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Cross Evolution™ Selected by the University of Stellenbosch, South Africa Saccharomyces cerevisiae White Wine

Rosé Wine

15 % Low Enhances varietal characters, in particular thiols and enhances mouthfeel. Product Declaration Safety Datasheet Technical Datasheet CROSS EVOLUTION™ is a natural hybrid (non GMO) isolated by the Institute for Wine Biotechnology at the University of Stellenbosch in South Africa. CROSS EVOLUTION™ enhances the mouthfeel, aromatic potential while supporting and balancing the structure of white and rosé varieties with high alcohol potential, low fermentation temperatures and low nitrogen levels. Suited to Sauvignon Blanc, Chenin Blanc, Pinot Gris, Roussanne and Viognier, as well as Gewürztraminer and Riesling
Ruby™ Through innovative microbiological approach Saccharomyces cerevisiae cerevisiae Red Wine

16 % Low Thiols Product Declaration Safety Datasheet Technical Datasheet RUBY™ has been selected through an innovative microbiological approach and presents unique characteristics related to its beta lyase activity. Due to this specific metabolism, RUBY™ has an exceptional potential to release volatile thiols in red wines. Combining those distinctive properties and very robust and reliable alcoholic fermentation performance, RUBY™ is well suited for the production of intense, fresh and complex red wines. Wines fermented with RUBY™ show flavor profiles described as blackcurrant, gooseberry, plums, spices and some refreshing herbal notes, RUBY™ also favors fine tannic structure and volume with a long aftertaste.
Enoferm CSM Selected by the ITV, Bordeaux Saccharomyces cerevisiae Red Wine

14 % Moderate Enhances varietal characters, mouthfeel and volume. Helps extraction of soft phenolics. Product Declaration Safety Datasheet Technical Datasheet A premium Bordeaux selection, ENOFERM CSM™ is well suited for high quality reds particularly Cabernet Sauvignon, Cabernet Franc and Merlot, from cool to warm regions. ENOFERM CSM™ is red fruit-driven and favours extraction of soft tannins and retention of colour. Alcohol tolerance to 14% v/v. Successfully used with other varieties including Barbera, Malbec, Nebbiolo, Sangiovese and Shiraz. Produces wines that are typically soft but with prominent aromas of berries, spice and licorice. Promotes tight structure and adds complexity along with balanced, round mouthfeel. Has the potential to reduce vegetal aromas.
Enoferm M2 Selected by the University of Stellenbosch, South Africa from the Massey University culture collection Saccharomyces cerevisiae Red Wine

White Wine

Rosé Wine

15 % High Generally neutral Product Declaration Safety Datasheet Technical Datasheet Isolated in Stellenbosch, South Africa, ENOFERM M2 ™ is used as a general purpose wine yeast for a wide range of red, white and rosé styles. Noted to impart esters. Has potential to accumulate higher than normal concentrations of succinic acid and is sensitive to sulphur dioxide at pH 3.2 or lower.
Enoferm RP15™ Isolated from Rockpile Shiraz fermentations, California, USA Saccharomyces cerevisiae Red Wine

17 % Moderate Enhances varietal characters. Contributes to a luscious mid-palate Product Declaration Safety Datasheet Technical Datasheet ENOFERM RP15™ was selected from a spontaneous Rockpile Syrah fermentation. This Californian isolate is used in concentrated reds, particularly Shiraz, Zinfandel, Cabernet Sauvignon and Merlot where a moderate fermentation rate is desired for rich, lush, balanced mouthfeel and full bodied wines. ENOFERM RP15™ has a moderate nitrogen demand and contributes to varietal flavour, red fruit and mineral notes.
Enoferm Simi White An isolate from Institut Pasteur and from the University of California, Davis culture collection. Saccharomyces cerevisiae White Wine

Rosé Wine

14 % Moderate Enhances varietal characters, mouthfeel and texture Product Declaration Safety Datasheet Technical Datasheet A French isolate, ENOFERM SIMI WHITE™ is used for fruity white wine, particularly Chenin Blanc, Riesling, and rosé style wines. Also known for its aroma and flavour contribution to Chardonnay it has been described as contributing creamy fruit characters. ENOFERM SIMI WHITE™ has a fermentation temperature range 15°-30°C, but will ferment slowly at 10°-13°C once active fermentation is established. Due to foaming tendencies, not recommended for barrel fermentation unless evaluated for foaming under individual winery situations.
Enoferm Syrah™ Isolated from the Côte du Rhône, France Sacchararomyces cerevisiae Red Wine

Rosé Wine

16 % Moderate Enhances varietal characters and palate volume Product Declaration Safety Datasheet Technical Datasheet ENOFERM SYRAH™ is a Côtes du Rhône isolate particularly recommended for Shiraz, Merlot and Carignan styles. Enhances mouthfeel and promotes stable colour extraction. Best suited for warm to hot climate fruit. Tends to produce high levels of β-damascenone, which promotes violet and red fruit aromas (raspberries, cassis, strawberries). Other aromas include black pepper and spiciness. Generally, ENOFERM SYRAH™ enhances and respects varietal character. It is a high glycerol producer, hence contributes a round palate structure. Other recommended varieties include Barbera, Nebbiolo and Sangiovese. Exhibits rapid onset of fermentation.
Enoferm T306 Isolated from the Tyrrells vineyards, Australia Saccharomyces cerevisiae Red Wine

