SafŒno™ BC S103 was selected for its excellent fermentation characteristics and its great resistance to extreme winemaking conditions.

SafŒno™ CK S102 was selected in the Val de Loire region on Sauvignon Blanc, for its ability to intensify aromatic profiles of white wines in difficult winemaking conditions.

SafŒno™ EF 85 is originating from the Loire Valley (France) and comes from a selection program carried out in partnership with l’Institut Français de la Vigne et du Vin.

SafŒno™ GV S107 has been isolated from 6 different Portuguese wine regions out of 1,500 strain isolates within a 3 years PhD for its abilities to enhance the qualities of noble grape varieties intended to make premium white wines.

SafŒno™ HD A54 has been created through a Lesaffre R&D yeast hybridization program. This work aimed to overexpress fermentative floral and fruity higher alcohols and their corresponding acetate esters while keeping a clean fermentation profile for light young wines.

SafŒno™ HD S135 is coming from the hybridization of two Lesaffre strains with the aim to combine their best characteristics towards polyphenols coating and resistance to difficult fermentation conditions for fruit driven middle ageing reds.

SafŒno™ HD S62 is coming from the hybridization of two Lesaffre strains with the aim to combine their best characteristics towards the favoring of high polyphenol extraction and stabilization in addition to difficult fermentation conditions resistance for long ageing Premium reds.

SafŒno™ HD T18 has been created through a Lesaffre R&D yeast hybridization program. This work aimed to select a yeast strain particularly suitable for the expression of varietal terpenic aromas with a nice mouthfeel balance and clean fermentation profile.

SafŒno™ NDA 21 was isolated from spontaneous fermentations made in the original region of Nero d’Avola, in Sicily. This strain is the result of a 4 year research by the Regional Institute of Wine & Vine in collaboration with prestigious Sicilian wineries.

This active dry yeast shows an intense fruity and floral aromatic profile and combines acidity and sweetness while reducing sparkling base wine’s eventual defects (vegetal, bitter). Its orientation towards fruity ethyl esters brings complexity to the wine. SafŒno™ PR 106 is particularly suitable for premium Prosecco bases.

SafŒno™ SC 22 was the very first strain to be selected for a wine application for its respect of the varietal character of cultivars and for its regular & complete fermentation kinetic. It is an excellent fermenter.

This active dry yeast has been specifically selected to reveal the aromatic potential of thiol varieties at their best by promoting the release of fruity and green thiol compounds. Its complexity is strengthened by a predominant production of ethyl esters and its crispness brings a nice balance and aromatic persistence in mouth. We heartily recommend the use of SafŒno™ SH 12 for fresh fruity white and rosé wines, rich and complex in thiols.

SafŒno™ STG S101 develops fruit (especially fermentative esters) & flower aromas making it a strain of choice for primeurs processed from carbonic maceration or thermovinification, as well as rosés. Wines have a fresh and light finish. Thanks to its origin SafŒno™ STG S101 is particularly convenient for Pinot Noir & Gamay as well as all other light red varieties intended to produce wines with a rapid turnover (Young Tempranillo, Sangiovese, Cinsault, Pinotage, Grenache).

SafŒno™ UCLM S377 was selected by the Castilla La Mancha University for its ability to produce very structured long ageing red wines.

SafŒno™ VR 44 was selected for its excellent fermentation characteristics and its resistance to extreme wine making conditions (Fermentis® selection).

SafŒno™ VR 44 BIO is convenient for all types of applications even in difficult wine making conditions. Resistant, robust and with low needs in nitrogen, this strain allows to decrease the use of inputs. It is the reason why it is particularly adapted to the production of organic wines.