Name Strain Marque Characteristics Red White Rose Nitrogen requirement Optimal temperature Maurivin AWR11503 AWR11503 AB Mauri, France X X + 15-28 C Complexity, roundness, long finish. Hydride yeast. Maurivin AWRI Fusion AWR11502 AB Mauri, France X + 15-25 C Hybrid yeast. Good aromatic intensity. Lees contact. Maurivin R2 AWRI R2 AB Mauri, France X +++ 10-25 C Killer. Ester production. Cryophile. Maurivin B ABM BDY AB Mauri, France X + 20-33 C Metabolises malic acid. Low alcohol production. Pinot Noir. Lees contact. Maurivin BP-725 ABM 725 AB Mauri, France X ++ 18-30 C Aromatic complexity, spice. Aids stabilisation of colour. Red wines on lees. Maurivin Cru Blanc ABM CB AB Mauri, France X ++ 15-25 C Killer. High glycerol production. Good varietal aromas. Maurivin Distinction ABM DTN AB Mauri, France X X + 14-28 C Low H2S production. Clean fermenter. Maurivin Elégance ABM ELG AB Mauri, France X ++ 14-30 C Killer. Muscat. Maurivin EP2 ABMEP2 AB Mauri, France X +++ 15-28 C Ester production. Fruity and floral wines. Moderate fermenter. Maurivin HX ABM HX AB Mauri, France X X + 15-32 C Low VA production. Metabolises malic acid. Maurivin PDM ABM PDM AB Mauri, France X X + 10-28 C High alcohol tolerance. Secondary fermentation of sparkling. Low fermentation temperature. Maurivin Platinum ABM PTM AB Mauri, France X X + 18-28 C Low H2S production. Clean fermenter. Maurivin Primeur ABMPRM AB Mauri, France X X +++ 15-30 C Metabolises malic acid. Ester production. For early release wines. Maurivin Sauvignon L3 ABMSL3 AB Mauri, France X ++ 14-25 C Thiol production Maurivin UCD 52 ABM 522 AB Mauri, France X X ++ 15-30 C Strong fermenter MaurivinAWRI 350 AWRI 350 AB Mauri, France X X X ++ 15-28 C Killer. Good aromatic intensity. Notes floral and fruity. MaurivinAWRI796 AWRI 796 AB Mauri, France X X +++ 18-30 C Killer. Good aromatic intensity. Notes floral and fruity. Low alcohol conversion. Siha Cryarome ne Begerow X + 13-18 C Killer. Suitable for Sauvignon and late harvest wines. Stuck ferments Siha Levactîf 10 Red Romanne Begerow X ++ 18-28 C Killer. Aids mlf. For very ripe fruit. Siha Levactif 2 Basic D4 Begerow X X X ++ 17-25 C Primeur style wines. Ceres B 201 Yseo B201 CEnofrance X X + 15-25 C Exotic and citrus fruits. Ceres C2C C2C CEnofrance X + 18-35 C For early release wines. Expression of fruits and spice. Well adapted to carbonic maceration. AML7 AML7 CEnologia X X ++ 8-30 C Cryophile (cool fermentation). 'Nouveau' style aromas. C522 davis CEnologia X X X ++ 20-30 C EFF 3411 CEnologia X + 8-35 C Suitable for fermentation under difficult conditions. Elix-Aroma CEnologia X X X ++ 13-30 C Fresh fruit aromas. Harmony.nsac Chr. Hansen X X + 10-35 C Blend of three stains. Roundness and complexity. Melody.nsac Chr. Hansen X X + 10-35 C Blend of three strains, including Torulaspora delbrueckii to enhance complexity. Strong effect. Merttferm CHSc Chr. Hansen X X + 15-30 C High alcohol resistance (>17%). Aids mlf. Prélude, nsac CHTd Chr. Hansen X X + 10-35 C Pure Torulaspora delbrueckii. To be used with S.cerevisae of choice. Rythm.nsac CHSc.CHKt Chr. Hansen X X + 10-35 C Blend of two strains, including Torulaspora delbrueckii to enhance complexity. Strong effect. Hefix 1000 LW 128-91 Erbsloh X X X Low foaming. Low acetaldehyde production. Neutral fermenter. Hefix 2000 LW 185-25 Erbsloh X X Bayanus. Stuck ferments Oenoferm LW 317-28 Erbsloh X ++ 15-22 C Low foaming. High alcohol conversion. Quick onset of fermentation. Oenoferm Bio Erbsloh X X X 16-26 C Neutral fermenter adapted to organic wines