White Wine

Rosé Wine

14 % High Enhances varietal characters, mouthfeel and texture Product Declaration Safety Datasheet Technical Datasheet ENOFERM T306™ was isolated from a spontaneous Pinot noir fermentation at Tyrrell’s Vineyards, Hunter Valley, NSW. Mainly used for fruit focused white varieties including Chardonnay, Semillon, Chenin Blanc, Riesling, and Pinot Gris for imparting aroma characters such as exotic tropical fruit and pineapple. Compliments and adds depth to varietal characters, especially in Chardonnay & Riesling. ENOFERM T306™ can also contribute to mouthfeel, particularly with lees contact time. Enhances aromatic expression in weak intensity fruit. Suited for tank & barrel fermented whites and early release fruit driven red wines from warm to hot regions.
IOC 18-2007 Saccharomyces cerevisiae (ex-bayanus) Red Wine

White Wine

Rosé Wine

Sparkling Wine

15 % Low Neutral Product Declaration Safety Datasheet Technical Datasheet Specialised sparkling wine yeast for the fermentation of both base wines and secondary bottle fermentation. This yeast strain produces high quality wines, preserving both the grape variety and terroir. Renowned for the production of sparkling wine by the traditional method, this yeast is also valued for the production of still wine worldwide. Excellent adaptation to the most difficult conditions: low pH, low temperature, high alcohol content.
IOC Be Fruits™ Saccharomyces cerevisiae White Wine

Rosé Wine

14 % Low Esters Product Declaration Safety Datasheet Technical Datasheet IOC BE FRUITS is a specific yeast strain to reveal fruity esters in white or rosé wines. A QTL yeast with low to no SO2, H2S and acetaldehyde production. IOC BE FRUITS is the result of an innovative technology with no to low SO2 which reveals fruity esters (strawberry, pineapple, citrus notes) in wine and rose wines. Exceptional tool to produce clean wines with intense fresh fruit aromas while limiting sulfite content.
IOC Be Thiols™ Saccharomyces cerevisiae White Wine

Rosé Wine

15 % Moderate For fresh tropical fruit thiols (3MH and 3MHA) Product Declaration Safety Datasheet Technical Datasheet IOC BE THIOLS is the result of an innovative yeast -selection technology which truly brings out fruity thiols (in citrus and exotic fruits) in white or rosé wines without being able to form SO2. These characteristics make IOC BE Thiols an exceptional tool for producing healthy, clear, thiolated wines, while keeping sulphite content at their lowest level.
IOC Fizz+™ Saccharomyces cerevisiae Sparkling Wine

14 % Accentuates aromatics Product Declaration Safety Datasheet Technical Datasheet The IOC FIZZ+ yeast has been chosen to meet the needs of those making highly expressive sparkling wines using the Charmat (Italian) Method. It has very good fermentation qualities in secondary fermentation and thus ensures quick and complete secondary fermentation. It also contributes to the aromatic intensity by accentuating their fruit notes.
IOC Gaïa™ Institut Français de la Vigne et du Vin, France Metschnikowia fructicola Red Wine

White Wine

3 % Product Declaration Safety Datasheet Technical Datasheet Gaia is a natural bio control agent that can be used during red grape harvest and pre-fermentation steps to suppress the growth of microorganisms responsible for acetic acid production, such as Kloeckera apiculate/Hanseniaspora uvarum. It is an active dry yeast (Metschnikowia fructicola) which has negligible fermenting capacity, consequently it will not contribute to alcoholic fermentation. Gaia’s antimicrobial activity reduces the undesirable population of acetic acid producing yeast, especially Kloeckera, and thus is a natural means to reduce the use of SO2 in picking bins, as well as during pre-macerations and cold soaks of red grapes. Subsequent inoculation with a selected Saccharomyces cerevisiae strain for alcoholic fermentation is not impeded by the use of Gaia.
IOC R 9008™ Saccharomyces cerevisiae Red Wine

16 % Low Volume and mouthfeel Product Declaration Safety Datasheet Technical Datasheet A high glycerol producer, IOC R 9008 helps to decrease herbaceous characters, astringency and aggressive tannin sensations and reduce the hotness of ethanol. Suited for difficult conditions, with musts from warmer winemaking regions, it helps to minimise the perceptions of dryness and bitterness whilst, at the same time, intensifying the mineral notes and length in the mouth. IOC R 9008 has been selected to develop complex ripe fruit aromas and volume for structured red wines made from concentrated grapes at full maturity.
IOC Révélation Terroir™ Saccharomyces cerevisiae Red Wine

15 % High Enhances varietal aromas Product Declaration Safety Datasheet Technical Datasheet Recommended for Pinot noir for its excellent ability to preserve colour. It increases the colour intensity from 5 to 15% when compared to many other selected or native yeasts. Its essential sensory contribution is to accentuate the varietal fruit aromas (strawberry, gooseberry, blackberry) typical of many red grape varieties, with a good balance between the freshness and maturity of the fruit, and with finesse and elegance.
IOC Révélation Thiols™ Saccharomyces cerevisiae Red Wine

