• Yeast Strains
• Yeast Nutrients
• Malolactic Bacteria
• Fermentation Tannins

Yeast Strains

58W3 - S. cerevisiae • cerevisiae	#15134	500g
Pinot Gris, Gewürztraminer, Riesling, Viognier, Sémillon	#15140	10kg

• Isolated during a five-year study by the INRA (National Agricultural Research Institute) in Alsace, France.
• Due to its fermentation kinetics, especially in high potential alcohol juices, a balanced nutrient strategy and good fermentation practices should be followed.
• Vitilevure 58W3™ contributes an overall well-balanced mouthfeel with floral and fruity aromas.

• Allows for the release of bound terpenes in aromatic varieties due to the beta-glucosidase activity. This enhances classic varietal characteristics.

ASSMANSHAUSEN (AMH) - S. cerevisiae • cerevisiae	#15632	500 g
Pinot Noir, Zinfandel, Riesling	#15633	10 kg

• Originated from the Geisenheim Research Institute in Germany.
• Enoferm AMH™ has a long lag phase with a slow to medium fermentation rate. A well-managed nutrient program during rehydration and fermentation is essential.
• Enhances spicy (clove, nutmeg) and fruit flavors and aromas while adding overall complexity.
• Fermentation potential is enhanced with AMH if the culture is allowed to develop in about 10% of the total must volume for eight hours prior to final inoculation.

BDX - S. cerevisiae • cerevisiae	#15634	500 g
Merlot, Cabernet Sauvignon, Zinfandel, Syrah	#15635	10 kg

• Selected from the Pasteur Institute strain collection in Paris, France.
• Enoferm BDX™ is a vigorous fermenter. Alcohol tolerance can be up to 16% (v/v).
• Optimizes color and structure with soft tannin extraction and increased mouthfeel.
• Does not generate a lot of heat during fermentation.

BM 4X4 - S. cerevisiae • blend	#15200	10 kg
Sangiovese, Cabernet Sauvignon, Grenache, Zinfandel, Nebbiolo, Chardonnay

• Lalvin BM 4X4® is a blend of BM45 and a complimentary strain chosen by Lallemand to provide all the
advantages of BM45 with even greater reliability under difficult conditions.
• Positive interaction between strains means a more dependable fermentation together with increased aromatic intensity, color intensity and length of finish.

BRL97 - S. cerevisiae • cerevisiae	#15205	10 kg
Pinot Noir, Zinfandel, Barbera, Merlot, Nebbiolo

• Isolated at the University of Torino from a Nebbiolo fermentation.
• Fast starter and a moderate speed fermenter, demonstrating good MLF compatibility and high alcohol tolerance.
• Helps retain both the color and the varietal character in grapes sensitive to color loss.
• Lalvin BRL97™ may be blended with wines fermented with RA17 or RC212 to achieve more complexity.

CSM - S. cerevisiae • cerevisiae	#15638	500 g
Cabernet Sauvignon, Cabernet Franc, Merlot	#15639	10 kg

• Selected by the ITV Bordeaux in cooperation with the Conseil Interprofessionnel du Vin de Bordeaux.
• Enoferm CSM™ can ferment to 14% (v/v) and benefits from balanced nutrient additions.
• Wines fermented with CSM have shown intense aromatic profiles of berries, spice and licorice. It has been known to reduce vegetal aromas.
• CSM adds complexity with a balanced, round mouthfeel and promotes malolactic fermentation.

Cross Evolution - S. cerevisiae • hybrid	#15640	500 g
Chardonnay, Gewürztraminer, Pinot Blanc, Riesling, Sauvignon Blanc, Rosé

• Hybrid yeast from a unique breeding program of the Institute for Wine Biotechnology at the University of
Stellenbosch in South Africa.
• Ideal for aromatic white and rosé wines with high alcohol potential (15% v/v) and low fermentation temperatures (14°C/57°F). This strain has reasonably low nitrogen requirements.
• Cross Evolution® contributes an increased mouthfeel component resulting in aromatic wines with a balanced mouthfeel.
• Trials in Chardonnay have shown increased fresh fruit and floral aromas.

