Yeast for white and rosé wines Zymaflore VL1 (500 g)

Category: Yeasts
Product code: PCP0183
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Description

Laffort - Zymaflore VL1 - 500 g

Yeast for white wines with high aromatic finesse (prof- strain). Specifically for great Chardonnays. Detector of terpene-type varietal aromas.

Product objective:
Great fineness and cleanliness of aromas,
Revelation of terpene notes. Suitable for vinification in barrels.

Recommended for grape varieties:
Chardonnay, Riesling, Gewürztraminer, Pinot Grigio

Fermentation characteristics:

  • Alcohol tolerance: up to 14.5% vol.
  • Tolerated temperature range in AF: 16 - 20°C.
  • Nitrogen requirement: high.
  • Reduced production of acetaldehyde, volatile acidity and H S.
  • Reduced foam production.

Aromatic and organoleptic characteristics:

  • Strain pof(-): does not have cinnamate decarboxylase, the enzymatic equipment responsible for the formation of vinyl phenols which mask the aroma and are responsible for heavy "pharmaceutical, varnish" notes (particularly insidious in the case of grapes that are not perfectly healthy).
  • Excellent ability to express terpene-type varietal aromas (ß-glucosidasic activity).
  • High aptitude of the lies produced for use in refinement.

Average dose of use:
20-30 g/hL

Packaging:
500 g bag.

Store in a dry place, at a moderate temperature (4 to 8°C) and in the original packaging. The best use-by date is 18 months.

Dry wine-making yeast, suitable for use in foodstuffs.
Complies with the International Oenological Codex. Does not contain GMOs

Preparation:
Rehydrate according to the protocol indicated on the packaging.

  • Use a clean container of inert material.
  • Do not mix with other products (except Superstart)
  • Use the product immediately after preparation
  • Do not use if the package is not intact

Analysis Type:

  • Moisture (%): < 8
  • Live cells LSAS (CFU/g): ≥ 2,1010
  • Lactic bacteria (CFU/g): < 105
  • Acetic bacteria (CFU/g): < 104
  • Yeasts of genus other than Saccharomyces (CFU/g): < 105
  • Yeasts of different species or strain (%): < 5
  • Coliforms (CFU/g): < 102
  • Moulds (CFU/g): < 103
  • E. Coli (/g): abs.
  • Salmonella (/25 g): abs.
  • Staphylococcus (/g): abs.
  • Lead (ppm): < 2
  • Arsenic (ppm): < 3
  • Mercury (ppm): < 1
  • Cadmium (ppm): < 1

The ZYMAFLORE F15®, VL3®, and more recently X5®, X16®, FX10® and RX60® yeasts are worldwide references.
Nowadays, winemakers expect much more from yeast than the simple and complete transformation of sugars; our team of researchers responsible for isolating and selecting new yeast strains is very clear about this. It is thanks to this investment in research and development that LAFFORT is able to offer, through its ZYMAFLORE® range, oenological yeasts adapted to revealing the intrinsic potential of the grape while offering excellent fermentation performance.

  • The first strategy consists in isolating the yeasts in nature (Ecolselection): in the vineyard, in the cellar, in spontaneous fermentations, etc. These so-called "terroir" yeasts have proved to be particularly suited to revealing the potential of a particular type of wine or vine. This is the case, for example, with F15®, F83®, VL1® or VL3®.
  • Another selection strategy is based on breeding. This technique, which exploits a naturally occurring phenomenon, provides the possibility of combining the characteristics of different yeasts in a single strain without resorting to genetic manipulation techniques. It is possible to cross two individuals (yeasts) with different genetic heritage and isolate in the progeny the individuals with the desired characteristics. For example, by crossing a yeast with very high fermentation performance with another yeast with very interesting detection or aromatic expression capacities, X5®, X16® and RX60® strains were obtained. With the same technique, applying the strategy of backcrossing, it was possible to improve the historic and glorious F10® strain, obtaining FX10®, which maintains 94% of the genetic heritage of F10® and retains its highly appreciated oenological potential for the production of great wines, while combining it with great fermentation vigour. This technique offers very interesting prospects for responding promptly to the evolution of market demands.

Consult our product datasheet

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