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Lalvin CY3079™ | Dry Wine Yeast

    Description

    • Lalvin CY3079 is the go-to choice for winemakers aiming to craft full-bodied, complex Chardonnay and barrel-aged whites with rich mouthfeel, creamy texture, and elegant oak integration
    • Whether perfecting a Chardonnay or refining a white Burgundy, CY3079 ensures a smooth, layered finish with exceptional aromatic clarity
    • Enhance complexity and mouthfeel in premium Chardonnay and barrel-aged whites

    Lalvin CY3079 is a specially selected wine yeast strain renowned for its ability to develop rich mouthfeel, enhanced complexity, and buttery characteristics during fermentation. Perfectly suited for Chardonnay and other barrel-aged white wines, CY3079 promotes the release of polysaccharides and encourages malolactic fermentation, resulting in wines with balanced acidity, smooth texture, and vibrant aromatics.

    • Enhanced Mouthfeel: Promotes polysaccharide synthesis, delivering a creamy, full-bodied texture.
    • Malolactic Compatibility: Optimized for seamless transition into malolactic fermentation, enhancing buttery and nutty notes.
    • Aromatic Development: Elevates apple, pear, vanilla, and toasted almond aromatics.
    • Alcohol Tolerance: Supports ABV levels up to 15%, allowing complete fermentation in high-sugar musts.
    • Attenuation Rate: Typically achieves 85–90% attenuation, ensuring a dry, well-structured finish.
    • Temperature Range: Performs optimally between 59°F (15°C) and 77°F (25°C), with the best expression of mouthfeel and complexity around 64°F (18°C).
    • Medium Flocculation: Settles well post-fermentation, enhancing clarity and reducing sediment.

    Applications:

    • Chardonnay: Ideal for barrel-fermented Chardonnay, bringing forward rich mouthfeel and buttery notes.
    • White Burgundy: Elevates minerality and complexity, emphasizing ripe fruit and toasty oak integration.
    • Viognier: Enhances stone fruit and floral notes, adding depth and roundness.
    • Barrel-Aged Whites: Perfect for oaked Sauvignon Blanc and Semillon, adding creaminess and layered complexity.

    Flavor Profile:

    • Stone Fruits & Citrus: Boosts expressions of apple, pear, and lemon zest.
    • Buttery & Nutty Notes: Develops butter, vanilla, and toasted almond during malolactic fermentation.
    • Rich Mouthfeel: Promotes a creamy, well-rounded palate with smooth, integrated texture.
    • Oak Integration: Complements toasted oak, enhancing complexity and balance.

    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 mouthfeel and flavor development.
    • Nutrient Addition: Supplement with yeast nutrient to optimize fermentation and promote aromatic development.
    • Fermentation Temperature: Maintain between 59°F (15°C) and 77°F (25°C), with 64°F (18°C) being ideal for creaminess and complexity.
    • Barrel Fermentation: Ideal for in-barrel fermentations to enhance oak integration and complexity.

    Download the PDF

    Download the PDF

    Lalvin CY3079™ | Dry Wine Yeast

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      SKU: DYW64

      $2.99

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        Description

        • Lalvin CY3079 is the go-to choice for winemakers aiming to craft full-bodied, complex Chardonnay and barrel-aged whites with rich mouthfeel, creamy texture, and elegant oak integration
        • Whether perfecting a Chardonnay or refining a white Burgundy, CY3079 ensures a smooth, layered finish with exceptional aromatic clarity
        • Enhance complexity and mouthfeel in premium Chardonnay and barrel-aged whites

        Lalvin CY3079 is a specially selected wine yeast strain renowned for its ability to develop rich mouthfeel, enhanced complexity, and buttery characteristics during fermentation. Perfectly suited for Chardonnay and other barrel-aged white wines, CY3079 promotes the release of polysaccharides and encourages malolactic fermentation, resulting in wines with balanced acidity, smooth texture, and vibrant aromatics.

        • Enhanced Mouthfeel: Promotes polysaccharide synthesis, delivering a creamy, full-bodied texture.
        • Malolactic Compatibility: Optimized for seamless transition into malolactic fermentation, enhancing buttery and nutty notes.
        • Aromatic Development: Elevates apple, pear, vanilla, and toasted almond aromatics.
        • Alcohol Tolerance: Supports ABV levels up to 15%, allowing complete fermentation in high-sugar musts.
        • Attenuation Rate: Typically achieves 85–90% attenuation, ensuring a dry, well-structured finish.
        • Temperature Range: Performs optimally between 59°F (15°C) and 77°F (25°C), with the best expression of mouthfeel and complexity around 64°F (18°C).
        • Medium Flocculation: Settles well post-fermentation, enhancing clarity and reducing sediment.

        Applications:

        • Chardonnay: Ideal for barrel-fermented Chardonnay, bringing forward rich mouthfeel and buttery notes.
        • White Burgundy: Elevates minerality and complexity, emphasizing ripe fruit and toasty oak integration.
        • Viognier: Enhances stone fruit and floral notes, adding depth and roundness.
        • Barrel-Aged Whites: Perfect for oaked Sauvignon Blanc and Semillon, adding creaminess and layered complexity.

        Flavor Profile:

        • Stone Fruits & Citrus: Boosts expressions of apple, pear, and lemon zest.
        • Buttery & Nutty Notes: Develops butter, vanilla, and toasted almond during malolactic fermentation.
        • Rich Mouthfeel: Promotes a creamy, well-rounded palate with smooth, integrated texture.
        • Oak Integration: Complements toasted oak, enhancing complexity and balance.

        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 mouthfeel and flavor development.
        • Nutrient Addition: Supplement with yeast nutrient to optimize fermentation and promote aromatic development.
        • Fermentation Temperature: Maintain between 59°F (15°C) and 77°F (25°C), with 64°F (18°C) being ideal for creaminess and complexity.
        • Barrel Fermentation: Ideal for in-barrel fermentations to enhance oak integration and complexity.

        Download the PDF

        Download the PDF

        Important Warnings & Shipping Info +
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        Shipping Rates Apply: Bulk items like grain, bottles, and malt are excluded from our free shipping promotion due to their weight, and often dropship items. Standard shipping rates apply and are calculated at checkout based on your location and order size.
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        Drop Ship: This product will ship directly from the supplier. Delivery may take 1-4 weeks depending on the vendor.
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        Discount Exclusion: This item is not eligible for sitewide price reductions or percentage discounts. Learn more.
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        Freight Shipping: This item ships freight only.
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        Pre Order: This item is available for Pre-Order. Full payment is required to reserve stock.
        Shipping Weight: 0.1 lb

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