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Non- Saccharomyces & Saccharomyces Yeast Catalog Guide
Addition Point / Purpose
Product
Features
Benefits
Chr. Hansen Non- Saccharomyces yeasts • Pichia kluyveri • High levels of volatile thiols, esters, terpenes • Increases mouthfeel / palate weight • Direct inoculation yeast • Low SO 2 and H 2 S production • Used with your favorite Saccharomyces yeast
Cold Soak or Onset of Primary Fermentation/ Bio-Protect Wines - Flavor, Aroma, Tactile, Development
Primary Fermenation/ Alcoholic Fermentation
FrootZen
• Grapefruit, passion fruit and citrus • Fuller wines • No rehydration or acclimatization required • Easy on malolactic bacteria
Recommended Wines Fruit forward white and rosé wines and light red wines | Sauvignon Blanc | Chardonnay | Riesling | Pinot Gris
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Temperature Range Sugar / Alcohol Yield
Fermentation Speed Alcohol Tolerance
Lag Phase
Relative Nitrogen Needs Medium
16.8 g/L sugar for 1% alcohol
Slow
6.0%
Short
50 to 82 °F (10 to 28 °C)
Concerto
• Lachancea thermotolerans • Increase total acidity (lactic acid formation) • Low SO 2 and H 2 S production • Used with your favorite Saccharomyces yeast
• Integrated red and black fruit, spice • Softer palate • Easy on malolactic bacteria
Recommended Wines Fruit forward red and rosé wines | Medium body wines | Merlot | Zinfandel | Grenache | Tempranillo | Sangiovese
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Temperature Range Sugar / Alcohol Yield
Fermentation Speed Alcohol Tolerance
Lag Phase
Relative Nitrogen Needs Medium
16.8 g/L sugar for 1% alcohol
Slow
10.0%
Moderate
50 to 82 °F (10 to 28 °C)
Prelude
• Torulaspora delbrueckii • Heavy producer of mannoproteins / polysaccharides • Low SO 2 and H 2 S production • Used with your favorite Saccharomyces yeast
• Silky, round wines, increases palate weight • For wines matured in oak and increases perceived fullness • Easy on malolactic bacteria
Recommended Wines Perfect with red & white wines fermented or aged in oak | Chardonnay | Cabernet Sauvignon | Syrah | Pinot Noir
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Temperature Range Sugar / Alcohol Yield
Fermentation Speed Alcohol Tolerance
Lag Phase
Relative Nitrogen Needs Medium
16.8 g/L sugar for 1% alcohol
Slow
9.0%
Moderate to Long
50 to 82 °F (10 to 28 °C)
Octave
• Lachancea thermotolerans • Enhance fruit avors (Esters) • Low SO 2 and H 2 S production • Used with your favorite Saccharomyces yeast
• Very low volatile phenols • Pre-fermentation product used on harvested grapes, on crushed grapes, or in the must • Easy on malolactic bacteria
Recommended Wines Ideal for white/rosé wines from warm climates
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Temperature Range Sugar / Alcohol Yield
Fermentation Speed Alcohol Tolerance
Lag Phase
Relative Nitrogen Needs Medium
17.0 g/L sugar for 1% alcohol
Slow
10 - 11.0%
Moderate to Long
50 to 82 °F (10 to 28 °C)
Chr. Hansen Blend of Saccharomyces and non- Saccharomyces yeasts
Melody
• Mixed Cultures: S. cerevisiae, L. thermotolerans, T. delbrueckii • Three yeast strains - 60:20:20% blend • Can tolerate high alcohol • Low SO 2 and H 2 S production
• More intense complexity and fruit • Enhanced mouthfeel • Easy on malolactic bacteria • One of the most popular strains
Recommended Wines Dry white and red wines | Chardonnay | Pinot Gris | Cabernet Sauvignon | Pinot Blanc
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Temperature Range Sugar / Alcohol Yield
Fermentation Speed Alcohol Tolerance
Lag Phase
Relative Nitrogen Needs Medium
17.7 g/L sugar for 1% alcohol
Moderate
17.0%
Moderate
50 to 90 °F (10 to 32 °C)
Chr. Hansen Saccharomyces yeasts
• Saccharomyces cerevisiae • Tolerant of high alcohols (up to 17% v/v) • Perfect for inoculation with non- Saccharomyces yeast and malolactic bacteria
Merit
• Strong all around fermenter • Red and black fruit avors • Easy on malolactic bacteria
• Restarting stuck fermentations • Low SO 2 and H 2 S production
Recommended Wines Ideal for red & white wines | Cabernet Sauvignon | Grenache | Merlot | Syrah | Chardonnay | Riesling | Pinot Gris
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Temperature Range Sugar / Alcohol Yield
Fermentation Speed Alcohol Tolerance
Lag Phase
Relative Nitrogen Needs Medium
17.7 g/L sugar for 1% alcohol
Fast
17.0%
Short
50 to 90 °F (10 to 32 °C)
Jazz
• Saccharomyces cerevisiae • Direct Inoculation – eliminating hassles with rehydration • Low production of sul tes
• Strong fermenter • Reliable low temperature fermentations • High symbiotic e ect of Jazz when used with Chr. Hansen bacteria
Recommended Wines Merlot | Syrah/Shiraz | Chardonnay | Riesling | Viognier
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Temperature Range Sugar / Alcohol Yield
Fermentation Speed Alcohol Tolerance
Lag Phase
Relative Nitrogen Needs Low
17.7 g/L sugar for 1% alcohol
Fast
16.0%
Short
50 to 90 °F (10 to 32 °C)
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