SCOTT LABORATORIES
Fermentation/Cellar Yeasts Strains
Lallemand Yeast Strains
43 - S. cerevisiae . bayanus
#15134
500 g
Restart Stuck Fermentations, Red, White
#15140
10 kg
The Uvaferm 43 strain is the result of research by Lallemand to isolate a strain that
successfully completes sluggish or stuck fermentations. Lallemand in conjunction with the
Inter-Rhône Laboratory screened 33 different isolates in trials on stuck wines before
selecting Uvaferm 43. The stuck fermentations represented wines with high alcohols
(14.3% with 21 g/L RS) and high free SO2(35 mg/L). Uvaferm 43 outperformed other
strong fermenters including EC1118, ICV-K1 and DV10. Using lysozyme to prevent lactic
acid bacteria spoilage in conjunction with Uvaferm 43 improved results in restarting
fermentations. Uvaferm 43 also gives good sensory results in high sugar, red primary
fermentations and maintains color and red fruit characters.
71B - S. cerevisiae . cerevisiae
#15059
500 g
White, Young Red, Blush
#15078
10 kg
71B was isolated and selected by the INRA (National Agricultural Research Institute) in
Narbonne, France. 71B is particularly known for its use in fermenting fruity blush wines
and semi-sweet whites. Long-lived aromas result from the synthesis of esters and higher
alcohols. 71B also softens high acid musts by partially metabolizing malic acid. 71B is
sensitive to competitive factors and may have difficulty competing with wild flora. Careful
rehydration with GO-FERM and early inoculation will help 71B dominate under competitive
conditions.
AC- - S. cerevisiae . cerevisiae
#15240
500 g
White
The AC- strain was selected from fermentations in the Loire region with the objective of
finding a strain that would lower acidity perception while retaining fresh fruit and floral
aromatics. A moderate speed fermenter, AC- can tolerate fermentation temperatures up to
29°C(85°F) yet still produce low levels of SO2 and H2S. This yeast is used in the Loire
Valley on Sauvignon Blanc and Muscadet as a complement to young, balanced dry or offdry white wines. The University of Nantes (ITV) isolated this strain in collaboration with
Lallemand .
BA11 - S. cerevisiae . cerevisiae
#15117
500 g
White
BA11 yeast was selected in 1997 near the Estação Vitivinicola de Bairrada in Portugal.
Fermentation kinetics are excellent, even at low temperatures. This yeast promotes clean
aromatic characteristics and intensifies mouthfeel and lingering flavors in white wines. In
relatively neutral white grape varieties, BA11 encourages the fresh fruit aromas of orange
blossom, pineapple and apricot.
BM45 - S. cerevisiae . cerevisiae
#15064
500 g
Red, White
#15066
10 kg
BM45 was isolated between 1991 and 1994 in collaboration with the Consorzio del
Vino Brunello de Montalcino and the University of Siena. This strain was selected from
many world class Brunello fermentations for its enological characteristics. BM45 is a
relatively slow starter and is well adapted to long maceration programs. This strain has
high nitrogen requirements and can produce hydrogen sulfide if nutrient starved. When
used in whites, BM45 benefits greatly when rehydrated with GO-FERM. BM45 produces
high levels of polysaccharides, resulting in wines with increased mouthfeel. In Italian red
varietals such as Sangiovese, BM45 tends to bring out aromas described as fruit jams,
rose and cherry liqueurs. There are evident and clean notes of sweet spices, licorice,
cedar, and earthy elements. BM45 has also been used with great success on Bordeaux
varieties and helps to minimize vegetative characters. Some winemakers use BM45 on
Chardonnay as a blending component to increase mouthfeel.
BRL97 - S. cerevisiae . cerevisiae
#15102
500 g
Red
BRL97 was selected as a result of a four-year study by the University of Torino from
over 600 isolates taken from 31 wineries of the Barolo region. The goal of the selection
was to isolate a dominant natural yeast from Nebbiolo fermentations that was able to
retain both the color and the varietal character of the grape. It is a fast starter and
moderate speed fermenter, demonstrating good MLF compatibility and high alcohol
tolerance. BRL97 has received excellent feedback from North American winemakers for
lighter red varietals such as Pinot Noir and for heavier structured reds such as Zinfandel,
Barbera, Merlot and Nebbiolo.