Oenoferm Bouquet Erbsloh X ++ 15-20 C Bayanus. Enzymatic activity that helps release flavour compounds. Oenoferm Freddo Erbsloh X + 13-17 C Cryophile (down to 8 C). Bayanus. Oenoferm InterDry Erbsloh X ++ 15-20 C Slow end of ferment facilitating conservation of residual sugar. Flocculent. Oenoferm Klosterneuburg LW 415-58 Erbsloh X ++ 15-22 C Nutty and ripe fruit aromas. Oenoferm Muller-Thurgau Erbsloh X 16-19 C Selected to enhance varietal characteristic. Oenoferm Pino Type 99/3 Erbsloh X X X ++ 18-22 C Burgundy selection. Aids mlf. Rapid settling. Oenoferm Riesling LW 317-30 Erbsloh X +++ 15-22 C Cryophile (down to 8 C). Bayanus. Oenoferm Terra Erbsloh X ++ 17-22 C Simulates wild yeast fermentation characteristics. Respects the terroir. Oenoferm Tipico Erbsloh X ++ 17-22 C AWRI selection. Enhances terpenes. Oenoferm Veltliner Erbsloh X Enhances spicy characteristics of Gruner Veltliner Seccoferm LW 187-50 Erbsloh X Secondary fermentation. BCS103 Fermentis X X X + 10-35 C Very good resistance to high alcohol. Good assimilation of fructose. Good for stuck ferments CKS102 Fermentis X X +++ 8-25 C Killer. Enhances thiols. Low temperature fermentation and good alcohol tolerance. Georges S101 Fermentis X X ++ 8-30 C Cryophile. High production of esters NDA21 Fermentis X ++ 15-35 C Good alcohol resistance. Enhances spicy aromas. SC 22 522 Davis Fermentis X X X + 12-35 C High alcohol tolerance. Low VA production/ icv Opale Yseo ICV X X 12-25 C Killer. Metabolises malic acid. Lees contact. ICV Thermo Premium ICV X + 14-25 C Killer. Blend of stains. ICVD21 ICV X X X + 16-30 C Killer. Mediterranean style wines. Lees contact. ICVD254Yseo ICV X X ++ 14-30 C Neutral. Lees contact. Late harvest wines. Aids MLF. ICVD47Yseo ICV X X X + 14-30 C Neutral. Lees contact. Late harvest wines. Aids MLF. ICV GRE Yseo ICV X X X + 15-30 C Killer. Metabolises malic acid. Aids mlf. ICVK1 marquee ICV X X X + 12-30 C Killer. For stuck ferments. Lalvin ICV Thermo ICV X + 14-25 C Killer. Mediterranean style wines. Blend of strains. Lalvin ICVD21 ICV X X X + 16-30 C Killer. Lees contact. Lalvin ICVD80 ICV X X X ++ 14-30 C Killer. Lees contact. Aids mlf. Lalvin ICV GRE Yseo ICV X X X + 15-30 C Killer. Metabolises malic acid. Aids mlf. Lalvin ICVK1 marquee ICV X X X 12-30 C Killer. Stuck ferments. Primeur style wines. Lalvin ICV D47Yseo D47 ICV* X X X + 15-30 C Neutral. Lees contact. Late harvest wines. Aids MLF. Notes of citrus fruit. Lalvin ICVD254 -seo D254 ICV* X ++ 15-30 C Neutral. Lees contact. Late harvest wines. Aids MLF. Lalvin ICV Opale Yseo ICV/LA X X + 12-25 C Killer. Mediterranean style wines. Metabolises