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SAUVIGNON BLANC
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.
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.
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.
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.
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-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.
R2: For expression of Sauvignon blanc aromas
R2 was isolated in the Sauternes region of Bordeaux by Brian Croser of South Australia. It has excellent cold temperature properties and will ferment as low as 5°C. If it does not get proper nutrients it can tend to produce VA. For this reason, rehydration with GO-FERM and the addition of Fermaid K is recommended. R2 helps produce intense direct fruit style whites by liberation of fruity and floral aroma precursors. It is recommended for aromatic white varieties such as Sauvignon blanc, Riesling and Gewürztraminer. It is classified as a Saccharomyces cerevisiae bayanus.
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.
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.
M1: For sweet style aromatic whites and rosés
M1 is from the culture collection at Massey University, New Zealand. It is used to produce aromatic rosé and white wines, especially wines with residual sugar. Due to the high production of esters, typical descriptors include 'fruit punch', especially when fermented at lower temperatures and provided adequate balanced nutrition. The production of esters is limited at temperatures above 20°C. The yeast flocculates and settles to give compact lees.
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.
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