CY3079 - S. cerevisiae . cerevisiae
#15061
500 g
White
#15082
10 kg
CY3079 was isolated by the Bureau Interprofessional des Vins de Bourgogne (BIVB)
with the objective of isolating a strain that would complement typical white Burgundy
styles. It is a steady, slow fermenter even at cooler temperatures (13°C/55.4°F). When
properly fed, CY3079 demonstrates good alcohol tolerance and low production of volatile
acidity and hydrogen sulfide. It is highly recommended for barrel fermented and sur lie
aged Chardonnay. CY3079 releases peptides at the end of fermentation that are believed
to enhance aromas such as fresh butter, honey, bright floral and pineapple. Tastings of
both CY3079 tank-fermented wines from cool regions and CY3079 barrel-fermented wines
from warm regions showed richer, fuller mouthfeel compared to other strains.
DV10 - S. cerevisiae . bayanus
#15062
500 g
White, Cider, Red, Sparkling, Restart Stuck
#15106
10 kg
Fermentations
DV10 was selected by the Station Oenotechnique de Champagne (SOEC) in the
Champagne region and approved by the Comité Interprofessionnel des Vins de
Champagne (CIVC) in Epernay. It is now also available in encapsulated form. This strain's
fermentation kinetics are strong over a wide temperature range and it has relatively low
nitrogen demands. DV10 is famous for its ability to ferment in conditions of low pH, high
total SO2 and low temperature. It is characterized by low foaming, low volatile acidity
production, and very low H2S or SO2 production. DV10 is one of the most widely used
strains in Champagne . It is known for clean fermentations that respect varietal character
while avoiding bitter sensory contributions associated with many other strains. It is highly
recommended for premium white varietals and cider production. DV10 can also be used to
restart stuck fermentations and has been known to ferment up to 18% (v/v) alcohol.
EC1118 ( PRISE DE MOUSSE) - S. cerevisiae .
#15053
500 g
#15076
10 kg
bayanus
White, Red, Sparkling
EC1118 is the original, steady, low foamer, and is popular for barrel fermentations. It
ferments well at low temperatures, and flocculates with compact lees. This strain is an
excellent choice for secondary fermentations of sparkling wine. EC1118 can produce high
amounts of SO2 (up to 30 ppm) and as a result, may inhibit malolactic fermentation.
ICV-D21 - S. cerevisiae . cerevisiae
#15143
500 g
Ultra Premium Red
#15163
10 kg
ICV-D21 was isolated in 1999 from one of the best Languedoc "terroirs" during a
special regional program run by the Institut Coopératif du Vin (ICV)'s Natural Micro-Flora
Observatory and Conservatory. Dominique Delteil selected ICV-D21 for fermenting red
wines with stable color, intense fore-mouth, mid-palate tannin structure, and fresh
aftertaste. Unlike most wine yeasts, ICV-D21 contributes both higher acidity and
polysaccharides. 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 sulfide compounds. 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 ICV-D254 and ICV D80,
ICV-D21 brings fresher, deep fruit. Such finished wines are noted for continuous intensity
beginning in the fore-mouth and carrying through to the aftertast.
ICV-D254 - S. cerevisiae . cerevisiae
#15094
500 g
Red, White
#15021
10 kg
ICV-D254 was isolated by the ICV from Syrah fermentations after screening 3,000
isolates and putting 450 of them through trials for their enological properties. It has been
known to have an alcohol tolerance of up to 16% (v/v) when the fermentation is aerated
and the temperature is maintained below 28°C(82°F). In red wines this yeast strain
develops ripe fruit, jam and cedar aromas together with mild spiciness. On the palate ICVD254 promises a high fore-mouth volume, big mid-palate mouthfeel and intense fruit
concentration. Wines made with this strain are characterized as having smooth tannins
and a mildly spicy finish. These attributes are particularly interesting for Cabernet
Sauvignon and Merlot. To create concentrated Sangioveses, Syrahs and Zinfandels, wine
made with ICV-D254 may be blended following fermentation with wine made with ICV-D80
and ICV-D21. When ICV-D254 is used for white wines, particularly Chardonnay, sensory
descriptors include creamy butterscotch, hazelnut and almond aroma.
