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ROUSSANNE
58W3: For Alsatian style aromatic whites
58W3 was isolated, studied and selected during a five-year research project by the INRA in Colmar, France in collaboration with Martin Vialatte and Gresser Oenology. The goal of this selection program was to find a dominant natural yeast that would enhance spicy, floral and fruit descriptors in aromatic white varietals such as Gewürztraminer and Pinot Gris. Unique to the 58W3 is its ability to contribute an overall well-balanced mouthfeel and minimize the development of bitter compounds that are associated with more basic "work horse" type yeast strains. Due to its fermentation kinetics, especially in high potential alcohol juices, a balanced nutrient strategy is recommended such as GO-FERM and Fermaid K along with aeration between 1/3 and 1/2 sugar depletion.
BA11: Secure strain for white wine mouthfeel
BA11 was selected in 1997 near Estação Vitivinicola de Barraida in Portugal. It has excellent fermentation kinetics, even at low temperatures. It promotes clean aromatic characteristics and intensifies mouthfeel and lingering flavors in white wines. In relatively neutral white varieties, BA11 encourages the fresh fruit aromas of orange blossom, pineapple and apricot.
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 ICV-D21: The 'terroir' yeast
ICV-D21 was isolated in 1999 from one of the best Languedoc "terroirs" during a special regional program run by the ICV's Natural Micro-Flora Observatory and Conservatory. Dominique Delteil selected ICV-D21 for fermenting red wines with stable color, intense fore-mouth and mid-palate tannin structure, and fresher aftertaste. Unlike most wine yeasts, ICV-D21 contributes polysaccharides and retains higher acidity. 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 sulfur compounds. It allows 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, wines fermented with ICV-D21 bring fresher, deep fruit and continuous intense sensations beginning in the fore-mouth and carrying through to the aftertaste.
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.
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.
Lalvin ICV-K1 (V1116): The secure choice for light, fresh, crisp whites
ICV-K1 tends to express freshness of white grape varieties. Natural fresh fruit aromas are retained for a longer time when compared with wines fermented with standard yeast strains (such as Prise de Mousse). When fermented at low temperatures (below 16°C) and with the right addition of nutrients (GO-FERM and Fermaid K), ICV-K1 is one of the more flowery ester producers (isoamyl acetate, hexyl acetate, phenyl ethyl acetate). These esters bring fresh floral aromas to neutral varieties or high yield grapes. Among the high ester producers, ICV-K1 is the most resistant to difficult fermentation conditions such as low turbidity, low temperature, and low fatty acid content. ICV-K1 can withstand a wide range of fermentation temperatures (10° to 42°C) and tolerate alcohol up to 18%. ICV-K1 is recommended for the fermentation of ice wines. It can also be used for rosé or basic red wines.
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.
M2: For easy to manage red fermentations
M2 was isolated in Stellenbosch, South Africa and is from Massey University culture collection. It is a neutral to low ester-producing yeast and needs a high level of balanced nutrients (GO-FERM) for a strong fermentation finish. In reds and whites it can be distinguished by its expression of citrus and blossom notes.
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.
RHST: For aromatic whites
R-HST was selected for its exceptional oenological properties in Riesling from trials conducted 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.
SVG: For classical Sauvignon blanc character
The ITV in collaboration with Lallemand selected SVG from the Loire specifically for the enhancement of typical Sauvignon blanc varietal character, diminished acidity, and good fermentation kinetics. SVG will metabolize roughly 25% of the malic acid helping to naturally lower 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 blanc wines were described as having more intensity and a better balance of mineral, citrus and spicy notes. Aside from Sauvignon blanc, SVG is also recommended for aromatic white varieties such as Riesling or Pinot gris.
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).
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