Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by Bureau Inter-professional des Vins de Bougogne, Burgundy, France
Specie
Saccharomyces cerevisiae
Competitive Factor
Neutral
General Sensory Contribution
Enhances mouthfeel and creamy texture to chardonnay.
Chardonnay
White fruit, Nuts, Volume
Steady white fermenter with early onset of post fermentation autolysis to yield roundness and complexity to support primary fruit. The reference yeast for premium white Chardonnay
An isolate from Burgundy, LALVIN 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. LALVIN CY3079™ exhibits a short lag time and moderate fermentation vigour, but fermentation finish can be slow.Fermentation Speed
Moderate
Glycerol Production
High
Nitrogen Needs
High
Alcohol Tolerance
14.5 %
SO₂ Production
Moderate
Max. Temperature
25 °C
Min. Temperature
15 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
Reaction to O₂ addition
Low