Lallemand & Lalvin Yeasts

UVAFERM CEG™ is the premier choice for winemakers looking to craft elegant, fruit-driven wines with exceptional clarity and balance. Whether perfecting a crisp Chardonnay, refining a vibrant Rosé, or producing world-class sparkling wines, CEG delivers purity, finesse, and remarkable aromatic depth Craft elegant, aromatic wines with delicate freshness and balance CEG is a premium wine yeast strain meticulously developed to enhance aromatic expression, mouthfeel, and fermentation stability in white wines, rosé wines, and sparkling wines. Known for its clean, consistent fermentations and ability to bring out refined floral and fruit-driven notes, this strain is the perfect choice for winemakers focused on producing crisp, vibrant wines with exceptional clarity and balance. Aromatic Preservation: Enhances expressions of white peach, pear, and citrus blossom, maintaining freshness and delicacy. Fine Bubble Retention: Ideal for sparkling wines, promoting tight, persistent effervescence. Clean Fermentation Profile: Low volatile acidity and minimal SO₂ production maintain pure fruit expression. Alcohol Tolerance: Effective up to 14% ABV, ensuring complete and reliable fermentation. Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C), allowing for cool fermentations that preserve aromatics. Low Nutrient Requirement: Thrives with minimal nitrogen additions, reducing the risk of sluggish ferments. Applications Sparkling Wines: Perfect for Méthode Traditionnelle, Charmat Process, and Pet-Nat, contributing to clean fermentation and fine bubbles. White Wines: Ideal for Chardonnay, Pinot Blanc, and Riesling, enhancing fruit purity and crisp acidity. Rosé Wines: Boosts fresh berry and citrus notes with a clean, refreshing finish. Late-Harvest Wines: Handles higher sugar concentrations gracefully, maintaining bright aromatics and balanced acidity. Flavor Profile  Stone Fruits: Elegant notes of white peach, nectarine, and pear deliver a refined fruit character. Citrus & Floral Notes: Accentuates citrus blossom, lemon zest, and orange peel for bright, fresh aromatics. Delicate Mouthfeel: Promotes a smooth, refined palate with a light, crisp finish. Persistent Effervescence: Ideal for sparkling wines, delivering fine bubbles and lasting mousse. 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 in low-nitrogen musts for strong, consistent fermentation. Fermentation Temperature: Maintain between 57°F and 68°F to preserve delicate aromas and prevent off-flavors. Secondary Fermentation: Ideal for sparkling wine production with fine bubble retention and clean aromatic lift.    

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BRL97 is the ultimate choice for winemakers dedicated to capturing the rich heritage and robust character of traditional Italian wines BRL97 brings unparalleled depth, aromatic complexity, and aging potential to your winemaking process Unleash the bold, structured elegance of classic Italian reds BRL97 is a premium Saccharomyces cerevisiae strain, meticulously selected for its ability to enhance the complex structure, robust tannins, and deep aromatic qualities characteristic of classic Italian red wines. Isolated from a Nebbiolo fermentation in the Barolo region, this yeast is ideal for varietals such as Nebbiolo, Barolo, Barbaresco, and other full-bodied reds. BRL97 drives a steady fermentation while preserving delicate aromatics, achieving a harmonious balance between fruit expression and tannic depth. High Alcohol Tolerance: Efficiently ferments up to 16% ABV, supporting the production of strong, well-structured wines. Enhanced Tannin Extraction: Promotes polyphenol extraction, amplifying mouthfeel and depth while preserving tannic structure. Aromatic Preservation: Optimized to retain primary fruit aromas while enhancing spice, leather, and earthy notes typical of Italian reds. Temperature Range: Ferments cleanly between 62°F (17°C) and 85°F (29°C), providing flexibility across different fermentation strategies. Low Volatile Acidity Production: Ensures clean, refined wines with minimal acetic off-flavors. Medium Flocculation: Settles well for efficient clarification without excessive lees compaction. Applications Italian Reds: Specifically suited for Nebbiolo-based wines like Barolo and Barbaresco, as well as Barbera and Sangiovese, where tannic structure and aromatic complexity are paramount. Bordeaux Blends: Enhances the intensity of Cabernet Sauvignon, Merlot, and Cabernet Franc, delivering deep, structured wines with elegant aging potential. Aged Reds: Perfect for wines destined for barrel aging, as it develops intricate layers of spice, leather, and toasted oak during maturation. Fortified Reds: Performs excellently in high-alcohol environments, suitable for Amarone and Port-style wines. Flavor Profile Dark Fruits: Rich expressions of blackberry, plum, and black cherry with deep, concentrated flavors. Spice & Earthiness: Subtle notes of tobacco, leather, black pepper, and dried herbs provide complexity and depth. Elegant Tannins: Supports structured tannins that balance bold fruit with a smooth, age-worthy mouthfeel. Aging Potential: Enhances longevity, allowing wines to mature gracefully over time, developing complexity and integrated tannin profiles. 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 for fuller attenuation and minimized off-flavors, particularly in high-Brix musts. Fermentation Temperature: Maintain between 62°F and 85°F (17°C and 29°C) for optimal tannin extraction and aromatic retention. Extended Maceration: Ideal for longer maceration periods to extract deeper color and tannin structure in full-bodied reds.  

