Wines & Vines checked in with manufacturers and distributors of yeast strains, yeast-derived products and other microbiological agents to learn about some of their latest offerings. Suppliers are offering more hybrid yeasts, vineyard isolates and nutrients to ensure steady and successful fermentations.

Lallemand
The new IonysWF yeast by Lallemand is designed to showcase a red wine’s natural acidity and balance. The supplier reports that with proper nutrition and temperature control, wines fermented with the strain exhibit a decrease in volatile acidity, higher total acidity, lower pH and slightly lower alcohol. The wines are also described as having “fresh fruit and mineral characters, fine-grain tannins and less jammy character.”
lallemand.com, scottlabs.com

Chr. Hansen
Viniflora NoVA Lactobacillus plantarum by Chr. Hansen is designed to help winemakers reduce their use of sulfur dioxide while still producing clean wines. Viniflora NoVA is what the supplier calls a “bioprotectant” that was developed to grow faster and beat out unwanted yeasts or bacteria. The supplier claims the product should enable winemakers to use little or no sulfur dioxide with less risk of high levels of off-flavors, acetic acid and biogenic amines.
chr-hansen.com

Enartis USA
In 2016, Enartis USA released MB15, which was isolated from a vineyard in California’s Sonoma Coast AVA, and D20, which came from a Cabernet Sauvignon vineyard planted at high elevation in the Adelaida District AVA near Paso Robles, Calif. MB15 is best suited for Pinot Noir and is described as offering “great and distinctive aromatics” while preserving varietal character and terroir. Enartis says D20 is ideal for Bordeaux varieties as it tolerates high-temperature fermentation while promoting phenolic extraction and reducing green notes.
enartis.com

Fermentis
Safoeno HD S135 yeast is a hybrid designed to incorporate the strains’ best characteristics for polyphenols and persistence through difficult fermentation conditions. According to the supplier Fermentis, the yeast provides for quick fermentations and offers high alcohol and temperature tolerance with good fructose assimilation and low nitrogen requirements. The yeast is recommended for red wines that are fruit-forward with a smooth profile.
fermentis.com, atpgroup.com

Erbslöh Group
Developed through the non-GMO process of “protoplast fusion,” the new X-series of hybrid yeasts by Erbslöh are a combination of Saccharomyces cerevisiae and a subspecies of bayanus. The new yeasts are described by the supplier as “powerfully fermenting with high tolerance of alcohol to enhance fruity thiols and exotic aromas.” The yeasts are recommended for Sauvignon Blanc, Chardonnay, Chenin Blanc and other aromatic whites as well as rosé wines.
erbsloeh.com, winerystuff.com

BSG
BSG introduced two new yeasts for grapes picked later in harvest, VP5 and Premium Zinfandel, which the supplier reports also work well as co-fermentors. VP5 is an isolate from the province of Valpolicella in Italy and is suited for producing “young, fresh red wines enhancing fragrant aromas.” Premium Zinfandel is an isolate from Primitivo de Manduria in Italy and is “highly resistant to both high osmotic conditions and temperature stress.” The supplier also notes the Zinfandel yeast can finish in stressful conditions with “significantly” lower volatile acidity and low sulfur dioxide.
bsgwine.com

AEB
Fermoplus Tropical by AEB is a yeast nutrient to boost the production of tropical aromas. The product is derived from yeast cell walls and is rich with the amino acid precursors. AEB reports the nutrient is loaded with leucine, phenylalanine, isoleucine and valine, which are linked to the production of aromas of ripe fruits, banana, pineapple and flowers.
aebusa.com

AB Mauri
Mauriferm Gold is a new yeast-derived nutrient by AB Mauri for improving fermentation and reducing the risk of stuck and sluggish fermentations. The product is a mix of inactive yeast cell walls, nitrogen, vitamins and trace elements. According to the supplier, the product removes toxic fatty acids through the inactive yeast cells and provides nutrients for yeast cell division and nitrogen.
abmna.com