Yeast

Lalvin K1™ (V1116) has been selected by INRA Montpellier located in France in the Mediterranean region. When fermented at low temperatures (below 16°C) and with the right addition of nutrients, Lalvin K1™ (V1116) is one of the yeast producing the most floral esters (isoamyl acetate, hexyl acetate, phenyl ethyl acetate). These esters bring fresh floral aromas to neutral varieties or high-yield grapes. Among the high ester producers, Lalvin K1™ (V1116) is the most resistant strain in difficult fermentation conditions, such as low turbidity, low temperature and low fatty acid content. Lalvin K1™ (V1116) is also a proven strain for the fermentation of ice wines. MICROBIOLOGICAL AND OENOLOGICAL PROPERTIES Saccharomyces cerevisiae var cerevisiae Typical analysis (in compliance with OIV codex): Viable yeast > 1010 CFU/g Dry matter > 92 % OENOLOGICAL PROPERTIES Very short lag phase and vigorous fermentation Medium relative nitrogen demand (under controlled laboratory conditions) Very Low H2S production Alcohol tolerance up to 18% v/v (depending on fermentation conditions) High SO2 production Fermentation temperature: 10-35°C (50-95°F) Competitive killer factor: yes Low foam producer USAGE DOSAGE RATE: 1 x 5g sachet for 4.5 – 23L 1. Rehydrate the yeast in 50ml of water, at a temperature between 35-37°C (95-98.6°F). 2. Dissolve by gently stirring and wait for 20 minutes. 3. Add the must. The difference in temperature between the must to be inoculated and the rehydration medium should not be higher than 10°C (if necessary, acclimatize the temperature of the medium by slowly adding must). 4. The total rehydration time should not exceed 45 minutes. 5. It is crucial that a clean container is used to rehydrate the yeast. 6. Rehydration in must is not recommended. PACKAGING AND STORAGE Available in 5g nitrogen-flushed sachets to maintain optimal yeast viability. It is recommended to store Lalvin K1™ (V1116) yeast in dry conditions, between 4 and 15°C, for optimal viability and product performance. It is however not detrimental for the product to remain at room temperature for shorts periods of time, such as during transport. The yeast will rapidly lose activity after exposure to air.

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Lalvin EC1118™ has been selected in a famous sparkling wine region for its excellent properties in producing sparkling base wine as well as “in-bottle” secondary fermentation. It is very resistant to osmotic pressure. Lalvin EC1118™ is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral as it gives very little sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines. MICROBIOLOGICAL PROPERTIES Saccharomyces cerevisiae var cerevisiae (Ex bayanus) Typical analysis (in compliance with OIV codex): Viable yeast > 1010 CFU/g Dry matter > 92 % OENOLOGICAL PROPERTIES Short lag phase and vigorous fermentation Low relative nitrogen demand (under controlled laboratory conditions) Very low H2S production Alcohol tolerance of up to 18% v/v (depending on fermentation conditions) Low SO2 production Fermentation temperature: 10-30°C (50-86°F) Competitive killer factor: yes Low foam producer USAGE DOSAGE RATE: 1 x 5g sachet for 4.5 – 23L 1. Rehydrate the yeast in 50ml of water, at a temperature between 35-37°C (95-98.6°F). 2. Dissolve by gently stirring and wait for 20 minutes. 3. Add the must. The difference in temperature between the must to be inoculated and the rehydration medium should not be higher than 10°C (if necessary, acclimatize the temperature of the medium by slowly adding must). 4. The total rehydration time should not exceed 45 minutes. 5. It is crucial that a clean container is used to rehydrate the yeast. 6. Rehydration in must is not recommended. PACKAGING AND STORAGE Available in 5g nitrogen-flushed sachets to maintain optimal yeast viability. It is recommended to store Lalvin EC-1118™ yeast in dry conditions, between 4 and 15°C, for optimal viability and product performance. It is however not detrimental for the product to remain at room temperature for shorts periods of time, such as during transport. The yeast will rapidly lose activity after exposure to air.

