| YEASTS |
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| Details - DSM FERMI RANGE |
Cat.
No. |
Pack
Size |
Price |
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Fermicru AR2
The yeast for producing white and rosé wines with
intense aroma.
Application
Fermicru® AR2 encourages the aromatic complexity
of white and rosé wines made from grape varieties
including: Colombard, Viognier, Aligoté, Marsanne,
Pinot Noir and Mourvèdre.
Technical Data
- Short lag phase, rapid and steady kinetics.
- 16.5 g sugar for 1 % alcohol.
- Optimum temperature range: 12 to 24 °C
- Alcohol tolerance: 14 %.
- Resistance to free SO2: 50 mg/l.
- Low foam production.
- Average glycerol production, 4 to 6 g/l.
- Low volatile acidity production, generally less than
0.2 g/l.
- Low acetaldehyde production, less than 20 mg/l.
- Low H2S production.
- Low SO2 production, less than 10 mg/l.
- No cinnamyl decarboxylase activity, does not produce
any vinyl-phenols during alcoholic fermentation, POF(-)
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3Y105 |
500g |
POA |
Fermicru AR2 Phenotype: K2 type killer.
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Fermicru LS2
Ideally suited to primary and secondary fermentation.
Application
Fermicru® LS2 is suitable for vinification of all types
of wine.
Fermicru® LS2 allows a complete consumption of
sugars, even in difficult conditions.
Fermicru® LS2 is successful in making sparkling
wines
Technical Data
- Short lag phase, rapid and steady kinetics.
- 16 g sugar for 1 % alcohol.
- Optimum temperature range: 14 to 28 °C, but has fermentation ability from 14 to 30 °C.
- Alcohol tolerance: 16 %.
- Resistance to free SO2: 50 mg/l.
- Low foam production.
- Average glycerol production, 5 to 7 g/l.
- Low volatile acidity production, generally less than
0.15 g/l.
- Very low acetaldehyde production, less than 10 mg/l.
- Low superior alcohol production.
- Very low H2S production.
- Low SO2 production, less than 10 mg/l.
- No cinnamyl decarboxylase activity, does not produce any vinyl-phenols during alcoholic fermentation, POF(-) |
3Y108 |
500g |
POA |
Fermicru LS2 Phenotype: K2 type killer. |
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Fermicru LVCB
Yeast for producing aromatic, well-balanced white wines.
Application
Fermicru® LVCB yeast has been selected for producing
of aromatic white wines in various winemaking
winemaking conditions.
Fermicru® LVCB especially develops the fruity character of a number of white grape varieties: Chardonnay, Sauvignon blanc, Chenin blanc, Semillon, Riesling,Aligoté and Trebbiano..
Technical Data
- Short lag phase.
- Fast, smooth kinetics. Complete fermentation of sugar even at low temperature.
- 16.4 g sugar for 1 % alcohol.
- Optimum temperature range: 12 to 18 °C.
Fermentation may be very vigorous at 20 °C and above.
- Alcohol tolerance: 15 % vol.
- Low foam production.
- Average production of glycerol 5 to 7 g per liter (white vinification).
- Low production of volatile acidity, generally less
than 0.2 g/l.
- Very low production of H2S.
- Fermicru® LVCB does not produce any SO2. |
3Y110 |
500g |
POA |
Fermicru LVCB Phenotype: killer.
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Fermicru VR5
The yeast for premium red wines.
Application
Fermicru® VR5 is ideally suited to the production red wines for aging. It strengthens the structure, body and aromatic finesse of major red grape varieties (Pinot Noir, Merlot, Cabernet-Sauvignon, Syrah, Zinfandel).
Technical Data
- Short lag phase and rapid kinetics.
- 16.5 g sugar for 1% alcohol.
- Optimum temperature range: 18 to 30 °C, in high temperature conditions (>30 °C) fermentation is very rapid.
- Alcohol tolerance: 15,5 %.
- Resistance to free SO2: 50 mg/l.
- Low foam production.
- Average to high glycerol production, 7 to 8 g/l.
- Low volatile acidity production, generally less than
0.15 g/l.
