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launch of the Zymaflore X16 yeast by Laffort for the Northern Hemisphere vintage 2007
Laffort announces the arrival of Zymaflore X16, the latest product derived from breeding in the Zymaflore range, following on from the highly successful Zymaflore X5 and Zymaflore RX60.
Fruity aromatic wines (Popular Premium and Premium sector) today represent 80% of the wine market. Regardless of the grape variety used, the vinification method involves the production of aromas during fermentation. Furthermore, fermentation conditions are often difficult for the yeast (high potential alcohol juice, low juice turbidity, low fermentation temperature, large volume tanks, etc.). In order to meet these needs, Laffort has developed a specific new strain: Zymaflore X16.
Breeding is a genetic cross-breeding technique using the yeast sexual reproduction method. The aim is to obtain, without resorting to GMO techniques, a Saccharomyces cerevisiae yeast with precisely selected specifications (such as high fermentative capacity and enhanced aromatic and/or organoleptic characteristics).
Derived from this breeding technique, Zymaflore X16 demonstrates faultless fermentative security and kinetics, even under difficult fermentation conditions (in particular, a high resistance to alcohol toxicity). Zymaflore X16 has a high capacity for aromatic varietal production during fermentation (white peach, yellow fruit) and possesses the pof(-) character (absence of vinylphenol production), producing delicate, crisp wines.
Chardonnay trial in Burgundy, 2006.
Fermentation curves :
Dosage of fermentative aromas on finished wines :
AA = Amyl acetate (banana)
LAFFORT
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Events and new products Zymaflore X16 
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