YEAST SUGGESTIONS FOR RED WINE STYLE OBJECTIVES

COLOUR LALVIN LALVIN IOC

STABILISATION BRL97™ RC212™ REVELATION TERROIR™
+ structure + structure

UVAFERM LEVEL2® LALVIN LALVIN LALVIN® ENOFERM® ENOFERM® LALVIN

ENHANCE VARIETAL BDX® SOLUTIONS CLOS™ ICV GRE™ RHONE 2056® RP15™ SYRAH™ PERSY™
CHARACTER PLUS + colour *BIODIVA™ + complexity + volume + colour + richness + volume - SO2, H2S
stabilisation + mouthfeel stabilisation

ESTERS LALVIN AFFINITY™

71B®

ENOFERM LALVIN LALVIN LALVIN LALVIN LALVIN ENOFERM

PHENOLIC EXTRACTION CSM™ ICV D21™ ICV D80™ M™ RHONE 2226® RHONE 2323® T306™
/ TEXTURE + high alcohol
tolerance

LALVIN LALVIN VELLUTO LALVIN UVAFERM IOC

ROUNDNESS / PALATE BM 4X4™ BM45™ EVOLUTION™ ICV D254™ HPS™ R 9008™
VOLUME + colour + colour + mouthfeel
stabilisation stabilisation

UVAFERM ENOFERM LALVIN LALVIN LALVIN ENOFERM IONYSWF™ LEVEL2®

43® AMH™ DV10™ EC1118™ ICV OKAY® M2® Lower alcohol SOLUTIONS
SPECIAL FEATURES Fructophilic - Long lag phase Elegant, neutral Neutral workhorse Low H2S, SO2 and Workhorse strain Higher acidity
*LAKTIA™
restart stuck AF and robust acetalhehyde More acidity
production

* Please note that BIODIVA™, FLAVIA™ and LAKTIA™ will not complete alcoholic fermentation without the sequential inoculation of a paired Saccharomyces cerevisiae strain.
Circumstances such as fruit quality, variety, winemaking practice, must parameters and cellar conditions are infinitely variable and impact on yeast expression and performance.
Please refer to the technical datasheet for each yeast.

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