- Low acetaldehyde production, less than 20 mg/l.
- Very low H2S production.
- Low SO2 production, less than 10 mg/l. |
3Y115 |
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POA |
Fermicru VR5 Phenotype: neutral to killer factor.
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Fermicru XL (NEW)
For fruity red wines, with enhanced mouthfeel and soft
tannins.
Application
Fermicru® XL has been selected to produce popular premium red wines with great mouthfeel, fruity aromas and soft tannins. This strain is adapted to short maceration at low temperature (20 - 25 °C).
It gives excellent results on several varieties including
Merlot, Syrah, Cabernet, Grenache…
Technical Data
- Short lag phase, fast and regular kinetics.
- 17 g sugar for 1 % alcohol.
- Optimum temperature range: 20 to 30 °C.
- Alcohol tolerance: 15.5 %.
- Resistance to free SO2: up to 50 mg/l.
- High glycerol production, 7 to 9 g/l.
- Low volatile acidity production, generally less than
0.2 g/l.
- Very low SO2 production.
- Low foam production.
Highly recommended when potential alcohol is
above 14 %.
Important glycerol production and lower ethanol yield in standard conditions.
Decreases bitterness sensation by a high adsorption of highly polymerized polyphenols. |
3Y117 |
500g |
POA |
Fermicru XL Phenotype: neutral to killer factor.
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Fermicru 4F9
Yeast for producing aromatic white wines, particulary suited to
ageing on lees.
Application
Fermicru® 4F9 allows the winemaker to obtain
aromatic whites and rosé wines. This strain is
particularly recommended for ageing on lees.
Fermicru® 4F9 favours the production of fine,
perfectly balanced (round and full) wines with
characteristic fruity and floral aromas.
This strain gives great results on several varieties
including Chenin, Chardonnay, Sauvignon,…
Technical Data
- Short lag phase.
- Fast and steady fermentation.
- 16,3 g sugar for 1 % alcohol.
- Optimum temperature range: 15 to 25 °C.
- Alcohol tolerance: 15.5 % vol.
- Resistance to free SO2 : 50 mg/l.
- Average production of foam.
- Low volatile acidity production, generally less than
0,15 g/l.
- Average glycerol production, generally 5 to 7 g/l.
- Average acetaldehyde production.
- Does not produce any SO2.
- Very low H2S production. |
3Y118 |
500g |
POA |
Fermicru 4F9 Phenotype: killer.
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Fermicru Arom
The yeast for the production of aromatic white wines and
preservation of the typicity of the variety..
Application
Fermiblanc®Arom has been selected for producing
white wines with floral aromas (acacia and hawthorn).
Technical Data
- short to medium lag phase, moderate and regular
kinetics.
- 16.5 g sugar for 1% alcohol.
- Optimum temperature range: 15 to 25 °C.
- Alcohol tolerance: 12 %.
- Resistance to free SO2: 50 mg/l.
- Low foam production.
- Average glycerol production, 6 to 7 g/l.
- Low volatile acidity production, generally less than
0.15 g/l.
- Low acetaldehyde production, less than 20 mg/l.
- Superior alcohol production very low (wines suitable
for distilling).
- Very low H2S production.
- Low SO2 production, less than 10 mg/l. |
3Y120 |
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POA |
Fermicru Arom Phenotype: killer.
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Fermichamp
A fructophile yeast to prevent and restart stuck ermentation.
Application
The specific ability of Fermichamp® to metabolize
fructose in high alcohol conditions makes it the
ideal yeast for problem fermentation.
As a preventative measure, Fermichamp® is added
at the end of fermentation to a potentially high
alcohol must.
Used as a treatment, Fermichamp® restarts stuck
fermentations and allows complete sugar consumption.
Technical Data
- Slow, steady kinetics after restarting.
- 16.5 g sugar for 1% alcohol.
- Optimum temperature range: 15 to 30 °C.
- Very high alcohol tolerance: 17 %.
- Resistance to free SO2: 50 mg/l.
- Average glycerol production, 5 to 7 g/l.
- Average volatile acidity production, generally less
than 0.3 g/l.
