Lalvin®

Lalvin EC1118 has been selected in a famous sparkling wine region for its excellent properties in producing sparkling base wine as well as “in-bottle” secondary fermentation. It is very resistant to osmotic pressure. Lalvin EC1118 is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral as it gives very little sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines. GRAPE VARIETY PAIRING:  Brings fresh floral aromas to neutral varieties or high-yield grapes. WINE STYLES:  Sparkling wine base and Prise de Mousse. Useful for a wide range of applications, including wine and fruit cider fermentations. AROMA:  Neutral ALCOHOL TOLERANCE:  Up to 18% FERMENTATION RANGE:  10-30°C (50-86°F) INOCULATION RATE:  0.2-0.4g/L Data Sheet

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Lalvin QA23 was selected in Portugal by the University of Tras os Montes e Alto Douro (UTAD) in cooperation with Viticultural Commission of Vinhos Verdes region.Lalvin QA23TM has a very high β-glucosidase activity, an enzyme which helps to cleave non-volatile aromatic compounds into their volatile state. Hence this yeast contributes to varietal / terroir fruit expression. Its use for Sauvignon Blanc is therefore highly recommended. Known for its reliability and robustness, Lalvin QA23 tends to ferment well in clarified juice, low in nutrients. GRAPE VARIETY PAIRING:  Sauvignon Blanc, Chenin Blanc, Colombard, Gewürztraminer, Muscadelle, Pinot Gris, Riesling, Semillon, Viognier and Roussanne. WINE STYLES:  Varietal aromatic white wines. Useful for a wide range of applications, including mead and fruit cider fermentations. AROMA:  Fresh passion fruit / pineapple. ALCOHOL TOLERANCE:  Up to 16% FERMENTATION RANGE:  14-28°C (57-82°F) INOCULATION RATE:  0.2-0.4g/L Data Sheet

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Lalvin 71B has been isolated and selected by INRA Narbonne (France), for its ability to produce a high level of esters (isoamyl ester), allowing it to reinforce the aromatic profile of wines fermented from neutral varieties. Lalvin 71B has the capacity to absorb polyphenolic compounds on its cellular wall which limits tannin structure of young and fresh red wine. Grape must inoculated with Lalvin 71B will easily go through malolactic fermentation, as 20-40% of malic acid can be metabolized by this yeast strain during primary fermentation. Lalvin 71B is the perfect choice to create young, fresh and fruity red, rosé and white wines that are easy to drink. It is also a good choice for late harvest wines. GRAPE VARIETY PAIRING:  Cabernet Franc, Gewürztraminer, Grenache, Pinot Gris, Riesling, Viognier, Zinfandel and Gamay. WINE STYLES:  Red, rosé and white young, fresh and fruity wine with smooth tannin structure as well as fruit ciders. AROMA:  Tropical fruit and banana flavor. ALCOHOL TOLERANCE:  Up to 14% FERMENTATION RANGE:  15-30 °C (59-86 °F) INOCULATION RATE:  0.2-0.4g/L Data Sheet

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Lalvin D47 has been isolated in France in the Côtes-du-Rhône area by the ICV (Institut Coopératif du Vin) to produce full-bodied barrel-fermented Chardonnay and other white varietal grapes. Due to the release of polysaccharides into the must during fermentation, this yeast contributes to a round, soft palate with good weight.This process can also help to stabilize aromatic compounds. Lalvin D47 is highly recommended to produce premium, barrel fermented Chardonnay. When left on lees, spicy, tropical and citrus notes will develop and the wine is then said to have a silky persistence. This strain is very compatible with malolactic-bacteria. GRAPE VARIETY PAIRING:  Chardonnay, Gewurztraminer, Riesling, Roussanne, Sauvignon Blanc, Viognier. WINE STYLES:  Complex white and Rosé wines with citrus and floral notes. Useful for a wide range of applications, including mead and fruit cider fermentations. AROMA:  Tropical fruit and banana flavor. ALCOHOL TOLERANCE:  Up to 15% FERMENTATION RANGE:  15-30°C (59-86°F) INOCULATION RATE:  0.2-0.4g/L Data Sheet

