Yeast Strains

ML Bacteria Cultures

Nutrients

Microbial Control Agents

Enological Enzymes

Enological Tannins

General Tools

• Lallemand
• Anchor
• Vi-A-Dry
• Laffort
• Encapsulated Yeast
• Lallemand Beer Yeast

Lallemand Yeast Strains

The Uvaferm 43 strain is the result of research by Lallemand to isolate a strain that successfully completes sluggish or stuck fermentations. Lallemand in conjunction with the Inter-Rhône Laboratory screened 33 different isolates in trials on stuck wines before selecting Uvaferm 43. The stuck fermentations represented wines with high alcohols (14.3% with 21 g/L RS) and high free SO₂ (35 mg/L). Uvaferm 43 outperformed other strong fermenters including EC1118, ICV-K1 and DV10. Using lysozyme to prevent lactic acid bacteria spoilage in conjunction with Uvaferm 43 improved results in restarting fermentations. Uvaferm 43 also gives good sensory results in high sugar, red primary fermentations and maintains color and red fruit characters.

71B was isolated and selected by the INRA (National Agricultural Research Institute) in Narbonne, France. 71B is particularly known for its use in fermenting fruity blush wines and semi-sweet whites. Long-lived aromas result from the synthesis of esters and higher alcohols. 71B also softens high acid musts by partially metabolizing malic acid. 71B is sensitive to competitive factors and may have difficulty competing with wild flora. Careful rehydration with GO-FERM and early inoculation will help 71B dominate under competitive conditions.

BA11 yeast was selected in 1997 near the Estação Vitivinicola de Bairrada in Portugal. Fermentation kinetics are excellent, even at low temperatures. This yeast promotes clean aromatic characteristics and intensifies mouthfeel and lingering flavors in white wines. In relatively neutral white grape varieties, BA11 encourages the fresh fruit aromas of orange blossom, pineapple and apricot.

BM45 was isolated between 1991 and 1994 in collaboration with the Consorzio del Vino Brunello de Montalcino and the University of Siena. This strain was selected from many world class Brunello fermentations for its enological characteristics. BM45 is a relatively slow starter and is well adapted to long maceration programs. This strain has high nitrogen requirements and can produce hydrogen sulfide if nutrient starved. When used in whites, BM45 benefits greatly when rehydrated with GO-FERM. BM45 produces high levels of polysaccharides, resulting in wines with increased mouthfeel. In Italian red varietals such as Sangiovese, BM45 tends to bring out aromas described as fruit jams, rose and cherry liqueurs. There are evident and clean notes of sweet spices, licorice, cedar, and earthy elements. BM45 has also been used with great success on Bordeaux varieties and helps to minimize vegetative characters. Some winemakers use BM45 on Chardonnay as a blending component to increase mouthfeel.

A new and innovative blend of wine yeast strain with all the attributes of BM 45 plus even greater reliability for diverse conditions. The combination of yeast has been selected for a dependable fermentation with the advantages for which BM45 is renowned: balance, volume, stable color, ML compatibility and complexity.

BRL97 was selected as a result of a four-year study by the University of Torino from over 600 isolates taken from 31 wineries of the Barolo region. The goal of the selection was to isolate a dominant natural yeast from Nebbiolo fermentations that was able to retain both the color and the varietal character of the grape. It is a fast starter and moderate speed fermenter, demonstrating good MLF compatibility and high alcohol tolerance. BRL97 has received excellent feedback from North American winemakers for lighter red varietals such as Pinot Noir and for heavier structured reds such as Zinfandel, Barbera, Merlot and Nebbiolo.

CY3079 was isolated by the Bureau Interprofessional des Vins de Bourgogne (BIVB) with the objective of isolating a strain that would complement typical white Burgundy styles. It is a steady, slow fermenter even at cooler temperatures (13°C/55.4°F). When properly fed, CY3079 demonstrates good alcohol tolerance and low production of volatile acidity and hydrogen sulfide. It is highly recommended for barrel fermented and sur lie aged Chardonnay. CY3079 releases peptides at the end of fermentation that are believed to enhance aromas such as fresh butter, honey, bright floral and pineapple. Tastings of both CY3079 tank-fermented wines from cool regions and CY3079 barrel-fermented wines from warm regions showed richer, fuller mouthfeel compared to other strains.

