Fermentation

Filtration

Laboratory

Packaging

Equipment

• Yeast Strains
• Yeast Nutrients
• Malolactic Bacteria

Yeast Strains

Alchemy I - S. cerevisiae spp. blend	#15174	1 kg
Sauvignon Blanc, Chardonnay, Chenin Blanc, Riesling, Pinot Gris

Scientifically formulated blend of wine yeast strains developed in collaboration with the Australian Wine Research Institute (AWRI). Alchemy I is a strong aroma producer with fast fermentation kinetics, low foaming and low to medium nitrogen requirements. Barrel fermentation is not recommended and temperature control is advised. The ratio of the yeast in the blend has been formulated to provide an optimal aromatic profile. Alchemy I enhances esters (fruity, floral) and volatile thiols (boxwood, passion fruit, grapefruit and guava aromas).

Alchemy II - S. cerevisiae spp. blend	#15177	1 kg
Sauvignon Blanc, Colombard, Chenin Blanc

Scientifically formulated blend of wine yeast strains developed in collaboration with the Australian Wine Research Institute (AWRI). Aromatic with fast fermentation kinetics (temperature control in recommended). It is a low SO₂ producer with medium nitrogen requirements. Alchemy II enhances mostly volatile thiols and is recommended for cold tank fermentation of Sauvignon Blanc (New Zealand, South African and Chilean style). The ratio of the yeast in the blend has been formulated to provide an optimal aromatic profile. Alchemy II enhances volatile esters (boxwood, passion fruit, grapefruit, gooseberry and guava aromas) in white wines.

ICV-Opale - S. cerevisiae . cerevisiae	#15068	500 g
Chardonnay, Sauvignon Blanc, Rosé

The most recent natural yeast selection from the Institut Coopératif du Vin (ICV). Shows to have a short lag phase, low SO₂ and H₂S production, and medium nitrogen requirements. ICV-Opale shows good fermentation abilities from high maturity grapes which might otherwise produce more neutral wines. It develops more volatile aromatic compounds compared to other yeast strains resulting in complex and intense fruit aromas in premium white and rosé wines.

VIN 2000 - S. cerevisiae (hybrid)	#15195	1 kg
Chenin Blanc, Chardonnay, Sauvignon Blanc

Product of the yeast hybridization program of the Institute for Wine Biotechnology at the University of Stellenbosch in South Africa. It is a moderate speed fermenter with very low SO₂ production. Cold tolerant (12°C/55°F) and alcohol tolerant to 15.5% (v/v). VIN 2000 is suitable for barrel fermentation. It is recommended for the production of rich and ripe style Chenin Blanc (fresh pineapple and citrus aromas), wooded Chardonnay (citrus aromas) and Sauvignon Blanc (passion fruit, guava and tropical aromas).

ZYMAFLORE FX10 - S. cerevisiae . cerevisiae	#15121	500 g
Cabernet Sauvignon, Cabernet Franc, Merlot	#15122	10 kg

Selected by a new technology of phenotype screening developed by the Laffort research laboratory in collaboration with the University of Bordeaux. Shown to have an alcohol tolerance up to 15.5% (v/v), low nitrogen requirements with low VA and H₂S production. Zymaflore FX10 promotes a quick start to malolactic fermentation. It is also suitable for co-inoculation with bacteria. It helps establish phenolic structure while maintaining soft, silky, integrated tannins with aging potential. Though the origin of the strain was in Bordeaux, it is equally suitable for other high-end reds.

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Yeast Nutrients

FERMAID O	#15056	2.5 kg
Complete Yeast Nutrient

Fermaid O is a yeast nutrient with a very high content of organic nitrogen and amino acids. Formulated with DAP. Application has been made for organic certification.

ICV-Noblesse	#15105	2.5 kg
Natural Yeast Derivative Nutrient

ICV-Noblesse is a yeast derivative nutrient for use in red and white wines. Wines treated with ICV-Noblesse exhibit a more intense perception of ripe fruit together with an overall roundness and softness in the finish. There is decreased tannic intensity in the mid-palate. It can help reduce undesirable aggressive characters or sensations of dryness. It can also help reduce the burning sensations common in higher alcohol wines and in wines made from botrytized grapes. The production process used for ICV-Noblesse inactivates sulfite-reductase potential, greatly limiting the sulfur off-odors. Requires 3-5 months for integration.

REDULESS	#15115	2.5 kg
Reduces Sulfur Defects

Reduless is a new, proprietary formulation of inactivated yeast developed by Lallemand to improve the overall quality of both red and white wines. Its formulation is naturally rich in copper, making it a useful option to decrease H₂S, dimethyl sulfide and other sulfur defects. Reduless helps increase mouthfeel and can decrease phenol related defects. Grape varieties prone to negative sulfur compounds (such as Syrah, Pinot Noir, and Chardonnay) particularly benefit when treated with it.

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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 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.

MBR® ICV ELIOS BLANC	#15128	25 hL (660 gal) dose
Red, White	#15054	250 hL (6,600 gal) dose

Lalvin MBR ICV Elios Blanc was isolated from a spontaneous MLF in the Languedoc region of France. It was selected for use in white wines with high alcohol and high pH. Elios Blanc has good fermentation kinetics in both barrel and tank fermented wines. When used appropriately, its performance is characterized by a reduced lag phase. There is an absence of decarboxylase activity (which could produce biogenic amines) and a low production of VA and sulfur compounds. If the alcohol level is above 14%(v/v), the total SO₂ level should not exceed 35 ppm and the pH should be above 3.5. Trials done by the ICV on Chardonnay in 2006 showed Elios Blanc giving fresh, intense aromas. Notes of apricot and white fruit syrup aromas were cited together with increased volume and freshness in the finish. It is a low biogenic amine producer.

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