Catalogue


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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 character Cross Evolution® is a strong fermenting yeast, from the Institute for Wine Biotechnology at the University of Stellenbosch in South Africa, that is ideal for aromatic white and rosé wines with high alcohol potential, low fermentation temperatures, and low nitrogen levels. Cross Evolution is not a genetically modified yeast but a result of a unique breeding program resulting in hybrids. Cross Evolution® also contributes an increased mouthfeel component resulting in aromatic wines with balanced mouthfeel. Cross Evolution® is recommended for Chardonnay, Chenin blanc, Gewürztraminer, Pinot blanc, Pinot gris, Riesling, Roussanne, Sauvignon blanc and Viognier.
Enoferm AMH Selected by Geishenheim Institute - Germany Saccharomyces cerevisaie cerevisiae Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

15 % Strongly recommended Varietal Originating from the Geisenheim Research Institute, AMH™ (Assmanshausen) is a favorite for making Riesling, Pinot noir and Zinfandel. It is considered a color-friendly yeast that enhances spicy (clove, nutmeg) and fruit flavors and aromas while adding positive, smooth mouthfeel to the overall complexity. AMH™ has a long lag phase and a slow to medium fermentation rate. Therefore, a well-managed nutrient program during rehydration and fermentation is essential. Good ferment domination is obtained with AMH™ if the culture is allowed to develop in about 10% of the total must volume for 8 hours before final inoculation. Very malolactic bacteria compatible.
Enoferm CSM Selectec by the ITV, Bordeaux Saccharomyces cerevisiae cerevisiae Red Wine

14 % Recommended Enhances varietal characters Enoferm CSM™ was isolated from Bordeaux for Cabernet sauvignon, Cabernet franc and Merlot. It does not tolerate alcohols above 14% and benefits from high and balanced nutrient additions under good fermentation practices. It favors color and phenolic extraction, is red fruit-driven, reduces vegetal aromas and adds complexity along with balanced, round mouthfeel. CSM™ will encourage malolactic fermentation.
Enoferm M1 Selected by University Massey, New Zealand Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

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 Selected by the University of Stellenbosch, South Africa from the University Massey culture collection Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

15 % Strongly recommended Esters Enoferm M2™ was isolated in Stellenbosch, South Africa and is selected from the Massey University culture collection. It is a neutral to low ester-producing yeast and needs a high level of balanced nutrients for a strong fermentation finish. In reds and whites it can be distinguished by its expression of citrus and blossom notes, and is valued for accentuating volume in the mouth.
Enoferm RP15 Isolated from Rockpile Syrah fermentation, California, USA Saccharomyces cerevisiae Red Wine

Restart Stuck Ferment

17 % Recommended Enhances varietal characters Enoferm RP15™ was isolated and selected from spontaneous Rockpile Syrah fermentations. This California isolate is used in concentrated reds, particularly Syrah, 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 will allow good results with varietal flavor, and red fruit and mineral aromatic note development, when carefully rehydrated using NATSTEP ™ before inoculation into musts.
Enoferm Syrah Isolated from the Côte du Rhône, France Sacchararomyces cerevisiae cerevisiae Red Wine

Rosé Wine

16 % Recommended Enhances varietal characters Technical Datasheet Enoferm SYRAH™ is a Côtes du Rhône isolate used for Syrah, Merlot and Carignan. It is a high glycerol producer and offers good mouthfeel and stable color extraction. It requires high nutrient levels and shows the best sensory results when a proper nutrition strategy is followed. Typical aromas include violets, raspberries, cassis, strawberries, black pepper and grilled meat.
Enoferm T306 Isolated from the Tyrell's vineyard, Australia Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

14 % Not really recommended Enhance varietal characters Enoferm T306® was isolated from indigenous fermentations of Pinot noir at Tyrrell’s Vineyards, Pokolbin, in the Hunter Valley, NSW Australia. It is used mainly for fruit-focused Pinot gris, Chardonnay, Semillon and Chenin blanc for imparting aroma characters of exotic tropical fruit and pineapple. In barrel-fermented Chardonnay, it contributes elegant white fruit and mouthfeel, particularly with lees contact time.
IOC Gaïa™ Institut Français de la Vigne et du Vin, France Metschnikowia fructicola Red Wine

