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Cross Evolution Selected by the University of Stellenbosch, South Africa Saccharomyces cerevisiaie cerevisiae Red Wine

White Wine

Rosé Wine

15 % Recommended Enhance varietal character Technical Datasheet 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. CROSS EVOLUTION is ’n nuwe hibried gis wat plaaslik deur die Instituut vir Wynbiotegnologie, Universiteit van Stellenbosch ontwikkel is, en is nie geneties gemodifiseer nie. Hierdie gisras is ’n sterk fermenteerder en het ’n gemiddelde fermentasie tempo. Die aanvang (sloerfase) van gisting is egter stadig. Die gis het ook ’n hoë alkohol toleransie (>15%), lae voedingsbehoefte en kan by lae temperature fermenteer. Die vrystelling van hoë konsentrasies polisakkariede dra by tot wyne met goeie mondgevoel en goeie aromatiese intensiteit.
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™ 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 BDX™ Bordeaux region selection - France Saccharomyces cerevisaie cerevisiae Red Wine

White Wine

Restart Stuck Ferment

16 % Recommended Enhances varietal character Technical Datasheet A French isolate used extensively in California and Australia since the late 1980s, Enoferm 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. BDX is oorspronklik ’n Franse isolaat wat wêreldwyd gebruik word om hoë gehalte rooiwyne, meesal bestem vir verdere veroudering, te produseer. Dit is ’n gematigde fermenteerder in terme van tempo en verseker dus sodoende genoegsame tyd op die doppe. Die ras is verder bekend vir sy vermoë om die kultivar karakter na vore te bring en kleur verlies te beperk. BDX verleen ook goeie struktuur en kompleksiteit aan wyn. Onder normale wynbereidings toestande word lae vlakke van vlugtige suur en H2S geproduseer.
Enoferm Syrah Isolated from the Côte du Rhône, France Sacchararomyces cerevisiae cerevisiae Red Wine

Rosé Wine

16 % Recommended Enhance varietal character 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.
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 Technical Datasheet 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. BA11 is ’n isolaat van Portugal (1997, Estacao Vitivinicola de Barraida), spesifiek geselekteer vir die bereiding van vrugtige witwyne. Neutrale wit variëteite kan dus groot baat vind by die gebruik van BA11. Hierdie gisras het ’n gematigde fermentasie tempo met ’n alkohol toleransie van >14% en produseer lae vlakke van vlugtige suur en H2S. BA11 het ook die uitstaande kenmerk om ’n besondere bydrae tot die mondgevoel van ’n wyn te maak. Fermentasie temperature van 15°C en hoër word aanbeveel.
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

16 % Not really recommended Enhances Varietal characters 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. BM45 is in die vroeë 1990’s deur die “Conzorzio del Vino Brunello de Montalcino”, in samewerking met die Universiteit van Siena geïsoleer en gekarakteriseer. Hierdie gisras is ’n relatief stadige fermenteerder met ’n goeie alkohol toleransie (±16%), en is dus ideaal om te gebruik wanneer langer dopkontaktyd verlang word. Dit produseer besondere hoë vlakke van polisakkariede wat aanleiding gee tot wyne met uitstaande mondgevoel en goeie kleur stabiliteit.
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

16 % 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. BM4X4 is ’n mengsel van BM45, en ’n ander gisras wat baie bekend is vir sy besondere fermentasie vermoë. Wynmakers is baie suksesvol met BM45, en die gisras word waardeer vir sy besondere bydrae tot mondgevoel. BM45 is egter ’n baie stadige fermenteerder met ’n besondere hoë voedingsbehoefte. Die gisras kan dus makliker en meer suksesvol bestuur word in ’n kelder omgewing waar tenkspasie nie voortdurend ’n probleem is nie. In bv. ’n ko-operatiewe opset waar tenkspasie voortdurend ’n prowyngiste bleem kan wees, kan BM4x4 dus ’n esondere bydrae lewer. Hierdie gisras lewer soortgelyke bydraes as BM45, maar het ’n verbeterde fermentasie kapasiteit en verseker ’n goeie afloop van fermentasie. Gedurende die aanvang van fermentasie en aanvanklike groeifase stel BM4x4 redelike hoeveelhede reaktiewe polisakkariede in die fermenterende mos vry. Die kwaliteit van en hoeveelheid polisakkariede wat vrygestel word, lewer rooiwyne met besondere mondgevoel, goeie kleurstabiliteit. BM4x4 het ’n besondere goeie fermentasie vermoë onder beperkende toestande en kan moste met 27-28°B suksesvol droog fermenteer
Lalvin C An isolate from the Pasteur Institute- France Saccharomyces cerevisiae bayanus Red Wine

