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Advanced Yeast Options for Bio-Protection & Fermentation
July 10, 2018

 
 
         
 ADVANCED YEAST OPTIONS FOR
BIO-PROTECTION & FERMENTATION
 
 
Non-Saccharomyces yeasts can have a significant impact on flavor, both positive and negative. The flavor impact is determined by the activity of the specific organism and the must environment. In red winemaking, the “cold soak” process encourages non-Saccharomyces development, while in white winemaking, the cold settling or clarification process reduces the initial population of non-Saccharomyces. The traditional use of SO2 in grape processing will help control or lower the indigenous non-Saccharomyces populations. But what if there is another option….BIOPROTECTION!
 
  A growing trend: wine consumers are demanding lower total sulfur in wines. 
 
LAFFORT® brings to the winemaker two options for controlling the non-Saccharomyces populations during initial grape and must processing:
 
 
 ZYMAFLORE® EGIDE
 
 
Egide
 
Torulaspora delbrueckii & Metschnikowia pulcherrima
Combining these two high implantation capacity species ensures that the medium is protected by micro-organisms producing positive results in a wide range of must conditions. 
  

ZYMAFLORE® ALPHA
Alpha

Torulaspora delbrueckii
Specific strain of Torulaspora delbrueckii, high implantation capacity ensuring that the medium is protected and will bring aromatic complexity and good mouthfeel through fermentation.
 
  ZYMAFLORE® X Series
 Saccharomyces cerevisiae
 
ZYMAFLORE® X Series yeast combine the aromatic and mouthfeel enhancing properties of our Terroir Selection yeast strains with the excellent fermentation capacity of the yeast in our Actiflore range. The X Series yeast strains are developed through non-GMO breeding, and extensive research and commercial scale trials to demonstrate the desired characteristics of each parent strain. The research and development of the X Series yeast strains can take up to 5 years before a commercial release into the wine industry. In general, The X Series strains have the following characteristics:

- Higher alcohol tolerance.

- Faster fermentation kinetics.

- Lower nitrogen needs.

- Low VA production.

- Wide range temperature tolerance.
 
 
For more detailed information on each strain, click here
For more detailed information on yeast breeding, click here
 
 
LAFFORT® USA
1460 Cader Lane, Suite C
Petaluma, CA 94954
707 7
© 2018 LAFFORT

 

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