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Lalvin D47™ has been isolated in France in the Côtes-du-Rhône area by the ICV (Institut Coopératif du Vin) to produce full-bodied barrel-fermented Chardonnay and other white varietal grapes. Due to the release of polysaccharides into the must during fermentation, this yeast contributes to a round, soft palate with good weight. This process can also help to stabilize aromatic compounds. Lalvin D47™ is highly recommended to produce premium, barrel fermented Chardonnay. When left on lees, spicy, tropical and citrus notes will develop and the wine is then said to have a silky persistence. This strain is very compatible with malolactic-bacteria. MICROBIOLOGICAL PROPERTIES Saccharomyces cerevisiae var. cerevisiae Typical analysis (in compliance with OIV codex): Viable yeast > 1010 CFU/g Dry matter > 92 % OENOLOGICAL PROPERTIES Short lag phase and moderately vigorous fermentation Low relative nitrogen demand (under controlled laboratory conditions) Very low H2S production Alcohol tolerance of up to 15% v/v (depending on fermentation conditions) Low SO2 production Fermentation temperature: 15-30°C (59-86°F) Competitive killer factor: yes Malolactic-bacteria compatibility: very high Low foam producer USAGE DOSAGE RATE: 1 x 5g sachet for 4.5 – 23L 1. Rehydrate the yeast in 50ml of water, at a temperature between 35-37°C (95-98.6°F). 2. Dissolve by gently stirring and wait for 20 minutes. 3. Add the must. The difference in temperature between the must to be inoculated and the rehydration medium should not be higher than 10°C (if necessary, acclimatize the temperature of the medium by slowly adding must). 4. The total rehydration time should not exceed 45 minutes. 5. It is crucial that a clean container is used to rehydrate the yeast. 6. Rehydration in must is not recommended. PACKAGING AND STORAGE Available in 5g nitrogen-flushed sachets to maintain optimal yeast viability. It is recommended to store Lalvin ICV/D47™ yeast in dry conditions, between 4 and 15°C, for optimal viability and product performance. It is however not detrimental for the product to remain at room temperature for shorts periods of time, such as during transport. The yeast will rapidly lose activity after exposure to air.

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Lalvin 71B™ has been isolated and selected by INRA Narbonne (France), for its ability to produce a high level of esters (isoamyl ester), allowing it to reinforce the aromatic profile of wines fermented from neutral varieties. Lalvin 71B™ has the capacity to absorb polyphenolic compounds on its cellular wall which limits tannin structure of young and fresh red wine. Grape must inoculated with Lalvin 71B™ will easily go through malolactic fermentation, as 20-40% of malic acid can be metabolized by this yeast strain during primary fermentation. Lalvin 71B™ is the perfect choice to create young, fresh and fruity red, rosé and white wines that are easy to drink. It is also a good choice for late harvest wines. MICROBIOLOGICAL PROPERTIES Saccharomyces cerevisiae var. cerevisiae Typical analysis (in compliance with OIV codex): Viable yeast > 1010 CFU/g Dry matter > 92 % OENOLOGICAL PROPERTIES Short lag phase and moderately vigorous fermentation Low relative nitrogen demand (under controlled laboratory conditions) Low H2S production Alcohol tolerance 14% v/v *subject to fermentation conditions Low SO2 production High relative glycerol production Fermentation temperature: 15-30 °C (59-86 °F) Competitive killer factor: no, Lalvin 71B™ is a sensitive strain Malolactic-bacteria compatibility: very high Malic acid consumption: high Medium foam producer USAGE DOSAGE RATE: 1 x 5g sachet for 4.5 – 23L 1. Rehydrate the yeast in 50ml of water, at a temperature between 35-37°C (95-98.6°F). 2. Dissolve by gently stirring and wait for 20 minutes. 3. Add the must. The difference in temperature between the must to be inoculated and the rehydration medium should not be higher than 10°C (if necessary, acclimatize the temperature of the medium by slowly adding must). 4. The total rehydration time should not exceed 45 minutes. 5. It is crucial that a clean container is used to rehydrate the yeast. 6. Rehydration in must is not recommended. PACKAGING AND STORAGE Available in 5g nitrogen flushed sachets to maintain optimal yeast viability. It is recommended to store Lalvin 71B™ yeast in dry conditions, between 4 and 15°C, for optimal viability and product performance. It is however not detrimental for the product to remain at room temperature for shorts periods of time, such as during transport. The yeast will rapidly lose activity after exposure to air.

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