ICV-D80 - S. cerevisiae . cerevisiae
#15125
500 g
Red
#15133
10 kg
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, it is a rapid starter with moderate fermentation rates. ICV-D80 has been
known to have an alcohol tolerance of up to 16% (v/v) when the fermentation is aerated
and the temperature is maintained below 28°C(82°F). This strain was selected for its
ability to bring out differentiated varietal aromas by reinforcing the rich concentrated
flavors found in varieties such as Zinfandel and Syrah. On the palate, ICV-D80 promises
high fore-mouth volume, big mid-palate mouthfeel, an intense, fine grain tannin sensation
and a long lasting licorice finish. To optimize complexity, reds fermented with ICV-D80
may be blended after fermentation with reds fermented with ICVD254 and ICV-D21. The
ICV-D80 complements these strains by integrating higher tannin intensity to the blend.
ICV-GRE - S. cerevisiae . cerevisiae
#15101
500 g
Red, Blush, White
#15142
10 kg
In 1992 Dominique Delteil was also responsible for the selection of the ICV-GRE strain
from the Cornas area of the Rhône Valley. This strain is suitable for reds, blushes and
whites. In reds, it does well with easy-to-drink Rhône style wines with upfront fruit. Under
short skin contact regimens (3 to 5 days), ICV-GRE minimizes the risks of vegetal and
undesirable sulfur components in varieties such as Merlot, Cabernet Sauvignon, Cabernet
Franc, Grenache and Syrah. In fruit directed whites such as Rhône whites, Chenin Blanc,
and Riesling, ICV-GRE results in stable fresh fruit characteristics such as melon and
apricot while delivering a big fore-mouth impact.
ICV-K1 (V1116) - S. cerevisiae . cerevisiae
#15063
500 g
White, Restart Stuck Fermentations, Red, Fruit
#15077
10 kg
The ICV-K1 strain tends to express the freshness of white grape varieties, especially in
Sauvignon Blanc, Semillon and Chenin Blanc. Natural fresh fruit aromas are retained for a
longer time when compared to wines fermented with standard yeast strains (such as Prise
de Mousse). When fermented at low temperatures (<16°C/<60.8°F) and with proper
nutrition, ICV-K1 is one of the more floral ester producers, especially in neutral or high
yield varieties. Among the high ester production strains, ICVK1 is the most resistant to
difficult fermentation conditions such as extreme temperatures, high alcohol (18% v/v) and
low fatty acid content. ICV-K1 ferments well under stressed conditions and is useful in
restarting stuck fermentations, especially when fructose levels remain high. It is also
recommended for French hybrid whites and basic reds.
L2056 - S. cerevisiae . cerevisiae
#15072
500 g
Red, White
L2056 was selected from the Côtes du Rhône region by the ITV for its ability to
maintain varietal fruit aromas and flavors. This strain demonstrates good alcohol tolerance
as well as low SO2 and volatile acidity (VA) production over a wide temperature range.
L2056 is a quick-to-moderate fermenter with relatively high nutrient requirements. 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 Cabenet Sauvignon,
Zinfandel, Syrah and Merlot.
M69 - S. cerevisiae • cerevisiae
#15080
500 g
White
The University of Valencia in Spain isolated LALVIN M69 from musts taken from the
hot weather in the Denomination de Origin, La Mancha. It was selected for its ability to
increase the aromatic complexity of neutral white varieties and for its tolerance of high
sugar levels. M69 establishes itself quickly during fermentation. Nutrient supplementation
is highly recommended in juices below 150 ppm YAN. This strain shows a low conversion
efficiency of sugar to alcohol, contributing high levels of glycerol with low acetaldehyde
production. This yeast is recommended especially for warm region neutral whites where
the enhancement of aromatic complexity is desired.
O16 - S. cerevisiae . bayanus
#15079
500 g
Sparkling Wine
O16 was isolated by the L'Université de Bourgogne in Dijon, France for fresh and rapid
secondary yeast fermentations. This strain may reduce riddling by up to one-half due to its
ability to agglomerate in the bottle.
RA17 - S. cerevisiae . cerevisiae
#15056
500 g
Red
RA17, a Bureau Interprofessional des Vins de Bourgogne (BIVB) strain, was selected
from the Burgundy region. It enhances cherry and fruit aromas in varietals such as Pinot
Noir and Gamay. Wines made with RA17 may be blended with wines fermented with
RC212 or BRL97 to give more complexity and fuller structure. Fermentations with RA17,
especially in low nutrient musts, will benefit from timely nutrient additions to avoid the
formation of H2S.
