Yeast Strains

ML Bacteria Cultures

Nutrients

Microbial Control Agents

Enological Enzymes

Enological Tannins

General Tools

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

Lallemand Yeast Strains

• Isolated by Lallemand in collaboration with the research center of Inter Rhône.
• Notable for its powerful ability to restart stuck or sluggish fermentations due to high alcohol tolerance (18%+v/v) and low relative nitrogen needs.
• Uvaferm 43® gives high-quality sensory results in high Brix red fermentations and helps maintain color, red fruit and cherry characteristics.
• Available in encapsulated form (ProRestart 43).

New to Scott

• 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.

• Isolated and selected by the INRA in Narbonne, France.
• Known for fermenting fruity rosé wines and semisweet whites because it produces long-lived aromas that result from the synthesis of relatively stable esters and higher alcohols.
• Softens high acid musts by partially metabolizing malic acid.
• Sensitive to competitive factors and may have difficulty competing with wild flora. Careful rehydration with a yeast rehydration nutrient and early inoculation will help Lalvin 71B® dominate in competitive conditions.

New to Scott

• 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.

• Selected in 1997 near the Estação Vitivinicola de Barraida in Portugal.
• Promotes clean aromatic characteristics and intensifies mouthfeel and lingering flavors in white or sparkling base wines.
• Encourages the fresh aromas of tropical fruit, cream, vanilla and spice in relatively neutral white grape varieties.
• Lalvin BA11™ is also available in encapsulated form (ProDessert BA11).

New to Scott

• 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.

• Isolated in the early 1990s in collaboration with the Consorzio del Vino Brunello de Montalcino and the University of Siena.
• Produces high levels of polyphenol reactive polysaccharides, resulting in wines with increased mouthfeel and improved color stability.
• Has high nitrogen requirements and can produce H₂S under poor nutrient conditions.
• In Italian red varietals, Lalvin BM45™ has sensory descriptors that include fruit jam, rose and cherry liqueurs, sweet spice, licorice, cedar and earthy elements.

New Size

• 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.

New Size

• 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.

New to Scott

• 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.

• Isolated by the Bureau Interprofessional des Vins de Bourgogne (BIVB).
• It is a steady, slow fermenter even at cooler temperatures (15°C/59°F). Lalvin Bourgoblanc CY3079® demonstrates good alcohol tolerance and low production of VA and H₂S when properly fed.
• Highly recommended for barrel-fermented and sur lie aged Chardonnay.
• Autolyzes quickly at the end of fermentation. It is thought to enhance aromas such as fresh butter, honey, flowers and pineapple.

New to Scott

• 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.

• Isolated from one of the best Languedoc terroir during a special regional program run by the Institut Coopératif du Vin’s (ICV) Natural Micro-Flora Observatory and Conservatory.
• Noted for its good fermentation performance even under high temperature and low nutrient conditions. Produces very few sulfide compounds during fermentation.
• Selected for fermenting red wines with stable color, intense fore-mouth volume, mid-palate tannin structure and fresh aftertaste.
• Lalvin ICV D21® can also be used with very ripe white grapes that are barrel fermented to develop fresh fruit aromas, volume and acidity. In highly clarified juices, maintain fermentation temperatures greater than 15°C(59°F) and supplement with proper nutrition.

New to Scott

• 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.

• Isolated by the ICV in 1992 from the Côte Rôtie area of the Rhône Valley for its ability to ferment musts high in sugar and polyphenols.
• Given proper nutrition, Lalvin ICV D80® is a rapid starter with moderate fermentation rates. 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).
• On the palate it creates high fore-mouth volume, big mid-palate mouthfeel, an intense, fine-grain tannin sensation and a long lasting licorice finish.
• Selected for its ability to bring out differentiated varietal aromas by reinforcing the rich concentrated flavors found in varieties such as Zinfandel and Syrah.

• Isolated by the ICV from Rhône Valley Syrah fermentations.
• 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, Lalvin ICV D254® develops ripe fruit, jam and cedar aromas together with mild spiciness. On the palate it contributes high fore-mouth volume, big mid-palate mouthfeel and intense fruit concentration.
• When used for white wines (particularly Chardonnay), sensory descriptors include butterscotch, hazelnut and almond aromas.

• 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.
• Strong fermentation kinetics. Recognized for low foaming, low VA production and very low H₂S and SO₂ production.
• Lalvin DV10™ is well known for clean fermentations that respect varietal character while avoiding bitter sensory contributions associated with other more one dimensional ‘workhorse’ strains such as PM.
• Can be used to restart stuck fermentations and has been known to ferment up to 18% (v/v) alcohol.