ICV D47 - S. cerevisiae • cerevisiae	#15642	500 g
Chardonnay	#15643	10 kg

• Enoferm ICV D47™ is an isolate from Suze-la-Rousse in the Côtes du Rhône. It was selected for the production of full-bodied, barrel-fermented Chardonnay and other white varietals.

• Fermentations are characterized by a short lag phase followed by a rapid and regular fermentation. Will tolerate a fermentation temperature range of 15-20°C(59-68°F).
• It is a high polysaccharide producer and wines made with it are known for their accentuated fruit and great volume.
• Excellent results are obtained for barrel-fermented Chardonnay, especially when blended with wines made with Lalvin ICV D21.

L2226 - S. cerevisiae • cerevisiae	#15644	500 g
Merlot, Zinfandel, Sangiovese, Barbera, Cabernet Franc	#15645	10 kg

• Isolated from a vineyard in the Côtes du Rhône.
• Enoferm L2226™ is alcohol tolerant (up to 16-17% v/v) and is highly recommended for high Brix reds.
• Characterized by aromas of black cherry, berry and cherry cola in red wines.
• Can be used to restart stuck or sluggish fermentations.

M2 - S. cerevisiae • cerevisiae	#15648	500 g
Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Syrah	#15649	10 kg

• Isolated in Stellenbosch, South Africa.
• Enoferm M2™ is a medium-rate fermenter and needs a high level of balanced nutrients for a strong fermentation finish. Requires some temperature control for white wine production.
• Neutral to low ester-producing strain.
• It can be distinguished by its expression of citrus and blossom notes and for accentuating volume in the mouth.

MT - S. cerevisiae • cerevisiae	#15650	500 g
Merlot, Cabernet Sauvignon	#15651	10 kg

• Selected in Saint Emilion by the ITV Bordeaux in collaboration with the INRA Montpellier.
• Vitilevure MT™ has steady fermentation kinetics and high alcohol tolerance (15% v/v). It benefits from a balanced nutrient strategy, especially in low nutrient musts with high potential alcohol.
• Characterized by aromas of strawberry jam, caramel and spice. Enhances color intensity and tannin structure.
• This yeast is particularly recommended for grapes with high maturity and long aging potential.

QA23 - S. cerevisiae • bayanus	#15652	500 g
Chardonnay, Sauvignon Blanc, Sémillon, Chardonel, Gewürztraminer	#15653	10 kg

• Selected in Portugal by the University of Trás-os-Montes and Alto Douro (UTAD) in cooperation with the
Viticultural Commission of the Vinho Verde region.
• Enoferm QA23™ has low nutrient and oxygen requirements. It has been known to ferment juice at low temperatures (10°C/50°F) to dryness.
• Excellent thiol converter making it a complementary yeast for developing varietal Sauvignon Blanc passion fruit character.
• Produces large amounts of the enzyme beta-glucosidase during growth which allows for the release of bound terpenes in aromatic varieties.

SYRAH - S. cerevisiae • cerevisiae	#15657	500 g
Syrah, Merlot, Carignane	#15658	10 kg

• Enoferm Syrah™ is a Côtes du Rhône isolate.
• Requires high nutrient levels and shows best sensory results when a proper nutrition strategy is followed. Alcohol tolerance to 16% (v/v) with low production of H₂S and SO₂.
• High glycerol producer and offers good mouthfeel and stable color extraction.
• Typical aromas include violets, raspberries, cassis, strawberries and black pepper.

PROMALIC	#15572	1 kg
Encapsulated Yeast for Naturally Lowering Juice Acidity

ProMalic® was created by Proenol (in collaboration with Lallemand) as a good alternative to malolactic fermentation or chemical deacidification. Schizosaccharomyces pombe metabolizes malic acid into ethanol. It is usually considered a spoilage organism due to its production of off-characters when left too long in the wine after fermentation. Now that it has been encapsulated in double-layered alginate beads it can be removed once the desired malic level is reached. ProMalic is added to the juice at the beginning of alcoholic fermentation and removed once the desired malic level is achieved.

See All Yeast Strains

Yeast Nutrients

BIOAROM	#15342	1 kg
Contributes to aroma preservation

Bioarom® is the result of extensive research on wine aromas and their protection during lees aging (Lavigne et al, 2000). Yeast plays an important role in the biosynthesis and release of anti-oxidant compounds. Bioarom allows yeast to assimilate glutathione precursors (cystein, N-acetyl cystein) during alcoholic fermentation. The result is to improve a wine’s natural resistance to oxidation and to protect its aromas and flavors.

