Fermentation qualities and œnological aptitudes are the two essential criteria LAFFORT uses to select ZYMAFLORE® yeasts. LAFFORT's R&D department has developed two techniques. First, Terroir selection: selection of dominant yeasts in wines from the best "terroirs". Second, Breeding: consists of cross-breeding two strains, with no GMO involvement, then isolating a strain in the offspring which displays the desired parental characteristics. This technique allows for higher strain selection precision.
Yeast for fruity and round red wines, or those requiring high varietal expression. It is suitable for the vinification of musts with potentially high alcohol concentrations, especially Merlot, Cabernet Sauvignon and Zinfandel.