Lalvin CY3079 is a specially selected wine yeast strain renowned for its ability to develop rich mouthfeel, enhanced complexity, and buttery characteristics during fermentation. Perfectly suited for Chardonnay and other barrel-aged white wines, CY3079 promotes the release of polysaccharides and encourages malolactic fermentation, resulting in wines with balanced acidity, smooth texture, and vibrant aromatics.
Enhanced Mouthfeel: Promotes polysaccharide synthesis, delivering a creamy, full-bodied texture.
Malolactic Compatibility: Optimized for seamless transition into malolactic fermentation, enhancing buttery and nutty notes.
Aromatic Development: Elevates apple, pear, vanilla, and toasted almond aromatics.
Alcohol Tolerance: Supports ABV levels up to 15%, allowing complete fermentation in high-sugar musts.
Attenuation Rate: Typically achieves 85–90% attenuation, ensuring a dry, well-structured finish.
Temperature Range: Performs optimally between 59°F (15°C) and 77°F (25°C), with the best expression of mouthfeel and complexity around 64°F (18°C).
Medium Flocculation: Settles well post-fermentation, enhancing clarity and reducing sediment.
Applications:
Chardonnay: Ideal for barrel-fermented Chardonnay, bringing forward rich mouthfeel and buttery notes.
White Burgundy: Elevates minerality and complexity, emphasizing ripe fruit and toasty oak integration.
Viognier: Enhances stone fruit and floral notes, adding depth and roundness.
Barrel-Aged Whites: Perfect for oaked Sauvignon Blanc and Semillon, adding creaminess and layered complexity.
Flavor Profile:
Stone Fruits & Citrus: Boosts expressions of apple, pear, and lemon zest.
Buttery & Nutty Notes: Develops butter, vanilla, and toasted almond during malolactic fermentation.
Rich Mouthfeel: Promotes a creamy, well-rounded palate with smooth, integrated texture.
Oak Integration: Complements toasted oak, enhancing complexity and balance.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal mouthfeel and flavor development.
Nutrient Addition: Supplement with yeast nutrient to optimize fermentation and promote aromatic development.
Fermentation Temperature: Maintain between 59°F (15°C) and 77°F (25°C), with 64°F (18°C) being ideal for creaminess and complexity.
Barrel Fermentation: Ideal for in-barrel fermentations to enhance oak integration and complexity.