ICV-D21 was isolated in 1999 from one of the best Languedoc "terroirs" during a special regional program run by the Institut Coopératif du Vin (ICV)'s Natural Micro-Flora Observatory and Conservatory. Dominique Delteil selected ICV-D21 for fermenting red wines with stable color, intense fore-mouth, mid-palate tannin structure, and fresh aftertaste. Unlike most wine yeasts, ICV-D21 contributes both higher acidity and polysaccharides. These attributes inhibit development of cooked jam and burning-alcohol sensations in highly mature and concentrated Cabernet Sauvignon, Merlot and Syrah. During fermentation, ICV-D21 produces very few sulfide compounds. It allows for the expression of fruit from the grapes while reducing the potential for herbaceous characters in Cabernet Sauvignon. When blended with wines fermented with ICV-D254 and ICV­ D80, ICV-D21 brings fresher, deep fruit. Such finished wines are noted for continuous intensity beginning in the fore-mouth and carrying through to the aftertaste.

ICV-D80 was isolated by Dominique Delteil of the ICV in 1992 from the Côte Rôtie area of the Rhône Valley for its ability to ferment musts high in sugar and polyphenols. With proper nutrition, it is a rapid starter with moderate fermentation rates. ICV-D80 has been known to have an alcohol tolerance of up to 16% (v/v) when the fermentation is aerated and the temperature is maintained below 28°C(82°F). This strain was selected for its ability to bring out differentiated varietal aromas by reinforcing the rich concentrated flavors found in varieties such as Zinfandel and Syrah. On the palate, ICV-D80 promises high fore-mouth volume, big mid-palate mouthfeel, an intense, fine grain tannin sensation and a long lasting licorice finish. To optimize complexity, reds fermented with ICV-D80 may be blended after fermentation with reds fermented with ICV­D254 and ICV-D21. The ICV-D80 complements these strains by integrating higher tannin intensity to the blend.

ICV-D254 was isolated by the ICV from Syrah fermentations after screening 3,000 isolates and putting 450 of them through trials for their enological properties. It has been known to have an alcohol tolerance of up to 16% (v/v) when the fermentation is aerated and the temperature is maintained below 28°C(82°F). In red wines this yeast strain develops ripe fruit, jam and cedar aromas together with mild spiciness. On the palate ICV-D254 promises a high fore-mouth volume, big mid-palate mouthfeel and intense fruit concentration. Wines made with this strain are characterized as having smooth tannins and a mildly spicy finish. These attributes are particularly interesting for Cabernet Sauvignon and Merlot. To create concentrated Sangioveses, Syrahs and Zinfandels, wine made with ICV-D254 may be blended following fermentation with wine made with ICV-D80 and ICV-D21. When ICV-D254 is used for white wines, particularly Chardonnay, sensory descriptors include creamy butterscotch, hazelnut and almond aroma.

DV10 was selected by the Station Oenotechnique de Champagne (SOEC) in the Champagne region and approved by the Comité Interprofessionnel des Vins de Champagne (CIVC) in Epernay. It is now also available in encapsulated form. This strain's fermentation kinetics are strong over a wide temperature range and it has relatively low nitrogen demands. DV10 is famous for its ability to ferment in conditions of low pH, high total SO₂ and low temperature. It is characterized by low foaming, low volatile acidity production, and very low H₂S or SO₂ production. DV10 is one of the most widely used strains in Champagne . It is known for clean fermentations that respect varietal character while avoiding bitter sensory contributions associated with many other strains. It is highly recommended for premium white varietals and cider production. DV10 can also be used to restart stuck fermentations and has been known to ferment up to 18% (v/v) alcohol.

EC-1118 is the original, steady, low foamer, and is popular for barrel fermentations. It ferments well at low temperatures, and flocculates with compact lees. This strain is an excellent choice for secondary fermentations of sparkling wine. EC-1118 can produce high amounts of SO₂ (up to 30 ppm) and as a result, may inhibit malolactic fermentation.

