reds and late harvest wines. In red varietals, high color and good structure, as well as black cherry, berry and cherry cola aromas characterize L2226
Lalvin Rhone 2323 Selected by Inter-Rhône - France Saccharomyces cerevisiae cerevisiae Red Wine

Rosé Wine

15 % Not really recommended Esters This strain was selected by Inter-Rhône for the making of premium or semi-premium red wines coming from musts with high polyphenolic potential. It essentially contributes to increase the tannins and preserve the color intensity.
Lalvin Rhône 2056 Selected by the IFV in the Côtes du Rhône, France Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

16 % Recommended Esters Lalvin Rhône 2056® was selected by the IFV (Institut Français de la Vigne et du Vin) for its ability to maintain varietal fruit aromas and flavors of Côtes du Rhône varieties. It demonstrates good alcohol tolerance as well as low SO2 and VA production over a wide temperature range. Lalvin Rhône 2056® is a quick to moderate rate fermenter with a relatively high nutrient requirement. It benefits greatly from rehydration with Go-Ferm® and the addition of Fermaid K/E®. Lalvin Rhône 2056® maintains good color stability and is excellent for forward fruit style reds.
Lalvin Rhône 4600™ Selected by Inter-Rhône - France Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

High Brix Juice

15 % Strongly recommended Esters Lalvin Rhône 4600® was selected by Inter-Rhône's technical department after three years of research.The purpose of the study was to select a strain, which would be particulary suited for the production of elegant and fruity white wines,but also being appropriate for rose wines. Lalvin Rhône 4600® has the qualities required to successfully ferment musts with high sugar and low assimilable nitrogen contents, and a high alcohol tolerance.It enhances wine fruitiness with pineapple and apricot aromas.
Lalvin Sensy™ Saccharomyces cerevisiae White Wine

14.5 % Recommended Varietal 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
Lalvin W15 Isolated from a high quality Müller-Thurgau must by the Viticulture Research Station, Wädenswil, Switzerland Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

Restart Stuck Ferment

15 % Strongly recommended Enhance varietal characters W15® was isolated in 1991 from a high-quality Müller Thurgau must at the Viticulture Research Station in Wädenswil, Switzerland. W15 was developed to ferment dry white and red wines at moderate speeds, where bright fruit and good structure are desired due to the production of higher levels of glycerol and succinic acid. Very little heat is generated by W15® during fermentation, supporting freshness and fruityness, helping to lower pH. Recommended for both white and light red table wine production, Lalvin W15® can increase wine fullness.
Level2 Solution Biodiva™ Torulaspora delbrueckii White Wine

Rosé Wine

High Brix Juice

10 % Recommended Enhance varietal and fermentation ester characters 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. *See a Lallemand representative to discuss a suitable paired Saccharomyces cerevisiae
Level2 Solution Flavia™ Selected by the Universitad de Santiago de Chile (USACH) Metschnikowia pulcherrima White Wine

Rosé Wine

Recommended Enhances varietal characters FLAVIATM 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, Sauvignon Blanc, Colombard. *See a Lallemand representative to discuss a suitable paired Saccharomyces cerevisiae
Level2 Solution LEVEL 2 TD Selected by the INRA-France Saccharomyces cerevisiae & Torulaspora delbrueckii White Wine

High Brix Juice

15 % Strongly recommended Esters LEVEL2 TD™ is an innovative kit of two compatible yeasts (Torulaspora delbrueckii 291 and a Saccharomyces cerevisiae) used in sequential inoculation, in order to promote aromatic intensity, complexity and mouthfeel in white wines.
Uvaferm BC Institut Pasteur, France Saccharomyces cerevisiae bayanus Red Wine

White Wine

Restart Stuck Ferment

16 % Strongly recommended Esters Uvaferm BC® was selected by the Pasteur Institute, Paris, France. This yeast has outstanding properties of fermentation. Particularly recommended for demanding conditions, for example high alcohol potential and low nitrogen requirements. It is a neutral strain from the point of view of varietal aromas. Uvaferm BC® is suitable for fermentation of white grape juice and red wine in large volume tanks. Also for white wines with temperature control and sparkling wines, as traditional method. It is an ideal solution to stuck fermentations and difficultfermentations.
Uvaferm BDX™ Bordeaux region selection - France Saccharomyces cerevisaie cerevisiae Red Wine

