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.
A strain particularly sensitive to SO2 with a low production level of SO2-binding molecules. Perfectly suitable for producing sweet white wines (from desiccated or noble rot grapes), or for dry white wines intended for cellaring (Chardonnay, Sémillon, Viognier).