White Wine

Rosé Wine

18 % 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. Lalvin C is geselekteer vanuit ’n kolleksie van die Pasteur Instituut in Parys. Hierdie ras het ’n bo gemiddelde fermentasie tempo, word beskou as ’n sterk en neutrale fermenteerder en het ’n alkohol toleransie van tot bo 16%. Dit kan in baie skoon en blink mos gebruik word en kan moste met ’n baie lae stikstof inhoud suksesvol droog fermenteer. Hierdie gisras kan ook gebruik word om slepende gistings weer aan die gang te kry en is ook al suksesvol in sekondêre gistings vir vonkelwyn bereiding gebruik.
Lalvin Clos Selected by the University of Rovira & Virgili - Spain Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

17.5 % Strongly recommended Varietal Technical Datasheet 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. Die Priorat D.O.C (Denomination de Origen) streek, geleë in die Tarragona area, is tradisioneel een van die oudste en mees bekende wingerdbou streke in Spanje met ’n reputasie van uitstaande wyne. Die Biotegnologie groep van die Rovira I Virgili Universiteit het ses jaar gelede begin met ’n studie van die gis ekologie van kelders in die Priorat D.O.C streek. Riglyne vir die seleksie proses van die gis was in lyn met wyne tipies van die streek, met “mineraalagtig” as een van die belangrike aroma beskrywings. As resultaat van die bogenoemde studie is LALVIN CLOS (YSEO)®, as die beste gis isolaat geïdentifiseer. Hierdie gisras dra by tot goeie struktuur en besondere goeie mondgevoel. Die gisras vertoon ’n kort sloerfase en ondersteun ’n goeie verloop van AMG. Dit kan moste met baie lae stikstof inhoud suksesvol fermenteer, het ’n besondere hoë alkohol toleransie (17-18%), en kan oor ’n wye temperatuur gebied gebruik word.
Lalvin CY3079 Selected by Bureau Interprofessionel des Vins de Bourgogne, Burgundy, France Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

15 % Recommended Enhances varietal characters 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. CY3079 is ’n isolaat van die Boergondië streek. Hierdie gisras is ’n stadige fermenteerder, veral teen die einde van gisting as gevolg van vroeë outolise. Goeie volheid en rondheid word egter daardeur verkry. Die gisras het ’n goeie alkohol toleransie, maar het ’n redelik hoë voedingsbehoefte. CY3079 word sterk aanbeveel vir die bereiding van ’n vol styl Chardonnay (in vate of in tenk) met goeie mondgevoel, en ook waar wyne vir ’n tydperk op die moer gelaat word. Teen die einde van gisting word sekere peptiede deur die gis vrygestel wat moontlik komplekse aromas soos heuningagtigheid, neutagtigheid en pynappel aromas verder kan versterk.
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

18 % Recommended Neutral Technical Datasheet Lalvin DV10™ was selected in the Champagne 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. DV10 is in die Epernay area in die Champagne streek geselekteer en goedgekeur deur die CIVC. Dit is dan ook een van die rasse wat die meeste in daardie area gebruik word. Dit is ’n sterk en bo gemiddelde fermenteerder, oor ’n redelik wye temperatuur gebied. DV10 het ’n relatief lae stikstof en suurstof behoefte, kan onder lae pH toestande, by hoë totale SO2 en by lae temperature funksioneer. Verdere uitstaande kenmerke is die lae skuimvorming, lae vlugtige suur produksie, lae SO2 en H2S vorming.
Lalvin EC1118 ™ (Prise de mousse) Selected in the Champagne region, Francia Saccharomyces cerevisiae bayanus Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