The new yeast for natural protection. Used in pre-fementative step, this Metschnikowia fructicola will prevent the development of undesirable microbial population. Requires sequential use of selected Saccharomyces cerevisiae yeasts for alcoholic fermentation.
Lalvin 71B Selected by INRA Narbonne - France Saccharomyces cerevisiae Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

14 % Strongly recommended Esters 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 Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

15 % Recommended Esters Lalvin BA11™ was selected in 1997 near Estação Vitivinicola de Barraida in Portugal. It has excellent fermentation kinetics, even at low temperatures. It promotes fresh aromatic characteristics and intensifies mouthfeel and lingering flavors in whites, such as Pinot gris. 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

Rosé Wine

15 % Not really recommended Varietal Lalvin BM45™ was isolated in the early 1990s in collaboration with the Consorzio del Vino Brunello de Montalcino and the University of Siena. BM45™ is a relatively slow starter and is well suited for long maceration programs. It has high nitrogen requirements and can produce sulfides if nutrient starved. When used in whites, BM45™ benefits greatly from rehydration with proper nutrition. During fermentation, BM45™ produces high levels of polyphenol-reactive polysaccharides, resulting in wines with great mouthfeel and improved color stability. BM45™ is used on red varieties to contribute jam, spice and earthy elements. It is also used to minimize vegetal characteristics. Some winemakers use BM45™ on Chardonnay as a blending component to increase mouthfeel.
Lalvin BM4x4 Selected by the Consorzio del Vino Brunello de Montalcino and the University of Siena Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

15 % Not really recommended Enhances varietal characters Technical Datasheet BM 4X4® is a blend of BM45™ and another yeast known for its fermentation reliability. BM45™ is known and appreciated around the world for its round mouthfeel and stable color (see above description for BM45). However, BM45™ is a slow fermenter and can require substantial nutrients to complete fermentation successfully and without the production of sulfides. While BM45™ has a very strong following among winemakers who enjoy its slow fermentation and its suitability for long maceration programs, there are others who desire the attributes of BM45™ but with a more timely and secure fermentation. BM 4X4® achieves this goal. During the yeast growth phase, BM 4X4® 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 color stability, with dependable fermentation kinetics under difficult fermentation conditions. In whites, BM 4X4® releases a high level of esters responsible for fruit aromas and also brings roundness to the mouthfeel.
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 C An isolate from the Pasteur Institute- France Saccharomyces cerevisiae bayanus Red Wine

White Wine

16 % Neutral 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. For fruit wine and cider production
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 characters 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 Technical Datasheet 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

High Brix Juice

Restart Stuck Ferment

17 % Recommended Neutral Lalvin DV10™ was selected in the Epernay region and is approved by the CIVC in Epernay. DV10™ has strong fermentation kinetics over a wide temperature range and relatively low nitrogen demands. DV10™ is famous for its ability to ferment under stressful conditions of low pH, high total SO2 and low temperature. Low foaming and low VA production characterize it. DV10™ is considered a clean fermenter that respects varietal character and avoids the harsh sensory contributions of other one-dimensional “workhorse” yeasts, such as Prise de Mousse. It is classified as a Saccharomyces cerevisiae bayanus.
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 Lalvin EC1118™ is the original and is good for barrel fermentations. It ferments well at low temperatures and flocculates well with very compact lees. Under low nutrient conditions, EC1118™ produces a lot of SO2 (up to 30 ppm) and as a result can inhibit malolactic fermentation. It is classified as a Saccharomyces cerevisiae bayanus.
Lalvin ICV D21 Selected by the ICV Languedoc, France Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

