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CHARDONNAY
BM4X4: The attributes of Lalvin BM45 with optimized fermentation capacity
BM4X4 is a blend of Lalvin BM45 and another yeast known for its fermentation reliability. Lalvin BM45 is known and appreciated around the world for its round mouthfeel and stable color (see above description for Lalvin BM45). Lalvin BM45, however, is a slow fermenter and can require substantial nutrients to complete fermentation successfully and without the production of H2S. While Lalvin BM45 has a very strong following from winemakers who enjoy its slow fermentation and its suitability for long maceration programs, there are others who desire the attributes of Lalvin BM45 but with a timelier and secure fermentation. BM4X4 achieves this goal.
During the yeast growth phase, BM4x4 has the unusual capacity of releasing a significant quantity of polyphenol reactive polysaccharides into the fermenting must. The quantity and the quality of the polysaccharides released during fermentation, facilitate the production of red wines with great mouthfeel and improved color stability with dependable fermentation kinetics under difficult fermentation conditions. BM4x4 also brings roundness and to white wines and facilitates malolactic fermentation.
Cross Evolution: Natural cross hybrid for aromatic whites and rosés
Cross Evolution is a strong fermenting yeast, from the Institute for Wine Biotechnology, Stellenbosch University in South Africa, that is ideal for aromatic white and Rosé wines with high alcohol potential, low fermentation temperatures and low nitrogen levels. Cross Evolution is not a genetically modified yeast but a result of a unique breeding program resulting in hybrids. Cross Evolution also contributes an increased mouthfeel component resulting in aromatic wines with a balanced mouthfeel. Cross EVOLUTION is recommended for Chardonnay, Chenin blanc, Gewürztraminer, Pinot Blanc, Pinot Gris, Riesling, Roussanne, Sauvignon blanc and Voignier.
Lalvin Bourgoblanc CY3079: For classic white Burgundy
CY3079 was selected by the BIVB with the objective of finding a strain that would complement typical white Burgundy styles. CY3079 is a steady, slow fermenter even at cold temperatures (13°C). This strain benefits from using GO-FERM and Fermaid K. When properly fed, CY3079 has good alcohol tolerance (up to 15%) and is a low producer of VA and H2S. It is recommended for barrel fermented Chardonnay and sur lie aging. Chardonnays produced with CY3079 have rich, full mouthfeel and are characterized by aromas of fresh butter, almond, honey, white flowers and pineapple.
Lalvin ICV-D254: For mouthfeel in Mediterranean style reds
ICV-D254 was selected by the ICV from Syrah fermentations in the Rhône Valley. When the fermentation is aerated and the temperature is maintained below 28°C, ICV-D254 has an alcohol tolerance of up to 16%. Especially when used for white fermentations, ICV-D254 benefits from rehydration with GO-FERM. In red wines, ICV-D254 promises high fore-mouth volume, big mid-palate mouthfeel and intense fruit concentration. Smooth tannins and a mildly spicy finish characterize it. Red wines made with ICV-D254 may be blended with ICV-D80 to create more concentrated, fuller bodied wines. As a complement to CY3079, winemakers in North American use ICV-D254 for fermenting Chardonnay with nutty aromas and creamy mouthfeel.
Enoferm ICV-D47: For complex whites with citrus and floral notes
ICV-D47 is a Côtes du Rhône isolate for the production of full-bodied barrel fermented Chardonnay and other white varietals. Although ICV-D47 has an optimum temperature range of 18° to 28°C, the best results are obtained at around 20°C. When left on lees, ripe spicy aromas with tropical and citrus notes are developed. ICV-D47 is a high polysaccharide producer known for its accentuated fruit and great volume.
DV10: The best Champagne isolate
DV10 was selected by the SOEC in the Champagne region and is approved by the CIVC in Epernay. DV10 has strong fermentation kinetics over a wide temperature range and relatively low nitrogen demands. DV10 is famous for its ability to ferment under stressful conditions of low pH, high total SO2 and low temperature. Low foaming and low VA production characterize it. DV10 is considered a clean fermenter that respects varietal character and avoids bitter sensory contributions of other one-dimensional 'workhorse' strains such as Prise de Mousse. It is classified as a Saccharomyces cerevisiae bayanus.