BIOLEES INSTANT	#15361	1 kg
Contributes a sweetening effect

Biolees Instant™ is a result of extensive research on lees aging. It contains yeast cell compounds and specific hydrolyzed polysaccharides to provide a perception of sweetness and an enhanced mouthfeel. The enhanced mouthfeel character is due to a specific fraction of peptides released during yeast autolysis. These naturally occurring peptides add a sweetening effect while improving overall mouthfeel. These peptides were isolated and extracted from yeast. While similar to Biolees, Biolees Instant has a soluble formulation that dissolves immediately. Biolees Instant does not contain yeast hulls and therefore does not have the fining effect of Biolees. Biolees Instant can be added during primary fermentation or toward the close of malolactic fermentation. Lab trials are always recommended to determine the best dosage and the treatment time needed.

REDSTYLE	#15662	2.5 kg
Enhances mouthfeel and improves structure

REDStyle™ is a unique blend of inactivated yeast derivative nutrients with a pectinase enzyme. It is used
during the maceration of red grapes to increase the extraction of juice and improve structure and mouthfeel. It can enhance color stability and increase tannin intensity. REDStyle can be used in low maturity grapes or musts with short maceration times to increase color stability while building mouthfeel structure. It can also help mask green characters.

WHITESTYLE	#15663	2.5 kg
For increasing structure and aroma stability

Developed by the Lallemand research and development group for use in white juice. It is a unique blend of pectinase together with an inactivated yeast derivative nutrient. The inactivated yeast strain was produced to optimize the level of polysaccharides and anti-oxidant peptides (glutathione). It facilitates clarification and filterability while allowing more control of aroma release and stabilization. Wines made using WHITEStyle™ benefit from increased aromatic complexity and a more balanced mouthfeel.

LYSO-EASY	#16405	250 mL
Lactic Acid Bacteria Inhibitor - Ready-To-Use Lysozyme Solution	#16406	1 L
	#16407	5 L

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Malolactic Bacteria

QUICK BUILD-UP PROCEDURE

Quick Build-Up cultures are new and improved versions of an old concept. The purpose is to provide winemakers with a product which combines some of the economy and activity of standard strains with a degree of the convenience associated with the direct inoculation strains. In lieu of direct inoculation or prolonged build-up, a simple 12-24 hour rehydration step is required using an acclimated culture of Oenococcus oeni and an energizer/activator (included in the kits). Quick Build-Up cultures are good choices where efficiency and cost management are essential. None of our commercial ML strains contain the decarboxylase enzymes known to produce biogenic amines.

ALPHA	#15601	2.5 hL (66 gal) dose
White, Red	#15602	25 hL (660 gal) dose
Adapted to high alcohol; enhances mouthfeel	#15603	250 hL (6,600 gal) dose

• Enoferm ALPHA™ was selected by the Institut de Vin (ITV) from a spontaneous fermentation. It shows good fermentation activity and provides a positive sensory contribution.
• Alcohol tolerant to 15.5% (v/v) and low temperature tolerant to 14ºC(57ºF).
• ALPHA is a dominant strain and shows good resistance to botrycides.
• It is often described as enhancing mouthfeel and complexity while reducing perception of green and vegetative characters.

BETA	#15604	2.5 hL (66 gal) dose
White, Red	#15605	25 hL (660 gal) dose
Adapted to high SO2; positive aroma impact	#15606	250 hL (6,600 gal) dose

• Enoferm BETA™ was isolated in the Abruzzi wine region in Italy.

• This strain is pH tolerant to 3.2, total SO₂ of 60 ppm, temperature to 14ºC(57ºF) and alcohol to 14.5% (v/v).
• The name BETA comes from its capacity to increase levels of beta-damascenone and beta-ionone which are compounds that contribute floral notes, particularly in Merlot.
• Benefits from the addition of a malolactic nutrient.

