Winery Equipment » Lallemand Yeast, MLF and Enzymes » Yeast

Yeast

A summary table of the key characteristics of all Lallemand yeast strains is attached as a downloadable PDF file. Further information on selected strains is also provided below.

Lalvin EC1118

EC1118 has a wide range of applications where a rapid natural fermentation is required, includingf fermentation of red and white table wines, secondary fermentation, late harvest whites and also for barrel fermentations and restarting stuck ferments. Has high fermentation vigour, works over a wide temperature range (8-30 degrees), tolerates up to 18% alcohol and is killer active.

Lalvin D254

Recommended for all red wines and Chardonnay. Enhanced mouthfeel due to its production of polysaccharides. In red wines, D254 contributes to fore-mouth volume, enhanced mid-palate mouthfeel, smooth tannins and a mildly spicy finish. In Chardonnay, produces nutty aromas and creamy mouthfeel. Fermentation temperature 12-28 degrees, alcohol tolerance 16%, killer neutral.

Enoferm BDX

BDX is suitable for premium red wines and is highly recommended for Cabernet Sauvignon, Shiraz, Merlot, Grenache, Sangiovese etc. BDX is associated with varietal enhancement of red wines, adding complexity without dominating the wine. Moderate fermatation vigour at 18-30 degrees, alcohol tolerance to 16%, killer sensitive.

Enoferm Syrah

Syrah is recommended for Shiraz and Merlot styles, enhances mouthfeel and promotes stable colour extraction.? Best suited to warm to hot climate fruit.? Moderate fermentation vigour, 16% alcohol tolerance, fermentation temperature 15-32 degrees.

Lalvin RC212

A favourite amongst Pinot Noir producers, RC212 consistently produces Pinot Noir with structure, ripe cherry, bright fruit and spicy characteristics. Lighter red varieties benefit from improved colour extraction. Moderate fermentation vigour, fermentation temperature range 20-35 degrees, 16% alcohol tolerance, killer neutral

Lalvin QA23

QA23 is suited for the production of fresh, fruit-focussed clean white wines as it maximises varietal concentration and expression, particularly for Sauvignon Blanc, Riesling, Chenin Blanc, Chardonnay and Semillon. Exhibits fast fermentation rate, optimum fermentation temperature range 15 to 32 degrees, alcohol tolerance 16%. Killer active.

Lalvin CY3079

Typically used for barrel or tank fermentation of Chardonnay for maturation, or as a component of blends. Induces a rapid development on lees of yeast derived flavours (toasted bread, honey, hazelnut and almond) and roundness. Short lag time and moderate fermentation figour, can be slow to finish. Alcohol tolerance to 15%, fermentation temperature range 15-25 degrees, killer neutral

NEW - Cross Evolution

Cross Evolution is a strong fermenting yeast that is ideal for aromatic whites and rose wines with low fermentation temperatures, and low nitrogen levels. Cross Evolution is a result of a unique breeding program resulting in hybrids. It contributes to increased mouthfeel and is recommended for Chardonnay, Sauvignon Blanc, Chenin Blanc, Pinot Gris and Viognier. Exhibits moderate fermentation vigour, low nitrogen demand, fermentation temperature range 10-20 degrees, alcohol tolerance to 15%, killer active.

Uvaferm 43

The yeast to restart stuck ferments and initiate fermentation in high sugar musts

Exhibits efficient restart capabilities in all wine types, under difficult conditions and low sugar levels. Although primarily a "fix it" strain, 43 can also be used as a general purpose yeast, especially in high sugar musts. High fermentation vigour, alcohol tolerance to 18%, killer active.

Lalvin Rhone 2323

Rhone 2323 is highly suited for the making of premium/semi-premium red wines from must s with high polyphenolic potential. Recommended varieties include Grenache, Cabernet Sauvignon, Shiraz and Merlot. Efficient extraction of phenolic compounds favours enhancement of tannin structure. Fermentation temperature range from 15-30 degrees, alcohol tolerant to 15%, killer active.

Lalvin Rhone 2226

Rhone 2226 enhances varietal flavour and aroma, contributes to structure and maintains high colour intensity. Can be used for white varieties such as semillon from warmer regions. Vigorous fermenter, tolerates up to 18% alcohol, fermentation temperature range 15-30 degrees, killer active.

Lalvin Rhone 2056

2056 contributes to complexity of red fruits, spiciness and maintains red wine colour. Excellent for fruit forward style reds and also whites including Chardonnay and Semillon, also provides aromatic expression in Sauvignon Blanc. 2056 is a moderate rate fermenter, alcohol tolerance of 16% and fermentation temperature range of 15-28 degrees.

Lalvin DV10

DV10 is recommended for white and red table wines where a rapid, neutral fermentation is required. DV10 demonstrates strong fermentation kinetics under stressful conditions of low pH, high SO2 and low temperature. High alcohol tolerance (18%), fermentation temperature range of 10-35 degrees. A clean fermenter that respects varietal character.

Lalvin D47

D47 is best suited for production of chardonnay and other white varietals including Sauvignon Blanc and Muscat. When left on lees, ripe spicy aromas with tropical and citrus notes are developed, and it also contributes to the wine's silkiness, persistance and complexity. Excellent results are are obtained for the production of top quality Chardonnay's fermented in barrels, especially when blended with D21. D47 has moderate vigour, fermentation temperature range of 15-20 degrees, tolerates up to 14% alcohol and is killer active.

NEW - YSEO yeasts

YSEO (Yeast Security and Sensory Optimisation) yeast is the new generation of Saccharomyces cerevisiae oenological yeast obtained through a unique and innovative production process developed by Lallemand researchers. The YSEO process facilitates the activation of the yeast cell membrane for a faster and more energetic start to fermentation, and improves the resistance and adaptation of yeast under difficult fermentation conditions such as high potential alcohol, specific nutritional deficiencies etc.

YSEO will deliver superior fermentation performance. YSEO yeast should be used to reinforce reliability of fermentation, to assist in preventing problems with sluggish/stuck ferments or for better fermentation of difficult or fragile musts.

YSEO is available in three strains, BDX, QA23 and D254.

Winery Equipment » Lallemand Yeast, MLF and Enzymes » Yeast