The reference yeast for white Burgundy. Slow fermenter with early onset post-fermentation autolysis, contributes complexity and mouthfeel to white wines. Lalvin CY3079™ respects the varietal character of the grape, but, due to its tendency to undergo early onset autolysis, it tends to contribute characters described as fresh butter, toasted bread, honey, hazelnut, vanilla or almond when left on lees. It tends to result in a wine with complexity and mouthfeel, often described as a smooth and creamy texture. The release of polysaccharides from the yeast during autolysis tends to contribute to mouthfeel, increasing the roundness and weight of the palate. Soil type and the climatic conditions of the vineyard (cool or hot climates) influence the aroma observed.
- Slow fermenter with early onset post-fermentation autolysis.
- Contributes complexity and mouthfeel to white wines.