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PINOT NOIR
Assmanshausen (AMH): Allows expression of indigenous flora
Originating from Geisenheim Research Institute, AMH is useful for making Pinot noir and Zinfandel. It is considered a color friendly strain 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 GO-FERM and Fermaid K. Good strain domination is obtained with AMH if the culture is allowed to develop in about 10% of the total must for about 8 hours before final inoculation.
Burgundy (BGY): Its Burgundy
Isolated in the Burgundy region of France and maintained at UC Davis as UCD-51. It is used in reds, particularly Pinot noir. BGY is not easy to use but can give good results when carefully rehydrated using GO-FERM and inoculated into must with balanced nutrients.
Lalvin BM45: The Big Movement in winemaking
BM45 was isolated in the early 1990's in collaboration with the Consorzio del Vino Brunello de Montalcino and the University of Siena. 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. Especially when used in whites, BM45 benefits greatly when rehydrated with GO-FERM. BM45 produces high levels of polysaccharides resulting in wines with great mouthfeel and improved color stability. BM45 is used on red varieties to contribute jam, spice and earthy elements. It also is used to minimize vegetal characteristics. Some winemakers use 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 a 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.
Lalvin ICV-GRE: For easy-to-drink Rhône style wines
In 1992 Dominique Delteil was also responsible for the selection of ICV-GRE from the Cornas area of the Rhône Valley. This strain is suitable for red, rosé and white wines. In reds, it contributes up front fruit to easy-to-drink Rhône style wines. 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, ICV-GRE results in stable fresh fruit characteristics and delivers a big fore-mouth impact.
RA17: For liberation of Pinot noir varietal aromas
RA17 was selected by the BIVB in the Burgundy region. To avoid the formation of H2S it requires high nutrient levels and will benefit greatly from rehydration with GO-FERM. When properly fed, RA17 will develop cherry and fruit aromas in varieties like Pinot noir and Gamay. Wines made from RA17 can be blended with wines fermented with RC212, BRL97 or AMH to give a more balanced, complex and fuller structure.
Lalvin Bourgorouge RC212: For Pinot noir with color and structure
RC212 was selected from fermentations in Burgundy by the BIVB. It requires high nutrient additions to avoid the potential development of H2S and demonstrates best results when rehydrated with GO-FERM. RC212 consistently produces Pinot noirs with good structure, ripe berry, bright fruit and spicy characteristics. Wines made with RC212 can be blended with wines made with RA17 to achieve more complexity and finesse.
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.
W15: A fructophile for clean, low temperature ferments
W15 was isolated in 1991 from a high quality Müller Thurgau must originating in the vineyards at the Viticulture Research Station in Wädenswil, Switzerland. W15 was developed to ferment dry whites at moderate speeds where bright fruit and heavy mouthfeel are desired. W15 is also used to ferment light red varieties. W15 produces higher levels of glycerol and succinic acid especially at higher fermentation temperatures (25°C).
W46: A cold fermenter from Switzerland
Dr. Gafner's group at the Viticulture Research Station in Wädenswil, Switzerland selected W46 from a Pinot noir fermentation in the Zurich region. W46 fermentations take off quickly and rapidly dominate indigenous flora. W46 is similar to W27 but has a more rapid fermentation rate. Low temperature tolerance and clean fruit aromas characterize W46. In Pinot noir there is little color loss and in Riesling and Sylvaner it enhances flavor and aroma profiles.
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