White Wine

Rosé Wine

15 % Low Enhances varietal aromas Product Declaration Safety Datasheet Technical Datasheet Increases conversion rate of thiols via enzyme activity, strong citrus and passion fruit aromas while limiting herbaceous characters. A high 3MH & 3MHA producer, ideal for Sauvignon blanc.
IOC Twice™ Institut Français de la Vigne et du Vin in Beaune Saccharomyces cerevisiae White Wine

15 % High Enhances varietal aromas Product Declaration Safety Datasheet Technical Datasheet A Chardonnay yeast that produces fresh, complex and balanced wines. Amplifies roundness in mid-palate and increases freshness. Highlights fresh citrus (lemon), stone fruit (peach and apricot) and floral aromas.
LEVEL2 Biodiva™ Torulaspora delbrueckii Red Wine

White Wine

High Brix Juice

10 % Moderate Enhance aromas and mouthfeel Product Declaration Safety Datasheet Technical Datasheet LEVEL2 BIODIVA™ is a pure culture of Torulaspora delbrueckii, selected to enhance wine aromatic and mouthfeel complexity. Used in sequential inoculation with a compatible Saccharomyces cerevisiae strain it will help control development of the wine's aromatic complexity. LEVEL2 BIODIVA™ tends to enhance varietal and fermentation ester characters whilst contributing to mouthfeel. Due to its low volatile acid production and its tolerance to osmotic shock, LEVEL2 BIODIVA™ is also well-adapted for fermenting late harvest and ice wines.
LEVEL2 Flavia™ Selected by the Universitad de Santiago de Chile (USACH) Metschnikowia pulcherrima, White Wine

Rosé Wine

3 % Moderate Enhances varietal aromas and some mouthfeel Product Declaration Safety Datasheet Technical Datasheet LEVEL2 FLAVIA™ is a pure culture of Metschnikowia pulcherrima, selected from nature by Universitad de Santiago de Chile (USACH), for its specific capacity to release varietal aromas from precursors with its unique enzymatic activity (α-arabinofuranosidase and β-lyase). Used in sequential inoculation with a compatible selected Saccharomyces cerevisiae yeast strain,LEVEL2 FLAVIA™ will impact on the production of varietal aromas such as terpenes and volatile thiols. The best results are achieved when LEVEL2 FLAVIA™ is sequentially inoculated with a Saccharomyces cerevisiae strain which is a high terpene / thiol releaser / converter. Suggested varieties include Riesling and Sauvignon Blanc.
LEVEL2 Laktia™ Lallemand R&D research program Lachancea thermotolerans Red Wine

7 % Acidity and freshness Product Declaration Safety Datasheet Technical Datasheet LEVEL2 Laktia™ is a pure culture of Lachancea thermotolerans, selected for its unique properties to produce high levels of lactic acid during fermentation. Used in sequential inoculation with most selected Saccharomyces cerevisiae yeast, LEVEL2 Laktia™ brings aromatic complexity, freshness and acidity from the beginning of alcoholic fermentation. LEVEL2 Laktia™ helps to re-equilibrate the acidity of wines, especially those from hot climate, due to significant production of lactic acid.
Lalvin 71B™ Selected by INRAe Narbonne - France Saccharomyces cerevisiae Red Wine

White Wine

Rosé Wine

14 % Low Esters Product Declaration Safety Datasheet Technical Datasheet LALVIN 71B™ is a high ester producer (mainly isoamyl acetate) which give the wine a characteristic fruity aroma and enhances the aromatic profile of neutral grape varieties. A popular strain for production of fresh fruity red wines, including those for early consumption. LALVIN 71B™ adsorbs a part of the polyphenolic compounds on its cell wall, and limits the harshness of the tannic structure of primeur red wines. It can metabolise a portion of the malic acid in musts, softening the wine palate.
Lalvin BM45 Selected by the Consorizo del Vino Brunello di Montalcino and the University of Siena, Italy Saccharomyces cerevisiae Red Wine

White Wine

15 % High Enhances varietal characters, mouthfeel, volume, complexity and contribute to colour stability Product Declaration Safety Datasheet Technical Datasheet LALVIN BM45™ was isolated in the early 1990’s in collaboration with the Consorzio del Vino Brunello de Montalcino and the University of Siena from Sangiovese fermentations. It produces high levels of polysaccharides resulting in wines with significant mouthfeel and superior colour stability. LALVIN BM45™ also enhances aroma complexity, including attributes of jam, spice and earthy elements in red varieties. It has the capacity to reduce (mask) green vegetative characteristics. LALVIN BM45™ is a relatively slow starter and is well suited for long maceration programs. LALVIN BM45™ can produce significant amounts of SO2. Wines made with BM45™ may be relatively more difficult to induce MLF.
Lalvin BM4x4 Collaborative study with INRAe (Montpellier, France) Saccharomyces cerevisiae Red Wine

White Wine

16 % High Enhances varietal characters, mouthfeel, colour stability, and complexity Product Declaration Safety Datasheet Technical Datasheet The «Dynamic Synergy» process of optimizing positive interactions between yeast was successfully applied on LALVIN BM45™, resulting on a more efficient and secure yeast called LALVIN BM4X4™. During the yeast growth phase, LALVIN BM4X4™ releases a significant quantity of polysaccharides. This results in a round mouthfeel, increases colour stability and lowers the astringency of tannin (by stabilising and binding polyphenols in the must). LALVIN BM4X4™ is suited for red wines, where mouthfeel, colour and reliable fermentation kinetics are sought. It is also well suited for full bodied white wines, bringing roundness to the mouthfeel and enhancing aroma.
Lalvin BRL 97™ Selected by University of Torino - Italy Saccharomyces cerevisaie Red Wine

