Red Star

All-purpose and vigorous, a moderately foaming and sulfite-tolerant strain useful in producing white and red wines. Extremely good fermenter with very high alcohol tolerance. Recommended for treating stuck fermentations. Very nice option for Muscat and Viognier. Fermentative Properties Very high alcohol tolerance (up to 18% vol.). Low volatile acidity and acetaldehyde production. Very fast kinetics. Good resistance to low temperature and wide range of use (10-35°C, 50-95°C). Very low nutrient requirements. Moderately foaming, sulfite-tolerant strain, good assimilation of fructose. Killer factor sensitive but excellent settlement. Organoleptic Properties Premier Blanc a neutral and clean strain adapted to many different wine styles. It can produce more esters at low temperature and with a strong nutrition program. It can moderately promote the release of thiols and terpenes in whites and roses. Suggestions of Applications Multi-purpose and a great choice for the production of high alcohol wines. Premier Blanc is the best options to prevent or to treat sluggish fermentation and to restart stuck ferments thanks to its good ability to assimilate fructose and its resistance to ethanol and SO2. Recommended for the production of sparkling wines processed by Traditional or Charmat methods. Dosage 0.76 to 1.14 grams per gallon 20 to 30 g/hl (Average: 2,2 lbs. per 1,000 gal.) Recommendations of usage Pour the desired quantity of yeast in 10 times its weight of tap water at 30-35°C in a wide vessel. Cover all the water surface area by creating a thin layer of yeast. Let it rest for 20 minutes. Gently stir to complete the yeast rehydration and avoid the formation of clumps. Slowly double the volume of the yeast suspension by adding must from the tank while stirring in order to decrease the temperature of the yeast starter and to start the activation of the yeast. The difference of temperature between the rehydrated yeast and the tank should not exceed 10°C, optimum being 5°C. Let it rest for another 10 minutes. Homogenize and incorporate the yeast starter to the must. Storage The shelf life of unopened vacuum packets at room temperature (20°C, 68°F) is up to 4 years. After opening, use within 4 weeks. Store an opened package tightly sealed, under refrigeration, removing as much air as possible. Red Star® products comply with the Oenological Codex, until the Best Before End Date, in the storage conditions mentioned here above. Formerly known as Champagne.

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 A very good fermenter with regular kinetics to avoid peaks of temperature. This strain respects varietal character and is adapted to full-bodied reds such as Bordeaux varietals. Also a good choice for whites and rosés at low temperature. Excellent choice for oak barrel fermentation. Fermentative Properties Short lag phase and medim regular kinetics. Killer factor sensitive but excellent settlement into the must. Good alcohol resistance (up to 15% vol.). Ability to ferment within a large temperature range (14°C to 35°C, 57°F to 95°F) and recommended for fermentations with limited temperature control (unjacketed tanks and barrels). Low nitrogen requirements and good resistance to difficult conditions (strongly clarified musts, high SO2 content). Very low production of volatile acidity. Organoleptic Properties Limited impact on the aromatic profile of the wine to highlight high quality grape. Good respect of varietal and terroir characteristics. Clean strain characterized by a very low production of volatile acidity and acetaldehyde. Suggestions of Applications Ideal strain to secure regular fermentaions even in barrels. Well adapted to the production of high quality wines: full-bodied reds, rosé, and white wines.  Strongly recommended for Bordeaux varietals. Dosage 0.76 to 1.14 grams per gallon 20 to 30 g/hl (Average: 2,2 lbs. per 1,000 gal.) Recommendations of usage Pour the desired quantity of yeast in 10 times its weight of tap water at 30-35°C in a wide vessel. Cover all the water surface area by creating a thin layer of yeast. Let it rest for 20 minutes. Gently stir to complete the yeast rehydration and avoid the formation of clumps. Slowly double the volume of the yeast suspension by adding must from the tank while stirring in order to decrease the temperature of the yeast starter and to start the activation of the yeast. The difference of temperature between the rehydrated yeast and the tank should not exceed 10°C, optimum being 5°C. Let it rest for another 10 minutes. Homogenize and incorporate the yeast starter to the must. Storage The shelf life of unopened vacuum packets at room temperature (20°C, 68°F) is up to 4 years. After opening, use within 4 weeks. Store an opened package tightly sealed, under refrigeration, removing as much air as possible. Red Star® products comply with the Oenological Codex, until the Best Before End Date, in the storage conditions mentioned here above. Formerly known as Montrachet.

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One of the fastest, cleanest, and most neutral of all Red Star wine yeasts. Recommended for reds, whites and sparkling wines. Excellent fermentation characteristics and resistance to difficult winemaking conditions! Fermentative Properties Fast fermentation. Wide temperature range: 10°C - 35°C (50°F - 95°F). Yeast with a high tolerance to ethanol (up to 16% vol.) and to SO2.  Ferments to dryness with very low nitrogen requirements. Killer strain with excellent settlement. Organoleptic Properties Neutral strain perfect for optimum varietal aromatic expression. Premier Cuvee brings roundness to elegant wines. This strain produces characteristic aromas of the Champenoise method: bread crust, hazelnut, butter... Suggestions of Applications Adapted to all types of wines: red, white, rosé or sparkling. Ideal for high quality sparkling wine with traditional or Charmat method made from Chardonnay or Pinot (Noir, Blanc and Gris). Performs very well for restarting stuck fermentations. Dosage 0.76 to 1.14 grams per gallon 20 to 30 g/hl (Average: 2,2 lbs. per 1,000 gal.) Recommendations of usage Pour the desired quantity of yeast in 10 times its weight of tap water at 30-35°C in a wide vessel. Cover all the water surface area by creating a thin layer of yeast. Let it rest for 20 minutes. Gently stir to complete the yeast rehydration and avoid the formation of clumps. Slowly double the volume of the yeast suspension by adding must from the tank while stirring in order to decrease the temperature of the yeast starter and to start the activation of the yeast. The difference of temperature between the rehydrated yeast and the tank should not exceed 10°C, optimum being 5°C. Let it rest for another 10 minutes. Homogenize and incorporate the yeast starter to the must. Storage The shelf life of unopened vacuum packets at room temperature (20°C, 68°F) is up to 4 years. After opening, use within 4 weeks. Store an opened package tightly sealed, under refrigeration, removing as much air as possible. Red Star® products comply with the Oenological Codex, until the Best Before End Date, in the storage conditions mentioned here above.