16 % Recommended Enhances Varietal Character Uvaferm BDX® (Bordeaux Red) yeast is a French isolate used extensively in California and Australia since the late 1980's. Uvaferm BDX® has perfect fermentation kinetics and does not generate a lot of heat during fermentation. It is highly recommended for the production of quality red wines, especially Merlot, Cabernet sauvignon, Zinfandel, Cabernet franc and Syrah with minimum color loss and enhanced flavor and aroma. This yeast is associated with varietal flavor enhancement of red wines adding considerable complexity without dominating the wine with yeast produced aroma and flavor compounds. Provides very good color extraction.
Uvaferm CGC62 Cognac isolate, France Saccharomyces cerevisiae cerevisiae White Wine

14 % Esters Uvaferm CGC 62® yeast has been selected from the indigenous yeasts that have traditionally fermented the wines of Cognac, from which distillate is prepared to provide the Cognac’s of France. The yeast was studied in the laboratory and in winery trials for several years and found to give fermentation character required to produce premium Cognac and Brandy
Uvaferm Exence™ University of Wine Biotechnology at the University of Stellenbosch (South Africa) Saccharomyces cerevisiae cerevisiae White Wine

Rosé Wine

14.5 % Esters Uvaferm eXence™ comes from the natural crossing between 2 yeast strains, followed by mass meeting 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

High Brix Juice

14 % Recommended Enhances Varietal Character 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 new yeast for aromatic white wines from 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 adpted 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 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 PM In Champagne, France Saccharomyces cerevisiae bayanus Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

17 % Recommended Neutral Uvaferm PM® was selected for the production of sparkling and white wines. Uvaferm PM® fermentation allows consistent and reliable performance. Respect the grape varietal aromas. Production of flavors that go well with wood, bread, toast, etc. Well suited to restart stuck fermentations.
Uvaferm SVG Selected by the ITV Loire Saccharomyces cerevisiae cerevisiae White Wine

15 % Enhance varietal characters Uvaferm SVG® strain was selected in the Loire by the IFV (Institut Français de la Vigne et du Vin) in collaboration with Lallemand with the goal of finding natural yeast that enhanced typical Sauvignon varietal character, diminished acidity and with good fermentation kinetics. Uvaferm SVG® will metabolize roughly 25% of the malic acid that helps to naturally lower the acidity. In tastings of Sancerre and Pouilly Fumé wines fermented with different yeasts, the wines fermented with Uvaferm SVG® scored higher than those fermented with other yeasts commonly used for Sauvignon. These Sauvignon were described as having more intensity and balance of mineral, citrus and spicy notes. Aside from Sauvignon, Uvaferm SVG® is also recommended for aromatic white varieties such as Riesling or Pinot gris
Uvaferm VRB Selected by the CIDA, Logrono, La Rioja, Spain Saccharomyces cerevisiae cerevisiae Red Wine

Rosé Wine

17 % Strongly recommended Enhance varietal characters Uvaferm VRB® was chosen by the CIDA in the Rioja region of Spain to enhance varietal characteristics and ester perception. When fermented with VRB®, red wines, such as Tempranillo, Barbera and Sangiovese, tend to have good color intensity and stability with increased phenolic structure. Its flavor attributes are often described as ripe fruit, jam, hazelnut and dried plums on the finish. With properly integrated nutrition, VRB® has a high alcohol tolerance (up to 17%), short lag phase, steady fermentation rate and low VA production. VRB® produces low amounts of short-chain fatty acids that help reduce vegetative character.
Uvaferm WAM™ University of Palencia, Spain Saccharomyces cerevisiae cerevisiae White Wine

14 % Inhibiting Enhances Varietal Character Uvaferm WAM® was isolated and selected by the University of Palencia in 1998 (Faculty of Oenology), Spain. It is a yeast strain selected from 171 strains taken from nature and comes from an experimental vineyard of the Castilla y Leon Verdejo and Sauvignon Blanc from DO Rueda. Uvaferm WAM® produces a moderate concentration of fermentation aromas of fresh and exotic fruit, respecting the aromas of the varietal. It has a powerful effect on the mouth sensation, providing smoothness and softness. Maturing on lees with this yeast improves the length and mouth evolution. Provides integration of acidity in all their flavor development.

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