16 % Moderate Enhances varietal aromas and contributes to color stability. Adds a structural component. Product Declaration Safety Datasheet Technical Datasheet Selected by the University of Torino from over 600 isolates collected from wineries of the Barolo region with the objective to assist in protecting colour as well as enhance varietal characters in Nebbiolo wine. LALVIN BRL97™ is particularly suited to red wines that will undergo long periods of aging, as well as varietals relatively low in anthocyanins. Its colour stability is due to low levels of β-glucosidase activity. Enhances varietal characters (including plum, spice) and contributes to wine mouthfeel. Recommended for reds to offer complexity especially in Grenache, Nebbiolo, Pinot Noir, Barbera, and Zinfandel.
Lalvin C An isolate from the Pasteur Institute- France Saccharomyces cerevisiae var. bayanus Red Wine

White Wine

High Brix Juice

16 % Low Enhances varietal aromas and esters Product Declaration Safety Datasheet Technical Datasheet A yeast selected from the Pasteur Institute Yeast Culture Collection, LALVIN C™ 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 robust fermenter that performs well in highly clarified wine and rosé wines and enhances the varietal character of the fruit. LALVIN C™ can degrade up to 45% L-malic acid; highly recommended for cool climate whites, high in natural malic acid concentrations. A natural way to soften wine acidity.
Lalvin Clos™ Selected by the University of Rovira & Virgili - Spain Saccharomyces cerevisiae Red Wine

17 % Moderate Enhances varietal characters and complexity. Product Declaration Safety Datasheet Technical Datasheet LALVIN CLOS™ has been selected by the University of Rovira and Virgili in Spain (Biotecnología Enológica de la Facultad de Enología de Tarragona) from the Priorat, in the Tarragona area. LALVIN CLOS™ will enhance aromatic complexity, structure and mouthfeel. LALVIN CLOS™ is a versatile and reliable yeast that can tolerate difficult conditions such as high alcohol, low nutrient demand and wide fermentation temperature limits.
Lalvin CY3079™ Selected by Bureau Inter-professional des Vins de Bougogne, Burgundy, France Saccharomyces cerevisiae White Wine

14.5 % High Enhances mouthfeel and creamy texture to chardonnay. Product Declaration Safety Datasheet Technical Datasheet An isolate from Burgundy, LALVIN CY3079™ was selected by the Bureau Interprofessional des Vins de Bourgogne (BIVB) with the objective of finding a strain that would complement the quality and aromatic expression of typical white Burgundy styles. Typically used for barrel or tank fermentation of Chardonnay for maturation, or as a component of blends. Induces a rapid development on lees of yeast derived flavours (toasted bread, honey, hazelnut and almond) and roundness. LALVIN CY3079™ exhibits a short lag time and moderate fermentation vigour, but fermentation finish can be slow.
Lalvin DV10™ Isolated in the famous French region of high-quality sparkling wine,validated and recommended by the microbiology laboratory at the Pôle Technique et Environnement of CIVC, Epernay France Saccharomyces cerevisiae var. bayanus Red Wine

White Wine

Rosé Wine

Sparkling Wine

High Brix Juice

Restart Stuck Ferment

18 % Low Neutral and elegant Product Declaration Safety Datasheet Technical Datasheet LALVIN DV10™ was isolated in the famous French region of high-quality sparkling wine, validated and recommended by the microbiology laboratory at the Pole Technique, et Environment of CIVC. Recommended for white and red table wines where a rapid, neutral fermentation is required. LALVIN DV10™ demonstrates strong fermentation kinetics under stressful conditions of low pH, high total SO2 and low temperature. A clean fermenter that respects varietal character, and avoids bitter sensory contributions of other one-dimensional "workhorse" strains.
Lalvin EC1118 ™ (Prise de mousse) Isolated in the famous French region of high-quality sparkling wine Saccharomyces cerevisiae var. bayanus Red Wine

White Wine

Rosé Wine

Sparkling Wine

High Brix Juice

Restart Stuck Ferment

18 % Low Neutral Product Declaration Safety Datasheet Technical Datasheet Isolated in the famous region of high quality sparkling wine, LALVIN EC1118 ™ has a wide range of applications where a rapid neutral fermentation is required, including fermentation of sparkling, white and red wines wines. LALVIN EC1118 ™ has high fermentation vigour, low nitrogen demand, ferments over a wide temperature range (10°- 30°C), tolerates up to 18% v/v alcohol, and is killer active. Flocculates well with very compact lees. Relatively high level of colour extraction in red wines. Under low nutrient conditions, LALVIN EC1118 ™can produce significant amounts of SO2 (eg. up to 50 mg/L) which may contribute to MLF inhibition. When SO2 production is low, this yeast is MLF compatible.
Lalvin ICV Black Pearl™ Selected by Institut Coopératif du vin Saccharomyces cerevisiae Red Wine

