Cross Evolution YSEO

Yeasts

A new hybrid yeast strain, Cross Evolution YSEO yeast was developed by the Institute for Wine Biotechnology at Stellenbosch University (South Africa) and Lallemand Oenology. During the YSEO production process, the yeast nutrient availability was increased and the yeast specifity adapted.

This specialty yeast is particularly well suited for promoting the typicity and balance of white wines (Pinot Gris, Sauvignon Blanc, and Gutedel) and rosé wines.

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Overview Specifications Resources

Feature

Saccharomyces cerevisiae, Saccharomyces yeast species for fruity and vegetative aroma

Suitable for

White: Pinot Gris, Sauvignon blanc, Gutedel

Temperature, Dosage

>14°C, 25-30 g/hl

Core features

High flavor release, particularly of grape variety-specific flavors
Balanced fruity and vegetative flavors
Low nutrient requirements
Active killer factor (K2 factor), i.e. product prevails against spontaneous yeast flora
Low formation of SO2 binding partners
Fermentation temperatures: 57.2 – 60.8 °F (14 – 16 °C)

Specifications

Ratings

Application	Recommended dosage in lb/1,000 gal (g/hl) under the following fermentation conditions
	Normal conditions	Difficult conditions
White wine	2.1 – 2.5 (25 – 30)	2.5 – 3.3 (30 – 40)
Rosé wine	2.1 – 2.5 (25 – 30)	2.5 – 2.9 (30 – 35)

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Cross Evolution YSEO

Core features

Ratings

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