malic acid. Lees contact. Intense aromatic characteristics. D.W. D.W. IOC / Custom Crush nc 12-30 C Alcohol tolerant. DC Harmonie 522 Davis IOC / Custom Crush X X X + 15-28 C White and rose wines with finesse. I0CB.Y. IOC B.Y. IOC / Custom Crush X X X + 15-32 C High alcohol tolerance (>15%). I0CB3000 nc IOC / Custom Crush X ++ 14-25 C Elegant and aromatic white wines. High alcohol tolerance (>14%) IOC 11-1002 IOC 11-1002 IOC / Custom Crush X X X 10-30 C High alcohol tolerance. IOC 11-1002 K IOC 11-1002 K IOC / Custom Crush X X X + 10-30 C Killer. High alcohol tolerance. Glycerol production. IOC 18-2007 IOC 18-2007 IOC / Custom Crush X X X + 10-30 C Killer. Stuck ferments. Ferments bat low temperature. Glycerol production. IOC B 2000 IOC B 2000 IOC / Custom Crush X X ++ 10-30 C Lees contact. Glycerol production. High alcohol tolerance (>14%). IOC BR 8000 IOC BR 8000 IOC / Custom Crush X X X + 14-28 C Primeur style wines. Aromatic, soft tannins. Requires specific acclimatisation procedure. IOC Elegance nc IOC / Custom Crush X + 10-30 C Pinot Noir. High alcohol tolerance. IOC Expression nc IOC / Custom Crush X ++ 12-30 C Aromatic whites (Muscat etc). Glycerol production. High alcohol tolerance (>16%). IOC Fresh Rose nc IOC / Custom Crush X + 12-30 C White and rose wines with finesse. Alcohol tolerance IOC Prestige nc IOC / Custom Crush X + 10-30 C Killer. Alcohol tolerant (>17%). Aromatic and spicy reds.
IOC Primrouge R9001 IOC R 9001 IOC / Custom Crush X X + + 12-30 C Primeur style wines. Enhances primary aromas. Metabolises malic acid. Aromatic and full whites. Alcohol IOC Revelation terroir IOC Revelation terroir IOC / Custom Crush X ++ 15-30 C Killer. Aromas or black fruits. Respects the terroir. Alcohol resistant (>14.5%) IOC ST IOC ST IOC / Custom Crush X X X + 15-28 C Starter. Alcohol tolerant (>14%) IOCR9002 IOC R 9002 IOC / Custom Crush X ++ 15-30 C Killer. Alcohol tolerant (14%). stabilises colour. IOCR9005 nc IOC / Custom Crush X ++ 15-30 C Killer. Fruity and spicy. Stabilises colour. Alcohol tolerant (>15%) Anchor Alchemy 1 MIX La Littorale X X + 13-16 C Blend of strains to enhance the complexity and intensity of white and rose wines. Anchor Alchemy II MIX La Littorale X X ++ 13-16 C Blend of strains to enhance the complexity and intensity of white and rose wines. Anchor NT 112 NT 112 La Littorale X + 15-30 C Killer. Aromatic and complex red wine. Lees contact. Anchor NT 116 NT116 La Littorale X X X + 12-18 C Killer. Glycerol production. Suitable fro difficult fermentation conditions. Anchor NT 2000 Vin 2000 La Littorale X + 13-16 C Killer. Adapted for barrel maturation. Anchor NT 202 NT 202 La Littorale X ++ 20-28 C Killer. Powerful red wines. Lees contact. Anchor NT 45 NT 45 La Littorale X + 14-30 C Killer. Aromatic white and red wines. Suitable for difficult fermentation conditions. Anchor NT 50 NT 50 La Littorale X + 15-30 C Killer. Suitable for lees contact Anchor VIN 13 VIN 13 La Littorale X X + 12-18 C Killer. Barrel fermentation. Anchor WE 14 WE 14 La Littorale X ++ 17-30 C Killer. Metabolises malic acid. Glycerol