- High acetaldehyde production, 60 mg/l.
- Low H2S production.
- Low SO2 production, less than 10 mg/l.
- Does not produce secondary aromas
and preserves the specific characteristics
of the must when restarting fermentation. |
3Y125 |
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POA |
Fermichamp Phenotype: neutral to killer factor.
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Fermirouge
The yeast for producing fruity, well-balanced red wines.
Application
Fermirouge® is recommended for the production of
fruity, well-balanced red wines.
Fermirouge® is particularly suited to the following
grape varieties: Pinot noir, Cabernet Franc, Merlot,
Cabernet Sauvignon, Zinfandel.
Technical Data
- Short lag phase and steady kinetics.
- 16 g sugar for 1% alcohol.
- Optimum temperature range: 10 to 28 °C.
Maximum temperatures must be carefully controlled
for optimum efficiency.
- Alcohol tolerance: 15 %.
- Resistance to free SO2: 50 mg/l.
- Low foam production.
- Average glycerol production, 5 to 7 g/l.
- Low volatile acidity production, generally less than
0.2 g/l.
- Low acetaldehyde production, less than 20 mg/l.
- Low H2S production.
- Low SO2 production, less than 10 mg/l. |
3Y130 |
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POA |
Fermirouge Phenotype: neutral to killer factor.
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Fermivin
Guarantees rapid, complete fermentation while preserving the
typycity of the grape variety.
Application
Fermivin® is a starter yeast that guarantees the
vinification of all types of wine.
Technical Data
- Short lag phase, rapid and steady kinetics.
- 16.5 g sugar for 1 % alcohol.
- Optimum temperature range: 15 to 35 °C.
- Alcohol tolerance: 14 % in standard conditions,
16 % in presence of nutrients supplying nitrogen.
- Resistance to free SO2: 50 mg/l.
- Low foam production.
- Average to high glycerol production, 6 to 8 g/l.
- Low volatile acidity production, generally less than
0.15 g/l.
- Low acetaldehyde production, less than 20 mg/l.
- Low H2S production.
- Low SO2 production, less than 10 mg/l.
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3Y135 |
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POA |
Fermivin Phenotype: neutral to killer factor.
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Fermivin PdM
The multipurpose strain, suited to primary and
secondary fermentation.
Application
Fermivin® PDM is suitable for the production of all
types of wine (white and red).
Fermivin® PDM allows a complete consumption of
sugars, even in difficult conditions.
Fermivin® PDM has a good ability to produce
sparkling wines.
Technical Data
- Short lag phase, rapid and steady kinetics.
- 16 g sugar for 1% alcohol.
- Optimum temperature range: 14 to 28 °C.
- Alcohol tolerance: 16 %.
- Resistance to free SO2: 50 mg/l.
- Low foam production..
- Average glycerol production, 5 to 7 g/l.
- Low volatile acidity production, generally less than
0.15 g/l.
- Very low acetaldehyde production, less than 10 mg/l.
- Low production of superior alcohol.
- Low H2S production.
- Low SO2 production, less than 10 mg/l. |
3Y140 |
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POA |
Fermivin PdM Phenotype: K2 type killer. |
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| Details - DSM CEPAGE COLLECTION RANGE |
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Pack
Size |
Price |
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Cabernet
Enhances Cabernet varietal character.
Application
Collection Cépage Cabernet® has been specifically
selected for producing red wine from Cabernet Franc
as well as Cabernet Sauvignon.
This highly alcohol resistant strain allows to obtain
structured wines with well defined aroma of blackcurrant,
dark chocolate, fresh tobacco...
The sound phenolic structure and low volatile acidity
of the wines obtained allow for an ideal combination
with wood as well as providing ageing potential.
Technical Data
- Short lag phase, fast and regular kinetics.
- 16.3 g sugar for 1 % alcohol.
- Optimum temperature range: 22 to 30 °C.
- Alcohol tolerance: 15,5 %.
- Resistance to free SO2: 50 mg/l.
- Low foam production.
- Average glycerol production, 5 to 7 g/l.
