Lalvin Rhone 2323
This yeast favours the extraction of polyphenols which leads to the enhancement of tannin structure. Excellent mouthfeel is achieved. This selection was carried out from a culture collection of over 600 yeast, sampled over a 15 year period from the vineyards of the Rhône Valley region. This yeast was chosen due to its low production of volatile acidity and good extraction of phenolic compounds. Highly suited to the production of premium red wines from must with high polyphenolic potential. It is the efficient extraction of polyphenolics that favours the enhancement of tannin structure. Highly suited to the production of premium red wines and maintains relatively moderate colour intensity.
- Favours the extraction of polyphenols which leads to the enhancement of tannin structure.
- Highly suited to the production of premium red wines.
- Tends to promote liquorice and blackcurrant flavours.
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Lalvin CLOS
This yeast has a high alcohol tolerance and wide fermentation temperature range, respects varietal character and adds complexity and minerality to reds.
Lalvin Rhone 2226
Contributes to aroma, structure and colour stability in reds for warm regions and is recommended for the fermentation of high sugar reds.
Lalvin ICV D80
Lalvin ICV D80™ brings high fore-mouth volume, big mid-palate mouthfeel and intense fine grain tannins to reds.
Lalvin ICV D21
Suited to the fermentation of warm to hot climate fruit, low in acidity. Contributes an intense fore-mouth, mid-palate tannin structure.
Enoferm CSM
Bordeaux selection for stylish elegant reds. Favours extraction of soft tannins and retains colour.