RC212 - S. cerevisiae . cerevisiae
#15057
500 g
Red
#15097
10 kg
The Bourgorouge RC212 strain was selected from fermentations in Burgundy by the
BIVB. RC212 was chosen for its ability to produce ripe berry, bright fruit and spicy
characteristics. It consistently produces Pinot Noirs with good structure. RC212 wines may
be blended with wines fermented with RA17 or BRL97 to achieve more complexity. When
using RC212, particularly in low nutrient musts, timely nutrient additions are
recommended to avoid potential H2S production.
R-HST - S. cerevisiae . cerevisiae
#15130
500 g
Aromatic White
R-HST was selected for its exceptional enological properties in Riesling from trials
conducted from 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 asKloeckera 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.
R2 - S. cerevisiae . bayanus
#15071
500g
White
This strain was isolated in the Sauternes region of Bordeaux by Brian Croser of South
Australia. R2 has excellent cold temperature properties and will ferment in conditions as
low as 10°C(50°F). R2 helps produce intense, direct fruit style whites by liberation of fruity
and floral fermentative aromas. In addition, varietal characters are enhanced by R2's
enzymatic release of bound aroma precursors. It is recommended for aromatic white
varieties such as Sauvignon Blanc, Riesling, and Gewürztraminer.
S6U - S. cerevisiae . uvarum
#15096
500 g
White
The S6U strain was isolated and studied by Dr. Ciolfi of the Instituto Sperimentale per
l'Enologia near Velletri. S6U was selected for its unique enological characteristics such as
the ability to ferment at very low temperatures in musts with low levels of suspended
solids. Under cool (<18°C/<64°F) fermentation conditions, S6U produces higher glycerol
and organic acids from sugars and this may explain the increased mouthfeel. The
consequential reduction in alcohol ranges from 0.3-0.5% (v/v). Higher levels of phenethyl
alcohol are also produced by S6U. To ensure the dominance of S6U during fermentation,
pay extra attention to rehydration and inoculation since it does not compete well with high
wild yeast populations. S6U requires high nutrient levels and benefits from the use of GOFERM and Fermaid K.
STEINBERGER (DGI 228) - S. cerevisiae .
#15084
500 g
#15086
10 kg
cerevisiae
White, Blush
The Steinberger strain is a slow, cool fermenter with high SO2 tolerance, low foam
production and an alcohol tolerance up to 13% (v/v). The glucosidase activity of DGI 228
contributes elegant aromas, especially in aromatic white wines.
SVG - S. cerevisiae • cerevisiae
#15164
500 g
White
Uvaferm SVG was selected in the Loire as a result of an ITV collaboration with
Lallemand. The goal was to find a natural yeast that enhanced typical Sauvignon Blanc
varietal character, diminished acidity and still maintained good fermentation kinetics. SVG
will metabolize roughly 25% of malic acid levels and will help naturally lower a wine's
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 Blancs were described as having
more intensity and a balance of mineral, citrus and spicy notes. Aside from cooler region
Sauvignon Blanc, SVG is also recommended for aromatic white varieties such as Riesling
or Pinot Gris.
T73 - S. cerevisiae . bayanus
Red
#15091
500 g
Isolated from a premium Spanish Rioja fermentation, this strain 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 levels of glycerol, T73 creates wines with full mouthfeel.
Hot climate reds that have trouble "opening up" are enhanced by the well-balanced
production of esters and higher alcohols.
VRB - S. cerevisiae .cerevisiae
#15173
500 g
Red, White
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.
WÄDENSWIL 27 - S. cerevisiae . cerevisiae
#15065
500 g
White, Young Red
Wädenswil 27 was isolated at the Swiss National Agricultural Station for its slow and
steady cold fermentation of white wines. As a low heat-producing strain, less energy is
required for cooling, making it an excellent choice when cool red wine
fermentations are desired. Red color loss is minimized due to the strain's low betaglucosidase production. This strain is a low foamer and produces very low SO2, resulting
in MLF compatibility.
