Northern_Brewer
British - apparently some US company stole my name
I knocked up the following for my own use and figured others might be interested, it's based on Hisamoto et al (2010) who were looking for POF- wine yeasts to ferment the Japanese Koshu grape which is apparently notorious for its phenolics. So they measured 4-vinylphenol and 4-vinylguaiacol (in mg/ml) produced by different wine yeasts in 21ºBrix Koshu juice fermented at 25ºC for 10-14 days. I also rounded up killer factor details for the yeasts concerned, in as much detail as I could - ICV is good at specifics, other sources are much more vague. Sources in brackets refer to the location of the institution that found it, rather than the vineyard. I made a note of non-cerevisiae ones that I noticed, but wasn't 100% thorough about that.
As you can see, not all sources agree on killer status, and they all use different terminology. I tried to get it from the official webpage of each yeast where possible, otherwise I used :
http://www.scottlabsltd.com/wp-content/uploads/2015/12/2016-Handbook_Canada-1.pdf
http://www.lallemandwine.com/wp-content/uploads/2017/10/Quick-Yeast-References-Chart_2018_LR.pdf
https://www.math.fsu.edu/~gmizell/mead/Lallemand Yeast Quick Reference.pdf
http://www.vignevin.com/outils-en-l...levures-du-marche-par-ordre-alphabetique.html (also good for origins)
It's also interesting to compare the Japanese results with the Gallo/Stanford paper of 2013, which looked for a variety of metabolites in 24ºBrix Chardonnay juice fermented to dryness at 18°C. The California team saw much higher levels of phenolics, averaging around 7mg/ml, about 35x the Japanese levels, and whilst 228 and CSM both do well again, V1116 throws a few phenolics that the Japanese didn't see. There's huge amounts of data in the Gallo/Stanford paper, with fusels and esters among other things, but here's the <1mg/ml 4-VG strains of theirs, again in mg/ml :
Code:
Company Strain 4VP 4VG mg/l Killer Source
Lalvin ICV OPALE 0 0 K2 ?France?
Lalvin V1116 0 0 K2 ?France?
Uvaferm 228 0 0 "sensitive" France = Steinberger 228
Enoferm CSM <.01 <.01 "active" France - Bordeaux
Lalvin BM4*4 <.01 <.01 "active" Italy - Tuscany (blend including BM45)
Lalvin W15 <.01 <.01 "yes" Switzerland - Wadenswil
Enoferm T306 0.13 0.16 "active" Australia - Hunter Valley
Uvaferm VRB 0.20 0.18 "sensitive" Spain
Cross Evol 0.15 0.19 "yes" Hybridisation at U Stellenbosch
Lalvin R2 0.42 0.25 "yes" France - Sauternes bayanus
Enoferm L2226 0.31 0.31 Killer France - Rhone
Lalvin BM45 0.42 0.53 "yes" Italy - Tuscany
Lalvin Rhone 4600 0.99 0.59 "yes" France - Rhone
Uvaferm SVG 0.65 0.61 "yes" France - Loire
Uvaferm CM 0.97 0.66 "sensitive" France - Burgundy via Germany
Lalvin QD145 0.79 0.67 "active" Portugal
Uvaferm CEG 0.80 0.70 "Neutral" France - Champagne
Uvafer VN 0.46 0.71 "Killer" Spain - Castile
Lalvin ICV D21 0.95 0.73 K2 France - Pic Saint Loup
Lalvin ICV D80 0.93 0.73 K2 France - Cote Rotie
Lalvin EC1118 0.94 0.76 "yes" France - Champagne bayanus
AWRI 1176 0.81 0.76 bayanus (Australia? spontaneously fermented cold stored grape juice)
Lalvin ICV GRE 0.73 0.80 K2 France - Cornas
Enoferm BGY 1.07 0.84 Sensitive France - Burgundy (UCD-51)
Enoferm AMH 0.80 0.86 Sensitive (Germany)
Lalvin DV10 1.06 0.87 "yes" France - Champagne
Lalvin BRL97 0.82 0.92 "yes" Italy
Enoferm M2 1.02 0.94 "yes" South Africa
W-3 0.93 0.95 K2-sensitive Japan Brewing Association (Kyokai No.4)
Lalvin ICV D254 0.97 0.97 neutral Spain - Galicia
Lalvin RC212 1.06 0.97 neutral/"Sens" France - Burgundy?
Uvaferm HPS 0.90 0.99 "active" Mutant made in Spain
Enoferm VQ15(RP-15)1.25 1.00 "active" USA - California
Lalvin T73 0.81 1.01 "yes" Bayanus (Spain)
Lalvin CY3079 1.04 1.04 "sens"/"neutral" France - Burgundy
Enoferm M1 1.18 1.05 Sensitive (Massey, NZ)
Enoferm QA23 1.06 1.09 "active"/"neut" Portugal
Enoferm BDX 1.15 1.14 "sensitive" ?? (UCD)
Lalvin Rhone 2056 1.39 1.16 "yes" France - Rhone
Lalvin ICV D47 1.14 1.20 neutral/"active" France - Rhone
Lalvin 71B 1.20 1.25 K2-sensitive Germany
Enoferm L2323 1.36 1.27 "active"? (France - Rhone)
Lalvin BA11 1.20 1.30 "sensitive" Portugal
Lalvin R-HST 1.44 1.38 "yes" Austria
Lalvin S6U 1.00 1.60 "sensitive" ??
Uvaferm CS2 1.40 2.17 Sensitive France - Alsace
Enoferm Simi White 1.88 2.73 "sensitive" France (UCD-713)
http://www.scottlabsltd.com/wp-content/uploads/2015/12/2016-Handbook_Canada-1.pdf
http://www.lallemandwine.com/wp-content/uploads/2017/10/Quick-Yeast-References-Chart_2018_LR.pdf
https://www.math.fsu.edu/~gmizell/mead/Lallemand Yeast Quick Reference.pdf
http://www.vignevin.com/outils-en-l...levures-du-marche-par-ordre-alphabetique.html (also good for origins)
It's also interesting to compare the Japanese results with the Gallo/Stanford paper of 2013, which looked for a variety of metabolites in 24ºBrix Chardonnay juice fermented to dryness at 18°C. The California team saw much higher levels of phenolics, averaging around 7mg/ml, about 35x the Japanese levels, and whilst 228 and CSM both do well again, V1116 throws a few phenolics that the Japanese didn't see. There's huge amounts of data in the Gallo/Stanford paper, with fusels and esters among other things, but here's the <1mg/ml 4-VG strains of theirs, again in mg/ml :
Code:
VIN 13 0 (Anchor)
Zymaflore VL1 0 (Scott/Laffort)
Zymaflore VL2 0 (Scott/Laffort)
C.K. S-102 0.116 (Lesaffre/Springer)
Williams Selyem 0.141 (Vinquiry)
228 0.143
Actiflore C(F33)0.143 (Scott/Laffort)
CSM 0.194
NT 116 0.609 (Anchor)
WE 14 0.627 (Anchor)
Lalvin V1116 0.714
T306 0.807