16 % Recommended Enhances varietal aromas Lalvin 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 with stable color, intense fore-mouth, mid-palate tannin structure, and fresh aftertaste. 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 Syrah. During fermentation, ICV D21® produces very few sulfides, and it is also noted for its good fermentation performance, even under high temperature and low nutrient conditions. It allows for 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 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 very ripe white grapes, barrel fermented to develop fresh fruit aromas, volume and acidity that complement wines fermented with Enoferm ICV D47™ in blends. Rosé wines fermented with ICV D21® have enhanced red fruit, fore-mouth volume and balance, making it the perfect blending complement to rosé wines fermented with Lalvin ICV GRE™.
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 aromas 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 Technical Datasheet Lalvin ICV D47™ is a Côtes du Rhône isolate from Suze-la-Rousse for the production of fullbodied barrel fermented Chardonnay and other white varietals. When left on lees, ripe spicy aromas with tropical and citrus notes are developed. ICV D47™ is a high polysaccharide producer known for its accentuated fruit and great volume. On most white grape varieties, this yeast elaborates wines with ripe stable fruits or jam-like aromas. Thanks to these aromas, the cuvées fermented with the ICV D47™ are a good source of complexity in the blends. Moreover, ICV D47™ contributes to the wine’s silkiness and persistence. Excellent results are obtained for the production of top-of-the-range Chardonnay fermented in barrels, especially when blended with Lalvin ICV D21® fermented Chardonnays.
Lalvin ICV D80 Selected by the ICV in Côte Rotie Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

16 % Recommended Enhances varietal character Lalvin ICV D80® was isolated by Dominique Delteil of the ICV in 1992 from the Côte Rôtie area of the Rhône Valley for its ability to ferment musts high in sugar and polyphenols. With proper nutrition, aeration and fermentation temperatures below 28°C, ICV D80® will ferment up to 16% alcohol. ICV D80® brings high foremouth volume, big mid-palate mouthfeel and intense fine grain tannin to reds. It is one of the best strains for contributing big tannin volume and is characterized by ripe fruit, smoke and a licorice finish. When blended with wines fermented with Lalvin ICV D254® or Syrah, wines fermented with ICV D80® bring more tannin intensity to the blend.
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 character Technical Datasheet In 1992, Lalvin ICV GRE™ was selected from the Cornas area of the Rhône Valley. In reds, it contributes up-front fruit to easy-to-drink Rhône-style wines. ICV GRE™ is used with short skin contact regimes (3 to 5 days) to reduce vegetal and undesirable sulfur components in varieties like Merlot, Cabernet sauvignon, Grenache and Syrah. In fruit-focused whites like Chenin blanc, Riesling and Viognier, ICV GRE™ results in stable fresh-fruit characteristics and delivers a big fore-mouth impact. If the fruit maturity is less than optimum, ICV GRE™ is excellent for bringing overall balance to red, rosé and white wines. Rosé wines fermented with ICV GRE™ from more balanced maturity fruit emphasize red fruit and higher volume, and are complemented by blending rosés fermented with Lalvin ICV D21®.
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 White Wine

Rosé Wine

14 % Inhibiting Enhances varietal aroms 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 QA23 Selected by the University of Tras o Montes e Alto Douro - Portugal Saccharomyces cerevisiae bayanus Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

16 % Strongly recommended Enhances varietal characters Lalvin QA23™ was selected in Portugal by the University of Trás-os-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinhos Verdes region. It is used for Chardonnay, Sauvignon blanc, Chenin blanc, Colombard and Semillon for the production of crisp and fresh-fruit intense wines. It enhances aromas of terpenic 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. QA23™ has low nutrient and oxygen requirements and will ferment juice with low turbidity at low temperatures (10°C) to dryness. It is classified as a Saccharomyces cerevisiae bayanus. Very malolactic bacteria compatible.
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 enological properties in Riesling from trials conducted from 1991 to 1996 in the Heiligenstein region of Austria. R-HST® 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. R-HST® retains fresh varietal character and emphasizes floral (rose) and mineral characteristics,while contributing body and mouthfeel for an overall complexity and elegance. R-HST® also produces crisp, premium white and Pinot noir wines that develop well over time.
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 Aumenta el caracter varietal 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 RBS133 Selected by the Università degli studi di Padova - Italy Saccharomyces cerevisiae Red Wine