W15 - S. cerevisiae . cerevisiae
#15118
500 g
White, Young Red
#15119
10 kg
The W15 strain was isolated in 1991 from a high quality Müller Thurgau must
originating from grapes in the vineyards at the Viticulture Research Station in Wädenswil,
Switzerland. W15 was developed to ferment dry whites at moderate speeds where
retention of bright fruit character and a greater mouthfeel are desired. W15 is also used to
ferment high quality light red varieties. This yeast produces higher levels of glycerol and
succinic acid than most wine yeast strains. An increase in fermentation temperature
increases the amount of glycerol and succinic acid formed.
Anchor yeast strains
VIN 13 - S. cerevisiae (hybrid)
#15183
1 kg
Sauvignon Blanc, Chenin Blanc, Riesling, Viognier,
Chardonnay, Rosé
Product of the yeast hybridization program of the Institute for Wine Biotechnology at
the University of Stellenbosch in South Africa. Aromatic as well as cold tolerant (1015ºC/50-59ºF), VIN 13 also has high alcohol tolerance (16.5%v/v) and low nitrogen
requirements (qualities obtained by hybridizing "bayanus" and "cerevisiae" strains). Good
choice for restarting stuck white fermentations. VIN 13 is a very good thiol releaser
(guava, passion fruit, and grapefruit) and outstanding ester producer. On tank fermented
Chardonnay it promotes pineapple and banana flavors, while on Riesling, Gewürztraminer
and Viognier it accentuates floral notes. The combination of fermentation kinetics and
sensory contributions make this strain very suitable for aromatic whites (especially cold
fermented styles associated with new world wines).
VIN 7 - S. cerevisiae (hybrid)
#15186
1 kg
Sauvignon Blanc, Sémillon, Chenin Blanc
Product of the yeast selection program of Infruitec-Nietvoorbij, the wine and vine
institute of the Agricultural Research Council in Stellenbosch, South Africa. VIN 7 is a
hybrid yeast isolated from nature. It is cold tolerant (12-15ºC/54-59ºF) and has a low
nitrogen requirement. Best used for cold, stainless steel tank fermentation on semiclarified must (50 - 80 NTU). A very high thiol releaser and converter and thus very
suitable for the production of aromatic wines from thiol containing grape varieties. VIN 7
can be sensitive to micronutrient shortages and it is therefore advised to use a rehydration
nutrient or a complete yeast nutrient containing vitamins and minerals during fermentation.
NT 116 - S. cerevisiae (hybrid)
#15185
1 kg
Shiraz (Syrah), Cabernet Sauvignon, Pinot Noir
Pinot Gris (Grigio), Pinot Blanc, Semillon, Chenin Blanc
Product of the yeast hybridization program of Infruitec-Nietvoorbij, the wine and vine
institute of the Agricultural Research Council in Stellenbosch, South Africa. NT 116 has
similar fermentation kinetics to VIN 13. It is alcohol tolerant (15.5%v/v), cold tolerant
(13ºC/55ºF) and has a low nitrogen requirement. NT 116 has a dual application in
winemaking. Its fermentation kinetics makes it very suitable for full-bodied high maturity
red wines destined for oak aging. Its high ability to convert volatile thiols and high ester
production at low temperatures makes it similarly suitable for the production of new world
style aromatic white wines.
NT 50 - S. cerevisiae (hybrid)
#15184
1 kg
Shiraz (Syrah), Pinot Noir, Merlot, Cabernet
Sauvignon, Cabernet Franc
Product of the yeast hybridization program of Infruitec-Nietvoorbij, the wine and vine
institute of the Agricultural Research Council in Stellenbosch, South Africa. Very robust for
the production of aromatic red wines. Temperature control (not higher than 30°C/86°F) is
advised. Has average nitrogen requirement. Produces well-rounded red wines with
structured tannins and good color stability. Enhances red and blackberry fruits with floral
notes.
VI-A-DRY Yeast Strains
CEG (EPERNAY II) - S. cerevisiae . cerevisiae
#15081
500 g
White
#15093
10 kg
The CEG strain was isolated by the Giesenheim Research Station in Germany for its
ability to deliver slow, steady, clean fermentations. Optimal fermentation temperatures
range from 15-25°C(59-77°F).
CHAMPAGNE (DAVIS 595) - S. cerevisiae .
#15055
500 g
#15075
10 kg
bayanus
White, Red, Sparkling Wine, Fruit Wine
Champagne was selected by UC Davis researchers from the strain collection at the
Pasteur Institute in Paris, France. This strain ferments between 12-29°C(55-85°F) and has
good SO2 tolerance. It is considered neutral in sensory contribution.
