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 spicy red wines with good mouthfeel. Suitable for all types of red grape varieties for the production of modern, aromatic red wines,which are supple on the palate. High alcohol tolerance and adapted to difficult fermentation conditions. Very high aroma production.