Winequip Datasheet CLOS

YEAST
CLOS™
ORIGIN AND APPLICATION
Lalvin CLOS™ has a high alcohol tolerance and wide fermentation
temperature range. Respects varietal character, adds complexity and
minerality to red wines.
A selection from the prestigious Spanish Priorat region. Lalvin CLOS™ was
selected by the University of Rovira / Virgili in Spain (Biotechnologia Enologica
de la Facultad de Enologia de Tarragona). The selection criterion of the yeast
was to preserve the typical characteristics of wines from the Priorat D.O.C,
where the musts have low nutrient status, high polyphenolic levels and high
potential alcohol. It was also deemed important that the yeast respected and
expressed the minerality of the terroir.
Initially, expansive winery trials conducted with Carignan, Grenache, Shiraz,
Zinfandel and Tempranillo grapes confirmed the yeasts potential as an excellent
tool to enhance aroma complexity, structure and mouthfeel.
Since its release into the Australian market in 2010, the versatility and the
reliability of the yeast has been well established. It has been used successfully
in hot, warm and cooler regions of Australia. Outstanding reports have been
received when using Lalvin CLOS™ to ferment Cabernet Sauvignon, Shiraz,
Grenache and Tempranillo . The sensory characteristics include underlying
complexity with an overall heightened expression of varietal characters with a
good balance between mouthfeel and structure. Lalvin CLOS™ is a relatively
high producer of glycerol, which contributes to the mouthfeel effect of this
yeast. Most importantly, its reliability has been commonly reported.
The Lalvin CLOS™ yeast, was selected from nature, and has since been
improved using the propriety process called YSEO®.
Lallemand has developed a unique yeast production process called YSEO® (Yeast SEcurity and Sensory
Optimization). This process increases fermentation reliability and security and ensures fewer organoleptic
deviations, but not all yeast can be prepared by this process. The process (when compared to non YSEO®):
• Improves the yeast cells assimilation of essential micronutrients and vitamins.
• Improves the yeasts ability to implant in the must for a more reliable fermentation.
• Linked to a reduction in yeast stress thereby reducing H2S, VA and SO2 production.
• Shorter lag phase.
• Improves the resistance and adaption of the yeast under difficult fermentation conditions.
MICROBIAL AND OENOLOGICAL PROPERTIES

• Red wines Only
• Saccharomyces cerevisiae var. cerevisiae
• Fermentation temperature: 13-35°C
• High vigour – Implants well in difficult conditions, fast and regular fermentation rate.
• Medium relative nitrogen demand (under controlled laboratory conditions) PACKAGING AND STORAGE
• Alcohol tolerance 17% v/v. All Active Dried Yeast should be stored dry,
best practice between 4-12°C and the vacuum
• Low relative potential for SO2 production. packaging should remain intact.
LALLEMAND AUSTRALIA
Tel: +61 (0)8 8276 1200 | Email: [email protected] | www.lallemandwine.com
YEAST
MICROBIAL AND OENOLOGICAL PROPERTIES (cont’d)

• High relative glycerol production.
• Killer factor active.
• Good compatibility with malolactic fermentation.
• Suggested varieties – Cabernet Sauvignon, Grenache, Shiraz, Tempranillo, and Zinfandel.
FURTHER READING (Please request this booklet from your Lallemand representative).
‘Selecting Yeast in a Unique Terroir’, Jose Maria Heras, Carlos Suarez, Ann Dumont, Anne Oritz-Julien, Francoise
Raginel, Lallemand Spain, Lallemand Montreal, Lallemand France.
Lallemand Winemaking Update – Number 1 2008: ‘The YSEO® Process’
Evaluation of the YSEO® Process to prepare dried winemaking yeast – Summary of a study done by Washington
State University and Lallemand
Lallemand ‘The Wine Expert’ – Practical Winemaking Information – Glycerol and winemaking.
INSTRUCTION FOR USE

Dosage Rate:
• 25g/hL of Active Dried Yeast (this will provide an initial cell population of approximately 5 x106 viable cells/mL)
• 30g/hL of Go-Ferm Protect® / Go-Ferm Protect Evolution™
• Nitrogen source from the Fermaid range
Procedure for 1000L ferment.
1) Add 300g of Go-Ferm Protect® / Go-Ferm Protect Evolution™ to 5L of 40-43°C clean, chlorine free water.
Stir until an homogenous suspension free of lumps is achieved.
2) When the temperature of this suspension is between 35-40°C, sprinkle 250g of yeast slowly and evenly onto the
surface of the water, whilst gently stirring. Ensure any clumps are dispersed.
3) Allow to stand for 20 minutes before further gently mixing.
4) Mix the rehydrated yeast with a little juice, gradually adjusting the yeast suspension temperature to within
5-10°C of the juice/must temperature.
5) Inoculate into the must.
Further Notes
• Steps 1-5 should be completed within 30 minutes.
• It is best to limit first juice/must volume addition to one tenth the yeast suspension volume and wait 10 minutes
before the addition to juice.
• To minimize cold shock, ensure temperature changes are less than 10°C.
• It is recommended that juice / must be inoculated no lower than 18°C.
• It is recommended to use complex nutrition nitrogen source, such as either Fermaid AT™ or Fermaid O™.
Ver 1.0 / 10.2016
The information herein is true and accurate to the best of our knowledge; however, this data sheet is not to
be considered as a guarantee, expressed or implied, or as a condition of sale of this product.
LALLEMAND AUSTRALIA
Tel: +61 (0)8 8276 1200 | Email: [email protected] | www.lallemandwine.com

Winequip Datasheet CLOS

Uploaded by

Copyright:

Available Formats

Winequip Datasheet CLOS

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Winequip Datasheet CLOS

Uploaded by

Copyright:

Available Formats

YEAST

MICROBIAL AND OENOLOGICAL PROPERTIES

MICROBIAL AND OENOLOGICAL PROPERTIES (cont’d)

INSTRUCTION FOR USE

You might also like