15 % Medium high Varietals. Product Declaration Safety Datasheet Technical Datasheet LALVIN ICV BlackPearl™ was isolated in the South of France, between the Mediterranean Sea and the Pyrenees, in the South of France. It was selected in collaboration with ICV Group (Institut Coopératif du Vin) for its robust fermentative performances in high maturity grapes and its ability to express the original black fruit potential of high quality red grapes. LALVIN ICV BlackPearl™ supports intense black fruit character (blackcurrant and blackberry) while developing volume, mouthfeel and balance to super premium and iconic red wines.
Lalvin ICV D21 Selected by the ICV Languedoc, France Saccharomyces cerevisiae Red Wine

White Wine

Rosé Wine

16 % Low Contributes an increase in palate volume for whites and promotes texture and phenolics in red wines. Enhances varietal fruit expression. Product Declaration Safety Datasheet Technical Datasheet LALVIN ICV D21™ was isolated in 1999 from the Pic Saint Loup Languedoc region during the ICV's Natural Micro-Flora Observatory and Conservatory program and was selected for its ability to ferment wines with high colour stability and palate structure. Unlike most wine yeasts, LALVIN ICV D21™ contributes to higher acidity bringing freshness to wines. LALVIN ICV D21™ releases polyphenol reactive polysaccharides which contribute to a round mid-palate intensity. These attributes tend to reduce the expression of cooked jam in highly mature and concentrated Cabernet Sauvignon, Merlot and Shiraz. It contributes to a stable aromatic profile with significant floral and fruity volatile compounds biosynthesis (β-ionone, ethyl hexanoate). It allows for the expression of fruit from the grapes while reducing the potential for herbaceous characters in Cabernet Sauvignon. Noted as a reliable fermenter, even under high temperature and low nutrient conditions. When blended with wines fermented with 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.
Lalvin ICV D254™ Selected by ICV in the Costieres de Nimes, France Saccharomyces cerevisiae Red Wine

White Wine

16 % Moderate Enhances complexity and palate volume in red and white wines. Product Declaration Safety Datasheet Technical Datasheet LALVIN ICV D254™ is versatile and can be used in red and white winemaking. In red wines, LALVIN ICV D254™ contributes to volume, enhanced mid-palate mouthfeel, smooth tannins and a mildly spicy finish. It contributes medium intensity lifted fruit aromas (prune, blackberry, licorice) with high volume, extensive mid-palate with smooth tannins with a long finish. In Chardonnay, produces nutty aromas and creamy mouthfeel. This yeast is a high producer of polysaccharides and contributes to a round mouthfeel and good palate weight.
Lalvin ICV D47™ Selected by the ICV in the Côtes du Rhône, France Saccharomyces cerevisiae Red Wine

White Wine

Rosé Wine

15 % Low Enhances varietal characters and volume Product Declaration Safety Datasheet Technical Datasheet LALVIN ICV D47™ is a Côtes du Rhône isolate from Suze-la-Rousse for the production of full-bodied barrel fermented Chardonnay and other white varietals including Muscat. When left on lees, ripe spicy aromas with tropical and citrus notes are developed. . In most of the white grape varieties, this yeast brings ripe fruits and intense aromas. This can be partially attributed to high β-glucosidase activity. It allows for the revelation of good levels of terpenes, including citronellol, nerol and geraniol. Due to release of polysaccharides, this yeast contributes to a round, soft palate with good weight. Moreover, it also contributes to the wine’s silkiness, persistence and complexity. Excellent results are obtained for the production of top-of-the-range Chardonnay fermented in barrels.
Lalvin ICV D80™ Selected by the ICV in Côte Rotie Saccharomyces cerevisiae Red Wine

16 % High Enhances varietal characters and promotes phenolic extraction and structure Product Declaration Safety Datasheet Technical Datasheet LALVIN ICV D80™ was isolated by the Institut Coopératif du Vin (ICV) in 1992 from the Côte Rôtie area of the Rhône Valley for its ability to ferment red musts rich in polyphenols. LALVIN ICV D80™ brings high volume, big mid-palate mouthfeel and intense grainy tannin to reds. It is a good choice for barrel aged reds due to the significant impact on structure and good color stability features It is one of the preferred strains for contributing big tannin volume. To optimize the complexity of red wines, it is recommended that wines fermented with LALVIN ICV D80™ are blended with red wines fermented with ICV D254™. With appropriate nutrition, aeration and fermentation temperatures below 28°C, ICV D80 will ferment up to 16% v/v alcohol. An excellent yeast to optimise volume and is charactrerised by ripe fruit, fresh tobacco aromas and licorice finish.
Lalvin ICV GRE™ Selected by the ICV in Cornas - Côtes du Rhône, France Saccharomyces cerevisiae Red Wine

White Wine

Rosé Wine

15 % Moderate Enhances varietal characters, some esters and increases palate volume Product Declaration Safety Datasheet Technical Datasheet Isolated from Cornas area of the Rhône Valley by the Institut Coopératif du Vin (ICV). Originally selected for the fermentation of Grenache, LALVIN ICV GRE™ contributes fruity aromas and easy-to-drink Rhône-style wines, particularly red and rosé wines. A quick starting steady fermenter, LALVIN ICV GRE™ is recommended for a range of varieties including Cabernet Sauvignon, Cabernet Franc, Grenache, Barbera, Merlot, Nebbiolo, Sangiovese and Shiraz. Used with short skin contact regimes (3 to 5 days), LALVIN ICV GRE™ tends to reduce vegetal and undesirable sulphur components in varieties such as Merlot, Cabernet, Grenache and Shiraz. In Australia, LALVIN ICV GRE™ has been found to add depth to Grenache, where the alcohol is less than 14% v/v. In fruit focused whites made from Chenin Blanc, Riesling, Chardonnay, Viognier, Gewurztraminer and Pinot Gris, ICV-GRE results in fresh fruit characters with significant front palate impact. The yeast promotes spicy, strawberry and confectionary characters with estery notes. Enhanced production of ethyl esters reinforces the fruit aroma of red wine
Lalvin ICV OKAY® ICV, INRAe and Sup’ Agro Montpellier, France Saccharomyces cerevisiae Red Wine