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Selected from a French cultivar, Côte des Blancs is one of the most traditional aromatic strains for white wines. An excellent choice for fruity wines or sweet wines. Fermentative Properties Medium and regular kinetics. Killer factor sensitive but excellent settlement. Alcohol tolerance 14% by volume. Medium nitrogen needs. Recommended temperature range 14-30°C (57-86°F) Organoleptic Properties Wines obtained with the Premier Côte des Blancs present elegant fruity and floral aromas. Good ester and higher alcohol producer that can enhance neutral varieties. This strain promotes varietal aromas, especially in very aromatic varieties such as Sauvignon Blanc, Moscato, Riesling, etc. Suggestions of Applications Ideal for all white and rosé wines with intense varietal expression such as Sauvignon Blanc, Riesling, Gewurztraminer, Moscato.  Optimum aromatic expression for the production of wines from neutral grape cultivars such as Chardonnay. Dosage 0.76 to 1.14 grams per gallon 20 to 30 g/hl (Average: 2,2 lbs. per 1,000 gal.) Recommendations of usage Pour the desired quantity of yeast in 10 times its weight of tap water at 30-35°C in a wide vessel. Cover all the water surface area by creating a thin layer of yeast. Let it rest for 20 minutes. Gently stir to complete the yeast rehydration and avoid the formation of clumps. Slowly double the volume of the yeast suspension by adding must from the tank while stirring in order to decrease the temperature of the yeast starter and to start the activation of the yeast. The difference of temperature between the rehydrated yeast and the tank should not exceed 10°C, optimum being 5°C. Let it rest for another 10 minutes. Homogenize and incorporate the yeast starter to the must. Storage The shelf life of unopened vacuum packets at room temperature (20°C, 68°F) is up to 4 years. After opening, use within 4 weeks. Store an opened package tightly sealed, under refrigeration, removing as much air as possible. Red Star® products comply with the Oenological Codex, until the Best Before End Date, in the storage conditions mentioned here above.

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A specially selected strain of Saccharomyces Cerevisae designed for distiller's use in grain mash fermentations for ethanol. DADY will produce maximum alcohol yields under controlled temperatures (less than 90°F, 32°C). It has been the choice of many producers in North America for over 20 years. It has been used for the manufacture of light spirit and Whiskeys. It is also used on corn mash and syrup fermentations.

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Good fermenter that produces full bodied reds. Encourages varietal fruity flavors balanced by complex aromas especially with Cabernets. Also gives character to less robust grapes or lighter reds. A good choice for wines aged in barrels. One of the best choices for quality red wines. Fermentative Properties This strain is a strong fermenter with medium regular kinetics. Killer factor neutral but good settlement in recommended parameters. Good alcohol tolerance (up to 15% vol.). Recommended for fermentation between 17°C and 30°C (64°F to 86°F). Controlled temperature preferred. High nitrogen requirement Organoleptic Properties This yeast encourages the development of varietal fruit flavors, balanced by complex and intense aromas (ripe red and black fruit), especially when using grapes from the Cabernet family. Ideal for structured red wines with very good polyphenol extraction. Provides an improved mouthfeel perception and smooth tannins. Suggestions of Applications Ideal strain for full-bodied reds: Cabernet Sauvignon, Merlot, Cabernet Franc, Zinfandel. Premier Rouge gives character to less robust red grapes, or those picked before optimum development. Dosage 0.76 to 1.14 grams per gallon 20 to 30 g/hl (Average: 2,2 lbs. per 1,000 gal.) Recommendations of usage Pour the desired quantity of yeast in 10 times its weight of tap water at 30-35°C in a wide vessel. Cover all the water surface area by creating a thin layer of yeast. Let it rest for 20 minutes. Gently stir to complete the yeast rehydration and avoid the formation of clumps. Slowly double the volume of the yeast suspension by adding must from the tank while stirring in order to decrease the temperature of the yeast starter and to start the activation of the yeast. The difference of temperature between the rehydrated yeast and the tank should not exceed 10°C, optimum being 5°C. Let it rest for another 10 minutes. Homogenize and incorporate the yeast starter to the must. Storage The shelf life of unopened vacuum packets at room temperature (20°C, 68°F) is up to 4 years. After opening, use within 4 weeks. Store an opened package tightly sealed, under refrigeration, removing as much air as possible. Red Star® products comply with the Oenological Codex, until the Best Before End Date, in the storage conditions mentioned here above. Formerly known as Pasteur Red

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