Dry Wine & Cider Yeast

Lalvin EC1118 has been selected in a famous sparkling wine region for its excellent properties in producing sparkling base wine as well as “in-bottle” secondary fermentation. It is very resistant to osmotic pressure. Lalvin EC1118 is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral as it gives very little sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines. GRAPE VARIETY PAIRING:  Brings fresh floral aromas to neutral varieties or high-yield grapes. WINE STYLES:  Sparkling wine base and Prise de Mousse. Useful for a wide range of applications, including wine and fruit cider fermentations. AROMA:  Neutral ALCOHOL TOLERANCE:  Up to 18% FERMENTATION RANGE:  10-30°C (50-86°F) INOCULATION RATE:  0.2-0.4g/L Data Sheet

Read more less

Lalvin QA23 was selected in Portugal by the University of Tras os Montes e Alto Douro (UTAD) in cooperation with Viticultural Commission of Vinhos Verdes region.Lalvin QA23TM has a very high β-glucosidase activity, an enzyme which helps to cleave non-volatile aromatic compounds into their volatile state. Hence this yeast contributes to varietal / terroir fruit expression. Its use for Sauvignon Blanc is therefore highly recommended. Known for its reliability and robustness, Lalvin QA23 tends to ferment well in clarified juice, low in nutrients. GRAPE VARIETY PAIRING:  Sauvignon Blanc, Chenin Blanc, Colombard, Gewürztraminer, Muscadelle, Pinot Gris, Riesling, Semillon, Viognier and Roussanne. WINE STYLES:  Varietal aromatic white wines. Useful for a wide range of applications, including mead and fruit cider fermentations. AROMA:  Fresh passion fruit / pineapple. ALCOHOL TOLERANCE:  Up to 16% FERMENTATION RANGE:  14-28°C (57-82°F) INOCULATION RATE:  0.2-0.4g/L Data Sheet

Read more less

Lalvin 71B has been isolated and selected by INRA Narbonne (France), for its ability to produce a high level of esters (isoamyl ester), allowing it to reinforce the aromatic profile of wines fermented from neutral varieties. Lalvin 71B has the capacity to absorb polyphenolic compounds on its cellular wall which limits tannin structure of young and fresh red wine. Grape must inoculated with Lalvin 71B will easily go through malolactic fermentation, as 20-40% of malic acid can be metabolized by this yeast strain during primary fermentation. Lalvin 71B is the perfect choice to create young, fresh and fruity red, rosé and white wines that are easy to drink. It is also a good choice for late harvest wines. GRAPE VARIETY PAIRING:  Cabernet Franc, Gewürztraminer, Grenache, Pinot Gris, Riesling, Viognier, Zinfandel and Gamay. WINE STYLES:  Red, rosé and white young, fresh and fruity wine with smooth tannin structure as well as fruit ciders. AROMA:  Tropical fruit and banana flavor. ALCOHOL TOLERANCE:  Up to 14% FERMENTATION RANGE:  15-30 °C (59-86 °F) INOCULATION RATE:  0.2-0.4g/L Data Sheet

Read more less

Lalvin D47 has been isolated in France in the Côtes-du-Rhône area by the ICV (Institut Coopératif du Vin) to produce full-bodied barrel-fermented Chardonnay and other white varietal grapes. Due to the release of polysaccharides into the must during fermentation, this yeast contributes to a round, soft palate with good weight.This process can also help to stabilize aromatic compounds. Lalvin D47 is highly recommended to produce premium, barrel fermented Chardonnay. When left on lees, spicy, tropical and citrus notes will develop and the wine is then said to have a silky persistence. This strain is very compatible with malolactic-bacteria. GRAPE VARIETY PAIRING:  Chardonnay, Gewurztraminer, Riesling, Roussanne, Sauvignon Blanc, Viognier. WINE STYLES:  Complex white and Rosé wines with citrus and floral notes. Useful for a wide range of applications, including mead and fruit cider fermentations. AROMA:  Tropical fruit and banana flavor. ALCOHOL TOLERANCE:  Up to 15% FERMENTATION RANGE:  15-30°C (59-86°F) INOCULATION RATE:  0.2-0.4g/L Data Sheet

Read more less

Lalvin Bourgovin RC212 has been isolated in the Burgundy region of France, by the Bureau Interprofessionel des Vins de Bourgogne (BIVB) for its ability to highlight the Pinot Noir grape variety qualitative potential, especially in regards to the polyphenols. Indeed, thanks to its limited cell wall polyphenol absorption, Lalvin Bourgovin RC212 promotes color and tannin stabilization during fermentation. This specific property makes Lalvin Bourgovin RC212 a perfect choice to ferment grape varieties such as Pinot Noir, Grenache and Zinfandel with delicate structure, ripe cherry, bright fruity and spicy character. GRAPE VARIETY PAIRING:  Pinot Noir, Grenache, Cabernet Franc. WINE STYLES:  For delicate and elegant red wines (supports color and structure). AROMA:  Ripe cherry, bright fruity and spicy characteristics. ALCOHOL TOLERANCE:  Up to 16% FERMENTATION RANGE:  18-30°C (64-86°F) INOCULATION RATE:  0.2-0.4g/L Data Sheet