White Wine

Rosé Wine

High Brix Juice

16 % Low Clean, fresh, aromatic with some esters Product Declaration Safety Datasheet 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 INRAe 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, including high sugar fermentations.
Lalvin ICV Opale 2.0™ ICV, INRAe and Sup’ Agro Montpellier, France Saccharomyces cerevisiae Red Wine

White Wine

Rosé Wine

16 % Low Enhance varietal aromas Product Declaration Safety Datasheet Technical Datasheet LALVIN ICV OPALE 2.0™ exhibits a special ability to produce very low level of H2S and SO2. Moreover, the final level of acetaldehyde fermented with LALVIN ICV OPALE 2.0™ will be a good asset to stabilize most wines with moderate SO2 level. Sensory attributes provide exotic, tropical and citrus fruit intensity. LALVIN ICV OPALE 2.0™ is a good alternative to other selected wine yeast to obtain more freshness in wine.
Lalvin NBC™ Selected by COEB (Centre Oenologique de Bourgogne), France Saccharomyces cerevisiae White Wine

15 % Medium high Enhances varietal aromas Product Declaration Safety Datasheet Technical Datasheet LALVIN NBC™ was isolated on Chardonnay grapes in Burgundy with the COEB (Centre Oenologique de Bourgogne). It was selected both for its good alcoholic fermentation performance and its organoleptic profile, in accordance with modern chardonnay winemaking. LALVIN NBC™ enhances the varietal typicity while revealing minerality and elegance in high quality white wines. Wines fermented with LALVIN NBC™ show elegant texture, aromatic finesse and a long tingly finish. They are often described as balanced and crispy, minerality, some white flowers, citrus and flint-like hints.
Lalvin Persy™ Supagro and INRAe (Montpellier, France) Saccharomyces cervisiae Red Wine

16 % Low Full expression of varietal aroma Product Declaration Safety Datasheet Technical Datasheet LALVIN PERSY™ is highly recommended to produce wines with fully expression of varietal aroma. With its unique properties, such as the non-production of SO2 and nonperceptible levels of H2S, LALVIN PERSY™ is the right choice to ferment varietals like Shiraz, Tempranillo or Pinot noir, enhancing the fruit character, freshness and aroma persistency. Wines fermented with LALVIN PERSY™ from different varietals show a perceptible impact in mouthfeel perception, with round and soft tannins. LALVIN PERSY™ has excellent fermentative performance, alcohol tolerance and good compatibility with MLF.
Lalvin QA23™ Selected by the University of Tras os Montes e Alto Douro - Portugal Saccharomyces cerevisiae White Wine

High Brix Juice

Restart Stuck Ferment

16 % Low Enhances varietal characters, crisp and clean Product Declaration Safety Datasheet Technical Datasheet LALVIN QA23™ was selected in Portugal by the University of Tras os Montes e Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinhos Verdes region. Suited for production of fresh, fruit-focussed, clean white wines, maximises varietal concentration and expression. Particularly for Sauvignon Blanc, Riesling, Chenin Blanc, Chardonnay and Semillon. Produces β-glucosidase, which enables the release of bound terpenes when present in the must resulting in more fruity varietal aromas. This yeast is also a thiol converter with excellent thiol expression in Sauvignon Blanc. Relative to other yeast strains, LALVIN QA23™ has low nutrient and oxygen requirements, and will ferment juice with low turbidity at low temperatures (10°C) to dryness. LALVIN QA23™ is one of the leading Riesling yeast in Australia, where it produces elegant, well structured varietal Rieslings. Australian and New Zealand experience with this yeast has demonstrated that it can ferment down to 10 degrees once the fermentation has started and there are no other limiting conditions.
Lalvin R-HST Isolated in the Heiligenstein region in Austria Saccharomyces cerevisiae White Wine

15 % Moderate Enhances varietal characters, body and mouthfeel Product Declaration Safety Datasheet Technical Datasheet LALVIN R-HST™ was selected for its exceptional oenological properties in Riesling from trials conducted from 1991 to 1996 in the Heiligenstein region of Austria. With appropriate nutrition R-HST, enhances fresh varietal character producing crisp, citrus, lime, floral (rose) and mineral notes, and contributes body and mouthfeel for an overall complexity and elegance. LALVIN R-HST™ improves the fruity varietal characters of Riesling. Experience under Australian conditions suggest that best results are obtained with this yeast when the fruit is harvested below 12° Baumè.
Lalvin RC212™ Selected by the B.I.V.B. - Burgundy, France Saccharomyces cerevisiae Red Wine

