Yeast - LAFFORT ZYMAFLORE™ & ACTIFLORE™

Neutral yeast, excellent resistance to alcohol. Fermentation restart. Clean aromatic profile. Fructophilic Yeast 200 - 500 ppm AF restart.

Starter yeast. Montrachet Strain 522 Davis.

Elegant red, with low nitrogen demand. High polysaccharide, and low VA production.

Difficult conditions, low production of reduction compounds.

Fruit-driven rosé wines with strong fermentation aromas (esters).

High expression of volatile thiols particularly 3MH.

Bordeaux isolate - fruity full-bodied wines with varietal expression.

Very high aromatic production producing fruity and spicy wines with good mouthfeel.

Saccharomyces cerevisiae yeast - for rosé and white wines with high aromatic intensity.

Certified organic yeast, neutral aromatics, strong fermenter. Certified Organic

Non-Saccharomyces yeast (Torulaspora delbrueckii), significantly improves mouthfeel and aromatics.

Highlights lemon rind, toasted almond, and hazelnut tones. Balance between smoothness, tautness, and mouthfeel.

High expression of volatile thiols particularly 3MH.

Saccharomyces cerevisiae yeast – for fruity, spicy and lush red wines.

Non-Saccharomyces yeast (Torulaspora delbrueckii and Metschnikowia pulcherrima) -BIOProtection of the grapes and juices. Used in SO2 reduction strategy.

Bordeaux isolate - fruity full-bodied wines with varietal expression.

Tuscany isolate - high production of red fruit and floral aromas (Mediterranean red grape varieties.)

High alcohol tolerance which preserves varietal specificity and terroir.

Non-Saccharomyces yeast (Metschnikowia pulcherrima) - BIOProtection of white and rosé musts or grapes during long pre-fermentation phases at low temperatures.

Saccharomyces cerevisiae yeast - for rosé and white wines with high aromatic intensity.

Non-Saccharomyces yeast (Lachancea thermotolerans) for microbiological acidification of wine.

Burgundy isolate - high expression of cherry type varietal aromas.

Very high aromatic production producing fruity and spicy wines with good mouthfeel.

Champagne isolate - neutral finish. High alcohol tolerance.

SO2 sensitive, suitable for sweet white wines.

Burgundy isolated with high ß-Glucosidase activity.

Burgundy isolate with high polysaccharide production.

Bordeaux isolate producing high expression of varietal aromas.

Very high aromatic ester production. Very good fermenter at low temperatures (stone fruit / pineapple...).

Very high expression of volatile thiols especially 4MMP. Very good fermenter at low temperatures.

Saccharomyces cerevisiae yeast - for rosé and white wines with high aromatic intensity.

Saccharomyces cerevisiae yeast - for well-balanced fine white wine, respecting the typical character of grape varieties and terroirs.

Very low production of negative sulphur compounds. Enhanced black fruits with smoothness of mouthfeel.