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SANGIOVESE
Uvaferm 43: The tool to restart stuck fermentations
43 was selected for its exceptional ability to restart stuck fermentations. 43 was chosen from 33 different isolates that were tested against each other and the traditional strains typically used to restart stuck fermentations. The stuck fermentations used in the selection process were from wines with high alcohols (14.3% with 21gm/l RS) and high free SO2 (35 mg/l). Although it was selected for its ability as a 'fix-it' strain, 43 also gives good sensory results when used in high sugar musts. It is classified as a Saccharomyces cerevisiae bayanus.
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.
Enoferm BDX: The perfect fermenter
A French isolate used extensively in California and Australia since the late 1980's. It has perfect fermentation kinetics and does not generate a lot of heat during fermentation. It is highly recommended for the production of quality red wines, especially Merlot and Cabernet sauvignon, with minimum color loss and enhanced flavor and aroma.
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.
CSM: To reduce herbaceous character in under ripe fruit
CSM was isolated from Bordeaux for Cabernet sauvignon, Cabernet franc and Merlot. Its optimum fermentation range is between 15° to 32°C and it does not handle alcohols above 14%. CSM requires high levels of nutrients (GO-FERM and Fermaid K). It favors color and phenolic extraction, is red fruit driven, reduces vegetal aromas and adds complexity along with balanced, round mouthfeel. CSM will promote malolactic fermentation.
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.
Lalvin ICV-D80: To enhance tannin structure
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 (GO-FERM and Fermaid K), aeration and fermentation temperatures below 28°C, ICV-D80 will ferment up to 16% alcohol. ICV-D80 brings high fore-mouth volume, big mid-palate mouthfeel and intense fine grain tannin to reds. It is one of the best strains for contributing big tannin volume and is characterized by ripe fruit, smoke and a licorice finish. When blended with wines fermented with ICV-D254 or Syrah, wines fermented with ICV-D80 bring more tannin intensity to the blend.
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.
L2056: For structure, color and spiciness
L2056 was selected by the ITV for its ability to maintain varietal fruit aromas and flavors of Côtes du Rhône varieties. It demonstrates good alcohol tolerance as well as low SO2 and VA production over a wide temperature range. L2056 is a quick to moderate rate fermenter with a relatively high nutrient requirement. It benefits greatly from rehydration with GO-FERM and the addition of Fermaid K. L2056 maintains good color stability and is excellent for forward fruit style reds.
Enoferm L2226: Excellent alcohol tolerance
L2226 is a vineyard isolate from Côtes du Rhône. L2226 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 L2226.
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 the MT are higher when compared with standard yeasts used for Bordeaux red varietals. MT's fermentation kinetics are 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.
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 rehydrated with GO-FERM. Typical aromas include violets, raspberries, cassis, strawberries, black pepper and grilled meat.
T73: Security for high alcohol reds
T73 was isolated from the Valencia area in Spain and was selected for its ability to enhance the natural aromas and flavors of red wines produced in hot climates. Due to its ability to produce high quantities of glycerol, wines made from T73 have good mouthfeel. Hot climate reds that have problems 'opening up' are enhanced by the well-balanced production of esters and higher alcohols. T73 is classified as a Saccharomyces cerevisiae bayanus.
VRB: Balanced mouthfeel high alcohol reds
VRB was chosen by CIDA in the Rioja region of Spain. It enhances 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. This strain has a high alcohol tolerance (up to 17%) with properly integrated nutrition, short lag phase, steady fermentation rate with low VA production. VRB can soften high acid musts by partially metabolizing malic acid.
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