• Selected in the Champagne region by the Institut Oenologique de Champagne at Epernay.
• Is the original, steady low foamer, and is popular for barrel fermentations. It is an excellent choice for secondary fermentations of sparkling wine.
• Ferments well at low temperatures and flocculates with compact lees.
• Under low nutrient conditions Lalvin EC1118™ can produce high amounts of SO₂ (up to 50 ppm) and, as a result, may inhibit malolactic fermentation.

• Selected in the Cornas area of the Rhône Valley in 1992.

• Rapid starter, it can ferment to 15% (v/v) alcohol with low volatile acidity.
• In reds, it does well with fresh Rhône style wines with up- front fruit. With short skin contact (3 to 5 days), Lalvin ICV GRE™ minimizes the risks of vegetal and undesirable sulfur components.
• In fruit-focused whites, such as Chenin Blanc, Riesling and Rhône whites, ICV GRE fermentations result in stable, fresh fruit characteristics such as melon and apricot while improving fore-mouth impact.

• Selected by the Institut Coopératif du Vin in Montpellier among numerous killer strains isolated and studied by Pierre Barre at INRA.
• When fermented at low temperatures (16°C/61°F) with proper nutrition, it is a strong floral ester producer, especially in neutral or high-yield varieties.
• Among the high ester production strains, Lalvin V1116™ is the most tolerant of difficult fermentation
conditions such as extreme temperatures, high alcohol (18% v/v) and low turbidity.
• Ferments well under stressed conditions and is useful in restarting stuck fermentations, especially when relative fructose levels remain high.

• Isolated and selected in the northern Côtes du Rhône by the University of Nantes (ITV) in collaboration with the research center of Inter Rhône.
• Low producer of SO₂ and VA over a wide temperature range and can tolerate alcohol up to 16% (v/v). Has relatively high nutrient requirements.
• Expresses varietal character, retains good color and is excellent for fruit forward styles.
• Wines made with Lalvin L2056® have been shown to be interesting and complex when blended following fermentation with wines made with T73 or ICV D254.

New to Scott

• 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.

New to Scott

• 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.

• The University of Valencia in Spain isolated Lalvin M69™ from musts taken from the hot weather region
of La Mancha.
• Establishes itself quickly during fermentation. Nutrient supplementation is highly recommended in juices below 150 ppm YAN.
• Notable for its ability to increase the aromatic complexity of neutral white varieties and for its tolerance
of high sugar levels.
• Shows a low conversion efficiency of sugar to alcohol, contributing high levels of glycerol with low acetaldehyde production.

New to Scott

• 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.

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

New to Scott

• 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.

• Isolated in the Sauternes region of Bordeaux by Brian Croser of South Australia.
• Has excellent cold temperature properties and has been known to ferment in conditions as low as 5°C(41°F).
• Tends to produce VA without proper nutrition.
• Lalvin R2™ helps produce intense, direct fruit style whites by liberating fruity and floral aromas. In addition, varietal characters are enhanced by the enzymatic release of bound aroma precursors.

• Lalvin RA17® is a BIVB strain that was selected from the Burgundy region of France.
• Proper nutrition is recommended to avoid the formation of H₂S, especially in low nutrient musts.
• 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, W15 or BRL97 to give more complexity and fuller structure.

• Selected from fermentations in Burgundy by the BIVB.
• Timely nutrient additions are recommended to avoid potential H₂S production, particularly in low nutrient musts.
• Known for its ability to generate ripe berry, bright fruit and spicy characteristics and to consistently produce Pinot Noirs with good tannin structure.
• Lalvin Bourgorouge RC212® wines may be blended with wines fermented with RA17 or BRL97 to achieve more complexity.

• Isolated from the Côtes du Rhône region in collaboration with the research center of Inter Rhône.
• Lalvin 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.

• Selected from Riesling trials conducted from 1991 to 1996 in the Heiligenstein region of Austria.
• Tolerates fermentation temperatures as low as 10°C(50°F) and alcohol levels up to 15% (v/v). In very
cold fermentations, allow the temperature to increase toward the end for a clean finish.
• Lalvin R-HST® has a short lag phase and generation time, even at cold temperatures. This allows it to dominate and persist over spoilage yeast such as Kloeckera apiculata, where other S. cerevisiae might have difficulty.
• Retains fresh varietal character while contributing structure and mouthfeel. It can produce crisp, premium white wines suitable for aging.