production. Anchor WE 372 WE 372 La Littorale X + 18-32 C Killer. For fruity wines. Collection Cepage DSMLW05 La Littorale X ++ 16-22 C Killer. Barrel fermentation. Notes of citrus fruits. Chardonnay Collection Cepage Merlot 4882 La Littorale X + 25-30 C Lees contact. Collection Cepage Pinot DSMLW06 La Littorale X ++ 12-32 C Pinot Noir. Enhances roundness. Pre-fermentation maceration. Collection Cepage Sauvignon L2868 La Littorale X ++ 15-25 C Killer. Enhances Sauvignon characteristics. Glycerol production. Aids MLF. Collection Cepage Syrah DSMLW07 La Littorale X ++ 13-32 C Syrah. Improves mouth feel. Enolevure AR SM102 La Littorale X ++ 16-25 C Killer. Glycerol production. Inhibits MLF. Enolevure K 34 K34 La Littorale X X X +++ 15-32 C Killer. Glycerol production. Aids MLF. Enolevure OV 67 J La Littorale X X X +++ 15-30 C Metabolised fructose. Good for stuck ferments. Enolevure SL 7013 La Littorale X X X ++ 15-35 C Glycerol production. Aids MLF Enolevure SP rouge 7303 La Littorale X ++ 10-28 C Ferments at low temperatures. Glycerol production. Equinoxe B1 B1 La Littorale X X + 17-26 C Killer. Respects varietal characteristics. Fermiblanc Arom SM102 La Littorale X ++ 16-25 C Killer. Glycerol production. Inhibits MLF Fermichamp 67 J La Littorale X X X +++ 15-30 C Metabolised fructose. Fermicru 4F9 4F9 La Littorale X + 15-25 C Aromatic whites for lees contact. Fermicru AR 2 L0122 La Littorale X X + 12-24 C Killer. Suitable for difficult fermentation conditions. Fermicru LS 2 LS2 La Littorale X + 8-30 C Killer. Secondary fermentation. Lees contact. Fermicru LVCB LVCB La Littorale X + 12-18 C Killer. Chardonnay and lees contact. Fermicru VR 5 VR5 La Littorale X + 18-30 C Fermicru XL CECTA11947 La Littorale X 20-30 C Fruity and supple red wines. Fermirouge 7303 La Littorale X ++ 10-28 C Cryophile. Glycerol production Fermivin 7013 La Littorale X X X ++ 15-35 C Glycerol production. Aids MLF Actiflore B0213 BO 213 Laffort/Corkwise X X X ++ 18-30 C Metabolised fructose. Good for stuck ferments. Actiflore cerevisiae 522 Davis Laffort/Corkwise X X X + >12 C Starter yeast. Actiflore F 5 F5 Laffort/Corkwise X X ++ 18-30 C Killer. Notes of fruits and spices. Actiflore F33 F33 Laffort/Corkwise X X X ++ 18-30 C Production of polysaccharides. Very low VA production. Aids MLF. Actiflore RMS2 RMS 2 Laffort/Corkwise X X + 12-25 C Low fermentation temperature, Actiflore Rose K2 Laffort/Corkwise X + 12-25 C Intense fermentation aromas. Zymaflore Alpha Laffort/Corkwise X ++ 8-26 C Pure Torulaspora delbrueckii. To be used with S.cerevisae of choice. Enhances thiols.
Zymaflore F83 Laffort/Corkwise X + 20-30 C Low VA, H2S and acetaldehyde production. High glycerol production. Strong red fruit aromas. Zymaflore FX10 Laffort/Corkwise X + 20-35 C Low VA and H2S production. Polysaccharide production that softens tannins. Aids mlf and suitable for coinoculation. Zymaflore RB2 Laffort/Corkwise X + 20-32 C Burgundy selection. Pinot Noir. Low adsorption of colour. High expression of aromas. Zymaflore RB4 Laffort/Corkwise X Beaujolais selection. Suited to carbonic