LALVIN FC9™ Direct Process
(Saccharomyces cerevisiae cerevisiae)

For safe fermentation and quality of Brandy Easy-to-use “Direct Process”

  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan

Product detailsWine typesTechnical informationProduct documentation
Product DescriptionDocumentation

Product details

Wines intended for distillation are only one step in obtaining Brandy and thus require certain qualities to be suitable for heating. The main requirements for making basewine for brandy are as follows: alcoholic fermentation of unracked musts containing no sulphites needs to be fast; malolactic fermentation (not obligatory) needs to be possible immediately after this, and concentrations of certain compounds (higher alcohols, acetaldehyde, ethyl acetate, volatile sulphur compounds) in wines intended for distillation need to be low.

Selected by Selected by BNIC (Bureau Interprofessionnel de Cognac) and the University of Nantes, in collaboration with Lallemand

Wine types


Technical information

  • General sensory contribution: Varietal aromas
  • Competitive factor: Active
  • Nutritional needs: Very-low
  • SO2production: Very-low
  • Fermentation rate: Fast
  • Alcohol tolerance: 14 %

Product documentation