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 modern aromatic white and rosé wines with high production of fermentation aromas. Retains a sharp, clean aromatic profile and fermentation security even under difficult conditions.