SAUVY is the preferred choice for winemakers aiming to produce expressive, aromatic white wines with pronounced tropical fruit and citrus characteristics
Whether crafting a signature Sauvignon Blanc or a fresh Pinot Grigio, SAUVY ensures vibrant clarity and pure fruit expression in every vintage
Enhance aromatic intensity and freshness in white wines
SAUVY is a specialized wine yeast strain developed to maximize thiol expression, particularly enhancing tropical and citrus aromas in white wines. It is especially effective in varietals like Sauvignon Blanc, Chenin Blanc, and Pinot Grigio, delivering vibrant notes of passion fruit, grapefruit, and gooseberry. This strain ensures a clean fermentation profile, preserving the wine's natural freshness and varietal character.
Thiol Release Enhancement: Promotes the release of varietal thiols such as 3MH and 4MMP, intensifying tropical and citrus aromas.
Aromatic Clarity: Accentuates flavors of passion fruit, grapefruit, and gooseberry, resulting in a crisp and lively bouquet.
Clean Fermentation Profile: Low production of volatile acidity and sulfur compounds maintains fruit purity.
Alcohol Tolerance: Effective up to 14.5% ABV, supporting complete fermentation across various musts.
Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C), preserving aromatic freshness.
Low H₂S Production: Minimizes sulfur-related off-flavors, ensuring a clean finish.
Applications:
Sauvignon Blanc: Enhances tropical fruit and citrus zest, ideal for Marlborough-style wines.
Chenin Blanc: Boosts fresh pear, apple, and floral aromas while maintaining crisp acidity.
Grüner Veltliner: Highlights green apple and white pepper notes with a refreshing finish.
Pinot Grigio: Elevates stone fruit and citrus elements, adding clarity and freshness.
Rosé Wines: Enhances berry and citrus notes, contributing to a vibrant aromatic profile.
Flavor Profile:
Tropical Fruits: Dominant notes of passion fruit, mango, and pineapple.
Citrus & Grapefruit: Refreshing accents of grapefruit zest, lime, and lemon blossom.
Green & Herbaceous Hints: Subtle nuances of gooseberry, green apple, and fresh-cut grass.
Crisp, Clean Finish: Bright acidity and smooth mouthfeel enhance the perception of freshness.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal thiol expression and flavor development.
Nutrient Addition: Supplement with yeast nutrient to enhance fermentation strength and maintain aromatic intensity.
Fermentation Temperature: Maintain between 57°F and 68°F to optimize tropical ester formation and aromatic clarity.
Cold Fermentation: Ideal for cool fermentation techniques to preserve fresh aromatics and crisp mouthfeel.
T73 is the optimal choice for winemakers aiming to craft bold, fruit-driven red wines with exceptional color stability and a smooth, structured mouthfeel
Whether perfecting a classic Cabernet Sauvignon, refining a rich Syrah, or enhancing a Mediterranean blend, T73 brings powerful expression and balance to every vintage
Enhance aromatic intensity and structured mouthfeel in red wines
T73 is a robust, high-performance wine yeast strain developed to amplify aromatic complexity, color stability, and mouthfeel in a variety of red wine styles. Isolated by the University of Valencia in collaboration with Lallemand, this Saccharomyces cerevisiae bayanus strain is particularly suited for wines produced in warmer climates, promoting deep color extraction and fruit-forward profiles.
Enhanced Color Extraction: Promotes anthocyanin stability, resulting in rich, long-lasting color intensity.
Fruit-Forward Aromatics: Accentuates notes of ripe berries and plums, creating a bold, fruit-driven bouquet.
Structured Mouthfeel: Encourages polysaccharide and glycerol production, contributing to a smooth, full-bodied palate.
Alcohol Tolerance: Effective up to 16% ABV, ensuring complete fermentation even in high-sugar musts.
Temperature Range: Performs optimally between 65°F (18°C) and 90°F (32°C), allowing flexibility in fermentation strategies.
Low Nitrogen Demand: Exhibits extremely low nitrogen requirements, facilitating fermentation in musts with limited nutrients.
Dominance Over Indigenous Microflora: Quickly establishes dominance in the must, reducing the risk of undesirable microbial activity.
Applications:
Full-Bodied Red Wines: Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, enhancing structure and deep fruit complexity.
Mediterranean Reds: Grenache, Mourvèdre, and Tempranillo, bringing forward robust tannins and rich berry notes.
Barrel-Aged Wines: Integrates well with oak aging, complementing toasted oak, spice, and vanilla nuances.
