Yeast
We have a large range of yeast strains available from Sofralab, Oenofrance, Martin Vialatte, and Begerow GmbH, to provide a fermentation solution for every grape variety and every condition. New products are highlighted in red
| Range | Wine Type | Properties |
| Oenofrance | ||
| Levuline BRG YSEO |  |
Increases varietal aroma |
| Levure l’Elegante |   |
For the elaboration of high quality white wines with elegant aromas and aging potential |
| La Persane |  |
For aromatic white and rose wines with elegant fruity and floral nuances |
| Levuline ALS | |
Reveals aromatic thiols and releases terpenes |
| Levuline Synergie | |
Releases terpen derived aromas |
| Selectys Thiol | |
Thiol producing yeast strain based on selection from genome mapping of mutation of IRC7 gene |
| La Marquise |   |
Used for making fine or elegant sparkling wines under difficult conditions |
| L’Authentique | |
Selected in the Cote de Nuits for elaboration of authentic red wines that highlight the expression of prestigious terroirs that have excellent aging potential |
| Martin Vialatte / Sofralab | ||
| Vialatte ferm W28 | |
Enhances thiol precursors for white and rose wines ( particularly passion fruit). Ideal for wines rich in aromatic precursors such as Suavignon Blanc. |
| Vialatte ferm W12 | |
Optimising aromatic finesse and full rounded flavour suited to lees ageing |
| Vialatte ferm R71 | |
For producing intense red and rose wines. Enhances small red berry, strawberry and currant notes |
| Vialatte ferm R82 | |
For producing wine from high maturity grapes and making medium to long aging red wines with a ripe fruit profile (red or dark berries) |
| Vialatte ferm R96 | |
Making complex red wines with Fruit and spicy profile with great aromatic freshness |
| Vialatte ferm R100 | |
Selected for the production of smooth fruity wines intended for short to average maturation. Can be used for the production of intense fruity very fat wines thanks to its high production of glycerol |
| Vitilevure DV10 | |
Enhances the characters of the grape varietal. Can be used successfully for stuck ferments |
| Vitilevure Sauvignon |  |
Enhances unique aromas characteristic of the Sauvignon Blanc variety |
| Vitilevure Chardonnay | |
Enhances Chardonnay wines with aromatic complexity and delicacy |
| SP Organic | |
Suitable for the elaboration of any organic wines including white red and sparkling wine |
| SO Delight | |
Thiol and terpene producer for the elaboration of freight and fruity white and rose wines |
| Vitilevure 58W3 YSEO | |
For aromatic white wine elaboration, especially Gewürztraminer and Pinot Gris |
| Vitilevure Quartz | |
Increases varietal aroma of wine varieties. Can also be used for stuck ferments |
| Vitilevure MVO 3001 | |
Contributes to extraction of soft tannins, intense mouth-feel and preserving freshness and fruitiness of wine |
| Vitilevure MT | |
For wines destined to be aged, especially the Bordeaux varieties |
| Vitilevure Syrah YSEO | |
Increases varietal aroma of red wine varieties. Recommended for Syrah and Malbec |
| Vitilevure CSM YSEO | |
Helps reduce vegetal aromas Recommended for Cabernet Sauvignon, Cabernet Franc and Merlot |
| Vitilevure M83 | |
Produces round and balanced wines with fruity, aromatic expression |
| SOEC1971 | |
Yeast for the production of elegant sparkling wines with great aromatic finesse |
| Levure SP39 | |
Combination of yeast developed by Sofralab for their fermentation potential and ability to produce fresh floral aromas. SP39 is recommended for production of sparkling wines using the Charmat (closed tank method). |
| Levure SP7 | |
Yeast for the eloboration of high quality sparking wine |
| Vitilevure Elixir | |
Suited to white and rosé wines where improvement in the perception of floral and fruity aromas is desired |
| Vitilevure Tonic YSEO | |
Selected for Sauvignon Blanc for its high ability to reveal Thiols |
| Begerow GmbH | ||
| Siha 3 | |
For elegant fruity white wines. Most suitable for Müller Thurgau, Gerwürztraminer and other floral varieties |
| Siha 7 | |
Ideally used for Riesling and other German varieties. Good results also in Sauvignon Blanc |
| Siha 8 | |
Ferments rapidly to completion even under unfavourable conditions. Suitable for producing red wines with stable colour such as Pinot Noir and Cabernet |
| Siha Cryarome | |
Yeast suitable for cold fermenting. Will tolerate temperatures up to 15 degrees Celsius. Releases aromatic compounds and enhances complexity and aromatic intensity in white and red wines |
View our ESVIN Yeast Strain Selection Guide
Please contact us for further information on +64 9 2924 960