CY3079
The white Burgundy strain: flinty, buttery and fresh-bread rather than fruity, and it works with malolactic instead of against it.
Alcohol tolerance
15%
10% - 15%
Temperature
15-25 C
15C - 25C
Highest must it will finish
26 Brix
about 1.111, giving 14.3 to 15.7% if it went all the way
Nitrogen demand
High
Will make hydrogen sulphide if it runs short. Feed it before it complains.
Sold as
Lalvin CY3079
An affiliate search link, scoped to this strain rather than to a guessed listing.
Where it belongs
- Chardonnay
- Chenin Blanc
Pitching it
Rehydrate properly rather than sprinkling dry yeast on cold must, and plan the nutrient before you pitch: staged additions over the first third of the fermentation, not one dose at the start.
Recipes on this site that use it
Other white and rose strains
EC-1118
18%The workhorse and the blunt instrument: ferments almost anything, almost anywhere, to almost dryness. Neutral to the point of stripping aroma, and it will out-compete anything else in the bucket.
QA23
16%A Portuguese strain with high beta-glucosidase, so it releases the bound thiols in Sauvignon Blanc and Albarino that would otherwise stay locked in the juice. Ferments cold and clean.
D47
15%Rich and round, producing a lot of polysaccharide on the lees, which is what makes it the standard choice for barrel-fermented Chardonnay and for mead.
R2
16%A very cold-tolerant strain that emphasises tropical and floral aromatics, and keeps fermenting at temperatures where others stop.
VIN 13
17%A South African strain that produces intense passionfruit and guava esters. Fast, hungry and capable of overwhelming a delicate variety.
71B
14%Metabolises up to a third of the malic acid during fermentation, which makes it the strain for anything too sharp to be pleasant. Also softens young country wine noticeably.