maceration. Aids mlf. High aromas. Zymaflore RX60 Laffort/Corkwise X ++ 20-30 C Low production of VA and H2S. Improves mouth feel and aromas. Zymaflore Spark Laffort/Corkwise X X X + 10-30 C Secondary fermentation. Short lag phase. Stuck ferments. Low VA and H2S production. Zymaflore VL1 Laffort/Corkwise X +++ 16-20 C Enzymatic activity liberates terpenes. Low foaming. POF - ve. Lees contact. Zymaflore VL3 Laffort/Corkwise X +++ 15-21 C Liberates thiols. Low VA production. Zymaflore X16 Laffort/Corkwise X + 12-17 C Ester production. Pof -ve. Low turbidity juice. Low VA and H2S production. Strong fermenter. Zymaflore X5 Laffort/Corkwise X +++ 13-17 C Liberates thiols. Low turbidity juice. Low VA and H2S production. Bourgoblanc CY3079Yseo CY3079 Lalvin X +++ 15-25 C Burgundy stain. Suitable for lees contact. Facilitates MLF Bourgorouge RC 212 RC 212 Lalvin X ++ 18-30 C Killer sensitive. Structured red wines. Pinot Noir. Contact with fine lees. Risk of VA production. Enoferm T306 T306 Lalvin X ++ 15-30 C Citrus and white fruit aromas. Lalvin 2056 Yseo L2056 Lalvin X X X ++ 15-28 C Killer. Fruity wines. Optimises colour. Lalvin 2226 Yseo L2226 Lalvin X ++ 15-28 C Killer. Adapted to very ripe fruit. Lalvin 2323 Yseo L2323 Lalvin X ++ 15-28 C Killer. Rhone selection. Lalvin 4600 4600 Lalvin X ++ 13-22 C Aromatic and finesse. Lalvin 71B Yseo 71 B Lalvin X X X + 15-30 C Metabolises malic acid. Easy mlf. High production of isoamyl. Lalvin BM4x4 BM 4x4 Lalvin X +++ 18-28 C Killer. Volume, roundness. Good fermenter. Lalvin D254Yseo D254 Lalvin X + + 15-28 C Development of ripe fruit characteristics. Lalvin FC9 FC9 Lalvin X ++ 18-25 C Killer. Aids mlf. Lalvin QA 23 Yseo QA23 Lalvin X X + 15-32 C Miller. Aromatic whites. Fructophile. Notes of lemon and grapefruit. Lalvin Rhone 4600 4600 Lalvin X + 13-22 C Mouth feel, finesse, white flowers and yellow fruits. Bourgorouge RA17 RA17 Lamothe-Abiet X ++ 15-30 C Burgundy strain. Cross Evolution Yseo Cross Evolution Lamothe-Abiet X X ++ 14-20 C Adapted to wines destined for barrel maturation. Excellence B2 B2 Lamothe-Abiet X ++ >14 C POF negative. Excellence C1 C1 Lamothe-Abiet X ++ >14 C Lees contact. Excellence FR RB4 Lamothe-Abiet X ++ 18-30 C Intense red wines, fruity and round. Excellence FTH FTH Lamothe-Abiet X X ++ >14 c Strong production of thiols. Excellence FW B2006 Lamothe-Abiet X X +++ >14 c Finesse. Production of fermentation esters. Excellence SP SP Lamothe-Abiet X ++ 18-30 c Round, fruity and balanced red wines. Excellence XR XR Lamothe-Abiet X ++ 18-30 c Re-enforces structure. LA Bayanus C12 Lamothe-Abiet X X X + 15-30 C LA BJL P1 Lamothe-Abiet X X + + + 15-25 C Primeur style wines. LA cerevisiae 522 Davis Lamothe-Abiet X X X + 15-30 C Killer sensitive. LA N 5 F5 Lamothe-Abiet X ++ 20-30 C LA PM LV54 Lamothe-Abiet X X + 10-35 C Complex reds. Respects the variety. LA RB2 RB2 Lamothe-Abiet X + + 20-30 C Pinot Noir. LAArom Arom Lamothe-Abiet X X + 14-25 Ester production Lalvin L 905 L905 Lamothe-Abiet X X +++ 8-30 C Loire selection. Pinot Blanc, Chardonnay and sparkling wines (primary). Lalvin R-HST R-HST Lamothe-Abiet X ++ 10-35 C Respects varietal characteristic.
