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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
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Whether perfecting a Chardonnay or refining a white Burgundy, CY3079 ensures a smooth, layered finish with exceptional aromatic clarity
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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.
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Enhanced Mouthfeel: Promotes polysaccharide synthesis, delivering a creamy, full-bodied texture.
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Malolactic Compatibility: Optimized for seamless transition into malolactic fermentation, enhancing buttery and nutty notes.
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Aromatic Development: Elevates apple, pear, vanilla, and toasted almond aromatics.
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Alcohol Tolerance: Supports ABV levels up to 15%, allowing complete fermentation in high-sugar musts.
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Attenuation Rate: Typically achieves 85–90% attenuation, ensuring a dry, well-structured finish.
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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).
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Medium Flocculation: Settles well post-fermentation, enhancing clarity and reducing sediment.
Applications:
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Chardonnay: Ideal for barrel-fermented Chardonnay, bringing forward rich mouthfeel and buttery notes.
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White Burgundy: Elevates minerality and complexity, emphasizing ripe fruit and toasty oak integration.
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Viognier: Enhances stone fruit and floral notes, adding depth and roundness.
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Barrel-Aged Whites: Perfect for oaked Sauvignon Blanc and Semillon, adding creaminess and layered complexity.
Flavor Profile:
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Stone Fruits & Citrus: Boosts expressions of apple, pear, and lemon zest.
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Buttery & Nutty Notes: Develops butter, vanilla, and toasted almond during malolactic fermentation.
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Rich Mouthfeel: Promotes a creamy, well-rounded palate with smooth, integrated texture.
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Oak Integration: Complements toasted oak, enhancing complexity and balance.
Usage:
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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.
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Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal mouthfeel and flavor development.
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Nutrient Addition: Supplement with yeast nutrient to optimize fermentation and promote aromatic development.
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Fermentation Temperature: Maintain between 59°F (15°C) and 77°F (25°C), with 64°F (18°C) being ideal for creaminess and complexity.
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Barrel Fermentation: Ideal for in-barrel fermentations to enhance oak integration and complexity.
Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast.
Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.
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