LALVIN RBS 133™
LALVIN RBS 133™ is the result of the collaborative yeast selection program among more than 130 yeast isolated from grape bunches by UNIVERSITÀ DEGLI STUDI DI PADOVA, Lallemand and CONSORZIO TUTELA VINI DEL PIAVE D.O.C. RBS 133™ has the ability to complement the fruity characters of grape varieties such as Sangiovese, Montepulciano, Barbera, Raboso and Tanat, even in difficult conditions of low temperature, low nutrient content, high acidity and high alcohol level. In North America, RBS 133 is also excellent for fermenting hybrid reds!
Torulaspora delbrueckii yeast offered individually. Now winemakers can pair it with the appropriate Saccharomyces strain for both red and white wines such as Chardonnay, Syrah & Pinot noir to promote complexity and mouthfeel.
Level2™ Solutions: non-traditional yeast for use in sequential inoculation Flavia™
Metschnikowia pulcherrima yeast selected by the Universidad de Santiago de Chile for its specific capacity to release 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 in Riesling and Sauvignon blanc.
LALVIN ICV OKAY®
Control sulfur compound production during fermentation. The new wine yeast, LALVIN ICV OKAY®, received a Citation Award in the category of Innovation from SITEVI 2013. The innovation is based on successive back-crossing between an excellent fermenting wine yeast and a yeast with very low production of sulfur compounds such as H2S. The resulting LALVIN ICV OKAY ® yeast combines reliable fermentation performance and very low production of SO2, H2S and acetaldehyde.
BETA CO-INOC selected by Lallemand is the malolactic bacteria known for synergy and reliable performance when used for co-inoculation. Co-inoculation, when the juice/must is inoculated with malolactic bacteria 24 to 48 hours after yeast inoculation, is an effective winemaking option with economic advantages. After several years of research on malolactic bacteria and the timing of inoculations, co-inoculation is now recognized as a simple and safe practice for the management of malolactic fermentation (MLF) for the optimization of wine quality.
is a privately held Canadian company, founded at the end of the 19th century, specializing in the development, production, and marketing of yeasts and bacteria.