Lallemand UVAFERM BDX™ | Bordeaux Red | Dry Wine Yeast

• BDX is the yeast of choice for winemakers looking to craft bold, structured red wines with rich complexity and deep color
• Whether perfecting a Cabernet Sauvignon, enhancing the fruit-forward nature of Merlot, or refining a Bordeaux blend, BDX delivers consistency, elegance, and aging potential in every batch
• Enhanced structure and rich complexity for bold red wines

BDX is a premium wine yeast strain specifically developed for full-bodied red wines that require enhanced structure, color stability, and aromatic complexity. Ideal for Bordeaux varietals, this strain excels at promoting deep color extraction and well-rounded tannin integration. Its robust fermentation capabilities ensure complete attenuation, even in high-sugar musts, while preserving the varietal characteristics and complexity of the wine.

• Deep Color Extraction: Promotes high anthocyanin stability for vibrant, long-lasting color.

• Enhanced Tannin Structure: Supports smooth tannin development and mouthfeel integration.

• Alcohol Tolerance: Effective up to 16% ABV, allowing for strong, full-bodied wines.

• Temperature Range: Performs optimally between 64°F (18°C) and 86°F (30°C), perfect for achieving rich complexity.

• High Flocculation: Contributes to excellent clarity post-fermentation.

• Minimal SO₂ Production: Reduces the risk of off-flavors, preserving natural aromatics.

Applications

• Cabernet Sauvignon: Boosts boldness and enhances tannin structure for optimal aging.

• Merlot & Malbec: Promotes fruit intensity and smooth mouthfeel while enhancing complexity.

• Cabernet Franc: Elevates spice and berry notes with refined tannins.

• Bordeaux Blends: Perfect for crafting structured, age-worthy blends with balanced tannins and vibrant color.

Flavor Profile

• Dark Fruit Expressions: Highlights blackberry, plum, and black cherry with layered depth.

• Spice and Tobacco Notes: Accentuates hints of black pepper, cedar, and dark chocolate.

• Smooth Tannin Integration: Creates a well-rounded mouthfeel with structured complexity.

• Aging Potential: Supports development over time, enhancing depth and smoothness.

Usage

• Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.

• Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and tannin extraction.

• Nutrient Addition: Supplement with yeast nutrients, particularly in low-nitrogen musts, to avoid sluggish fermentation.

• Fermentation Temperature: Maintain between 64°F and 86°F to promote deep color and structured tannins.

• Extended Maceration: Ideal for longer maceration periods to intensify flavor and tannin complexity.

Download the PDF

Download the PDF