Laffort Yeasts

ZYMAFLORE FX10®

• Preserves varietal specificity and terroir.
• Good for ageing on lees (healthy lees).
• High polysaccharides production (contributes to softening tannins).
• Helps to mask the perception of green character.
• Low production of H₂S.
• Recommended for:
  • Wines showing intense yet elegant and supple tannins.
  • Wines for ageing.

Dosage: 200 ppm - 1.6 lbs/1,000 gal.

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ZYMAFLORE RX60®

Syrah, Sangiovese, Zinfandel, Merlot, Fruit Forward Varietals

• Very high aroma production (fresh currant and berry aromas).
• Low production of H₂S.
• LACTOENOS® SB3 or 450 PreAc® recommended in early co-inoculation to preserve aromatic freshness.
• Recommended for:
  • Fruity, spicy wine.
  • Wines requiring a highly aromatic, clean, balanced and round profile.

Dosage: 200 ppm - 1.6 lbs/1,000 gal.

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ZYMAFLORE F15®

Merlot, Cabernet Sauvignon, Pinot Noir, Grenache & Zinfandel

• Isolated from one of the best "Chateaux" in Bordeaux.
• High glycerol production.
• Fermentation security , high compatibility with bacteria strains.
• Produces wines suitable for extended ageing.
• Recommended for:
  • Rounded, full bodied wines.
  • Fruity wines requiring high varietal expression.

Dosage: 200 ppm - 1.6 lbs/1,000 gal.

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ZYMAFLORE RB2®

Pinot Noir, Nebbiolo, Merlot

• Strain isolated from the premium estates of Burgundy.
• Low color matter adsorption.
• Very good aptitude for expressing cherry/kirsch-type varietal aromas.
• Recommended for:
  • Fruity, elegant wines.
  • Pinot Noir varietal expression.

Dosage: 200 ppm - 1.6 lbs/1,000 gal.

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ZYMAFLORE F83®

Sangiovese, Tempranillo, Nebbiolo & Grenache

• Strain isolated in Tuscany on Sangiovese.
• High production of red fruit-type fermentation aromas.
• High glycerol production.
• Recommended for:
  • Supple, fruity and floral wines.
  • Strong expression of Sangiovese varietal characters and that of other Mediterranean grape varieties.

Dosage: 200 ppm - 1.6 lbs/1,000 gal.

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ZYMAFLORE X5®

Sauvignon Blanc, Pinot Gris, Riesling, Colombard, Gewürztraminer & Rosé

• Expression of volatile thiol-type varietal aromas and fermentation aromas production (esters).
• Crisp and complex style wine.
• Recommended for:
  • Wines with high aromatic intensity.
  • Wines with a high varietal and fermentation aroma profile (grapefruit, tropical fruit, citrus, black currant).

Dosage: 200 ppm - 1.6 lbs/1,000 gal.

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ZYMAFLORE X16®

Chardonnay, Viognier, Pinot Gris, Rosé, Chenin Blanc

• Very strong fermentor.
• High aromatic production (esters).
• Pof(-) character [no vinyl phenol formation], generating a delicate, clean wine profile.
• Low production of H₂S.
• Recommended for:
  • Aromatic wines.
  • Wines with an intense fermentation aroma profile (peach, apricot, white flower, pineapple).

Dosage: 200 ppm - 1.6 lbs/1,000 gal.

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ZYMAFLORE VL1®

Chardonnay, Viognier, Riesling, Gewürztraminer, Muscat & Fruit Wines

• Isolated from the best Burgundian estates.
• Pof(-) character [no vinyl phenol formation], generating a delicate, clean wine profile.
• High ß-glucosidase enzyme activity for floral terpene release.
• Recommended for:
  • Elegant and refined wines, particularly when aged on lees (Chardonnay).
  • Terpene aromas.

Dosage: 200 ppm - 1.6 lbs/1,000 gal.

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ZYMAFLORE VL2®

Chardonnay, Viognier & Late Harvest Wines

• Strain selected in Burgundy.
• Pof(-) character [no vinyl phenol formation], generating a delicate, clean wine profile.
• High polysaccharides production.
• Recommended for:
  • Excellent mouthfeel.
  • Barrel fermentation.

Dosage: 200 ppm - 1.6 lbs/1,000 gal.

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ZYMAFLORE VL3®

Sauvignon Blanc, Gewürztraminer, Riesling, Pinot Gris

• Isolated from the best Sauvignon blanc vineyards of Bordeaux.
• Good aptitude for expressing varietal aromas in Sauvignon blanc from the odorless precursors in the must.
• Mouthfeel: volume and roundness.
• Recommended for:
  • Wines of finesse and elegance.
  • Wines with a classical varietal aromatic profile.

Dosage: 200 ppm - 1.6 lbs/1,000 gal.

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ZYMAFLORE ST® (Sauternes)

Late Harvest, Semillon, Riesling, Gewürztraminer & Viognier

• Strain selected in Sauternes.
• Sensitive to SO₂ for easy arrest of fermentation and with low production of SO₂-binding agents.
• Resistance to high sugar concentrations.
• Recommended for:
  • Late harvest wines.
  • "Botrytised" grapes.

Dosage: 200 ppm - 1.6 lbs/1,000 gal.

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ZYMAFLORE SPARK

• Still white wines fermentation and secondary fermentation of sparkling wines.
• Good fermentation kinetics and temperature range (15–25°C / 60-77°F).
• Moderate VA, low foam and low H₂S producer.
• Tolerates high SO₂ and alcohol levels.

Dosage: 200 ppm - 1.6 lbs/1,000 gal.

ACTIFLORE® BO213 (ex Actiflore Bayanus)

Restarting stuck fermentations, very high Brix level grapes, white wines

• Very strong ability to restart sluggish or stuck fermentations.
• Excellent capacity to ferment fructose.
• Ferments at low temperatures (10-12°C).
• Tolerates high sugar and extremely high alcohol (18% v/v) levels.
• Excellent fermentation characteristics including strong kinetics and bacteria compatibility.
• Suitable for sparkling wine process.

Dosage: 200 ppm - 1.6 lbs/1,000 gal.

300ppm – 2.4 lbs/1000 gal for restarting stuck fermentations

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ACTIFLORE® F33

Red and white wines

• Excellent for the production of elegant red wines.
• Superior balance & softness due to high polysaccharide production.
• Excellent fermentation characteristics & kinetics over a wide temperature range.
• Very good alcohol tolerance and low nitrogen demand.
• Very low VA production.

Dosage: 200 ppm - 1.6 lbs/1,000 gal.

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ACTIFLORE® Rosé

• Specifically selected for making premium Rosé wines.
• Strong implantation ability and fermentation rates.
• Produces high levels of fermentation aromas.
• Excellent strain for the production of fruit-driven rosé wines, especially when they are made from grapes of low aromatic potential.

Dosage: 200 ppm - 1.6 lbs/1,000 gal.