16 % Moderate Enhances varietal characters, mouthfeel and structure. Excellent colour stability attribute Product Declaration Safety Datasheet Technical Datasheet LALVIN RC212™ was selected by the Bureau Interprofessional des Vins de Bourgogne (BIVB) in Burgundy for its ability to ferment a traditional heavier style Burgundian Pinot Noir. A favourite amongst Pinot Noir producers, LALVIN RC212™ consistently produces Pinot Noir with structure, ripe cherry, bright fruit and spicy characteristics. Lighter red varieties benefit from the improved colour extraction. One of the leading yeast strains for Pinot Noir in Australia and New Zealand.
Lalvin Rhone 2226™ Selected by the Côtes du Rhône Wine Committee in the Côtes du Rhône, France Saccharomyces cerevisiae Red Wine

Rosé Wine

Restart Stuck Ferment

18 % High Contributes to aroma. Promotes phenolic extraction and texture. Product Declaration Safety Datasheet Technical Datasheet LALVIN RHÔNE 2226™ enhances varietal flavour and aroma (black fruit), contributes to structure, and maintains high colour intensity. Can also be used for certain white varieties (eg Semillon) from warmer regions. A vigorous fermenter, tolerates 18% v/v alcohol. Given its tolerance to high alcohol, this yeast is recommended for the fermentation of high sugar red wines and late harvest wines. LALVIN RHÔNE 2226™ contributes to wine quality by enhancing varietal aroma expression and tannin structure and maintains a high colour intensity.
Lalvin Rhone 2323 Selected by the Comité Interprofessional des vins, AOC Côtes-du-Rhône - France Saccharomyces cerevisiae Red Wine

Rosé Wine

15 % Medium high Enhances varietal aromas and mouthfeel Product Declaration Safety Datasheet Technical Datasheet Selected by Inter-Rhône from a culture collection of over 600 different yeasts from vineyards in the Rhône Valley, LALVIN RHÔNE 2323™ is highly suited for the making of premium red wines from musts with high polyphenolic potential. It is the efficient extraction of polyphenolics that favours the enhancement of tannin structure through better polymerisation. Tends to promote licorice and blackcurrant flavours and maintains relatively moderate color intensity. Recommended varieties including Grenache, Cabernet Sauvignon, Shiraz and Merlot. Efficient extraction of phenolic compounds favours enhancement of tannin structure. Produces varietal aromas of licorice and blackcurrant, and maintains relatively moderate colour intensity.
Lalvin Rhône 2056 Selected by the ITV in the Côtes du Rhône, France Saccharomyces cerevisiae Red Wine

White Wine

Rosé Wine

16 % Moderate Enhances varietal characters and palate volume. Contributes to color stability in red wines Product Declaration Safety Datasheet Technical Datasheet A Côtes du Rhône isolate, LALVIN RHÔNE 2056™ was selected by the IFV - Institut Français de la Vigne et du Vin and CICDRVT from over 1400 yeasts for its ability to maintain and enhance varietal fruit aromas and flavours of Côtes du Rhône varieties. Contributes to complexity of red fruits, spiciness, and maintains red wine colour. It produces a high levels of β-damascenone which contributes to floral aromas and enhances fruit perception. LALVIN RHÔNE 2056™ assists in the extraction of anthocyanins from red grapes and also protects the colour due to low activity of β-glucosidase. Excellent for forward fruit style reds, and also provides aromatic expression in Sauvignon Blanc, Chardonnay and Semillon.
Lalvin Rhône 4600™ Selected by Inter-Rhône - France Saccharomyces cerevisiae White Wine

Rosé Wine

15 % Low Enhances varietal aromas, palate volume and esters Product Declaration Safety Datasheet Technical Datasheet LALVIN RHÔNE 4600™ was selected from Viognier by the Inter-Rhône’s technical department as the yeast best suited for fermenting fruit forward, white wines made from varieties such as Chenin Blanc, Semillon, Chardonnay, Viognier and Pinot Gris, and also rosé wines made from varieties such as Cabernet Franc and Merlot. Wines that are fermented with the LALVIN RHÔNE 4600™ typically have enhanced apricot and tropical fruit due to strong fatty acid ethyl ester production, as well as high polysaccharide levels which promotes wine with a round, full mouthfeel. This roundness helps to diminish bitterness perceptions. For Sauvignon Blanc or Semillon, LALVIN RHÔNE 4600™ does bring fullness and balance along with light aromatic ester notes as an excellent blending component.
Lalvin Sauvy™ Saccharomyces cerevisiae White Wine

14.5 % Medium high Varietal thiols Product Declaration Safety Datasheet Technical Datasheet SAUVY™ has been selected through an innovative microbiological approach due to its unique metabolism and enzymatic activities resulting in the exceptional potential to uptake and release volatile thiols, especially 4MMP (also known as 4MSP). Combining those distinctive properties and abilities to express other aromas, SAUVY™ is well suited for the production of intense and fresh aromatic white wines. Wines fermented with SAUVY™ show typical flavor profiles described as boxwood, gooseberry, tomato leaf, passion fruit, citrus and black currant. SAUVY™ also favors refreshing and crisp mouthfeel sensation.
Lalvin Sensy™ ICV Group, Lallemand oenology, SupAgro and INRA Montpellier collaborative study Saccharomyces cerevisiae White Wine