18 % Recommended Neutral Technical Datasheet 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. EC1118 is ’n isolaat van die Champagne streek en word allerweë beskou as die oorspronklike Prise de Mousse. Hierdie neutrale gisras, in terme van aromas, is ’n uitstaande fermenteerder onder feitlik alle omstandighede.
Lalvin ICV D21 Selected by the ICV Languedoc, France Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

Restart Stuck Ferment

16 % Recommended Enhance varietal characters 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™. ICV-D21 is gedurende 1999 vanuit die Pic Saint Loup Languedoc “terroirs” geïsoleer. Na verskeie verdere eksperimente is hierdie gisras deur die ICV geselekteer vir sy vermoë om rooiwyne te fermenteer en goeie kleur te gee, goeie voor-mondgevoel (“foremouth”) en goeie middel pallet en tannien struktuur, asook ’n vars nasmaak. In teenstelling met ander gisrasse produseer ICV-D21 goeie polisakkariede en behou dit hoër suur. Die besondere interaksies tussen polisakkariede en sekere vrugtige en vlugtige komponente verseker sodoende ’n meer stabiele aromatiese profiel. Hierdie eienskappe verhoed die ontwikkeling van die gekookte konfyt karakter en brandende alkohol sensasies in hoë rypheid druiwe veral by variëteite soos Cabernet Sauvignon, Merlot en Shiraz. ICV-D21 produseer baie min swawel verbindings gedurende fermentasie wat uiteraard meehelp dat die uitdrukking van vrugtige karakters beklemtoon word. Lae vlakke van swawel verbindings help ook dat vegetatiewe karakters wat soms by Cabernet Sauvignon en Merlot gevind word, nie geaksentueer word nie. Wanneer ICV-D21 wyne na fermentasie met wyne wat met ICV-D254 en ICV-D80 fermenteer is versny word, bring dit wyne met varser vrugtige geure wat deurgedra word tot en met die nasmaak. Hierdie gisras kan ook aangewend word om premium witwyne te berei. ICV-D21 het ’n goeie alkohol toleransie (±16%), gematigde fermentasie tempo, ’n relatief lae voedingsbehoefte, en kan by hoër gistingstemperature aangewend word.
Lalvin ICV D254 Selected by ICV in the Côtes du Rhône, France Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

Restart Stuck Ferment

16 % Strongly recommended Enhance varietal characters Technical Datasheet 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. ICV-D254 is ’n isolaat uit die suidelike deel van die Rhône vallei, en is deur ICV in 1998 vanuit Shiraz fermentasies in Gallician geïsoleer, onder andere vir sy vermoë om mos met lae stikstof inhoud suksesvol droog te fermenteer. Hierdie gisras het ’n gematigde fermentasie tempo en produseer aansienlike hoeveelhede polisakkariede wat bydra tot ’n besonderse mondgevoel, goeie middel pallet en “sagte” afgeronde tanniene in wyne wat met daarmee berei is. ICV-D254 het ’n alkohol toleransie van >16%, mits voldoende deurlugting gereeld plaasvind, en fermentasie temperature onder 28°C bestuur word. In rooiwyne ontwikkel hierdie gisras matige speseryagtige aromas, tesame met ryp vrug, pruim en swartbessie karakters. Wyne wat met ICV-D254 gegis is, maak uitstekende versnydingsboustene met wyne wat met ICV-D80, ICV-D47 en ICV-D21 berei is. Die gebruik van ICV-D254 is ondersteunend tot die verloop van AMG.
Lalvin ICV D47 Selected by the ICV in the Côtes du Rhône, Francia Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

