Cross Evolution™  |
Selected by the University of Stellenbosch, South Africa |
Saccharomyces cerevisiaie cerevisiae |
White Wine
Rosé Wine
|
15 % |
Low |
Enhance varietal character |
Product Declaration Safety Datasheet Technical Datasheet |
CROSS EVOLUTION is a natural hybrid (non GMO) isolated from 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 rose varieties with high alcohol potential, low fermentation temperatures and low nitrogen levels.
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| LEVEL2 Biodiva™ |
|
Torulaspora delbrueckii |
Red Wine
White Wine
Rosé Wine
High Brix Juice
|
10 % |
Moderate |
Enhance varietal and fermentation ester characters. Excellent strain for craft cider. |
Product Declaration Safety Datasheet Technical Datasheet |
Originally released in a kit form called Level2TD for white wines, Lallemand have now launched this product as a single product, whereby winemakers can select a paired Saccharomyces cerevisiae strain to complement the T.delbueckii in both red and white wines. BIODIVA ,Torulaspora delbrueckii, tends to enhance varietal and fermentation ester characters whilst contributing mouthfeel. An overall increase in aromatic complexity.
*The technical datasheet outlines options for a suitable paired Saccharomyces cerevisiae.
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| LEVEL2 Flavia™ |
Selected by the Universitad de Santiago de Chile (USACH) |
Metschnikowia pulcherrima |
White Wine
|
3 % |
Moderate |
Enhances varietal characters |
Product Declaration Safety Datasheet Technical Datasheet |
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. 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.
*See a Lallemand representative to discuss a suitable paired Saccharomyces cerevisiae.
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| LEVEL2 Laktia™ |
|
Lachancea thermotolerans |
Red Wine
|
7 % |
|
Acidity and freshness |
Product Declaration Safety Datasheet |
Laktia™ is a natural alternative for acidification. Laktia™ is a pure culture of Lachancea thermotolerans, selected by Lallemand for its unique properties to produce high level of lactic acid during fermentation. Used in sequential inoculation with most selected Saccharomyces cerevisiae yeast for red winemaking, Laktia™, by producing significant level of lactic acid, is a natural tool for blending and/or to re-equilibrate red wines from hot climate. Moreover than freshness and acidity, Laktia™ brings aromatic complexity since the beginning of alcoholic fermentation
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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 % |
Low |
Esters |
Product Declaration Safety Datasheet Technical Datasheet |
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. Noted for its ability to limit red wine tannin, colour and structure. A compatible yeast strain for MLF.
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| 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 % |
High |
Varietal |
Product Declaration Safety Datasheet Technical Datasheet |
BM4X4 is a blend of two yeast strains: BM45 plus a complementary yeast known for its fermentation reliability. BM45 is known and appreciated around the world for its round mouthfeel and stable colour (see description for BM45). While BM45 has a very strong following among winemakers who appreciate its suitability for long maceration programs, there are others who desire the attributes of BM45 but with a more timely and secure fermentation. BM4X4 achieves this goal. During the yeast growth phase, BM4X4 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 colour stability with dependable fermentation kinetics under difficult fermentation conditions. BM4X4 is also well suited for full bodied white wines, bringing roundness to the mouthfeel and enhancing aroma.
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| Lalvin CY3079™ |
Selected by Bureau Interprofessionel des Vins de Bourgogne, Burgundy, France |
Saccharomyces cerevisiae cerevisiae |
White Wine
Rosé Wine
|
15 % |
Moderate |
Enhances varietal aromas |
Product Declaration Safety Datasheet Technical Datasheet |
An isolate from Burgundy, 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. CY3079 exhibits a short lag time and moderate fermentation vigour, but fermentation finish can be slow
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| 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 bayanus |
Red Wine
White Wine
Rosé Wine
Sparkling Wine
High Brix Juice
Restart Stuck Ferment
|
17 % |
Low |
Neutral |
Product Declaration Safety Datasheet Technical Datasheet |
DV10 was selected by the Station Oenotechnique de Champagne (SOEC) in the Champagne region and is approved by the Comité Interprofessional du Vin de Champagne (CIVC) in Epernay. Recommended for white and red table wines where a rapid, neutral fermentation is required. 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 typically results in softer palate than can be found with other one-dimensional “workhorse” strains. Also recommended for late harvest wines. Compatible for malolactic fermentation.
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| Lalvin EC1118 ™ (Prise de mousse) |
Isolated in the famous French region of high-quality sparkling wine |
Saccharomyces cerevisiae 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 Champagne, EC1118 has a wide range of applications where a rapid neutral fermentation is required, including fermentation of white and red wines table wines, secondary fermentation, late harvest whites and also for barrel fermentations and restarting stuck ferments. 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, 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.