16 % Strongly recommended Lalvin RBS 133™ is the result of the collaborative yeast selection program among more than 130 yeasts isolated from grape bunches by Università degli Studi di Padova, Lallemand and the Consorzio Tutela Vini del Piave D.O.C. RBS 133™ has the ability to complement the fruity characters of such grape varieties as Sangiovese, Montepulciano, Barbera, Rabosa and Tanat, even in difficult conditions of low temperature, low nutrient content, high acidity and high alcohol level. In North America, good results fermenting hybrid reds have been observed by winemakers.
Lalvin RC212® Selected by the B.I.V.B. - Bourgogne, France Saccharomyces cerevisiae cerevisiae Red Wine

16 % Recommended Enhances varietal characters 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 Rhône 2056 Selected by the ITV in the Côtes du Rhône, France Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

16 % Recommended Esters Technical Datasheet Lalvin Rhône 2056® was selected by the ITV 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. Rhône 2056® is a quick to moderate fermenter with relatively high nutrient requirements. Rhône 2056® benefits greatly from good nutrition practices, maintains good color stability and is excellent for fruit-forward-style reds.
Lalvin Rhône 4600 Selected by Inter-Rhône - France Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

15 % Strongly recommended Esters Lalvin Rhône 4600® was selected from Viognier by the Inter-Rhône’s technical department after a three-year study of yeast well suited for fermenting fruit-forward, elegant white and rosé wines. High sugar and low nitrogen musts, when fermented cool (13.5°C) with the Rhône 4600®, have enhanced apricot and tropical fruit due to strong fatty acid ethyl ester production. Higher roundness with diminished bitterness also makes the Rhône 4600® a good choice for Rhône white varietals and Chardonnay. Although the Rhône 4600® does not enhance the varietal character of Sauvignon blanc or Semillon, this yeast does bring fatness and balance along with light aromatic ester notes as a good blending component.
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 T73 Selected by the University of Valencia, Spain Saccharomyces cerevisiae bayanus Red Wine

16 % Esters Lalvin T73™ was isolated from the València area in Spain and was selected for its ability to enhance the natural aromas and flavors of red wines produced in hot climates. Due to its ability to produce high quantities of glycerol, wines made from T73™ have good mouthfeel. Hot-climate reds that have problems “opening up” are enhanced by the well-balanced production of esters and higher alcohols. T73™ has an extremely low nitrogen demand and quickly dominates the must’s indigenous microflora. It also exhibits good resistance to vineyard antifungal treatments. T73™ is classified as a Saccharomyces cerevisiae bayanus.
Lalvin V1116 Selected by INRA Montpellier, France Saccharomyces cerevisiae Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

18 % Inhibiting Esters Lalvin V1116 (K1)™ was isolated in 1972 by Pierre Barre of the INRA Montpellier. V1116 (K1)™ tends to express the freshness of white grape varieties. Natural fresh fruit aromas are retained for longer, compared to wines fermented with standard yeast (such as Prise de Mousse). When fermented at low temperatures (below 16°C) and with the right addition of nutrients, V1116 (K1)™ is one of the more flowery ester producers (isoamyl acetate, hexyl acetate and phenyl ethyl acetate). Among the high ester producers, V1116 (K1)™ is the most resistant to difficult fermentation conditions, such as low turbidity, low temperature and low fatty acid content. V1116 (K1)™ is recommended for the fermentation of icewines. It can also be used for rosé or basic red wines. Not malolactic-bacteria compatible. Low vinyl phenol production (POF-).
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

High Brix Juice

16 % Strongly recommended Enhances varietal characters Lalvin 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, reducing the potential for the formation of sulfide aromas, and good osmotic tolerance has been noted for late harvest fermentations and icewine. Very malolactic bacteria compatible.
Level2 Solution Biodiva Torulaspora delbrueckii Red Wine

White Wine

Rosé Wine

High Brix Juice

10 % Recommended Enhance varietal and fermentation ester characters Originally released in kit form as Level2 TD™ for white wines, Lallemand has relaunched this yeast as a single product – BIODIVA™. Now winemakers can select Torulaspora delbrueckii and pair it with the appropriate Saccharomyces cerevisiae strain for both red and white wines. Enhance varietal and fermentation ester characters while contributing to mouthfeel and an overall increase in aromatic complexity. Suggested varieties include Chardonnay, Sémillon, Syrah and Pinot Noir.
Level2 Solution Flavia Selected by the Universitad de Santiago de Chile (USACH) Metschnikowia pulcherrima White Wine

