SACCHAROMYCES CEREVISIAE, STRAIN VL3 C

 1 - ORIGIN :

 Strain isolated and selected by the Bordeaux Institute of Oenology to develop the varietal character in wine.

 ZYMAFLORE VL3 C is a strain originated from a fundamental research on Sauvignon aroma.

This research led to identification and dosing of molecules responsible of the specificity of this aroma.

The application of the dosing technique was used to select the yeast with the best potential to develop the Sauvignon character in Sauvignon wines. Further experimentations have shown very interesting results obtained on other wine varieties, in revealing varietal aromas from aroma precursors.

2 - CHARACTERISTICS :

             High ability to develop the aroma in Sauvignon wine.

            Low production of volatile acidity.

            Strain adapted to ageing on lees.

            Very low production of sulphurated compounds (especially light                        compounds)

            Very low production of SO2.

            Very good colonization of the must due to its killer factor

            Recommended turbidity between 70 and 200 NTU.

3 - DIRECTION FOR USE :

 Mix 1 Kg of ZYMAFLORE VL3 with 10 litres of water at 40°C added with 1 Kg of sugar.

 Leave for 20 mn, then stir slowly. The yeast are ready for use. The addition will be carried out by introducing directly in the fermenting tank and by homogenizing. After rehydration, avoid difference in temperature over 5°C between the prepared yeast and the must to inoculate. The alcoholic fermentation will be conducted at a temperature not exceeding 20 to 22 °C.

 4 - PACKING :

Carton of 20 x 500 g bags.