In 1992 Dominique Delteil was also responsible for the selection of the ICV-GRE strain from the Cornas area of the Rhône Valley. This strain is suitable for reds, blushes and whites. In reds, it does well with easy-to-drink Rhône style wines with up­front fruit. Under short skin contact regimens (3 to 5 days), ICV-GRE minimizes the risks of vegetal and undesirable sulfur components in varieties such as Merlot, Cabernet Sauvignon, Cabernet Franc, Grenache and Syrah. In fruit directed whites such as Rhône whites, Chenin Blanc, and Riesling, ICV-GRE results in stable fresh fruit characteristics such as melon and apricot while delivering a big fore-mouth impact.

The ICV-K1 strain tends to express the freshness of white grape varieties, especially in Sauvignon Blanc, Sémillon and Chenin Blanc. Natural fresh fruit aromas are retained for a longer time when compared to wines fermented with standard yeast strains (such as Prise de Mousse). When fermented at low temperatures (<16°C/<60.8°F) and with proper nutrition, ICV-K1 is one of the more floral ester producers, especially in neutral or high yield varieties. Among the high ester production strains, ICV­K1 is the most resistant to difficult fermentation conditions such as extreme temperatures, high alcohol (18% v/v) and low fatty acid content. ICV-K1 ferments well under stressed conditions and is useful in restarting stuck fermentations, especially when fructose levels remain high. It is also recommended for French hybrid whites and basic reds.

L2056 was selected from the Côtes du Rhône region by the ITV for its ability to maintain varietal fruit aromas and flavors. This strain demonstrates good alcohol tolerance as well as low SO₂ and volatile acidity (VA) production over a wide temperature range. L2056 is a quick-to-moderate fermenter with relatively high nutrient requirements. It benefits greatly from rehydration with GO-FERM and the addition of Fermaid K. L2056 maintains good color stability and is excellent for forward fruit style Cabernet Sauvignon, Zinfandel, Syrah and Merlot.

The University of Valencia in Spain isolated LALVIN M69 from musts taken from the hot weather in the Denomination de Origin, La Mancha. It was selected for its ability to increase the aromatic complexity of neutral white varieties and for its tolerance of high sugar levels. M69 establishes itself quickly during fermentation. Nutrient supplementation is highly recommended in juices below 150 ppm YAN. This strain shows a low conversion efficiency of sugar to alcohol, contributing high levels of glycerol with low acetaldehyde production. This yeast is recommended especially for warm region neutral whites where the enhancement of aromatic complexity is desired.

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.

This strain was isolated in the Sauternes region of Bordeaux by Brian Croser of South Australia. R2 has excellent cold temperature properties and will ferment in conditions as low as 10°C(50°F). R2 helps produce intense, direct fruit style whites by liberation of fruity and floral fermentative aromas. In addition, varietal characters are enhanced by R2's enzymatic release of bound aroma precursors. It is recommended for aromatic white varieties such as Sauvignon Blanc, Riesling, and Gewürztraminer.

RA17, a Bureau Interprofessional des Vins de Bourgogne (BIVB) strain, was selected from the Burgundy region. It enhances cherry and fruit aromas in varietals such as Pinot Noir and Gamay. Wines made with RA17 may be blended with wines fermented with RC212 or BRL97 to give more complexity and fuller structure. Fermentations with RA17, especially in low nutrient musts, will benefit from timely nutrient additions to avoid the formation of H₂S.

The Bourgorouge RC212 strain was selected from fermentations in Burgundy by the BIVB. RC212 was chosen for its ability to produce ripe berry, bright fruit and spicy characteristics. It consistently produces Pinot Noirs with good structure. RC212 wines may be blended with wines fermented with RA17 or BRL97 to achieve more complexity. When using RC212, particularly in low nutrient musts, timely nutrient additions are recommended to avoid potential H₂S production.