MONTRACHET (DAVIS 522) - S. cerevisiae .
#15060
500 g
#15074
10 kg
cerevisiae
White
Montrachet was selected from the Pasteur Institute strain collection by UC Davis
researchers. With proper nutrition, it has moderate fermentation kinetics at 10-29°C(5085°F) with low VA and SO2 formation.
PM (PRISE DE MOUSSE) - S. cerevisiae .
#15085
500 g
#15083
10 kg
bayanus
White, Sparkling Wine
PM has good fermentation kinetics at temperatures between 15-25°C (59-77°F). It is a
moderate producer of VA and a low foam and H2S producer. PM has high SO2 and alcohol
tolerances.
Laffort Yeast Strains
ACTIFLORE BAYANUS (B) - S. cerevisiae .
#15215
500 g
bayanus
Restart Stuck Fermentations, White, Red, Sparkling
Actiflore Bayanus was selected by Laffort Oenologie for its strong ability to restart
sluggish or stuck fermentations even in high alcohol conditions. It has excellent
fermentation characteristics including strong kinetics, low nitrogen requirements, and
tolerates high sugar and high alcohol (18% v/v) levels. Actiflore Bayanus is also capable
of fermenting juice at low temperatures (10-12°C/50-53.6°F) while still producing intense
fermentation aromas (esters). This strain is a suitable choice for sparkling wines produced
by closed tank fermentations.
ACTIFLORE BJL - S. cerevisiae . cerevisiae
#15123
500 g
Red, White
Actiflore BJL was isolated in the Beaujolais area for its ability to produce fresh, up-front
fruit in "primeur" or nouveau style wines. A quick fermenter with good extraction of color,
BJL produces low VA and H2S. The berry-fruit flavors of Gamay, Zinfandel and Merlot
varieties are enhanced. BJL is highly effective at contributing aromatic complexity to wines
made from neutral white grape varieties, without low temperature fermentation.
ACTIFLORE C (STRAIN F33) - S. cerevisiae .
cerevisiae
#15126
500 g
Red, White, Blush
#15145
10 kg
Actiflore C was specifically selected for its production of colloidal polysaccharides,
which help create wines with superior balance. It has excellent fermentation
characteristics including good kinetics, low nitrogen requirements, resistance to heat
shock and alcohol tolerance up to 15% (v/v). It is most suited for production of elegant red
wines like Cabernet Franc and Cabernet Sauvignon, but has been shown to produce
highly complex white wines, especially when barrel fermented.
ACTIFLORE F5 - S. cerevisiae . cerevisiae
#15122
500 g
Red, Blush
Actiflore F5 was selected by the Laffort research laboratory (SARCO) for its good
implantation ability and its characteristic of producing wines with more complexity,
spiciness and fruit. It is particularly good for red wines which will be consumed fairly
young. F5 is a quick starting fermenter with low production of sulfites and can ferment
wines up to 14.5% (v/v) alcohol. It can also be used on Mediterranean varietals like
Mourvedre, Cinsault, Grenache, and Carignane.
ACTIFLORE RB2 - S. cerevisiae . cerevisiae
#15132
500 g
Red
Actiflore RB2 was developed by Laffort Oenologie of Bordeaux to increase color and
fruitiness in Pinot Noir and Gamay. Its fermentation kinetics are excellent. This strain has
been shown to complete fermentation with alcohols up to 15% (v/v). RB2 has proved to be
an excellent choice for Pinot Noir.
ACTIFLORE RMS2 - S. cerevisiae . cerevisiae
White
#15167
500 g
Actiflore RMS2 was selected by the SARCO Laboratory of Laffort for its superb white
wine fermentation capabilites in hot climates. Experiments with RMS2 have shown fast
and complete fermentations even in wines with low turbidity, low nitrogen, and low tank
temperatures. It contributes floral nuances while optimizing varietal potential. RMS2 is
an excellent choice for bringing the best out of difficult conditions and raw material.
ZYMAFLORE F10 - S. cerevisiae . bayanus
#15121
500 g
Red
Zymaflore F10 was specifically chosen for the production of red wines to help create
full, round wines with good structure. It promotes varietal character and expression of
terroir. This strain has improved extraction of components responsible for colloid
formation, which results in softer tannins. F10 has high nitrogen requirements and can
produce hydrogen sulfide if nutrient starved. It has an alcohol tolerance of up to 14% (v/v)
under good conditions when the fermentation is aerated and the temperature is
maintained below 28°C (82°F). F10 is recommended for use in wines that are intended for
aging such as Cabernet Sauvignon, Merlot, Syrah and Pinot Noir.