• Isolated from spontaneous Rockpile Syrah fermentations in collaboration with winemaker Jeff Cohn.

• Enoferm RP15™ is a moderate speed fermenter and has been known to be tolerant up to 17% alcohol.

• Used in concentrated reds for a rich, lush, balanced mouthfeel. Characterized by red fruit and mineral notes.

• Low to moderate nitrogen demand, benefits from careful rehydration with GoFerm or Fortiferm.

• Isolated and studied by Dr. Ciolfi of the Instituto Sperimentale per l’Enologia near Velletri, Italy.
• Selected for its ability to ferment at very low temperatures in musts with low levels of suspended solids.
• Produces higher glycerol and organic acids from sugars under cool (<18°C/64°F) fermentation conditions, which may explain the increased mouthfeel. The reduction in alcohol ranges from 0.3-0.5% (v/v).
• To ensure the dominance of S6U during fermentation, pay extra attention to rehydration and inoculation since it does not compete well with high indigenous yeast populations.

• Slow, cool fermenter with low foam production.

• Reasonable alcohol tolerance (up to 13% v/v); high SO₂ tolerance.
• The beta-glucosidase activity of Steinberger contributes elegant aromas, especially in aromatic white wines.

• Selected in the Loire as a result of an ITV collaboration with Lallemand.
• Uvaferm SVG™ will metabolize roughly 25% of the malic acid and will help naturally lower a wine’s acidity.
• Notable for its ability to enhance typical Sauvignon Blanc varietal character (especially from cooler regions), diminish acidity and still maintain good fermentation kinetics.
• Wines fermented with SVG are described as having more intensity

New to Scott

• 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.

• Isolated by La Universidad de Valencia of Spain in collaboration with Lallemand.
• Lalvin T73™ is a moderate speed fermenter with relatively low nitrogen requirements and good alcohol tolerance (up to 16% v/v).
• Recognized for its ability to enhance the natural aromas and flavors in red wines produced in hot climates. Its high ester production helps such wines “open up”.
• Enhances mouthfeel through the elevated production of glycerol. Useful for blending with wines made with L2056.

• Selected by CIDA in Logroño, Spain.
• Has a short lag phase and a steady fermentation rate with low VA production. With properly integrated nutrition, Uvaferm VRB® can have an alcohol tolerance of up to 17% (v/v) over a wide temperature range.
• This Rioja region selection helps create exceptional flavor complexity while softening tannins and improving mid-palate mouthfeel. Enhances varietal characteristics, ester production and has good MLF compatibility.
• Its flavor attributes are often described as ripe fruit, jam, hazelnut and dried plums.

• Isolated in 1991 at the Swiss Federal Research Station in Wädenswil.
• Its low heat generation during fermentation helps winemakers minimize the potential for temperature
spikes and possible H₂S problems.
• Produces higher levels of glycerol and succinic acid, especially when fermented between 15 - 20°C(59-68°F), which helps add complexity to the mid-palate.
• In white wines, Lalvin W15™ helps retain bright fruit characters while optimizing mouthfeel and balance. It also performs well with both Pinot Noir and cooler climate Syrah.

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, is low foaming and has 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). VIN 7 is one of the strains in the blend.
• Aromatic with fast fermentation kinetics (temperature control is recommended). It is a low SO₂ producer with medium nitrogen requirements.
• Alchemy II enhances mostly volatile thiols and is recommended for cool tank fermentation of Sauvignon Blanc (New Zealand, South African or Chilean styles).
• The ratio of the yeast in the blend has been formulated to provide an optimal aromatic profile. Alchemy II enhances volatile thiols (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 medium nitrogen requirements.
• NT 50 produces well-rounded red wines with structured tannins and good color stability. Useful for New World styles of Syrah and Cabernet Sauvignon.
• Enhances berry notes in Pinot Noir and Grenache and floral notes in Syrah and Merlot.

NT 50 Technical sheet

• Product of the yeast selection program of Infruitec- Nietvoorbij, the wine and vine institute of the Agricultural Research Council in Stellenbosch, South Africa.
• Alcohol tolerant (16% 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.
• It is alcohol tolerant (15.5% v/v), cold tolerant (13°C/55°F) and has a medium nitrogen requirement.
• NT 116 has a dual application in winemaking. Its fermentation kinetics make 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 and rosé wines. It specifically enhances the zesty (citrus) aromas in whites.