Isolated from the Côtes du Rhône.
Rhône 4600 has a short lag phase, low nutrient demand and can ferment efficiently at low temperatures (13.5°C/56°F).
Produces high levels of polysaccharides which contribute intense mouthfeel and volume.
Complex aromatic notes and elevated ester production such as tropical (pineapple) and fresh fruit (apple, pear, strawberry), make this strain an ideal choice for rosé wines and Rhône whites. Useful for blending.

R-HST was selected for its exceptional enological properties in Riesling from trials conducted from 1991 to 1996 in the Heiligenstein region of Austria. R-HST has a short lag phase and generation time, even at cold temperatures. These features allow it to dominate and persist over spoilage yeast such as Kloeckera apiculata, where other S. cerevisiae might have difficulty. A relatively neutral strain, R-HST retains fresh varietal character while contributing body and mouthfeel. R-HST also produces crisp, premium white wines intended for aging.

The S6U strain was isolated and studied by Dr. Ciolfi of the Instituto Sperimentale per l'Enologia near Velletri. S6U was selected for its unique enological characteristics such as the ability to ferment at very low temperatures in musts with low levels of suspended solids. Under cool (<18°C/<64°F) fermentation conditions, S6U produces higher glycerol and organic acids from sugars and this may explain the increased mouthfeel. The consequential reduction in alcohol ranges from 0.3-0.5% (v/v). Higher levels of phenethyl alcohol are also produced by S6U. To ensure the dominance of S6U during fermentation, pay extra attention to rehydration and inoculation since it does not compete well with high wild yeast populations. S6U requires high nutrient levels and benefits from the use of GO-FERM and Fermaid K.

The Steinberger strain is a slow, cool fermenter with high SO₂ tolerance, low foam production and an alcohol tolerance up to 13% (v/v). The glucosidase activity of DGI 228 contributes elegant aromas, especially in aromatic white wines.

Uvaferm SVG was selected in the Loire as a result of an ITV collaboration with Lallemand. The goal was to find a natural yeast that enhanced typical Sauvignon Blanc varietal character, diminished acidity and still maintained good fermentation kinetics. SVG will metabolize roughly 25% of malic acid levels and will help naturally lower a wine’s acidity. In tastings of Sancerre and Pouilly Fume wines fermented with different yeasts, the wines fermented with SVG scored higher than those fermented with other yeasts commonly used for Sauvignon Blanc. These Sauvignon Blancs were described as having more intensity and a balance of mineral, citrus and spicy notes. Aside from cooler region Sauvignon Blanc, SVG is also recommended for aromatic white varieties such as Riesling or Pinot Gris.

Isolated from a premium Spanish Rioja fermentation, this strain was selected for its ability to enhance the natural aromas and flavors of red wines produced in hot climates. Due to its ability to produce high levels of glycerol, T73 creates wines with full mouthfeel. Hot climate reds that have trouble "opening up" are enhanced by the well-balanced production of esters and higher alcohols.

VRB was chosen by CIDA in the Rioja region of Spain.  It enhances varietal characteristics and ester perception.  Red wines such as Tempranillo, Barbera, and Sangiovese, when fermented with VRB, tend to have good color intensity and stability with increased phenolic structure.  Its flavor attributes are often described as ripe fruit, jam, hazelnut, and dried plums on the finish.  This strain has a high alcohol tolerance (up to 17%) with properly integrated nutrition, short lag phase, steady fermentation rate with low VA production.  VRB can soften high acid musts by partially metabolizing malic acid.

The W15 strain was isolated in 1991 from a high quality Müller Thurgau must originating from grapes in the vineyards at the Viticulture Research Station in Wädenswil, Switzerland. W15 was developed to ferment dry whites at moderate speeds where retention of bright fruit character and a greater mouthfeel are desired. W15 is also used to ferment high quality light red varieties. This yeast produces higher levels of glycerol and succinic acid than most wine yeast strains. An increase in fermentation temperature increases the amount of glycerol and succinic acid formed.

Anchor Yeast Strains

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).

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.

Product of the yeast hybridization program of Infruitec-Nietvoorbij, the wine and vine institute of the Agricultural Research Council in Stellenbosch, South Africa. Very robust for the production of aromatic red wines. Temperature control (not higher than 30°C/86°F) is advised. Has average nitrogen requirement. Produces well-rounded red wines with structured tannins and good color stability. Enhances red and blackberry fruits with floral notes.

