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PETITE SIRAH
Assmanshausen (AMH): Allows expression of indigenous flora
Originating from the Geisenheim Research Institute, AMH is useful for making Pinot noir and Zinfandel. It is considered a color friendly yeast that enhances spicy (clove, nutmeg) and fruity flavors and aromas. AMH has a long lag phase, a slow to medium fermentation rate and benefits greatly from the use of a well managed nutrient program during rehydration and fermentation. Good fermentation domination is obtained with AMH if the culture is allowed to develop in about 10% of the total must volume for 8 hours before final inoculation.
Lalvin BM45: The Big Movement in winemaking
Lalvin BM45 was isolated in the early 1990’s in collaboration with the Consorzio del Vino Brunello de Montalcino and the University of Siena. Lalvin BM45 is a relatively slow starter and is well suited for long maceration programs. It has high nitrogen requirements and can produce H2S if nutrient starved. When used in whites, Lalvin BM45 benefits greatly from rehydration with NATSTEP. Lalvin BM45 produces high levels of polyphenol reactive polysaccharides resulting in wines with great mouthfeel and improved color stability. Lalvin BM45 is used on red varieties to contribute jam, spice and earthy elements. It also is used to minimize vegetal characteristics. Some winemakers use Lalvin BM45 on Chardonnay as a blending component to increase mouthfeel.
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.
BRL97: For long aging, color stability and structure
BRL97 was selected as a result of a four-year study by the University of Torino from over 600 isolates taken from 31 wineries in the Barolo region. The goal of the selection was to find natural yeast from Nebbiolo that is able to retain both the color and the varietal character of the grape. BRL97 has received good feedback from North American winemakers for its color stabilization and sensory contributions in heavier structured reds such as Zinfandel, Barbera, Merlot and Nebbiolo.
Enoferm L2226: Excellent alcohol tolerance
Enoferm L2226 is a vineyard isolate from Côtes du Rhône. It is very alcohol tolerant and is highly recommended for high sugar reds and late harvest wines. In red varietals, high color and good structure as well as black cherry, berry and ‘cherry cola’ aromas characterize Enoferm L2226.
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.
Lalvin ICV-D80: To enhance tannin structure
Lalvin 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, aeration and fermentation temperatures below 28°C, Lalvin ICV-D80 will ferment up to 16% alcohol. Lalvin ICV-D80 brings high fore-mouth volume, big mid-palate mouthfeel and intense fine grain tannin to reds. It is one of the best yeast for contributing big tannin volume and is characterized by ripe fruit, smoke and a licorice finish. When blended with wines fermented with Lalvin ICV-D254 or Syrah, wines fermented with Lalvin ICV-D80 bring more tannin intensity to the blend.
Lalvin ICV-D254: For mouthfeel in Mediterranean-style reds
Lalvin ICV-D254 was selected by the ICV in 1998 from Syrah fermentations in Gallician, south of the Rhône Valley. In red wines, Lalvin ICV-D254 promises high fore-mouth volume, big mid-palate mouthfeel, intense fruit concentration, smooth tannins and a mildly spicy finish. Red wines made with Lalvin ICV-D254 may be blended with Lalvin ICV-D80 or Lalvin ICV-D21 to create more concentrated, full bodied wines. In unripe reds, ferment 25-50% of the lot with Lalvin ICV D254 and the balance with Lalvin ICV GRE to help mask vegetative character. As a complement to Lalvin Bourgoblanc CY3079, winemakers in North American use Lalvin ICV-D254 for fermenting Chardonnay with nutty aromas and creamy mouthfeel.
Lalvin ICV-GRE: For fruit-forward Rhône-style wines
In 1992 the Lalvin ICV-GRE was selected from the Cornas area of the Rhône Valley. In reds, it contributes up front fruit to easy-to-drink Rhône style wines. Lalvin ICV-GRE is used with short skin contact regimes (3 to 5 days) to reduce vegetal and undesirable sulfur components in varieties like Merlot, Cabernet, Grenache and Syrah. In fruit-focused whites like Chenin blanc, Riesling, and Viognier, Lalvin ICV-GRE results in stable fresh fruit characteristics and delivers a big fore-mouth impact. If the fruit maturity is less than optimum, the Lalvin ICV-GRE is excellent for bringing overall balance to red, rosé and white wines. Rosé wines fermented with Lalvin ICV-GRE from more balanced maturity fruit, emphasize red fruit and higher volume and are complemented by blending Rosés fermented with Lalvin ICV-D21.
MT: For long-aging Bordeaux varieties
MT was selected in Saint Emilion by the ITV Bordeaux and Martin Vialatte Oenologie in collaboration with the INRA Montpellier to help bring out typical strawberry jam and caramel aromatics of Merlot. The color intensity and tannic structure of wines elaborated with MT are higher when compared with standard yeasts used for Bordeaux red varietals. This yeast is particularly recommended for grapes with high maturity and long aging potential. MT’s fermentation kinetics is steady and its alcohol tolerance is high. However, it will benefit from a balanced nutrient strategy especially in low available nitrogen musts with high potential alcohol.
RP15: Concentrated reds
RP15 was selected in collaboration with winemaker Jeff Cohn from spontaneous Rockpile Syrah fermentations. This new California isolate is used in concentrated reds, particularly Syrah, Zinfandel, Cabernet sauvignon and Merlot where a moderate fermentation rate is desired for rich, lush, balanced mouthfeel and full bodied wines. RP15 has a moderate nitrogen demand and will allow good results with varietal flavor and red fruit and mineral aromatic note development when carefully rehydrated using NATSTEP before inoculation into musts.
Syrah: For classical Syrah aromas
Syrah is a Côte du Rhône isolate used for Syrah, Merlot and Carignane. It is a high glycerol producer and offers good mouthfeel and stable color extraction. It requires high nutrient levels and shows the best sensory results when properly rehydrated in a NATSTEP suspension. Typical aromas include violets, raspberries, cassis, strawberries, black pepper and grilled meat.
Uvaferm 43: The tool to restart stuck fermentations
Uvaferm 43 was selected for its exceptional ability to restart stuck fermentations. Uvaferm 43 was chosen from among 33 different isolates that were tested against each other and also the traditional yeast typically used to restart stuck fermentations. The stuck fermentations used in the selection process were from wines with high alcohols (14.3% with 21 g/L RS) and high free SO2 (35 mg/L). Although it was selected for its ability as a ‘fix-it’ yeast, Uvaferm 43 also gives good sensory results when used in high sugar musts. It is classified as a Saccharomyces cerevisiae bayanus.
VRB: Balanced mouthfeel high alcohol reds
VRB was chosen by CIDA in the Rioja region of Spain to enhance 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. With properly integrated nutrition, VRB has a high alcohol tolerance (up to 17%), short lag phase, steady fermentation rate, and low VA production. VRB produces low amounts of short-chained fatty acids that help reduce vegetative character.
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