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.
• NT 202 is an aromatic red wine yeast that promotes black currant, blackberry and plum-like flavors.
• Good fructose utilization. This strain has a stimulatory effect on malolactic fermentation.

• 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.
• Best used for cool, stainless steel tank fermentations. Tends to ferment slower towards the end of
fermentation.
• A very high thiol releaser and converter and thus very suitable for the production of aromatic wines from thiol-containing grape varieties.
• VIN 7 is a sensitive strain known to produce VA when stressed. Stressful conditions may include pH of 3.2 or lower, must turbidity under 80 NTU, low fermentation temperatures immediately following inoculation (under 15°C/59°F), high initial Brix (above 24) and nutrient deficient must.
• YAN must always be checked and adjusted appropriately prior to fermentation. Do not use if initial YAN is 80 or less. A complete yeast nutrient containing vitamins and minerals (DAP is not sufficient) should always be added 1/3 of the way through 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 (10-15°C/50-59°F), VIN 13 also has high alcohol tolerance (16.5% v/v) and low nitrogen requirements (qualities obtained by hybridizing S. bayanus and S. cerevisiae strains). Good choice for restarting stuck white fermentations, especially when fructose levels remain high.
• 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
cold-fermented aromatic whites that are fermented to dryness. Do not over inoculate.

VIN 13 Technical sheet

• Product of the yeast hybridization program of the Institute for Wine Biotechnology at the University of Stellenbosch in South Africa.
• Moderate speed fermenter with very low SO₂ production and low foaming. Cold tolerant (12°C/55°F) and alcohol tolerant to 15.5% (v/v).
• VIN 2000 is suitable for barrel fermentation.
• 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, berry 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 down to 10°C(50°F).

VI-A-DRY Yeast Strains

• Isolated by the Geisenheim Research Station in Germany.
• Notable for its ability to deliver slow, steady, and clean fermentations. Optimal fermentation temperatures range from 15-25°C(59-77°F).
• CEG fermentations often stick under stressed conditions (low temperatures, low nutrient content, etc.), leaving some residual sugar. This makes CEG advantageous for use in semi-dry white wines.

• Selected by University of California, 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.

• Selected from the Pasteur Institute strain collection in Paris, France 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.
• This strain is sensitive to the killer factor, alcohol levels above 13% (v/v) and over-clarified musts (turbidity <50 NTU).
• Considered neutral in sensory contribution.

• PM has good fermentation kinetics at temperatures between 15-25°C(59-77°F).
• Moderate producer of VA and a low foam and H₂S producer.
• 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.
• Actiflore B0213™ is capable of fermenting juice at low temperatures (10°C/50°F) while still producing intense fermentation aromas (esters).
• Suitable choice for sparkling wine.

• Isolated in the Médoc by the Laffort research laboratory.
• Zymaflore F15® is alcohol tolerant up to 15.5% (v/v) and temperature tolerant to 15-30°C(60-86°F).
• Notable for its high production of glycerol which adds roundness.
• Wines made using Bordeaux varietals and F15 have been praised for developing complex currant, cherry and blackberry characters.

• Isolated by the Laffort research laboratory.
• Has excellent kinetics and low nitrogen requirements. It will ferment over a wide temperature range and has an alcohol tolerance up to 15% (v/v).
• Actiflore F33™ creates wines with superior balance due to high polysaccharide production.
• It has been shown to produce highly complex white wines, especially when barrel fermented.

• Selected by 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.
• 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.
• Zymaflore FX10® promotes a quick start to malolactic fermentation. It is also suitable for co-inoculation with bacteria.

• Isolated by the ITV-SICAREX in Burgundy.
• Zymaflore RB2™ is a killer strain with good fermentation kinetics, high alcohol tolerance (16% v/v) and low VA production.
• Its natural enzymatic activity together with the low level of anthocyanin fixation on the yeast lees at the end of fermentation leads to improved red and violet hues.
• Chosen for its capacity to improve color intensity while respecting varietal organoleptics (particularly
in 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 (rose, tea, peach and banana) and has high overall
ester production.
• Particularly recommended for production of premium, aromatic rosé wines. Useful for blending.

New Size

• Selected by the Laffort research laboratory in collaboration with the University of Bordeaux using a new technology of phenotype screening.
• Excellent fermentation kinetics with a high alcohol tolerance (up to 16% v/v).
• With good nutrition, Zymaflore RX60® produces low VA and low H₂S.
• Develops spicy, red fruit aromas, a balanced mouthfeel and intense color. Well suited for Syrah and other Rhône varietals.