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Lalvin Bourgovin RC212 has been isolated in the Burgundy region of France, by the Bureau Interprofessionel des Vins de Bourgogne (BIVB) for its ability to highlight the Pinot Noir grape variety qualitative potential, especially in regards to the polyphenols. Indeed, thanks to its limited cell wall polyphenol absorption, Lalvin Bourgovin RC212 promotes color and tannin stabilization during fermentation. This specific property makes Lalvin Bourgovin RC212 a perfect choice to ferment grape varieties such as Pinot Noir, Grenache and Zinfandel with delicate structure, ripe cherry, bright fruity and spicy character. GRAPE VARIETY PAIRING:  Pinot Noir, Grenache, Cabernet Franc. WINE STYLES:  For delicate and elegant red wines (supports color and structure). AROMA:  Ripe cherry, bright fruity and spicy characteristics. ALCOHOL TOLERANCE:  Up to 16% FERMENTATION RANGE:  18-30°C (64-86°F) INOCULATION RATE:  0.2-0.4g/L Data Sheet

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Lalvin K1 (V1116) has been selected by INRA Montpellier located in France in the Mediterranean region. When fermented at low temperatures (below 16°C) and with the right addition of nutrients, Lalvin K1 (V1116) is one of the yeast producing the most floral esters (isoamyl acetate, hexyl acetate, phenyl ethyl acetate). These esters bring fresh floral aromas to neutral varieties or high-yield grapes. Among the high ester producers, Lalvin K1 (V1116) is the most resistant strain in difficult fermentation conditions, such as low turbidity, low temperature and low fatty acid content. Lalvin K1 (V1116) is also a proven strain for the fermentation of ice wines. GRAPE VARIETY PAIRING:  Brings fresh floral aromas to neutral varieties or high-yield grapes. WINE STYLES:  Aromatic red, white, late harvest and sparkling wines. AROMA:  Flowery ester (isoamyl acetate, hexyl acetate, phenyl ethyl acetate). ALCOHOL TOLERANCE:  Up to 18% FERMENTATION RANGE:  10-35°C (50-95°F) INOCULATION RATE:  0.2-0.4g/L Data Sheet

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MBR 41 was isolated in the Abruzzi region of Italy during an extensive European Union collaboration for use in red and white wines. MBR 41 was chosen for its good implantation, steady fermentation, high alcohol tolerance (up to 15% v/v), enhanced mouthfeel and wine structure. This strain will ferment well with a pH above 3.2 and total SO2 levels up to 50-60 ppm. In red wines, increased spicy, cherry and red fruit flavors have been noted. Red and white wines fermented with MBR 41 have increased richness and complexity. Specifications: Alcohol tolerance <15.5% v/v SO2 tolerant <60 ppm pH >3.2 temperature >61 degree F

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In white wines MBR-31 aids in acid reduction, adds a light buttery finish, and increases body and length of finish. In red wines it increases the berry flavor and mouthfeel. MBR-31 can withstand alcohol levels up to 14%, pH higher than 3.1, and total SO2 of 45ppm. 2.5g is good for 66 gallons of wine.

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Lalvin QA23 was selected in Portugal by the University of Tras os Montes e Alto Douro (UTAD) in cooperation with Viticultural Commission of Vinhos Verdes region.Lalvin QA23TM has a very high β-glucosidase activity, an enzyme which helps to cleave non-volatile aromatic compounds into their volatile state. Hence this yeast contributes to varietal / terroir fruit expression. Its use for Sauvignon Blanc is therefore highly recommended. Known for its reliability and robustness, Lalvin QA23 tends to ferment well in clarified juice, low in nutrients. GRAPE VARIETY PAIRING:  Sauvignon Blanc, Chenin Blanc, Colombard, Gewürztraminer, Muscadelle, Pinot Gris, Riesling, Semillon, Viognier and Roussanne. WINE STYLES:  Varietal aromatic white wines. Useful for a wide range of applications, including mead and fruit cider fermentations. AROMA:  Fresh passion fruit / pineapple. ALCOHOL TOLERANCE:  Up to 16% FERMENTATION RANGE:  14-28°C (57-82°F) INOCULATION RATE:  0.2-0.4g/L 500g package Data Sheet

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