Read more less

Lalvin K1 (V1116) has been selected by INRA Montpellier located in France in the Mediterranean region. When fermented at low temperatures (below 16°C) and with the right addition of nutrients, Lalvin K1 (V1116) is one of the yeast producing the most floral esters (isoamyl acetate, hexyl acetate, phenyl ethyl acetate). These esters bring fresh floral aromas to neutral varieties or high-yield grapes. Among the high ester producers, Lalvin K1 (V1116) is the most resistant strain in difficult fermentation conditions, such as low turbidity, low temperature and low fatty acid content. Lalvin K1 (V1116) is also a proven strain for the fermentation of ice wines. GRAPE VARIETY PAIRING:  Brings fresh floral aromas to neutral varieties or high-yield grapes. WINE STYLES:  Aromatic red, white, late harvest and sparkling wines. AROMA:  Flowery ester (isoamyl acetate, hexyl acetate, phenyl ethyl acetate). ALCOHOL TOLERANCE:  Up to 18% FERMENTATION RANGE:  10-35°C (50-95°F) INOCULATION RATE:  0.2-0.4g/L Data Sheet

Read more less

Fermentis SafCider™ AB-1, selected from the Champagne region, can be used for all types of ciders, even under difficult fermentation conditions.  Usage recommendations: For all types of sweet and dry ciders from fresh or concentrated apple juices. Delicate aromatic profile combining fresh (apple) and elaborated fruit (applesauce) notes with a balanced mouthfeel respecting cider structure. Please note that those observations are based on French cider recipe trials. Suitable for difficult fermentation conditions and mixes with sugar syrups. This cider yeast works at a wide temperature range between 10-30°C (50-86°F) with ideal temperatures between 18-24°C (64-75°F). Works at low pH from 3.3. Low nitrogen requirements: from 150ppm of Yeast Available Nitrogen. Maximum SO2 level : 70mg/L. Highly flocculant.

Read more less

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.

Read more less

MANGROVE JACK'S CS DRIED YEAST CIDER M02- 9G A high ester-producing cider strain imparting wonderful flavour depth, revealing the full fruit potential. Makes exceptionally crisp, flavoursome and refreshing ciders.Suitable for brewing all types of cider.Attenuation: HighFlocculation: HighUsage Directions: Sprinkle contents directly on up to 23 L (6 US Gal) of juice. Ferment at 18-24 degrees C (64-75 degrees F) for best results.Storage Recommendations: Store in the fridgeGluten Free9g Sachet. Mangrove Jack's Yeast Pamphlet

Read more less

 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.

Read more less

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.

Read more less

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.

Read more less

Fermentis SafCider™ AS-2, The best cider yeast for a fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity. Usage Recommendations: For sweet and dry ciders from fresh or concentrated apple juices. Fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity. Sweet and round mouthfeel. Please note that those observations are based on French cider recipe trials. Suitable for difficult fermentation conditions and mixes with sugar syrups. This cider yeast works at a wide temperature range between 10-30°C (50-86°F) with ideal temperatures between 18-24°C (64-75°F). Medium malic acid consumption (up to 0.9g/L) Medium 2-phenylethanol and ester producer. Good balance between acetate (amylic) and ethyl (fruity) esters

Read more less

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

Read more less

Fermentis SafCider™ AC-4, the best cider yeast for an intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure. Usage Recommendations: For sweet and dry ciders from fresh or concentrated apple juices. Intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure. Please note that those observations are based on French cider recipe trials. Suitable for difficult fermentation conditions and mixes with sugar syrups. This cider yeast works at a wide temperature range between 10-30°C (50-86°F) with ideal temperatures between 18-24°C (64-75°F). Very low malic acid consumption (less than 0.4 g/L) Medium 2-phenylethanol and isoamyl acetate producer. High production of ethyl (fruity) esters

Read more less

Fermentis SafCider™ TF-6, the best cider yeast for a very high aromatic intensity and complexity towards fresh fruity notes (apple, banana-pear, red, citrus and exotic fruits) combined with interesting elaborated fruit notes (applesauce). Usage Recommendations: For sweet ciders from fresh apple juices. Very high aromatic intensity and complexity towards fresh fruity notes (apple, banana-pear, red, citrus and exotic fruits) combined with interesting elaborated fruit notes (applesauce). Please note that those observations are based on French cider recipe trials. Sweet and round mouthfeel strengthening candy like sensation. This cider yeast works at a wide temperature range between 10-30°C (50-86°F) with ideal temperatures between 18-24°C (64-75°F). • High malic acid consumption (up to 1.4g/L) Medium 2-phenylethanol and very high isoamyl acetate (candy-banana) producer

