Yeasts

Zymaflore Yeasts

Limiting the development of indigenous flora that can have a potentially negative impact on wine quality is an important issue in SO2 reduction itineraries at harvesting.

In 2017, after several years of research and testing on non-Saccharomyces yeasts and vinification with no or small quantities of SO2, LAFFORT® are now offering ZYMAFLORE® ÉGIDE, an association of Torulaspora delbrueckii and Metschnikowia pulcherrima.

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These two non-Saccharomyces yeasts are known to secure wine quality and are thus ideal candidates for grape bioprotection.

Actiflore Yeasts

Yeasting with a selected strain is a fundamental component of alcoholic fermentation (AF) control. Leaving AF open to indigenous populations implies taking risks in terms of fermentation parameters (stuck AF, volatile acidity increase…) and aromatic profile (potential multiple deviations). While the choice of yeast strain is essential, it is also necessary to ensure its implantation in the medium, its protection and its nutrition in order to guarantee smooth fermentation throughout.

Adhering to the yeasting protocol is also essential to avoid population loss and to ensure correct implantation. ACTIFLORE® yeasts are technical strains which ensure complete fermentations, with no aromatic deviations, even under difficult conditions.