NT 50 Technical sheet

Product of the yeast hybridization program of Infruitec-Nietvoorbij, the wine and vine institute of the Agricultural Research Council in Stellenbosch, South Africa. Alcohol tolerant (15.5% v/v), low nitrogen requirement and a short lag phase. Can produce SO₂ under stressed conditions of high alcohol (>14% v/v) or low temperatures (20°C/68°F). NT 112 is recommended for red wines with a firm tannic structure and enhances black currant, berry and spice flavors.

Product of the yeast hybridization program of Infruitec-Nietvoorbij, the wine and vine institute of the Agricultural Research Council in Stellenbosch, South Africa. NT 116 has similar fermentation kinetics to VIN 13. It is alcohol tolerant (15.5%v/v), cold tolerant (13ºC/55ºF) and has a low nitrogen requirement. NT 116 has a dual application in winemaking. Its fermentation kinetics makes it very suitable for full-bodied high maturity red wines destined for oak aging. Its high ability to convert volatile thiols and high ester production at low temperatures makes it similarly suitable for the production of new world style aromatic white wines.

NT 116 Red Technical sheet

Product of the yeast hybridization program of Infruitec-Nietvoorbij, the wine and vine institute of the Agricultural Research Council in Stellenbosch, South Africa. Alcohol tolerant (15% v/v) and low foaming. Fermentation temperature should be monitored to control the speed. Not suitable for cold soaking.

Product of the yeast selection program of Infruitec-Nietvoorbij, the wine and vine institute of the Agricultural Research Council in Stellenbosch, South Africa. VIN 7 is a hybrid yeast isolated from nature. It is cold tolerant (12-15ºC/54-59ºF) and has a low nitrogen requirement. Best used for cold, stainless steel tank fermentation on semi-clarified must (50 – 80 NTU). A very high thiol releaser and converter and thus very suitable for the production of aromatic wines from thiol containing grape varieties. VIN 7 can be sensitive to micronutrient shortages and it is therefore advised to use a rehydration nutrient or a complete yeast nutrient containing vitamins and minerals during fermentation.

VIN 7 Technical sheet

Product of the yeast hybridization program of the Institute for Wine Biotechnology at the University of Stellenbosch in South Africa. Aromatic as well as cold tolerant (10-15ºC/50-59ºF), VIN 13 also has high alcohol tolerance (16.5%v/v) and low nitrogen requirements (qualities obtained by hybridizing “bayanus” and “cerevisiae” strains). Good choice for restarting stuck white fermentations. VIN 13 is a very good thiol releaser (guava, passion fruit, and grapefruit) and outstanding ester producer. On tank fermented Chardonnay it promotes pineapple and banana flavors, while on Riesling, Gewürztraminer and Viognier it accentuates floral notes. The combination of fermentation kinetics and sensory contributions make this strain very suitable for aromatic whites (especially cold fermented styles associated with new world wines).

VIN 13 Technical sheet

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).

Product of the yeast selection program of Infruitec-Nietvoorbij, the wine and vine institute of the Agricultural Research Council in Stellenbosch, South Africa. A slower fermenter than other Anchor strains. Alcohol tolerance to 15% (v/v). The temperature should not exceed 30°C(86°F). WE 372 promotes soft fruit, better and floral notes in red wines. Optimum temperature is 18-30°C(64-86°F) which makes it suitable for the production of semi-sweet wines where the fermentation can be stopped by lowering the temperature.

VI-A-DRY Yeast Strains

The CEG strain was isolated by the Giesenheim Research Station in Germany for its ability to deliver slow, steady, clean fermentations. Optimal fermentation temperatures range from 15-25°C(59-77°F).

Champagne was selected by UC Davis researchers from the strain collection at the Pasteur Institute in Paris, France. This strain ferments between 12-29°C(55-85°F) and has good SO₂ tolerance. It is considered neutral in sensory contribution.