15 % Low Varietal Product Declaration Safety Datasheet Technical Datasheet LALVIN SENSY™ is a new generation wine yeast to express the sensory properties of varietal white wines. It 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. Recommended for Pinot Gris, Semillon, Chardonnay and Colombard. The low acetaldehyde production by LALVIN SENSY™ helps to moderate SO2 use.
Level2 Initia™ Selected by Institut Français de la Vigne et du Vin, Burgundy, France Metschnikowia pulcherrima White Wine

Rosé Wine

3 % High Bioprotection Product Declaration Safety Datasheet Technical Datasheet LEVEL2 INITIA™ is a non-Saccharomyces yeast (Metschnikowia pulcherrima) selected from nature in Burgundy with the IFV (Institut Français de la Vigne et du Vin). LEVEL2 INITIA™ is an innovative and complete bioprotection tool developed to face the challenges of reducing SO2 use in white and rosé prefermentative steps. LEVEL2 INITIA™ is the first bioprotection yeast developed to limit oxidation phenomena in the early steps of winemaking due to its dual action of consuming oxygen and decreasing copper levels. It has been selected from more than 100 strains of Metschnikowia pulcherrima for its high dissolved oxygen consumption capacity. When used during pre-fermentative steps, it can partially decrease copper content, known as a catalyzer of oxidation reactions. LEVEL2 INITIA™ has the capacity to control a wide range of undesirable microorganisms. As it is non fermentative and able to grow at low temperatures, LEVEL2 INITIA™ is a great biological tool particularly well adapted to manage prefermentative steps in white and rosé vinification. LEVEL2 INITIA™ is suitable for organic wine production in the EU.
Uvaferm 43 Restart™ Inter-Rhône, France Saccharomyces cerevisiae var. bayanus Restart Stuck Ferment

17 % Low Neutral Product Declaration Safety Datasheet Technical Datasheet UVAFERM 43 RESTART™ is robust and quick to adapt after inoculation. It has been optimized and pre-acclimatized to perform efficiently under the challenging conditions of a stuck fermentation. The yeast is naturally resistant to adverse conditions of stuck fermentation. Highly fructophilic, UVAFERM 43 RESTART™ enables winemakers to efficiently resolve most stuck fermentation problems in a few steps.
Uvaferm BDX™ Bordeaux region selection - France Saccharomyces cerevisiae Red Wine

16 % High Enhances varietal aromas and promotes colour stability. Product Declaration Safety Datasheet Technical Datasheet The UVAFERM BDX™ yeast, isolated in France, has qualities which are recognized world-wide, respects the Bordeaux grape varieties, especially in terms of varietal aromas and flavours. It is used extensively in Australia and California since the late 1980s, UVAFERM BDX™ is suitable for premium red wines and is highly recommended for Cabernet Sauvignon, Shiraz, Merlot, Zinfandel, Cabernet Franc, Sangiovese, Grenache, Nebbiolo, Barbera and Petite Syrah. UVAFERM BDX™is associated with varietal flavour enhancement of red wines, adding considerable complexity without dominating the wine with yeast produced aroma and flavour compounds. Exhibits moderate red colour extractive and stability properties. This yeast preserves the phenolic compounds in the wines and allows the winemaker to elaborate wines with strong colours and high total polyphenol levels. It has low ß-glycosidase activity to help limit color loss.
Uvaferm Exence™ Institute of Wine Biotechnology at the University of Stellenbosch (South Africa) Saccharomyces cerevisiae White Wine

Rosé Wine

14.5 % Low Promotes expression of thiols and esters Product Declaration Safety Datasheet Technical Datasheet UVAFERM EXENCE™ comes from the natural crossing between two yeast strains, resulting in an aromatic yeast strain adapted to reveal varietal aromas such as thiols during fermentation of white and rosé wines. Wines fermented with UVAFERM EXENCE™ show an intense and complete aromatic profile with an exceptional expression of thiols, esters and floral aromas.
Uvaferm GHM Selected by the Geisenheim Research Centre, Germany Saccharomyces cerevisiae White Wine

Rosé Wine

14 % High Enhances varietal characters Product Declaration Safety Datasheet Technical Datasheet UVAFERM GHM™ was isolated by a team led by Professor Manfred Grossmann at the Geisenheim Research Center. This is a yeast for aromatic white wines for cooler regions. Numerous fermentation trials with UVAFERM GHM™ yeast in Riesling and other aromatic white varietals from cooler regions resulted in consistently harmonious and well balanced wines. UVAFERM GHM™ has the ability to enhance floral aromas, whilst avoiding strong ester production. It brings harmony between bouquet and the delicate fruit aromas as well as maintaining a refined acidity, important in such varieties as Riesling. UVAFERM GHM™ is particularly suited for white wines destined for extended lees contact.
Uvaferm HPS™ Centro Superior de Investigaciones (CSIC), Spain Saccharomyces cerevisiae Red Wine

16 % Moderate Enhances varietal characters, mouthfeel and palate volume Product Declaration Safety Datasheet Technical Datasheet Many winemaking trials in recent years with UVAFERM HPS™ have shown the impact of yeast polysaccharides on mouthfeel contribution. In comparative trials with grapes such as Cabernet Sauvignon, Tempranillo or Merlot, wines fermented with UVAFERM HPS™ at the end of fermentation had an increased perception of mouthfeel, roundness and sweetness of tannins. In addition the wines are known for their strong varietal characters. Highly recommended for early release red wines where roundness and soft tannins are required earlier in the maturation process.

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