Fine-Tune Your Whites and Rosés with CAUDALYS™
Key take aways
- Enhances length and persistence in white, rosé and sparkling wines
- Contributes to freshness, crispness, minerality and salinity
- Improves aromatic intensity and complexity
- Flexible application across must, wine, sparkling base and No/Low wines
- Derived from a selected Torulaspora delbrueckii strain using a targeted process
What does CAUDLAYS™ bring to modern wine styles?
Winemakers are increasingly aiming for wines with greater precision, freshness and length, particularly in white and rosé styles.
CAUDALYS™ is a specific yeast derivative from Torulaspora delbrueckii, developed by Lallemand to support these stylistic objectives. It combines our expertise in non-Saccharomyces selection and yeast derivative production, offering a targeted solution to enhance wine balance and sensory expression
What is CAUDALYS™ and how is it different?
CAUDALYS™ is produced from a selected strain of T. delbrueckii, chosen for its ability to positively influence wine sensory attributes.
Why strain matters
- Yeast derivative composition varies significantly between strains
- This directly impacts functionality and sensory outcome in wine
- Non-Saccharomyces species show high diversity in biochemical and metabolomic properties
How is CAUDALYS™ produced?
CAUDALYS™ is developed using Lallemand’s Specific Design Culture (SDC) process, designed to maximise the beneficial compounds from the selected strain.
This process:
- Optimises upstream culture conditions
- Accounts for strain-specific characteristics
- Targets compounds linked to freshness, length and aromatic impact
How does CAUDALYS™ impact wine?
In white and rosé wines
CAUDALYS™ contributes to:
- Greater crispness and freshness
- Enhanced minerality and salinity
- Increased aromatic intensity and complexity
- Improved length and persistence
In finished wines
Used closer to bottling, it can:
- Reinforce aromatic freshness
- Improve balance and palate length
- Support final style adjustments
In sparkling wines
In base wines (traditional or Charmat), CAUDALYS™:
- Enhances tension and structure
- Brings mineral and saline expression
- Improves overall balance and quality
In No/Low alcohol wines
Early trials show:
- Improved aromatic intensity and complexity
- Increased length, often lacking in these styles
Where and when should CAUDALYS™ be applied?
CAUDALYS™ can be used at multiple stages:
- At the start of alcoholic fermentation (in must)
- In wine with short contact time (2–5 days)
- In sparkling base wine
- After dealcoholisation in No/Low wines
CAUDALYS™ provides a targeted approach to enhancing length, freshness and mineral expression in modern wine styles.
It offers winemakers flexibility to fine-tune sensory balance across white, rosé, sparkling and No/Low wines, supporting the production of wines that align with current market expectations.
FAQ
A yeast derivative is produced from inactivated yeast cells and used to influence wine sensory characteristics such as mouthfeel, aroma and balance.
Torulaspora delbrueckii is a non-Saccharomyces yeast known for contributing to aromatic complexity, freshness and structure in wine.
Products like CAUDALYS™ can help enhance palate length, mineral perception and freshness, depending on application timing and dosage.
Published Jun 9, 2026