Lalvin ICV-D21: The ‘terroir’ yeast
Lalvin ICV-D21 was isolated in 1999 from Pic Saint Loup Languedoc “terroir” during a special regional program run by the Institut Coopératif du Vin (ICV)’s Natural Micro-Flora Observatory and Conservatory. Lalvin ICV-D21 was selected for fermenting red wines with stable color, intense fore-mouth, mid-palate tannin structure, and fresh aftertaste. Unlike most wine yeasts, Lalvin ICV-D21 contributes both higher acidity and positive polyphenol reactive polysaccharides. Strong interactions of the polysaccharides with the floral and fruity volatile compounds (β-ionone, ethyl hexanoate) contribute to a more stable aromatic profile in the mouth. These attributes avoid the development of cooked jam and burning-alcohol sensations in highly mature and concentrated Cabernet Sauvignon, Merlot and Syrah. During fermentation, Lalvin ICV-D21 produces very few sulfides and it is also noted for its good fermentation performance even under high temperature and low nutrient conditions. 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 Lalvin ICV-D254 and Lalvin ICV¬D80, Lalvin ICV-D21 brings fresher, sustained intense fruit and lively sensations beginning in the fore-mouth and carrying through to the aftertaste. Lalvin ICV-D21 is also used in very ripe white grapes, barrel-fermented to develop fresh fruit aromas, volume and acidity which compliments wines fermented with Enoferm ICV-D47 in blends. Rosé wines fermented with Lalvin ICV-D21 have enhanced red fruit, fore-mouth volume and balance, making it the perfect blending complement to Rosé wines fermented with Lalvin ICV-GRE.
M05: A slow fermenter for cool climates
M05 was isolated in the Loire Valley Muscadet region. It is a slow fermenter that requires adequate nutrients and high levels of oxygen. M05 works particularly well in low maturity white grapes from cool regions. With lees aging, M05 give roundness and lower acidity. Even in low quality fruit it produces floral, fruity balanced wines with a long finish.
M69: For aromatic enhancement of neutral whites
M69 was selected to increase the aromatic complexity of neutral white varieties by the University of Valencia, Spain from Airén musts in the Denomination de Origin Mancha. It is very resistant to high concentrations of sugar and it establishes itself quickly during fermentation. Nutrient supplementation is highly recommended in juices below 150ppm YAN. M69 shows a low conversion efficiency of sugar to alcohol, contributing high levels of glycerol but with low acetaldehyde production. This yeast is recommended especially for warm region neutral whites where the enhancement of aromatic complexity and acidity balance is desired.
Enoferm QA23: Successfully ferments highly clarified must
QA23 was selected in Portugal by the University of Tras os Montes e Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Region Vinhos Verdes. It is used for Sauvignon blanc, Chenin blanc, Colombard and Semillon for production of fresh, fruity, clean wines. It enhances aromas of terpenic varietals through beta-glucosidase activity. QA23 has a low nutrient requirement and will ferment juice of low solids content at low temperatures (10°C). It is classified as a Saccharomyces cerevisiae bayanus.
Simi White: Fruity foamer for whites and rosés
Simi White is a popular choice for fruity white and rosé style wines. It is prized for its aroma and flavor contribution to Chardonnay and has been described as contributing creamy fruit. It is highly affected by nutrient composition and juice handling procedures and has a tendency to produce a lot of foam.
T306: For elegant aromatic whites
T306 was isolated from indigenous fermentations of Pinot Noir at Tyrrell’s Vineyards, Pokolbin, in the Hunter Valley NSW Australia. It is used mainly for fruit focused Pinot gris, Chardonnay, Semillon and Chenin blanc for imparting aroma characters of exotic fruit and pineapple. In barrel fermented Chardonnay it contributes elegant white fruit and mouthfeel, particularly with lees contact time.
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