Recommended Enhances varietal characters Technical Datasheet FLAVIA™ is a pure culture of Metschnikowia pulcherrima selected from nature by the Universidad de Santiago de Chile (USACH) for its specific capacity to release enzymes with – arabinofuranosidase activity. When used in sequential inoculation with a compatible selected Saccharomyces cerevisiae yeast strain, FLAVIA™ will impact the production of such varietal aromas as terpenes and volatile thiols. Under certain conditions, M. pulcherrima does not show fermentative activity. However, the enzymatic activity of M. pulcherrima gives the desired outcomes. Best results are achieved when FLAVIA™ is sequentially inoculated with a S. cerevisiae strain that is a high terpene/thiol releaser/converter. Suggested varieties include Riesling, Sauvignon Blanc and Colombard.
Level2 Solution LEVEL 2 TD Selected by the INRA-France Saccharomyces cerevisiae & Torulaspora delbrueckii White Wine

High Brix Juice

15 % Strongly recommended Esters Technical Datasheet LEVEL2 TD™ is an innovative kit of two compatible yeasts (Torulaspora delbrueckii and a Saccharomyces cerevisiae) used in sequential inoculation, in order to promote aromatic intensity, complexity and mouthfeel in white wines.
Uvaferm 43 Selected by Inter-Rhône - France Saccharomyces cerevisiae bayanus Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

18 % Strongly recommended Product Declaration Safety Datasheet Technical Datasheet Selected for its exceptional ability to restart stuck fermentations, Uvaferm 43® was chosen from among 33 different isolates that were tested against each other, and from the traditional yeasts typically used to restart stuck fermentations. The stuck fermentations used in the selection process were from wines with high alcohol levels (14.3% with 21 g/L RS) and high free SO2 (35 mg/L). The 43® yeast was recently found to be the most fructophilic yeast when compared to other yeasts promoted as being fructophilic. It is classified as a Saccharomyces cerevisiae bayanus.
Uvaferm 43 Restart™ Inter-Rhône, France Saccharomyces cerevisiae bayanus Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

16 % Neutral
Uvaferm BDX™ Bordeaux region selection - France Saccharomyces cerevisaie cerevisiae Red Wine

16 % Recommended Enhances varietal characters Technical Datasheet A French isolate used extensively in California and Australia since the late 1980s, 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 and Cabernet sauvignon, with minimum color loss and enhanced flavor and aroma.
Uvaferm CEG Selected by the Geishenheim Institute, Germany Saccharomyces cerevisiae 16 % Strongly recommended
Uvaferm GHM Selected from the Rheingau region by the Geisenheim Institute, Germany Saccharomyces cerevisiae cerevisiae White Wine

Rosé Wine

14 % Recommended Enhances varietal aromas Technical Datasheet Uvaferm GHM™ was isolated in the Rheingau region of Germany and selected from over 800 natural yeast isolates by a team led by Dr. Manfred Grossmann, professor at the Geisenheim Research Center. Numerous fermentation trials with GHM™ in Riesling and other aromatic white varietals from cooler regions resulted in consistently harmonious and well-balanced wines. It has the ability to enhance floral aromas, while avoiding strong ester production, even at low fermentation temperatures. It brings harmony to the bouquet and delicate fruit aromas, as well as an acidity that remains extremely refined. GHM™ is also particularly well adapted for white wines destined for aging using extended lees contact.
Uvaferm SVG Selected by the ITV Loire Saccharomyces cerevisiae cerevisiae White Wine

15 % Enhances varietal characters The ITV, in collaboration with Lallemand, selected Uvaferm SVG™ from the Loire region specifically for the enhancement of typical Sauvignon blanc varietal character, diminished acidity and good fermentation kinetics. SVG™ will metabolize roughly 25% of the malic acid, helping to naturally lower acidity. In tastings of Sancerre and Pouilly Fumé wines fermented with different yeasts, those fermented with SVG™ scored higher than the wines fermented with other yeasts commonly used for Sauvignon blanc. These Sauvignon blanc wines were described as having more intensity and a better balance of mineral, citrus and spicy notes. 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 Enhances 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.

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