 |
ZYMAFLORE RANGE:
As a result of intense research and development from the Laffort Oenologie group, in partnership with SARCO and prestigious universities, the Zymaflore range combines both excellent fermentative capabilities and distinctive winemaking properties: aromatic enhancement and revelation, a positive effect on wine texture, colour preservation, etc.
X16 : Yeast for aromatic white wines in the modern style. Derived from LAFFORT ‘s yeast breeding programme, Zymaflore X16 possesses an excellent capacity for producing fermentation aromas and, thanks to its pof(-) character, clean wines with extreme finesse. X16 has high resistance to alcohol and fermentation reliability, even under difficult fermentation conditions.
X5: was selected by the new technology of yeast breeding and phenotype screening developed by the SARCO Laboratory of Laffort Oenologie in collaboration with the University of Bordeaux. Zymaflore X5 demonstrates strong fermentation kinetics and alcohol tolerance, even with reduced must turbidity and temperature. It helps release varietal aromas such as citrus and tropical fruit whilst contributing light, fresh, floral notes. With low VA and H2S production, Zymaflore X5 is well suited for aromatic white varieties like Sauvignon Blanc, Gewürztraminer, Pinot Gris, and Riesling.
VL2: was isolated and selected by SARCO for its ability to produce fresh Chardonnay wines with strong varietal character. With this yeast, moderate ester and high polysaccharide production are enhanced, resulting in increased complexity, mouthfeel and intensity of varietal aroma. Zymaflore VL2's low decarboxylase activity results in low production of vinyl phenols and helps yield wines with clean aromas. It is a steady, slow fermenter even at cooler temperatures (14°C/57°F). Zymaflore VL2 demonstrates good alcohol tolerance (15% (v/v)) and low production of VA, H2S and SO2. It is recommended for both tank and barrel fermentations. Originally isolated for Chardonnay grapes, VL2 is also adapted to ferment white grape varietals characterised by low aromatic production.
VL3: was isolated following fundamental research done on enhancing varietal character and aroma in Sauvignon Blanc. The research led to the identification of certain odourless aroma precursors that VL3 could act upon to release varietal aromas. Subsequent experimentation has found this to be true when VL3 is used on other grape varieties, such as Riesling and Pinot Blanc. Zymaflore VL3 is adapted to aging on lees and produces very low levels of volatile acidity.
ST: was isolated in 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, and makes of this the perfect strain for sweet white wine production. This reduces the potential for forming complex sulfur compounds. Zymaflore ST gives also excellent results in dry white wines made from Chardonnay or Viognier.
Yeast for red wine:
Latest strain FX10: Selected for the production of elegant, structured and silky red wines suitable for cellaring (preservation of the tannin polyphenolic potential with low astringency thanks to an important release of polysaccharides) ZYMAFLORE FX10 enables the production of wines which express varietal specificity and terroir, which are also suited to lees maturation.
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. This strain is alcohol tolerant up to 15% (v/v). Zymaflore 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, Cabernet Sauvignon, Syrah, Zinfandel, Barbera and Grenache.
RX60: is a new yeast that was specifically selected for the production of Syrah and fruit-driven red wines. It develops high aroma intensity, making it well suited for wine designed for early consumption. This strain has steady fermentation rate and alcohol tolerance up to 15.5%. It favours the expression of varietal aromas and red fruit flavours. After fermentation, the wines are fruity with a balanced mouthfeel and intense colour. Zymaflore RX60 is well suited for the production of Syrah and other Rhône or fruity varietals.
RB2: Selected yeast for the vinification of the Burgundian red varietals in the premium to ultra premium wine segment. Zymaflore RB2 was isolated for its natural ability to preserve colour as well as to release varietal aromas of Pinot Noir (such as cherry).
F83: was specifically selected at the University of Florence, Italy, for its ability to synthesize high amounts of glycerol whilst maintaining fresh and fruity Mediterranean red varietal aromas. In red wines, Zymaflore 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. Zymaflore F83 is highly suited for Mediterranean varietals such as Sangiovese, Tempranillo, Nebbiolo, and Grenache.
ROSE: has been specifically selected for making premium Rosé wines. It has strong implantation ability and fermentation rates. The Rosé strain produces high levels of fermentation aromas, making this strain very suitable for the elaboration of fruit-driven rosé wines, especially when they are made from grapes of low aromatic potential.
RMS2 : was selected for its superb white wine fermentation capabilities in hot climates. Experiments with Actiflore RMS2 have shown fast and complete fermentations, even in musts with low turbidity, low nitrogen, low tank temperatures and under anaerobic conditions. Actiflore RMS2 is an excellent choice for making the most of difficult conditions and raw material, with minimal production of H2S. Due to its excellent fermentative capacities, RMS2 is a great choice for the second fermentation of sparkling wines.
F33: was specifically selected for its production of colloidal polysaccharides, which help create wines with superior balance and softness. It can be used for all types of wine fermentation. Actiflore F33 has excellent fermentation characteristics including good kinetics, low nitrogen requirements and alcohol tolerance up to 15% (v/v). It is most suited for the 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. In white wines, it enhances the production of esters and varietal characteristics.
CEREVISIAE (strain Montrachet – 522 Davis): was selected from the Pasteur Institute strain collection by UC Davis researchers for rapid starting in fermentation. Actiflore Cerevisiae does not significantly modify the varietal character of wines. With proper nutrition, it has good fermentation kinetics at 10-29°C (50-85°F) with low VA and SO2 formation.
F5 : was selected by the Laffort research laboratory (SARCO) for its strong implantation ability and its characteristic of producing wines with enhanced complexity, spiciness and fruit. It is particularly good for red wines designed for early-medium consumption. F5 is a quick starting fermenter with low production of sulfites and can ferment wines up to 14.5% (v/v) alcohol.
B0213: was selected by Laffort Œnologie 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 extremely high alcohol (18% v/v) levels. Actiflore Bayanus is also capable of fermenting juice at low temperatures (10-12°C/50-53.6°F). This strain is a suitable choice for sparkling wines produced by closed-tank fermentations.
PM : strain developed for still wine fermentation and secondary fermentation of sparkling wines.
|
|
Products Yeasts
|
||
 |