0M13 OM13 M. Bouchard X X +++ 15-25 C Burgundy strain. Production of higher alcohols and esters. Aids mlf. Levure MVO 3001 ne MVO/SOEC X X ++ 10-32 C High quality red wines. Adapted to pre-fermentation maceration. High SO2 resistance. Low temperature of fermentation. Levuline Agglo CIVC 8020 Œnofrance X Agglomerate yeast. Secondary fermentation. Easy of preparation of yeast starter culture. Levuline ALS EG8 Œnofrance X X + 15-25 C Aromatic whites. Low temperature. Beta-glycosidase activity. Cryophile. Levuline Arpège N TRl24 Œnofrance X X + 13-30 C Amylic characters at low temperature. Killer. Levuline BRGYseo UP30Y5 Œnofrance X X ++ 18-35 C Complexity or aromas. Mouth feel. High mano-protein production. Good alcohol tolerance. Levuline C19 Yseo C19 Œnofrance X X + 12-28 C Floral, mineral and citrus notes. Enhances terpene characters. Levuline CER 522 Davis Œnofrance X X X + 10-30 C Minimal lag phase, rapid fermentation. Levuline CHP CIVC 8130 Œnofrance X X X + 10-30 C Secondary fermentation. Notes of white flowers and citrus. Low temperature tolerance. Levuline FB GLO 806 Œnofrance X X X + 15-30 C Stuck ferments. Killer. Fructophile. Strong fermenter. Levuline Gala YSEO FA43 Œnofrance X +++ 18-35 C Ripe fresh fruit characters. Suppleness. High alcohol tolerance. High glycerol production. Levuline Kîfier GLO 522 K Œnofrance X X X + 15-30 C Killer. Strong fermenter. Levuline Lumai UNC-FCA 32 Œnofrance X X + 18-30 C Intense and harmonious red wines. Enhances varietal characteristics (beta-damascenone activity). Levuline Nov'Eline JG5 Œnofrance X +++ 15-30 C Early release wines. Fruity amylique. Thermo-vinification. High glycerol production. Killer. Levuline Primeur GLO 7447 Œnofrance X X + 15-30 C Primeur style wines. Ester production. Aids mlf. Well adapted to co-inoculation. Levuline Sewa B10 Œnofrance X +++ 15-25 C Intense aromatic wines, late harvest. Enhances terpenes. Levuline Synergie C19 + EG8 Œnofrance X X : + - 15-30 C Blend of strains EG8 (ALS) and C19. Levure Ribera TT03 Œnofrance X +++ 18-34 C Aromatic, structured and round wines. For very ripe fruit. Black Cherry Oenologia X + 17-30 C High alcohol tolerance. Suitable for barrel fermentation Fruity-Sud Oenologia X + 18-30 C High glycerol production (8g/l). Fruit and mouth feel. Levure B52 Œnologia X X X + 8-35 C Fructophile. High alcohol tolerance (18%) Levure K3066 Œnologia X X X + 10-30 C Killer. Bayanus. Newrecl Œnologia X ++ 15-30 C For your red wines / Œnoferm bio Œnologia X X X + Selected for vinification or organic wines/ 16-22 C Rouges : Peps Œnologia X X ++ 8-18 C High thiol production. Séphora Œnologia X ++ 15-18 C Enhances thiols and terpenes Levulîà Cristal LVCRT Œnologie Immelé X X ++ 5-25 C Primary and secondary fermentation of sparkling. Easy riddling. Levulia GC LV565 Œnologie Immelé X + 10-18 C Finesse and development of aromas. Inhibits mlf. Levulia GC2000 LV130 Œnologie Immelé X + 10-18 C Elegant aromatic characteristics. Regular fermentation. Lees contact. Levulia GE 7 LVB10 