ZYMAFLORE VL2

SACCHAROMYCES CEREVISIAE, STRAIN VL2

The strain VL2 has been selected by SARCO following a development program concerning white wine fermentation. VL2 is a complete strain, able to produce premium wines, with complex aromas and full, round mouthfeel.

VL2 is the second commercial POF (-) strain, after Zymaflore VL1, available for the wine industry allowing the production of delicate and clean aromas.

1 - ORIGIN:

This strain was isolated in Burgundy by SARCO.

2 - CHARACTERISTICS:

Ä Zymaflore VL2 is capable of fermenting up to 14% Alcohol/vol.

Ä Ferments easily down to 14°C.

Ä Does have a low Nitrogen requirement.

Ä Produces very little volatile acidity.

Ä Produces very little H₂S and SO₂.

3 – Properties:

Ø Strong ester aroma producer enhancing the flavour complexity and increasing the aroma intensity of wines.

Ø Strong polysaccharides producer improving the mouthfeel of wines (texture).

Ø POF (-) Strain, minimizing vinyl phenol production (vinyl 4 phenol & vinyl 4 gaiacol).

Ø Good aptitude to lees aging.

Zymaflore VL2 is able to produce premium white wines from both tank and barrel fermentation thanks to its even fermentation rate.

Mainly dedicated to Chardonnay grapes, Zymaflore VL2 is also adapted to low aromatic grape varietals. This strain will help to make balanced wines by developing the aroma profile and giving extra mouthfeel.

The POF (-) character of Zymaflore VL2 avoids any aroma spoilage from vinyl phenols mainly developed when using rotten (Botrytized) grapes and no purified enzymes. Zymaflore VL2 will be the appropriated strain to work with in such conditions..

Mix 1 Kg of Zymaflore VL2 with 10 litres of water at 40°C added with 1 Kg of sugar.

Leave for 20 minutes, then stir slowly. The yeast is ready for use. The addition will be carried out by introducing directly in the fermenting tank and by homogenizing. After re-hydration, 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.