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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 BM4x4 Selected by the Consorzio del Vino Brunello de Montalcino and the University of Siena, Italy Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

16 % Not really recommended Varietal 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 Clos Selected by the University of Rovira & Virgili - Spain Saccharomyces cerevisiae cerevisiae Red Wine

White Wine

Rosé Wine

High Brix Juice

17 % Strongly recommended Varietal 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 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 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 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 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 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 aromas 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 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 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 Enhance 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 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.
Uvaferm 43™ Selected by Inter-Rhône - France Saccharomyces cerevisiae bayanus Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

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

16 % Recommended Varietal 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.

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