Restart Stuck Ferment

15 % Strongly recommended Enhance varietal character Technical Datasheet 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. ICV-D47 is ’n Rhône isolaat vanuit Suze-la-Rousse en is deur Dominique Delteil geïsoleer vir sy vermoë om ’n bydrae tot die ryp, vol en komplekse aromas van Mediterreense wit variëteite te maak. Hierdie gisras produseer polisakkariede en is wyd bekend vir die produksie van voller styl Chardonnay in vate. ICV-D47 het ’n gematigde fermentasie tempo en het ’n relatief lae voedingsbehoefte. Goeie sukses is ook op Sémillon behaal, veral as versnydingskomponent waar goeie volheid verlang word. Aanbeveling: Dit kan dus gebruik word vir die produksie van vat gefermenteerde Chardonnay, Sémillon, asook rooiwyne, insluitende Shiraz, Cabernet Sauvignon en Pinotage. Die speseryagtige aromas wat deur ICV-D47 geaksentueer word, maak dit ’n uit-stekende versnydingskomponent met wyne wat met ICV-D80, ICV-D254 en ICV-D21 berei is. Beste resultate word met ICV-D47 verkry wanneer gebruik by temperature van 17 - 18°C en in moste met ’n hoër turbiditeit van 100 – 150 NTU’s.
Lalvin ICV D80 Selected by the ICV in Côte Rotie Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

16 % Recommended Enhance 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. ICV-D80 is gedurende 1992 deur Dominique Delteil vanuit die Côtie Rôtie area van die Rhône vallei geïsoleer vir sy vermoë om mos met hoë suikers en polifenole te fermenteer. Plaaslike suksesse is al behaal deur ±28°B Pinotage suksesvol droog te gis deur ICV-D80 tesame met Go-Ferm Protect® te gebruik. Hierdie gisras inisieer die gistingsproses relatief vinnig, maar het andersins ’n gematigde fermentasie tempo. Dit is spesifiek geselekteer vir Mediterreense tipe rooiwyne, en groot sukses word plaaslik met ICV-D80 op verskeie rooi variëteite behaal. ICV-D80 gee goeie mondgevoel, besondere middel pallet met goeie en gebalanseerde tannien sensasie. Die kompleksiteit van rooiwyne kan verder verhoog word deur wyne wat met ICV-D80 gegis is, te versny met wyne wat met ICV-D254 en ICV-D21 gegis is. Die ICV-D80 komponent verleen ’n goeie tannien intensiteit aan die versnyding.
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 Enhance 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®. ICV-GRE is ’n isolaat van die Cornas area in die Rhône vallei en is aanvanklik geselekteer vir gebruik op Grenache. Hierdie gisras het ’n gematigde fermentasie tempo, ’n alkohol toleransie van 14 - 15% en ’n redelik hoë voedingsbehoefte. ICV-GRE is ideaal vir die bereiding van vrugtige en maklik drinkbare styl van rooiwyne waar kort dopkontak periodes van 3 tot 5 dae toegepas word, asook vir rosé wyne. Tydens die bereiding van wit of rosé wyne, word ’n vars vrugtige karakter verkry, en wyne wat besondere mondgevoel openbaar. Dit kan na gisting suksesvol versny word met rosé wyne wat met ICV-D21 berei is.
Lalvin ICV OKAY™ ICV. INRA and SupAgro Montpellier, France Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

16 % Strongly recommended Esters Technical Datasheet 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 Thermo Premium Selected by Institut Coopératif du Vin, France Saccharomyces cerevisiae Red Wine

16 % Recommended Varietal characters Technical Datasheet 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 Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

