New product in this range
The result of several years of research and development, ZYMAFLORE® CX9 originates from a mass selection from a great Burgundy vineyard and has taken advantage of breeding technology to offer improved fermentation performance, low volatile acidity production and POF negative character. This strain contributes to bringing out lemony, almond, toasty notes and fresh hazelnut in Chardonnay wines. Wines resulting from these fermentations are fine and elegant with a subtle blend of smoothness, aroma, tautness and mouthfeel.
Made especially for high-precision winemaking, the ZYMAFLORE® range features a selection of yeasts with their own individual, unique and remarkable qualities. They work to enhance a wine’s aromas, improve perception of volume in the mouth, and offer technological advantages (reducing VA or SO2, etc.). Whether bred specifically or harvested locally, the selection criteria are extremely strict and properly identified markers are used in order to meet the demands of each specific market.
If you’d like a more detailed look at how to rehydrate these strains of yeast, watch our video: “Yeast rehydration protocol”
And if you’re having problems with sluggish or stuck fermentations, have a look at our fermentation restart protocol.
All of these documents are available in our LAFFORT & You space
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. Terroir selection. Grape varieties: All wines.
Yeast for the production of clean and aromatic white and rosé wines with a high aromatic intensity (thiol-type varietal aromas, fermentation aromas). Breeding selection. Grape varieties: Riesling, Sauvignon, Colombard, Rolle, Manseng. Other red varieties for rosé wines.