MBR PN4	#15607	25 hL (660 gal) dose
Red, White	#15608	250 hL (6,600 gal) dose
Adapted to difficult conditions of pH, alcohol and SO2

• MBR PN4® was isolated from a spontaneous malolactic fermentation in a Pinot Noir by the Institite of San Michele in the Trentino region of Italy.
• This strain has been known to perform under difficult conditions such as low pH (3.0 to 3.1) and high alcohol (up to 16% v/v).
• Temperature tolerant to 14ºC(57ºF) and tolerant to total SO₂ levels up to 60 ppm.
• Especially suitable for spicy and structured Pinot Noir wines.

1-STEP ALPHA	#15610	100 hL (2,600 gal) dose
White, Red	#15611	500 hL (13,000 gal) dose
	#15612	1,000 hL (26,000 gal) dose

• 1-STEP® ALPHA was selected by the Institut de Vin (ITV) in France from spontaneous malolactic fermentation. It shows good fermentation activity (same strain as Enoferm ALPHA).
• The 1-STEP ALPHA starter kit combines a highly effective malolactic starter culture with an activator to induce malolactic fermentation in an 18-24 hour buildup procedure.
• Known strain that has proven effective at alcohol levels up to 15.5% (v/v), pH above 3.2 and total SO₂ up to 50 ppm.

1-STEP VP41	#15029	100 hL (2,600 gal) dose
Red, White	#15058	500 hL (13,000 gal) dose
	#15054	1,000 hL (26,000 gal) dose

• The 1-STEP® VP41 starter kit combines a highly effective malolactic starter culture with an activator to induce malolactic fermentation in an 18-24 hour build-up procedure.
• Known strain that has proven effective at high alcohol levels (up to 15.5% v/v), pH above 3.2 and total SO₂ up to 50-60 ppm.

LACTOENOS 350 PreAc	#15302	50 hL (1,300 gal)
White

• Selected by the Laffort research laboratory.
• An energizer, which provides the necessary and specific nutrients for the bacteria, is included.
• Lactoenos® 350 PreAc was isolated from a very acidic (pH 2.8) and high alcohol (15.2% v/v) wine. It has a high malolactic activity at low pH.
• Particularly suited for white and sparkling wines.

LACTOENOS 450 PreAc	#15301	50 hL (1,300 gal)
Red, White	#15038	250 hL (6,600 gal)

• Lactoenos® 450 PreAc was selected by the Laffort research laboratory from a collection of over 550 strains.

• Strong fermenter and has performed at a pH as low as 3.1, alcohol levels up to 15% (v/v), total SO₂ level up to 40 ppm and temperatures down to 15ºC(59ºF).
• An energizer, which provides the necessary and specific nutrients for the bacteria, is included.

ACTI-ML	#15661	500 g
Bacteria Rehydration Nutrient

Acti-ML® is a bacteria nutrient used during rehydration of the direct addition and standard malolactic bacteria strains. It was developed by the Lallemand bacteria R&D team led by Dr. Sibylle Krieger-Weber. Acti-ML is a specific blend of inactive yeasts rich in amino acids, mineral cofactors and vitamins. These inactive yeasts are mixed with cellulose to provide more surface area to help keep bacteria in suspension. It can help strengthen the development of bacteria growth under difficult conditions.

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FERMENTATION TANNINS

TANIN VR COLOR	#15316	1 kg
Red	#15315	5 kg

Tanin VR Color® is composed of natural catechin tannin which has been specifically formulated for use during red wine fermentations. Its unique reactivity provides a bridge between free anthocyanins and acetaldehyde. The result is to stimulate chemically stable covalent bonding between specific tannins and anthocyanin molecules. In your red wine this means superior color stability.

• Tanin VR Color Handbook Supplement (PDF)

QUERTANIN INTENSE	#15356	1 kg
Red, Rosé, White

Quertanin® Intense is a high-quality ellagic tannin extracted from toasted French oak. It amplifies mouthfeel together with aromas of toasted oak, almond and coffee. Quertanin Intense helps develop the overall complexity of the wine. It also has a slight anti-oxidant effect.

QUERTANIN SWEET	#15358	1 kg
Red, Rosé, White

Quertanin® Sweet is a high-quality ellagic tannin extracted from toasted French oak. It can develop the
perception of sweetness together with aromas of coconut and vanilla. Quertanin Sweet helps develop the overall complexity of the wine. It also has a slight anti-oxidant effect.

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