Ideal for the production of aromatic white wines at low temperatures, releasing fruity aromas and flavours from precursors in the must.
Offers the security of an inoculated fermentation, with the sensory impact and complex aroma profiles linked with spontaneous fermentation.
Enhances fruity and floral esters and to a lesser extent, volatile thiols (passion fruit, grapefruit, gooseberry and guava aromas) in white wines.
Used in medium-full bodied reds where a rich, lush and balanced mouthfeel is required and contributes a rich mid-palate structure.
Offers good mouthfeel and stable colour extraction, promotes violet and red fruit aromas and enhances and respects varietal character.
This yeast has a high alcohol tolerance and wide fermentation temperature range, respects varietal character and adds complexity and minerality to reds.
Fermivin P21 is ideal for high quality, fruity red wines. Fermivin P21 is well adapted to any winemaking itineraries, is able to ferment at low temperatures, and is suitable for cold soaking.
A yeast for round fruity Chardonnay type wines.
Enhances fresh varietal characters producing crisp citrus, lime, floral and mineral notes, also contributing to mouthfeel and palate weight.
The right choice to ferment wines like Shiraz, Tempranillo and Pinot noir, enhancing the fruit character, freshness and aroma persistency.
Suited to both white and red varieties, for fruit forward styles. Contributes fruit complexity, spiciness and colour stabilisation.
Lalvin ICV GRE is for early drinking red, rosé and white wines where upfront fruit expression is desired. Spice and estery notes are evident.
FLAVIA is selected for its capacity to release enzymes with α–arabinofuranosidase activity, and can impact on the varietal aromas of varietal grapes.
Lalvin ICV Black Pearl is suited for a wide range of red varieties, bringing intense black fruit character while developing mouthfeel.
A high polysaccharide producer known for its accentuated fruit and volume. Ideal for barrel fermentation of white wines.
Uvaferm BDX™ yeast preserves the phenolic compounds in the wines and allows the winemaker to elaborate wines with strong colours and high total polyphenol levels.
Lalvin Sensy gives more open wines and produces no or very little H2S