Blended Reds: GSM blends, Super Tuscans, and Meritage, elevating balance and aromatic intensity.
Flavor Profile:
Dark Berry Concentration: Intense expressions of blackberry, plum, and black cherry dominate the palate.
Spice & Earthiness: Subtle hints of cedar, black pepper, and tobacco add layers of complexity.
Velvety Tannins: Enhances mouthfeel with smooth, integrated tannins, perfect for structured, age-worthy reds.
Deep Color Stability: Supports anthocyanin preservation, ensuring vibrant, long-lasting color.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
Nutrient Addition: Supplement with yeast nutrient to support robust fermentation and prevent sluggish kinetics.
Fermentation Temperature: Maintain between 65°F and 90°F to optimize polyphenol extraction and aromatic preservation.
Extended Maceration: Ideal for long maceration periods, deepening color and enhancing tannin structure.
UVAFERM VRB is the ideal choice for winemakers aiming to produce fruit-forward, age-worthy red wines with depth, elegance, and aromatic precision
Whether crafting a structured Cabernet, a bold Zinfandel, or a layered blend, VRB delivers clarity, color, and character in every bottle
Craft elegant, fruit-driven reds with exceptional aromatic expression
UVAFERM VRB is a premium Saccharomyces cerevisiae wine yeast strain, carefully selected for its ability to enhance fruit intensity, color stability, and aromatic complexity in red wines. Known for its consistent fermentation kinetics and low volatile acidity production, VRB is ideal for varietals where bold structure, rich fruit character, and aging potential are essential.
Enhanced Color Extraction: Promotes anthocyanin stability, delivering deep, long-lasting color intensity.
Berry-Forward Aromatics: Accentuates notes of blackberry, raspberry, and black cherry.
Structured Mouthfeel: Contributes to a smooth, full-bodied palate with well-integrated tannins.
Alcohol Tolerance: Effective up to 17% ABV, suitable for high-Brix musts and full-bodied red wines.
Temperature Range: Performs optimally between 59°F (15°C) and 82°F (28°C), offering flexibility in fermentation strategy.
Low H₂S and SO₂ Production: Ensures clean fermentation, preserving fruit purity.
MLF Compatibility: Very compatible with malolactic fermentation for seamless transitions.
Applications:
Bordeaux Varietals: Cabernet Sauvignon, Merlot, Cabernet Franc – enhances structure and aromatic depth.
Zinfandel & Sangiovese: Ideal for bold, fruit-driven profiles with layered complexity.
Tempranillo & Syrah: Enhances dark fruit notes and integrates well with oak.
Blended Reds: Perfect for GSM blends, Super Tuscans, and Meritage wines seeking balanced aromatics and structure.
Flavor Profile:
Dark Fruit Dominance: Rich expressions of blackberry, raspberry, and black cherry.
Spice & Earthiness: Subtle hints of cedar, black pepper, and tobacco.
Structured Tannins: Adds roundness and age-worthiness to the wine.
Stable Color: Supports anthocyanin retention for vibrant, long-lived color.
Usage:
Rehydration: Rehydrate in 10x its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
Pitch Rate: 1–1.5 grams per gallon (0.25–0.4 g/L) depending on must conditions.
Nutrient Addition: Add yeast nutrients, especially in high-Brix or low-nitrogen musts, to ensure healthy fermentation.
Fermentation Temperature: Maintain 59°F to 82°F (15°C to 28°C) for best results in color and flavor development.
Extended Maceration: Well-suited for long maceration to intensify tannin and flavor complexity.
RHÔNE 2226™ is the perfect choice for winemakers aiming to craft bold, structured Rhône-style wines with exceptional depth, color, and aging potential
Whether you're perfecting a classic GSM blend, refining a robust Syrah, or aging a powerful Zinfandel, RHÔNE delivers unmatched character and complexity in every vintage
Elevate the boldness and complexity of Rhône-style wines
LALVIN RHÔNE 2226™ is a robust wine yeast strain specifically selected to enhance aromatic intensity, color extraction, and tannin structure in classic Rhône-style red wines. Renowned for its ability to amplify dark fruit, spice, and earthy undertones, RHÔNE 2226 brings out the full-bodied character and layered complexity expected from Syrah, Grenache, Mourvèdre, and blended GSM styles. Perfect for winemakers seeking to craft expressive, age-worthy reds with remarkable depth and balance.
High Polyphenol Extraction: Enhances color intensity and tannin structure, contributing to long-lasting hues and bold mouthfeel.
