April 2015 Issue of Wines & Vines

Product Focus: Yeast

New and notable yeast products and nutrients on the market

by Andrew Adams

AB Mauri
AB Mauri’s UOA MaxiThiol is a cold-fermenting white wine yeast that has a medium nitrogen requirement and does not produce phenolic off-flavors, or POF. Highly recommended for Sauvignon Blanc and Chenin Blanc, this yeast has the ability to produce the aromatic thiols that contribute significant fruity esters of “tropical fruit” and “passion fruit” to the finished wine.


AEB is now offering Primaflora, which it describes as a new option for microbial control. The product is a mix of yeast strains including non-Saccharomyces yeasts designed to limit the development of undesired flora such as Brettanomyces or lactic bacteria producing biogenic amines or butyric and acetamide smells. Primaflora will not affect the performance of yeast selected to perform the primary fermentation, as that strain will eventually outperform the non-Saccharomyces yeast.

Enartis Vinquiry

Enartis Vinquiry
Enartis Vinquiry’s new Enartis Ferm Q-Citrus highlights the floral and fruit aromas from terpenes and norisoprenoids while intensifying the varietal characteristics. The supplier also reports the yeast intensifies the varietal character by producing “zesty and complex notes” of citrus (grapefruit), tropical fruit (guava, passion fruit, pineapple) and flowers (jasmine, lime blossom). In the presence of a good source of amino acids, Q Citrus can also help improve the aromatic quality of neutral grapes and contributes to wine volume and fullness with good production of glycerol.


Erbsloh’s Oenoferm Xtreme is a hybrid strain developed to ferment in difficult conditions and at low temperatures while also boosting a wine’s aromatic profile with spice and fruit characteristics. The yeast has low nutrient needs and “acid-stabilizing properties” that help delay malolactic fermentation. Erbsloh recommends its use for white varieties of the Pinot family.


Fermentis and Springer-Oenologie
Fermentis and Springer-Oenologie’s ViniLiquid is a solution of soluble and insoluble elements of autolyzed yeasts designed to help wineries with fermentation time constraints or difficult-to-ferment must. According to the manufacturer, the soluble parts offer more fermentative power than an ammonium nutrient alone, while the insoluble compounds promote efficient fermentation kinetics. Both autolysates working together can add increase the speed of fermentation.

Laffort Zymaflore

Laffort’s new Zymaflore Delta strain is designed for white wines or rosés to provide “complexity and elegance” with enhanced aromas of grapefruit, passion fruit, mango and lychee. The yeast has a high capacity to bring out 3MH and 3MHA compounds while not expressing 4MMP aromas of tomato leaf or boxwood.


Renaissance’s Brioso is the latest addition to its line of yeast strains that do not produce hydrogen sulfide compounds. Designed specifically for Pinot Noir wines, the yeast ferments at 59°-86° F with average nitrogen requirements and an alcohol tolerance up to 16%.


Lalvin’s ICV Okay strain offers “robust fermentation capabilities,” even in a nutrient-deficient environment. The manufacturer claims the yeast produces only a minimal amount of sulfur dioxide, acetaldehyde and hydrogen sulfide and has an alcohol tolerance up to 16%.

White Labs
White Labs now offers its proprietary live and active yeast in the new PurePitch packaging—ready-to-use pouches designed for use in the commercial wine industry. The pouches of pure live yeast can be added directly to must or juice without needing to be rehydrated or brought to tank temperature.

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