SYMPHONY:
 

a blend of 2 yeasts, Kluyveromyces thermotolerans -giving the wild berries and spicy flavors- and Saccharomyces cerevisiae doing the alcoholic fermentation until the consumption of sugars is done.

NOTE:

Great nose, harmonic & mild –

  8 (out of 10)

RYTHM:
 

RYTHM has a stronger effect than SYMPHONY and the two blends are mainly used in red and rosé wines and base white wines for sparkling wines.  

NOTE:

Ahh – the right nose, and the taste is perfect !  

  9 (out of 10)

MELODY
 

a blend of 3 yeasts, Kluyveromyces thermotolerans, Torulaspora delbrueckii for the wild touch and a Saccharomyces cerevisiae to take the lead during the alcoholic fermentation and finish the consumption of sugars.

NOTE:

Weak nose- but the right nose, very pleasant.

  8 (out of 10)

RUBY:
 

One of the earliest Chr. Hansen strains, given up cause a high SO2 production. Could trouble the malo

NOTE:

Sweet ? – good taste. !!! Fermentation stuck ?

  x (out of 10)

EC-1118 :
 

yeast has been isolated in Champagne. (Not for red grapes) 
 

NOTE:

Rondo nose, Rondo taste !

  7 (out of 10)

71B :
 

was isolated by the INRA (National Agricultural Research Institute) in Narbonne, France.
 

NOTE:

Fresh nose, interesting … sweet ?

  7,5 (out of 10)

BM-45 :
 

was isolated in the early 1990s in collaboration with the Consorzio del Vino Brunello de Montalcino and the University of Siena 

NOTE:

Medium, but nice nose, good taste

  8 (out of 10)

GRE :
 

In 1992 the Lalvin ICV-GRE was selected from the Cornas area of the Rhône Valley. In reds, it contributes up front fruit to easy-to-drink Rhône style wines. 

NOTE:

Clean fruity nose (Rondo) good taste & good body

  8 (out of 10)

BRL-97 :
 

was selected as a result of a four-year study by the University of Torino from over 600 isolates taken from 31 wineries in the Barolo region. The goal of the selection was to find natural yeast from Nebbiolo that is able to retain both the color and the varietal character of the grape. 

NOTE:

Medium, but nice nose, very nice & good taste

  8,5 (out of 10)

BRL-97 :
 

Ferment #2

NOTE:

ALSO, medium, but nice nose, super, very nice & good taste

  9 (out of 10)

S6U:
 

The S6U strain was isolated and studied by Dr. Ciolfi of the Instituto Sperimentale per l'Enologia near Velletri. S6U was selected for its unique enological characteristics such as the ability to ferment at very low temperatures in musts with low levels of suspended solids.  Used style: for low temperature, low SS musts

NOTE:

Medium, but nice nose, very nice & good taste

  8 (out of 10)

DSM + BRL97  

Blend of DMS & BRL97

NOTE:

Super !!

9 (out of 10)

 Strain n° UC331

Collection Cépage® Cabernet, Strain n° UC331 selected by the University of Chile - has been specifically selected for producing red wine from Cabernet Franc as well as Cabernet Sauvignon.  

NOTE:

Dark close nose, good taste. Surely not like others

9 (out of 10)

 SIHA A10

A10 SIHA – Red Roman yeast – best for Cabernet Sauvignon, Lemberger, Syrah, Zinfandel, Dornfelder and Saint Laurent.

 SIHA

NOTE:

Close nose, glycerin, strong taste but good ! 

8,5(out of 10)