Montrachet was selected from the Pasteur Institute strain collection by UC Davis researchers. With proper nutrition, it has moderate fermentation kinetics at 10-29°C(50-85°F) with low VA and SO₂ formation.

PM has good fermentation kinetics at temperatures between 15-25°C (59-77°F). It is a moderate producer of VA and a low foam and H₂S producer. PM has high SO₂ and alcohol tolerances.

Laffort Yeast Strains

Selected by the Laffort research laboratory for its strong ability to restart sluggish or stuck fermentations even in high alcohol and low residual sugar conditions. Excellent fermentation characteristics including strong kinetics, low VA production, low nitrogen requirements and high sugar and alcohol (18% v/v) tolerance. Is capable of fermenting juice at lo temperatures (10°C/50°F) while still producing intense fermentation aromas (esters). BO213 is a suitable choice for sparkling wine produced by closed-tank fermentation (Charmat process).

Zymaflore F15 was selected in Bordeaux for its ability to produce round, aromatic and structured red wines. Particularly notable is this strain's high production of glycerol. The production of glycerol helps to reduce alcohol formation from sugar. This strain is alcohol tolerant up to 15% (v/v). F15 is especially suitable for grapes coming from young vines or for wines that lack phenolic structure. It is recommended for use with varietals like Merlot, Syrah, Zinfandel, Barbera and Grenache.

Actiflore F33 was specifically selected for its production of colloidal polysaccharides, which help create wines with superior balance. It has excellent fermentation characteristics including good kinetics, low nitrogen requirements, resistance to heat shock and alcohol tolerance up to 15% (v/v). It is most suited for production of elegant red wines like Cabernet Franc and Cabernet Sauvignon, but has been shown to produce highly complex white wines, especially when barrel fermented.

Zymaflore F83 was specifically selected at the University of Florence, Italy, for its ability to synthesize high amounts of glycerol while respecting fresh and fruity varietal aromas.  In red wines F83 develops aromas of red berries, plums and currants. This strain has a steady fermentation rate and low nitrogen requirements and it can ferment up to 14.5% alcohol. F83 is highly suited for Mediterranean varietals such as Sangiovese, Tempranillo, Nebbiolo, and Grenache.

Zymaflore FX10 elected 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. 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.

Actiflore RB2 was developed by Laffort Oenologie of Bordeaux to increase color and fruitiness in Pinot Noir and Gamay. Its fermentation kinetics are excellent. This strain has been shown to complete fermentation with alcohols up to 15% (v/v). RB2 has proved to be an excellent choice for Pinot Noir.

Selected by the Laffort research laboratory. Quick fermenting strain with good alcohol tolerance (up to 15% v/v), low temperature tolerance (13-17°C/55-63°F), and low VA and H2S production. Actiflore Rosé produces fruity and floral notes (fermentative aromas) and has a high ester production. Particularly recommended for production of premium aromatic rosé. Useful for blending.

Zymaflore RX60 was specifically selected for the production of fruit-forward red wines. It develops high aroma intensity making it well suited for early-to-release wine. This strain has steady fermentation rate and alcohol tolerance up to 15.5%. It favors the expression of varietal aromas and red fruit-like flavors. After fermentation the wines are fruity with a balanced mouthfeel and intense color. RX60 is well suited for the production of Syrah and other Rhône.

Zymaflore ST was isolated at the Bordeaux Institute of Oenology. The ST stands for Sauternes. It was selected for the production of sweet wines of up to 15% (v/v). A high sensitivity to SO₂ helps stop the fermentation with a minimal addition of 50 ppm. This reduces the potential for forming complex sulfur compounds. Research in Chile showed ST to be superior to other strains tested on Chardonnay barrel fermentations in wine made from warm regions. ST fermented to dryness more rapidly and had lower VA.

Zymaflore VL1 was isolated and selected by the Bordeaux Institute of Oenology for its enhancement of natural varietal aromas. Excellent organoleptic results have been obtained due to the beta-glucosidase activity on bound terpenes (found in varieties such as Muscat , Gewürztraminer, Viognier, and Chardonnay). Low decarboxylase activity results in low production of vinyl phenols and helps yield wines with superior balance and elegance. This character makes it suitable for vinification of rotten grapes. Given sufficient nutrients, VL1's relatively slow fermentation rate will ferment to dryness with a minimum of H₂S, SO₂ and VA production.