ZYMAFLORE F15 - S. cerevisiae . cerevisiae
#15124
500 g
Red
#15146
10 kg
Zymaflore F15 was selected in Bordeaux for its ability to produce round, aromatic and
structured red wines. Particularly notable is this strain's high production of glycerol. The
production of glycerol helps to reduce alcohol formation from sugar. This strain is alcohol
tolerant up to 15% (v/v). F15 is especially suitable for grapes coming from young vines or
for wines that lack phenolic structure. It is recommended for use with varietals like Merlot,
Syrah, Zinfandel, Barbera and Grenache.
ZYMAFLORE F83 - S. cerevisiae . cerevisiae
#15172
500 g
Red
Zymaflore F83 was specifically selected at the University of Florence, Italy, for its ability
to synthesize high amounts of glycerol while respecting fresh and fruity varietal aromas.
In red wines F83 develops aromas of red berries, plums and currants. This strain has a
steady fermentation rate and low nitrogen requirements and it can ferment up to 14.5%
alcohol. F83 is highly suited for Mediterranean varietals such as Sangiovese, Tempranillo,
Nebbiolo, and Grenache.
ZYMAFLORE RX60 - S. cerevisiae . cerevisiae
#15162
500 g
Red, fruit forward, early-to-release wines
Zymaflore RX60 was specifically selected for the production of fruit-forward red wines.
It develops high aroma intensity making it well suited for early-to-release wine. This strain
has steady fermentation rate and alcohol tolerance up to 15.5%. It favors the expression
of varietal aromas and red fruit-like flavors. After fermentation the wines are fruity with a
balanced mouthfeel and intense color. RX60 is well suited for the production of Syrah and
other Rhône.
ZYMAFLORE ST - S. cerevisiae . cerevisiae
#15460
500 g
White
Zymaflore ST was isolated at the Bordeaux Institute of Oenology. The ST stands for
Sauternes. It was selected for the production of sweet wines of up to 15% (v/v). A high
sensitivity to SO2 helps stop the fermentation with a minimal addition of 50 ppm. This
reduces the potential for forming complex sulfur compounds. Research in Chile showed
ST to be superior to other strains tested on Chardonnay barrel fermentations in wine
made from warm regions. ST fermented to dryness more rapidly and had lower VA.
ZYMAFLORE VL1 - S. cerevisiae . cerevisiae
#15087
500 g
White
#15111
10 kg
Zymaflore VL1 was isolated and selected by the Bordeaux Institute of Oenology for its
enhancement of natural varietal aromas. Excellent organoleptic results have been
obtained due to the beta-glucosidase activity on bound terpenes (found in varieties such
as Muscat , Gewürztraminer, Viognier, and Chardonnay). Low decarboxylase activity
results in low production of vinyl phenols and helps yield wines with superior balance and
elegance. This character makes it suitable for vinification of rotten grapes. Given sufficient
nutrients, VL1's relatively slow fermentation rate will ferment to dryness with a minimum of
H2S, SO2 and VA production.
ZYMAFLORE VL2 - S. cerevisiae . cerevisiae
#15098
500 g
White
Zymaflore VL2 was isolated in Burgundy and selected by SARCO for its ability to
produce fresh Chardonnay wines with strong varietal character. With this yeast, ester and
polysaccharide production are enhanced resulting in increased complexity and intensity of
varietal aroma and mouthfeel. VL2's low decarboxylase activity results in low production of
vinyl phenols and helps yield wine with clean aromas. It is a steady, slow fermenter even
at cooler temperatures (14°C/57°F). VL2 demonstrates good alcohol tolerance (14% v/v)
and low production of volatile acidity, H2S and SO2. It is recommended for both tank and
barrel fermentations. Originally isolated for Chardonnay grapes, VL2 is also adapted to
ferment low aromatic white grape varietals.