• Isolated by Laffort research laboratory.
• Zymaflore ST™ is known for its production of sweet wines up to 15% (v/v) alcohol.
• Due to a high sensitivity to SO₂, a minimal addition of 50 ppm helps stop the fermentation (additional steps to stabilize the wine are required). This reduces the potential for forming complex sulfur compounds.

• Zymaflore VL1® was isolated and selected by the Bordeaux Institute of Oenology.
• Given sufficient nutrients, VL1’s relatively slow fermentation rate will ferment to dryness with a minimum of H₂S, SO₂ and VA production.
• Notable for its beta-glucosidase activity on bound terpenes (found in varieties such as Muscat, Gewürztraminer, Viognier and Chardonnay) that leads to excellent organoleptic results. This characteristic also makes it useful for the vinification of grapes infected with rot.
• Low decarboxylase activity results in low production of vinyl phenols and helps create wines with superior balance and elegance. Highly recommended for barrel fermented Chardonnay.

• Zymaflore VL2® is a Laffort isolate selected initially for its ability to produce fresh Chardonnay wines with strong varietal character.
• Demonstrates good alcohol tolerance (15.5% v/v) and low production of VA, H₂S and SO₂. It is a steady fermenter even at cooler temperatures (13°C/55°F).
• Acknowledged for moderate ester and high polysaccharide production that results in intensified varietal aroma and improved mouthfeel.

• VL2’s low decarboxylase activity results in low production of vinyl phenols and helps yield wine with
clean aromas. Recommended for both tank and barrel fermentations. Excellent option for varietal and fruity Chardonnay production.

• This strain was isolated by the Bordeaux Institute of Oenology and the Laffort research laboratory.
• Well-suited to aging on the lees and produces very low levels of VA and SO₂.
• Zymaflore VL3® can enhance typical Sauvignon Blanc varietal thiol aromas (passion fruit, grapefruit, etc.). Experimentation has found this to be true of other varieties, such as Riesling and Pinot Gris.
• Notable for excellent Sauvignon Blanc fermentations worldwide.

• Selected by a new technology of phenotype screening developed by the Laffort research laboratory in collaboration with the University of Bordeaux.
• Even in difficult winemaking conditions (low turbidity and temperature), it sustains strong fermentation kinetics. Good alcohol tolerance (15.5% v/v).
• This strain helps reveal varietal aromas rich in citrus, boxtree and tropical fruit while contributing light, fresh floral notes.
• With low VA and H₂S production, Zymaflore X5® is well suited for aromatic white varieties.

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

Encapsulated Yeast

Encapsulated yeast are sterile alginate beads (a natural polysaccharide extracted from seaweed) containing Saccharomyces yeast cells. Encapsulation allows substrates and metabolites to diffuse easily throughout the gel without releasing yeast cells into the must or juice. Once encapsulated, the beads are partially dehydrated in a fluidized bead column and are stored at 4°C(40°F) until ready for use. The dry beads average 2 mm in diameter.

Four encapsulated yeast products are available. Each has a unique winemaking application. ProDessert BA11 was developed for fermenting premium dessert wines, ProElif QA23 for secondary fermentation in sparkling wines and ProRestart 43 for restarting sluggish or stuck primary fermentations. ProMalic is now available and is an encapsulated yeast that metabolizes malic acid into ethanol.

The most difficult aspect of dessert wine production is arresting the primary fermentation at the desired residual sugar level. ProDessert BA11® was developed by Proenol (in collaboration with Lallemand) to make this process easier and more effective. When using ProDessert BA11, the alcoholic fermentation is arrested by simply removing the beads from the wine. Precautionary measures (i.e. sulfur additions, chilling and/or filtration) may still be required to completely stop or remove indigenous yeast, although less overall intervention may be needed. For example, the need for large sulfur additions or drastic tank chilling may be reduced.

User's Guide for ProElif

New to Scott

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.

ProRestart 43® was created by Proenol (in collaboration with Lallemand) for completing sluggish and stuck fermentations effectively. It is Uvaferm 43 (S. bayanus) that has been acclimated to high alcohol and other harsh conditions prior to being encapsulated in the alginate beads. This conditioning allows the yeast cells to work quickly on metabolizing residual sugars in sluggish or stuck wine. It can help decrease spoilage risks related to microbiological contamination and consequently helps preserve wine quality.