- Low volatile acidity production, generally less
than 0.2 g/l.
- Average acetaldehyde production, less than
30 mg/l.
- Low H2S production.
- Low SO2 production, less than 10 mg/l.
- Collection cepage Cabernet is highly
suited for fermentation of Cabernet wines
with an ageing potential. |
3Y101 |
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POA |
Cabernet Phenotype: neutral to killer factor. |
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Chardonnay
Enhances Chardonnay varietal character.
Application
Collection Cépage Chardonnay® is recommended
for its ability to develop the quintessence of the
Chardonnay grape variety.
Collection Cépage Chardonnay® produces wines with
mouth feel whilst developing the most typical flavors
of the variety: citrus flavors (lemon and grapefruit)
as well as tropical fruit flavors.
Technical Data
- Medium lag phase, moderate speed and steady
kinetics.
- 16.2 g sugar for 1 % alcohol.
- Optimum temperature range: 16 to 22 °C.
- Alcohol tolerance: 14 %.
- Resistance to free SO2: 50 mg/l.
- Low foam production.
- Average glycerol production, 5 to 7 g/l.
- Low volatile acidity production, generally less than
0.2 g/l.
- Average acetaldehyde production, less than 40 mg/l.
- Low H2S production.
- Low SO2 production, less than 10 mg/l.
Particularly suited for barrel fermentation
and aging on lees (“batonnage”).
- Releases important quantities of mannoproteins
during fermentation and ageing.
- Reveals citrus flavors from norisoprenoids
specific of the Chardonnay varietal. |
3Y102 |
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POA |
Chardonnay Phenotype: killer |
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Merlot
Enhances Merlot varietal character.
Application
Collection Cépage Merlot® is the ideal yeast to
optimize red winemaking from Merlot.
The wines obtained with Collection Cépage Merlot®
are expressive with supple tannins, great mouth feel
and all the Merlot aromatic notes (cherry, raspberry,
blackberry, plum and spices).
Technical Data
- short to medium lag phase, rapid and steady
kinetics.
- 16.5 g sugar for 1% alcohol.
- Optimum temperature range: 25 to 30 °C.
- Alcohol tolerance: 14,5 %.
- Resistance to free SO2: 50 mg/l.
- Low foam production.
- High glycerol production, 5 to 9 g/l.
- Low volatile acidity production, generally less than
0.2 g/l.
- Average acetaldehyde production, less than 25 mg/l.
- Low H2S production.
- Low SO2 production, less than 10 mg/l.
- Favors polyphenol and macromolécules
extraction allowing for dense smoothe
balanced wines.
- Gives great results on tempranillo,
Sangiovese, Grenache. |
3Y103 |
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POA |
Merlot Phenotype: neutral to killer factor. |
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Sauvignon
Enhances Sauvignon varietal character.
Application
The new Collection Cépage Sauvignon® has been
selected to bring out the best of Sauvignon variety.
This strain has an excellent capacity to release thiols
(3MH, A3MH and 4MMP) known to participate in the
unique aroma profile of Sauvignon: blackcurrant
buds, citrus (grape fruit).
This strain increases Sauvignon wines mouthfeel therefore
actively contributing to an ideal wine balance.
Its fermentation capacity is the best within
Sauvignon-specific yeast.
Technical Data
- Medium lag phase, steady kinetics.
- 16.2 g sugar for 1 % alcohol.
- Optimum temperature range: 12 to 25 °C.
- Alcohol tolerance: 15 %.
- Low foam production.
- Average to high glycerol production, 6 to 8 g/l.
- Low volatile acidity production, generally lower
than 0.2 g/l.
- Average acetaldehyde production, less than
35 mg/l.
- Medium SO2 production.
- Optimum thiol aromatics precursors
release at fermentation temperature
between 16 and 18 °C.
- Foster esters production and tropical
fruits flavors at fermentation temperature
between 12 and 15 °C.
- Collection Cépage Sauvignon® can
be used on any variety with thiol aroma
precursors such as Colombard, Terret,
Verdejo… |
3Y104 |
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POA |
Sauvignon Phenotype: K2 type killer. |