16 % Strongly recommended Enhance varietal characters Technical Datasheet 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. QA23 is ’n isolaat van die noorde van Portugal, deur die Universiteit van Tras-os-Montos en Alto Duaro – UTAD, in samewerking met die Wingerdkundige kommissie van Vinhos Verdes. Hierdie ras word gekenmerk deur sy lae voedingsbehoefte, asook sy vermoë om baie blink mos suksesvol droog te fermenteer. QA23 handhaaf ’n gemiddelde fermentasie tempo oor ’n redelike wye temperatuur gebied, en het ’n alkohol toleransie van tot 16%. Hierdie gisras kan gebruik word vir die bereiding van vars vrugtige witwyne met ’n baie kenmerkende sitrus tipe aroma, ’n karaktertrek eie aan hierdie ras. QA23 vertoon goeie beta-glukosidase aktiwiteit wat die vrystelling van sekere gebonde terpene meebring in variëteite waar dit wel voorkom. ierdie bydrae kan baie positief wees, veral as wyn vir ’n tydperk op die moer gelaat word. Dit is dus ideaal vir die bereiding van vrug gedrewe en ongehoute Chardonnay. QA23 is ondersteunend tot die verloop van AMG.
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. R2 is ’n isolaat van die Sauternes streek in Bordeaux. Hierdie gisras handhaaf ’n bo gemiddelde fermentasie tempo en kan by redelik lae temperature (10°C) gebruik word. R2 het ’n alkohol toleransie van ±16%.
Lalvin RC212™ Selected by the B.I.V.B. - Bourgogne, France Saccharomyces cerevisiae cerevisiae Red Wine

16 % Recommended Enhance varietal characters Technical Datasheet 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. RC212 is geselekteer vanuit fermentasies van die Boergondië streek deur BIVB, spesifiek vir ’n voller styl van Pinot Noir. Hierdie gisras het ’n gematigde fermentasie tempo en ook ’n bo-gemiddelde voedingsbehoefte. RC212 is ’n gisras wat ook goeie struktuur aan wyn verleen en ryp bessie/vrug, asook speseryagtigheid is aromas wat daarmee geassosieer word. As gevolg van beperkte adsorpsie van polifenole aan die gis selwande, beperk dit kleurverlies en maak dit ’n uiters geskikte gisras vir Pinot Noir bereiding.
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

17 % Not really recommended Enhance varietal characters Technical Datasheet 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. L2226 is ’n isolaat van die Côte du Rhône area. Uitstaande kenmerke van hierdie gisras is sy vermoë om mos met baie hoë suikers suksesvol droog te fermenteer, en het ’n alkohol toleransie van 16 - 17%. Hierdie eienskappe maak dit dus ideaal om rooiwyne met besonder hoë suikers te fermenteer.
Lalvin Rhone 2323 Selected by Inter-Rhône - France Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Restart Stuck Ferment

15 % Not really recommended Esters Technical Datasheet Selected by Inter-Rhône from a culture collection of over 600 different yeasts from vineyards in the Rhône Valley, Rhône 2323 is highly suited for the making of premium / semi-premium red wines from musts with high polyphenolic potential. Recommended varieties including Grenache, Cabernet Sauvignon, Shiraz and Merlot. Efficient extraction of phenolic compounds favours enhancement of tannin structure. Produces varietal aromas of liquorice and blackcurrant, and maintains relatively moderate colour intensity. L2323 is geïsoleer vanuit wingerde in die Rhône vallei. Die finale seleksie is gedoen vanuit 600 isolate wat oor ’n tydperk vanuit daardie area versamel is. Hierdie gisras het ’n gemiddelde tot bo-gemiddelde fermentasie tempo en ’n alkohol toleransie van ±15%. L2323 produseer lae vlakke vlugtige suur, SO2 en H2S, maar het ’n relatief hoë voedingsbehoefte. Dit is geskik vir die bereiding van Mediterreense rooiwyn variëteite en beklemtoon die soethout (liquorice) en swartbessie (black currant) tipe aromas.
Lalvin Rhône 2056 Selected by the ITV in the Côtes du Rhône, France Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