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Montrachet is the ideal choice for winemakers aiming to craft clean, crisp wines with bright fruit expression and balanced acidity Whether perfecting a fresh Chardonnay, producing a structured Merlot, or refining a fruit-forward Zinfandel, Montrachet delivers consistency, clarity, and exceptional flavor development in every batch Versatile fermentation for balanced red and white wines Montrachet is a robust and adaptable strain, selected for its consistent fermentation performance and ability to enhance varietal expression in both red and white wines. Known for its clean profile, it is ideal for winemakers aiming to highlight natural fruit character while maintaining balanced acidity and smooth mouthfeel. Clean Fermentation Profile: Maintains varietal character while enhancing natural fruit notes. Balanced Flavor Development: Highlights apple, pear, and citrus notes in white wines; berry and stone fruit undertones in reds. Alcohol Tolerance: Capable of fermenting up to 13% ABV. Temperature Range: Optimally ferments between 68°F (20°C) and 86°F (30°C). Nitrogen Needs: Low nitrogen requirements, facilitating fermentation in musts with moderate nutrient levels. Sensory Contribution: Generally neutral, allowing the grape's natural flavors to shine. Applications: Chardonnay & Sauvignon Blanc: Enhances fruit expression and maintains crisp acidity. Merlot & Cabernet Sauvignon: Promotes clean, structured profiles with smooth tannin integration. Zinfandel & Syrah: Brings forward rich berry notes and balanced spice characteristics. Fruit Wines & Ciders: Perfect for meads, apple wines, and berry wines with a clean, bright finish. Flavor Profile:  Crisp Fruits: Elevates apple, pear, and light citrus in white wines. Berry and Stone Fruits: Highlights cherry, plum, and blackberry in reds. Subtle Spice and Floral Notes: Contributes gentle esters for aromatic complexity. Balanced Acidity: Preserves natural acidity while delivering a smooth mouthfeel. 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 expression. Nutrient Addition: Add yeast nutrients in low-nitrogen musts to enhance fermentation strength. Fermentation Temperature: Maintain between 68°F and 86°F to optimize fruit expression and fermentation efficiency.  

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UVAFERM 43 Restart™ is the premier solution for winemakers aiming to rescue stuck fermentations without compromising flavor integrity Its robust performance and clean aromatic profile make it an essential tool for achieving complete, high-quality fermentations Rescue stuck fermentations with robust restart performance and clean aromatics UVAFERM 43 Restart™ is a pre-acclimated, fructophilic yeast strain specifically engineered to efficiently restart stuck fermentations. Developed by Lallemand Oenology in collaboration with Inter-Rhône, this Saccharomyces cerevisiae bayanus strain is optimized to thrive under challenging conditions, ensuring complete fermentation while preserving the wine's sensory integrity. High Alcohol Tolerance: Effective up to 18% ABV, enabling complete fermentation in high-sugar musts. Temperature Range: Performs optimally between 55°F (13°C) and 95°F (35°C), suitable for various fermentation conditions. Fructophilic Nature: Efficiently consumes residual fructose and glucose, common in stuck fermentations. Robust Fermentation Kinetics: Pre-acclimated cells adapt quickly, reducing mortality rates and ensuring reliable fermentation restart. Low Nutrient Requirements: Thrives in nutrient-deficient musts, minimizing the need for additional supplementation. Clean Aromatic Profile: Produces minimal volatile acidity and sulfur compounds, maintaining the wine's varietal character. Applications: Stuck Fermentation Recovery: Effective in reviving fermentations in red and white wines, including Cabernet Sauvignon, Merlot, Syrah, and Zinfandel. High-Gravity Fermentations: Suitable for Amarone, Port-style, and late-harvest wines with elevated Brix levels. Nutrient-Poor Musts: Performs well in musts with limited nutrient availability, ensuring complete fermentation. Barrel Fermentations: Effective in completing fermentations in barrels where conditions may be less controlled. Flavor Profile:  Neutral Sensory Impact: Preserves the wine's natural varietal characteristics without introducing off-flavors. Clean Finish: Ensures a crisp, balanced finish, integrating seamlessly with the existing wine structure. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 104°F (40°C) for 15–20 minutes. Stir gently to prevent clumping. Acclimatization: Mix rehydrated yeast with 10% of the stuck wine for 20–30 minutes to allow adaptation. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for effective restart. Nutrient Addition: Supplement with yeast nutrients to optimize yeast health during recovery. Fermentation Temperature: Maintain between 64°F and 86°F (18°C–30°C) for optimal performance and restart reliability. Monitoring: Regularly check Brix and temperature to ensure progress and prevent re-stalling.  

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