Zymaflore® VL2

Zymaflore® VL2 – wine yeast for complex, full-bodied white wines and barrique finish

Zymaflore® VL2 is a selected Saccharomyces cerevisiae-wine yeast for production Complex, full-bodied and typical white wines. It was developed from a terroir selection in Burgundy and is particularly suitable for high-quality white wines and the Extension in the barrique.

The yeast is characterized by a strong formation of polysaccharides which is relevant to Oral fullness, suppleness and structure Contributing to the wine. Zymaflore® VL2 is POF-negative and does not form volatile phenols, resulting in a clear, elegant aroma profile without disturbing side shades.

Benefits at a glance

• Promotes complex, full-bodied white wines
• Very suitable for barrique and sur-lie expansion
• Strong polysaccharide formation for oral fullness and structure
• POF-negative – no risk of phenolic mistones
• Low formation of volatile acid and H₂S
• Low nitrogen demand

Aromatics & Style 

• Elegant clear flavour profile
• High variety characteristicity and terroir expression
• Ideal for premium and super premium wines

Fermentation parameters

• Fermentation temperature: 14–20 °C
• Alcohol tolerance: to 15,5 % vol.
• Nutrient requirements: small

Recommended grape varieties

Chardonnay, Sémillon, Viognier and other high-quality white wine varieties with expansion potential.

Dosage & Application

Dosage: 20–30 g per hour of must.
Pre-swell the yeast according to current cellar practice. Temperature differences of more than 10 °C between yeast preparation and must should be avoided. In difficult conditions or to optimize flavour performance, the use of a yeast activator (e.g. SUPERSTART® Blanc) is recommended.

Storage

Store dry, cool and odour-neutral in the original sealed packaging. Minimum durability up to 4 years.

pure yeast for winemaking. Authorised under Regulation (EU) 2019/934. Good cellar practice.