Zymaflore VL2 was isolated in Burgundy and selected by SARCO for its ability to produce fresh Chardonnay wines with strong varietal character. With this yeast, ester and polysaccharide production are enhanced resulting in increased complexity and intensity of varietal aroma and mouthfeel. VL2's low decarboxylase activity results in low production of vinyl phenols and helps yield wine with clean aromas. It is a steady, slow fermenter even at cooler temperatures (14°C/57°F). VL2 demonstrates good alcohol tolerance (14% v/v) and low production of volatile acidity, H₂S and SO₂. It is recommended for both tank and barrel fermentations. Originally isolated for Chardonnay grapes, VL2 is also adapted to ferment low aromatic white grape varietals.

Zymaflore VL3 was isolated by the Bordeaux Institute of Oenology following fundamental research done on enhancing varietal character and aroma in Sauvignon Blanc. The research led to the identification of certain aroma precursors that yeast could act upon to reveal specific aromas. Subsequent experimentation has found this to be true of other varieties, such as Riesling and Pinot Blanc. VL3 is adapted to aging on the lees and produces very low levels of volatile acidity.

Zymaflore X5 was selected by a new technology of phenotype screening developed by the Laffort research laboratory in collaboration with the University of Bordeaux.  X5 sustains strong fermentation kinetics and alcohol tolerance even with low turbidity and temperature.  It helps reveal varietal aromas rich in citrus and tropical fruit while contributing light, fresh, floral notes.  With low VA and H₂S production, X5 is well suited for aromatic white varieties like Pinot Gris, Riesling, Gewürztraminer, and Sauvignon Blanc.

Selected by a new technology of phenotype screening developed by the Laffort research laboratory in collaboration with the University of Bordeaux. It has a high alcohol tolerance (16% v/v) and is a strong fermenter even at low temperatures and low turbidity. Zymaflore X16 produces a lot of fermentation aromas (esters) and makes very aromatic wines with floral, rose and citrus notes with intense mouthfeel. It is particularly recommended for Chardonnay juices fermented in tank.

Encapsulated Yeast

Encapsulating yeast cells within a sodium alginate gel (natural polysaccharide extracted from seaweed) enables substrates and metabolites to diffuse throughout the gel without releasing the Saccharomyces cells into the must or juice. The encapsulated beads are made from two different layers: an inner layer containing the yeast cells and an outer layer made of sterile alginate. The dry beads average 2mm in diameter and contain approximately 2.5 million living yeast cells per gram.

Currently, three encapsulated yeast products are available. Each has a unique winemaking application.

Uvaferm 43 yeast strain has been acclimated to high alcohol and other harsh conditions prior to being encapsulated. All the benefits of Uvaferm 43 yeast with the ease of use of the encapsulated form. ProRestart 43 is easy to use and follows the same guidelines as ProRestart DV10. See below for instructions.

User's Guide for ProElif

Lallemand Beer Yeast

Munich German Wheat Beer yeast originated in Bavaria and is used by a number of commercial breweries to produce German-style wheat beers. It has a quick start and vigorous fermentation, which can be completed in 4 days above 17°C. Medium to high attenuation. Munich is a non flocculent strain. In classic open fermentation vessels, the yeast can be skimmed off the top. Aroma is estery to both palate and nose with typical banana notes.

Nottingham British Ale Yeast is a single strain selected from a multiple commercial culture used in the United Kingdom. Properties are similar to the strain NCYC 1245. Demonstrates full attenuation and strong flocculation characteristics. It has low concentrations of fruity and estery-ale aromas and has been described as neutral for an ale yeast.

Windsor British Ale yeast originated in the United Kingdom and is used by a number of commercial breweries to produce different types of ale. Moderate attenuation that will leave a relatively high gravity. Excellent settling properties. Usually described as producing a full-bodied, fruity English ale. Great for pale ales.