Restart Stuck Ferment

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. L2056 is geïsoleer deur ITV vanuit die Côte du Rhône area. Hierdie gisras het ’n baie goeie alkohol toleransie, fermenteer oor ’n redelik wye temperatuur gebied en produseer lae vlakke van vlugtige suur en SO2. L2056 is ’n gematigde tot bo-gemiddelde fermenteerder met ’n redelike hoë voedingsbehoefte. Die beta-glukosidase aktiwiteit van L2056 kan meehelp met die vrystelling van nor-isoprenoïde verantwoordelik vir viooltjie (“violet”) en perske aromas in sekere variëteite.
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. Rhone 4600 is vanuit Viognier geïsoleer deur die tegniese departement van Inter-Rhône na ’n drie jaar lange program. Die gisras het ’n goeie alkohol toleransie (>16%) en is ’n goeie en vinnige inisieerder van gisting. Rhone 4600 stel goeie hoeveelhede polisakkariede vry wat bydra tot goeie mondgevoel, en produseer ook besondere esters. Pynappel (etiel-heksanoaat) en appelkoos (etiel-oktanoaat) aromas in aansienlik hoër konsentrasies as normaal is al waargeneem. Rhone 4600 het ’n relatief lae voedingsbehoefte.
Lalvin 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. T306 is ’n isolaat vanuit Pinot Noir van Tyrrell’s Wingerde, Pokolbin, in die Hunter Vallei, NSW Australië. Die gisras handhaaf ’n medium tempo fermentasie en het ’n alkohol toleransie van 14%. Geen drastiese temperatuur beheer is nodig nie, en fermentasie temperature van >15°C word aanbeveel. Hierdie gisras maak ’n besondere bydrae tot geur in verskeie wit variëteite wat beskryf kan word met terme soos tropiese vrug en pynappel.
Level2 Solution Biodiva Torulaspora delbrueckii White Wine

Rosé Wine

High Brix Juice

10 % Recommended Enhance varietal and fermentation ester characters Technical Datasheet BIODIVA™ is ’n enkel suiwer kultuur van Torulaspora delbrueckii wat baie spesifiek geselekteer is vir die vermoë om wyn aromas te versterk en om goeie kompleksiteit en mondgevoel te ondersteun. Die spesifieke Torulaspora delbrueckii kan suksesvol in ’n opvolg inokulasie strategie (sequential inoculation) gebruik word met spesifieke gisrasse waarmee dit dan verenigbaar is. Torulaspora delbrueckii het ’n gemiddelde lengte sloerfase. Verhoed dus temperature <16°C. Die gisras het ’n gemiddelde voedingsbehoefte. Vlugtige suur produksie is baie laag en dit is baie ondersteunend vir die verloop van AMG.
Level2 Solution Flavia Selected by the Universitad de Santiago de Chile (USACH) Metschnikowia pulcherrima, Red Wine

White Wine

Rosé Wine

Recommended Technical Datasheet FLAVIA™ is ’n enkel suiwer kultuur van Metschikowia pulcherrima. Hierdie gis is deur die Universitad de Santiago de Chile (USACH) vanuit die natuur geïsoleer, spesifiek vir die vermoë om ensieme met alphaarabinofuranosidase aktiwiteit. Die spesifieke Metschikowia pulcherrima kan suksesvol in ’n opvolg inokulasie strategie (sequential inoculation) gebruik word met spesifieke gisrasse waarmee dit dan verenigbaar is. Die besondere ensiem aktiwiteit van Metschikowia pulcherrima maak ’n noemenswaardige impak op die produksie van die produksie en vlakke van variëteit spesifieke aromas wat insluit terpene en vlugtige tiole.
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 Neutral 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 is geselekteer is samewerking met Inter Rhone Laboratorium. Die gis se uitstaande vermoë om slepende gisting weer aan die gang te kry maak van hom ’n wenner. Uvaferm 43 was die eerste keuse vanuit 33 isolate wat deeglik vir hierdie doel beproef is. Hierdie gisras vertoon ook baie besondere fruktofiliese eienskappe. Uvaferm 43 word geklassifiseer as ’n Saccharomyces cerevisiae bayanus. Die sensoriese bydrae van Uvaferm 43 is neutraal.
Uvaferm Exence™ University of Wine Biotechnology at the University of Stellenbosch (South Africa) Saccharomyces cerevisiae cerevisiae White Wine

Rosé Wine

14.5 % Esters Technical Datasheet 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.

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