Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by Bureau Interprofessionel des Vins de Bourgogne, Burgundy, France
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Neutral
General Sensory Contribution
Enhances varietal aromas
Chardonnay
White fruit, Nuts, Volume
Pinot Blanc
Pinot Gris
Rosé Wine
For classic white Burgundy
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 slowFermentation Speed
Moderate
Glycerol Production
High
Lag Phase
Moderate
Nitrogen Needs
Moderate
Alcohol Tolerance
15 %
Volatile Acidity
Moderate
SO₂ Production
Moderate
Max. Temperature
25 °C
Min. Temperature
15 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
Reaction to O₂ addition
Low