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| Lalvin ICV D254 |
Selected by ICV in the Côtes du Rhône, France |
Saccharomyces cerevisiae cerevisiae |
Red Wine
White Wine
Rosé Wine
|
16 % |
Moderate |
Enhance varietal character |
Product Declaration Safety Datasheet Technical Datasheet |
ICV D254 was selected by the Institut Coopératif du Vin (ICV) in 1998 from Shiraz fermentations in Gallician, south of the Rhône Valley. Recommended for all red wine and Chardonnay and other barrel-fermented white wines. Enhanced mouthfeel due to its production of polysaccharides. In red wines, ICV D254 contributes to fore-mouth volume, enhanced mid-palate mouthfeel, smooth tannins and a mildly spicy finish. Red wines made with ICV-D254 may be blended with ICV D80 or ICV D21 to create more concentrated, full-bodied wines. In unripe reds, ferment 25 to 50% of the batch with ICV D254 and the balance with ICV GRE to help mask vegetative character. In Chardonnay, produces nutty aromas and creamy mouthfeel, and can be used as a complement to Lalvin ICV D47 in Chardonnay
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| Lalvin ICV GRE™ |
Selected by the ICV in Cornas - Côtes du Rhône, France |
Saccharomyces cerevisiae cerevisiae |
Red Wine
White Wine
Rosé Wine
|
15 % |
High |
Enhance varietal character |
Product Declaration Safety Datasheet |
Isolated from Cornas area of the Rhône Valley by the Institut Coopératif du Vin (ICV). Originally selected for the fermentation of Grenache, ICV GRE particularly benefits red wines where an up-front fruit character is desired. Also suited for rose and white table wines. A quick starting steady fermenter, ICV GRE is recommended for a range of varieties. Used with short skin contact regimes (3 to 5 days), ICV GRE tends to reduce vegetal and undesirable sulphur components. In fruit focused whites ICV-GRE results in fresh fruit characters with significant fore-mouth impact. The yeast promotes spicy, strawberry and confectionary characters with estery notes. Enhanced production of caproate, caprylate, laurate etc reinforces the fruit aroma of red wine
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| Lalvin NBC™ |
Selected by COEB (Centre Oenologique de Bourgogne), France |
Saccharomyces cerevisiae |
White Wine
|
15 % |
Medium high |
Enhances varietal aromas |
Safety 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.
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| 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 % |
Low |
Enhance varietal aromas |
Product Declaration Safety Datasheet Technical Datasheet |
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. Produces glucosidase, which allows the release of bound terpenes when present in the must resulting in more fruity varietal aromas. Relative to other yeast strains, QA23 has low nutrient and oxygen requirements, and will ferment juice with low turbidity at low temperatures (10°C) to dryness. This yeast can ferment down to 10 degrees once the fermentation has started and there are no other limiting conditions. A cool climate winner.
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| Lalvin RC212™ |
Selected by the B.I.V.B. - Bourgogne, France |
Saccharomyces cerevisiae cerevisiae |
Red Wine
|
16 % |
High |
Enhance varietal characters |
Product Declaration Safety Datasheet Technical Datasheet |
RC212 was selected by the Bureau Interprofessional des Vins de Bourgogne (BIVB) in Burgundy for its ability to ferment a traditional style Burgundian Pinot Noir. A favourite amongst Pinot Noir producers, 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
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| Uvaferm 43 Restart™ |
Inter-Rhône, France |
Saccharomyces cerevisiae bayanus |
Red Wine
White Wine
Rosé Wine
High Brix Juice
Restart Stuck Ferment
|
17 % |
Low |
Neutral |
Product Declaration Safety Datasheet Technical Datasheet |
Classified as Saccharomyces cerevisiae var. Bayanus, 43 was selected in 1997 by the technical service of Inter-Rhone for its exceptional ability to restart stuck fermentations. 43 is the most efficient strain in metabolising fructose under difficult conditions and at low sugar levels. Not generally recommended for primary fermentation.
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| Uvaferm BC |
Institut Pasteur, France |
Saccharomyces cerevisiae bayanus |
White Wine
|
16 % |
Low |
|
Product Declaration Safety Datasheet Technical Datasheet |
A yeast selected from the Pasteur Institute Yeast Culture Collection, Uvaferm BC 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. Uvaferm BC 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.
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| Uvaferm BDX™ |
Bordeaux region selection - France |
Saccharomyces cerevisaie cerevisiae |
Red Wine
|
16 % |
High |
Varietal |
Product Declaration Safety Datasheet Technical Datasheet |
A French isolate used extensively in Australia and California since the late 1980s, BDX is suitable for premium red wines. 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.
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