Fermentation qualities and œnological aptitudes are the two essential criteria LAFFORT uses to select ZYMAFLORE® yeasts. LAFFORT's R&D department has developed two techniques:
- Terroir selection: selection of dominant yeasts in wines from the best "terroirs".
- Breeding: consists of cross-breeding two strains, with no GMO involvement, then isolating a strain in the offspring which displays the desired parental characteristics. This technique allows for higher strain selection precision.
ALL WINES
| Strain | Application | Grape varieties |
|---|---|---|
| ZYMAFLORE® 011 Bio |
Certified organic yeast according to organic production methods specified by European regulations 834/2007 and 889/2008 and in accordance with American regulations (NOP) for organic production. | All wines |
WHITE AND ROSE WINES
| Strain | Application | Grape varieties |
|---|---|---|
| ZYMAFLORE X5® | Yeast for the production of clean and aromatic white wines with a high aromatic intensity (thiol-type varietal aromas, fermentation aromas). |
Riesling, Sauvignon, Colombard, Rolle, Manseng |
| ZYMAFLORE X16® | Yeast for modern aromatic white wines with high production of fermentation aromas (esters). |
Chardonnay, Chenin, Ugni blanc, Colombard |
| ZYMAFLORE VL1® | Yeast for white wines with high aromatic elegance, expressing terpene-type aromas. | Chardonnay, Riesling, Gewürztraminer |
| ZYMAFLORE VL2® | Yeast particularly adapted to vinification in barrels, for white wines which are round on the palate, and which demonstrate varietal specificity. |
Chardonnay, Sémillon, Viognier |
| ZYMAFLORE VL3® | Yeast known for expressing thiol-type varietal aromas (Sauvignon blanc). |
Sauvignon blanc |
| ZYMAFLORE ST® | Yeast for sweet white wines or dry white wines intended for cellaring. |
Late harvest wines, “Botrytised” wines |
| ZYMAFLORE DELTA® | Yeast for fresh white wines, showing complexity and elegance. |
Colombard, Riesling, Chenin, Sémillon, Sauvignon Blanc |
RED WINES
| Strain | Application | Grape varieties |
|---|---|---|
| ZYMAFLORE FX10® |
Yeast for red wine that is structured, elegant and in the ‘Grand cru' style. |
Cabernet Sauvignon, Merlot |
| ZYMAFLORE RX60® |
Yeast for fruity and spicy red wines. |
Syrah, Grenache, Merlot, Malbec |
| ZYMAFLORE F15® | Yeast for fruity and round red wines. |
Merlot, Cabernet Sauvignon |
| ZYMAFLORE RB2® | Yeast for fruity, elegant red wines, expressing the Pinot Noir varietal aroma. |
Pinot noir |
| ZYMAFLORE RB4® | Yeast for fruity red wines, (« primeur » style). |
Gamay |
| ZYMAFLORE F83® | Yeast for Mediterranean red grape varieties. |
Grenache, Carignan, Sangiovese , Mourvèdre, Syrah, Merlot |
Sparkling wines - Restarting alcoholic fermentation
| Strain | Application | Grape varieties |
|---|---|---|
| ZYMAFLORE® SPARK |
Yeast for primary fermentation, prise de mousse and restarting stuck fermentations. |
Non-Saccharomyces
| souche | applications | Affinité cépage |
|---|---|---|
| ZYMAFLORE® Alpha TD n. sacch | Torulaspora delbrueckii - Crafting the biodiversity : in association with S. cerevisiae for the making of wines with high organoleptic complexity. |
Download our Zymaflore® brochure
In case of stuck fermentation, download our restart protocol
For optimal yeasting management and yeast nutrition during alcoholic fermentation, please refer to the Technical Booklets « Good management of alcoholic fermentation » and « Good management of fermentation activators ».