ZYMAFLORE VL3 - S. cerevisiae . cerevisiae
#15020
500 g
White
#15112
10 kg
Zymaflore VL3 was isolated by the Bordeaux Institute of Oenology following
fundamental research done on enhancing varietal character and aroma in Sauvignon
Blanc. The research led to the identification of certain aroma precursors that yeast could
act upon to reveal specific aromas. Subsequent experimentation has found this to be true
of other varieties, such as Riesling and Pinot Blanc. VL3 is adapted to aging on the lees
and produces very low levels of volatile acidity.
ZYMAFLORE X5 - S. cerevisiae . cerevisiae
#15168
500 g
Aromatic White
Zymaflore X5 was selected by a new technology of phenotype screening developed by
the SARCO Laboratory of Laffort in collaboration with the University of Bordeaux. X5
sustains strong fermentation kinetics and alcohol tolerance even with low turbidity and
temperature. It helps reveal varietal aromas rich in citrus and tropical fruit while
contributing light, fresh, floral notes. With low VA and H2S production, X5 is well suited for
aromatic white varieties like Pinot Gris, Riesling, Gewürztraminer, and Sauvignon Blanc.
Encapsulated Yeast
Encapsulating yeast cells within a sodium alginate gel (natural polysaccharide extracted
from seaweed) enables substrates and metabolites to diffuse throughout the gel without
releasing the Saccharomyces cells into the must or juice. The encapsulated beads are
made from two different layers: an inner layer containing the yeast cells and an outer layer
made of sterile alginate. The dry beads average 2mm in diameter and contain
approximately 2.5 million living yeast cells per gram.
Currently, three encapsulated yeast products are available. Each has a unique
winemaking application.
ProRestart® DV10
#15152
1 kg
To Restart Sluggish or Stuck Fermentations
ProRestart DV10 was created by ProEnol, in collaboration with Lallemand, for
completing sluggish or stuck fermentations quickly and easily. It is Lalvin DV10 (S.
bayanus) that has been acclimated to high alcohol and other harsh conditions prior to
being encapsulated in the alginate bead. This allows for the yeast cells to begin working
quickly on metabolizing residual sugars left in a sluggish or stuck wine. It can help
decrease spoilage risks that are related to microbiological contamination and
consequently help preserve wine quality. Pro-Mesh barrel and tank bags are provided with
each ProRestart DV10 order.
ProRestart Tech Sheet (pdf)
ProDessert® BA11
#15150
1 kg
Premium Dessert Wine Fermentations
The most difficult aspect of dessert wine production is arresting the primary fermentation
at the desired residual sugar level. ProDessert BA11 was developed by ProEnol, in
collaboration with Lallemand, to make this process easier and more effective. The arrest
of alcoholic fermentation is achieved by simply removing the beads from the wine. The
double layer alginate bead prevents cell leakage into the wine. By not utilizing traditional
methods for controlling the fermentation, large sulfur dioxide additions are reduced and
energy-cooling costs are conserved. ProDessert BA11 is made with Lalvin BA11 (S.
cerevisiae) yeast (a Portuguese isolate chosen for its ability to release fruity characters in
late harvest and other dessert wines).
ProElif® DV10
#15570
1 kg
For Secondary Fermentation in Sparkling Wine
Production
ProElif is a DV10 encapsulated yeast product developed and produced by ProEnol in
collaboration with the SOEC. DV10 was chosen for its well-known ability to produce
balanced sparkling wine. The yeast cells are acclimated to high alcohol and other harsh
conditions prior to being double encapsulated into an alginate bead. No riddling is
required during secondary fermentation. When the fermentation is complete, simply
invert the neck of each bottle to encourage the beads to drop. Then, proceed with
traditional freezing and disgorging methods. The use of ProElif results in a fresh sparkling
wine. If greater yeast character is desired, you may make changes to the base wine with
this in mind.
To date, ProElif may only be used in hand dosing operations. A dosing machine will be
available at a later time.
User's Guide for ProElif
Lallemand Beer Yeast
NOTTINGHAM - S. cerevisiae . cerevisiae
#15260
500 g
Properties are similar to the strain NCYC 1245. Demonstrates full attenuation and
strong flocculation characteristics. It has low concentrations of fruity and estery-ale
aromas and has been described as neutral for an ale yeast.
WINDSOR - S. cerevisiae . cerevisiae
#15250
500 g
Moderate attenuation that will leave a relatively high gravity. Excellent settling
properties. Usually described as producing a full-bodied, fruity English ale. Great for pale
ales.