Aromatic Complexity: Promotes intense expressions of blackberry, plum, black cherry, and hints of spice.
Alcohol Tolerance: Ferments up to 17% ABV, ensuring complete attenuation even in high-Brix musts.
Temperature Range: Performs optimally between 59°F (15°C) and 82°F (28°C), maximizing flavor extraction and aromatic development.
Low H₂S and SO₂ Production: Ensures clean, pure fruit expression with minimal off-flavors.
Short Lag Phase & High Fermentation Vigor: Initiates fermentation rapidly and maintains consistent kinetics.
Applications:
Rhône Reds: Perfect for Syrah, Grenache, Mourvèdre, and GSM blends, bringing out deep fruit expression and firm tannins.
Full-Bodied Reds: Ideal for Zinfandel, Malbec, and Petite Sirah, where bold structure and layered complexity are desired.
Barrel-Aged Wines: Exceptional for wines destined for oak aging, enhancing notes of spice, leather, and toasted oak.
Fortified Reds: Performs exceptionally well in Port-style and Amarone-style wines, supporting high alcohol levels and fruit concentration.
Flavor Profile:
Dark Fruit Dominance: Bold expressions of blackberry, black cherry, and plum create a rich, fruit-forward profile.
Spice & Earthiness: Subtle layers of black pepper, anise, and leather add depth and complexity.
Silky Tannins: Promotes smooth, well-structured tannins, providing excellent aging potential.
Deep Color Stability: Supports anthocyanin preservation, resulting in vibrant, long-lasting color.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
Nutrient Addition: Supplement with yeast nutrient to enhance fermentation kinetics and prevent sluggish behavior.
Fermentation Temperature: Maintain between 59°F and 82°F to optimize polyphenol extraction and aromatic preservation.
Extended Maceration: Ideal for long maceration periods to extract deeper color, tannin complexity, and aromatic richness.
RUBY is the go-to strain for winemakers aiming to craft bold, fruit-forward red wines with exceptional color stability and structured mouthfeel
Whether you're perfecting a Cabernet Sauvignon, enhancing a bold Zinfandel, or refining a classic Bordeaux blend, RUBY brings the richness and depth that elevate your wine to world-class quality
Enhance color stability and elevate red fruit aromatics in your wines
RUBY is a specialized Saccharomyces cerevisiae strain developed to amplify red wine aromatic complexity, enhance color stability, and refine mouthfeel. Its unique metabolic profile promotes the release of varietal thiols and other aroma compounds, resulting in wines with vibrant red and black fruit notes, fine tannic structure, and a persistent finish. RUBY is particularly effective in fermentations aiming for intensity, freshness, and aromatic depth.
Aromatic Enhancement: Releases varietal thiols and other aroma compounds, intensifying notes of red fruits like raspberry and cherry, as well as blackcurrant and plum.
Color Stability: Promotes anthocyanin preservation, resulting in vibrant, long-lasting color intensity.
Structured Mouthfeel: Contributes to a full-bodied experience with smooth tannins and a balanced finish.
Alcohol Tolerance: Effective up to 16% ABV, ensuring complete fermentation even in high-sugar musts.
Temperature Range: Performs optimally between 61°F (16°C) and 82°F (28°C), providing flexibility across different fermentation strategies.
Low SO₂ Production: Delivers clean, pure fruit expression without sulfur-related off-flavors.
Applications:
Bold Red Wines: Perfect for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, emphasizing fruit intensity and structure.
Fruit-Driven Blends: Ideal for GSM (Grenache, Syrah, Mourvèdre) blends, enhancing layered complexity and mouthfeel.
Rosé Wines: Contributes vibrant color and fresh red fruit aromas to full-bodied rosés.
Barrel-Aged Reds: Holds up well to extended aging, developing deep layers of fruit and spice over time.
Flavor Profile:
Red and Black Fruits: Prominent flavors of raspberry, cherry, blackcurrant, and plum deliver a fruit-forward profile.
Spice Notes: Hints of black pepper, anise, and cinnamon complement rich fruit character.
Balanced Tannins: Enhances mouthfeel with a velvety texture and structured finish, ideal for aging.
Silky Smoothness: Promotes glycerol production for a rounded, silky palate experience.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and color stabilization.
Nutrient Addition: Supplement with yeast nutrient to support strong fermentation and prevent sluggish behavior.
Fermentation Temperature: Maintain between 61°F and 82°F (16°C and 28°C) for maximum color extraction and aromatic retention.
Extended Maceration: Works exceptionally well with extended maceration techniques to further enhance color and tannin structure.