Œnologie Immelé X X X +++ 6-25 C Starter. Alsace selection. Glycerol production. Levulia GE7 Tradition LVB10H Œnologie Immelé X X X ++ 6-25 C Starter. Alsace selection. Glycerol production. Aids mlf. Levulia Iris LV330 Œnologie Immelé X X + 10-18 C Nouveau style wines. Lees contact. Levulia PN LV148 Œnologie Immelé X ++ 15-32 C Optimises colour and tannin extraction. Levulia Sauvignon LV035 Œnologie Immelé X X + 10-18 C Thiol production. Lees contact. Levulia U32 LV150 Œnologie Immelé X X X ++ 5-25 C Stuck ferment. Cryophile. Levulia VR7 LVVR7 Œnologie Immelé X +++ 15-28 C Supple and fruity red wines. Levulia VS LVVS Œnologie Immelé X X X + 10-18 C Strong fermenter. Aromatic whites. Elite Premium Predelvin Predei X + 16-35 C High glycerol production (10g/l). High alcohol tolerance. Bayapred Predelvin Predel X X X ++ 18-28 C Bayanus. Strong fermenter Davis 522 522D Predel v A X X ++ 18-28 C Strong fermenter. Finarome Predelvin Predel X X +++ 16-28 C Betaglucosidase activity. Killer. High glycerol production. Mm Predelvin Predel X ++ 8-26 C Strong ester production. Rapid autolysis. Aids mlf.
Pinkexcel Predelvin Predel X +++ 14-28 C Killer. Mediterranean rose. POM Predelvin Predel X X X + 13-28 C For sparkling wines and high alcohol wines. Fermol Aromatic PB2540 CUB 2057 Spindal X X ++ 10-25 C Fermol Arome Plus PB2010 CUB 2043 Spindal X X +++ 12-25 C Enhances primary aromas. Production of isoamyl acetate. Fermol Associees PB 2003 CUB 2061 Spindal X X + 10-30 C Blend of strains. Minimal problem with stuck ferments. Fermol Blanc PB2019 CUB 2049 Spindal X X + 10-30 C Respects the terroir. Fermol Chardonnay PB 2585 Inra CUB Spindal X X + 12-25 C 2048 Fermol Charmat PB 2051 CUB 2056 Spindal X X + 10-30 C Flocculent. Secondary fermentation, especially tank Fermol Clarifiant PB2023 CNCM-1431 Spindal X +++ 15-34 C Enzymatic activity. Fermol Complet Killer PB 2305 CUB 2050 Spindal X X X 10-34 C Killer. For stuck ferments. Fermol Cryophiie PB2570 CUB 2027 Spindal X X X +++ 8-25 C Pre-fermentation maceration of reds. Fermol Davis 522 UCD 522 CUB 2052 Spindal X X X + 10-30 C Rapid fermentation, Fermol Grand Rouge PB2705 Spindal X + 15-34 C Dominates natural yeast. Fruity wines. Fermol Iper R PB2870 Spindal X ++ 10-25 C Fermol Killer PB2307 Spindal X X X + 10-34 C Minimal lag phase, rich red wines. Fermol Mediterranee PB2590 CUB 2059 Spindal X + 15-34 C High production of polysaccharides. Supple red wines. Fermol PB2033 PB 2033 Spindal X X ++ 10-32 C Rose and 'primeur' style wines with high aromatics. Fermol Perlage PB2565 CUB 2058 Spindal X X + 10-30 C Secondary fermentation. Fermol PMD53 PMD 53 Spindal X + 10-25 C High mano-protein production. Fermol Premier cru PB2031 CUB 2044 Spindal X ++ 15-34 C Fermol Primeurs PB2015 Spindal X X ++ 10 a 32 High ester production. Carbonic maceration. Fermol Rouge PB 2027 CUB 2033 Spindal X X + 15 a 34 Structured and fruity wines. High resistance to SO2 Fermol Sauvignon PB 2530 CUB 2051 Spindal X X ++ 10a25 High thiol production. Fermol Super 16 PB3084 CLIB2032 Spindal X X +++ 15a34 Aromatic, strong fermenter