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Euroyeast by Nordisk SelvForsyning
Lalvin Cross Evolution - Yeast by Lallemand
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  • Lalvin Cross Evolution - Yeast by Lallemand
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  • Lalvin Cross Evolution - Yeast by Lallemand

Lalvin Cross Evolution - Yeast by Lallemand

Price from 7,00 EUR

Lalvin Cross Evolution for Apple Cider and Perry, Mead, Rosé & White Wines

Yeast strain: Saccharomyces cerevisiae var. cerevisiae, natural hybrid

Cross Evolution® results in a cider/wine with very high aromatic intensity, floral notes and characteristic fruity aromas.

Lalvin Cross Evolution YSEO - Characteristics

  • Particularly suitable for apple cider and perry, mead, white and rosé wines
  • Renowned for its ability to ferment under stressful conditions
  • Produces a high level of glycerol
  • Wide temperature range, 14-20 °C
  • Alcohol tolerance up to 15%
  • Reliable and ensures stable fermentation 
  • Sensory profile: Aromatically intense, fruity expression and delicate floral notes
 

Follow Lallemand's Method

 

For a safe and stable fermentation with Lalvin Cross Evolution®, Lallemand recommends using a yeast protector from the GoFerm range together with a yeast nutrient from the Fermaid range.

Correct Yeast Preparation – Step by Step

1. Dissolve your chosen GoFerm product in water at the temperature recommended for the product
2. Add Lalvin Cross Evolution® yeast at 35–40 °C and wait 20 minutes
3. Acclimatise the solution to the must – note: maximum temperature difference of 10 °C before adding it to the total volume
4. Add to the demijohn, fermentation vessel or tank within a maximum of 30 minutes
5. Add the first dose of your chosen Fermaid product when fermentation begins
6. Add the second dose when approximately one-third of the sugar has fermented

Dosage

Cross Evolution®: 25 g per 100 litres of must
The GoFerm range is dosed according to Lallemand's recommendation and added in 1 dose
The Fermaid range is dosed according to Lallemand's recommendation and added in 2 doses 

Choose variant

Lalvin Cross Evolution YSEO from Lallemand

Yeast strain: Saccharomyces cerevisiae var. cerevisiae, natural hybrid

Cross Evolution® produces a cider/wine with very high aromatic intensity, featuring floral notes and distinctive fruity aromas.

 

YSEO classified yeast strains from Lallemand offer unique benefits

Lallemand developed YSEO®. The designation stands for the process "Yeast Security and Sensory Optimization."

What characterizes yeast strains classified under Lallemand's YSEO® trademark?

  • Increases fermentation reliability and helps prevent fermentation faults
  • Improves yeast resistance and adaptation under challenging fermentation conditions
  • Enhances the yeast's uptake of essential micronutrients and vitamins
  • Improves the yeast's ability, after rehydration, to establish itself rapidly in the must, ensuring a more reliable fermentation
  • Ensures rapid fermentation start after inoculation
  • This yeast strain has reduced H2S, VA and SO2 production during fermentation, resulting in maximum sensory optimization of the finished wine

Lalvin Cross Evolution - Specific characteristics

  • Particularly suitable for apple cider, perry, white and rosé wines
  • Renowned for its ability to ferment under stressful conditions
  • Moderate fermentation rate
  • Produces high levels of glycerol
  • Low total SO2
  • Wide temperature range, from 14-20 °C
  • High alcohol tolerance up to 15%
  • Reliable and ensures stable fermentation kinetics
  • Sensory profile: intense aromas, fruity expression, floral notes

Lalvin Cross Evolution YSEO

  • Dosage: 25 g/hL
  • Fermentation temperature: 14-20 °C
  • Store dry in the airtight container/vacuum pack in which Lalvin Cross Evolution YSEO is supplied, at a temperature of 4-12 °C

 

Lallemand recommends using a yeast rehydration nutrient from the GoFerm range together with a yeast nutrient from the Fermaid range. This combination ensures excellent yeast health, a fast and secure fermentation start, and optimal conditions for aroma development.

Lalvin Cross Evolution® – Rehydration and inoculation

  1. Prepare your selected GoFerm product according to the instructions on the packaging.
  2. Add Cross Evolution® to the yeast starter and stir gently until the yeast is evenly dispersed without lumps.
  3. Allow the yeast to rehydrate according to the recommended method for the selected GoFerm product.
  4. Add the first dose of your selected Fermaid product at the beginning of fermentation.
  5. Gradually acclimatize the yeast suspension to the must. The temperature difference between the yeast suspension and the must should not exceed 10 °C to avoid temperature shock.
  6. Add the yeast suspension to the fermentation tank, fermentation bucket or carboy.
  7. The total process must not exceed 30 minutes.
  8. Add the second dose of Fermaid when approximately one-third of the sugar has been consumed.

Dosage: Cross Evolution® is dosed at 25 g per 100 litres of must. GoFerm and Fermaid products should be dosed according to the instructions for the selected product, find the products here
 

Find the Lalvin Cross Evolution data sheet from Euroyeast by Nordisk SelvForsyning for Lallemand Wine here

Packaging and storage

All active dry yeast products should be stored in a dry place. To preserve yeast cell vitality and ensure optimum performance, a storage temperature of 4-12 °C is recommended.

Select the desired size when ordering.

 

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