Read more less

MANGROVE JACK'S CS DRIED YEAST MEAD M05 - 10G A high ester-producing strain conferring fresh, floral esters, especially when fermented cool. This yeast has high alcohol tolerance and ferments well over a wide temperature range.Suitable for all styles of mead.Attenuation: Very HighFlocculation: HighUsage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 15-30 degrees C (59-86 degrees F).Storage Recommendations: Store in the fridgeGluten Free10g Sachet Mangrove Jack's Yeast Pamphlet

Read more less

This strain has the ability to reduce malic acid by up to 30-35%, and reduce total titratable acidity, making it perfect for young wines intended for early consumption, and for use with fruits high in acid. This moderate fermenting yeast will soften the palate but also contribute a significant amount of esters, conferring a fresh and fruity character to the wine. Suitable for Zinfandel, Fruit wines and more. Alcohol Tolerance: 14% ABV Usage Directions: No rehydration required - add direct to grape must and stir well. For best results, ferment at 18 - 28°C (64 - 82°F). Storage Recommendations: Store in a cool, dry place. 8g Sachet

Read more less

Enoferm Assmanshausen (AMH)™ is a German isolate from the culture collection of the Geiseneheim Research Institute, Department of Biochemistry and Microbiology.  The long lag time with low-medium fermentation rate, allos some expression of indigenous microflora.  If this is not desired, a good rehydration, inoculation and nutrient protocol is essential.  Enoferm AMH™ produces low levels of the enzymes responsible for color loss, hence, in combination with the slow fermentation rate, is deemed a color-friendly yeast.  Enoferm AMH™ tends to promote fruit and spiciness and is particularly suited for Pinot Noir and Zinfandel. Microbial and Oenologial Properties Red wines only Saccharomyces cerevisiae var. cerevisiae Fermentation temperature limits: 20-30° C Long lag phase and low fermentation vigour. Medium relative nitrogen demand (under controlled laboratory conditions) Alcohol tolerance 15% v/v *subject to fermentation conditions Low relative potential for SO₂ production Low relative potential for H₂S production Killer factor sensitive Good compatibility with malolactic fermentation Low foam producer and settles well to a compact lees Seggested varieties - Pinot Noir and Zinfandel Use at a rate of 1 gram per gallon 8 gram packet Documentation

Read more less

For fruit-forward Rhône-style wines In 1992, Lalvin ICV GRE™ was selected from the Cornas area of the Rhône Valley. In reds, it contributes up-front fruit to easy-to-drink Rhône-style wines. ICV GRE™ is used with short skin contact regimes (3 to 5 days) to reduce vegetal and undesirable sulfur components in varieties like Merlot, Cabernet sauvignon, Grenache and Syrah. In fruit-focused whites like Chenin blanc, Riesling and Viognier, ICV GRE™ results in stable fresh-fruit characteristics and delivers a big fore-mouth impact. If the fruit maturity is less than optimum, ICV GRE™ is excellent for bringing overall balance to red, rosé and white wines. Rosé wines fermented with ICV GRE™ from more balanced maturity fruit emphasize red fruit and higher volume, and are complemented by blending rosés fermented with Lalvin ICV D21®.  Technical Information: Fermentation Speed: Moderate Glycerol Production: High Lag Phase: Short Nitrogen Needs: High Alcohol Tolerance: 15% Volatile Acidity: Moderate S02 Production: Low Max. Temperature: 15 °C Acetaldehyde Production: Low

Read more less

A strain suitable for red wines that enhances body and mouthfeel develops complex fruit flavors/aromas and promotes structure and longevity. This moderate fermenting yeast is ideal for both new and old-world styles, producing complex and interesting fruit-driven red wines. Suitable for Merlot, Malbec, Nebbiolo, Fruit wines and more. Alcohol Tolerance: 15% ABV Usage Directions: No rehydration required - add directly to grape must and stir well. For best results, ferment at 18 - 28°C (64 - 82°F). Storage Recommendations: Store in a cool, dry place. 8g Sachet

Read more less

A highly aromatic strain suitable for white & rosé wines, this moderate fermenting yeast confers fragrant aromatics esters to the wine which enhances varietal expression and aroma. This positive aromatic impact can be used to complete the natural aromatic qualities of the grape or to enhance where the grape itself is lacking. Suitable for Riesling, Gewurztraminer and more. Alcohol Tolerance: 14% ABV Usage Directions: No rehydration required - add directly to grape must and stir well. For best results, ferment at 16 - 24°C (61 - 75°F). Storage Recommendations: Store in a cool, dry place. 8 gram package

Read more less

Viniflora CH16, 1.5 grams. Is good for 66 gallons. Viniflora CH16 is a freeze-dried pure culture of Oenococcus oeni. This malolactic bacterium has been selected to induce malolactic fermentation in red wine with high alcohol levels, after direct inoculation. Viniflora CH16 has been isolated from a 16% Petit shiraz wine in the Russian River area of California, USA. It has been carefully selected for its outstanding ability to conduct fast malolactic fermentation in high alcohol red wine (up to 16% v/v) with a pH value above 3.4. Very high fermentation speed Low production of volatile acidity Outstanding tolerance to high alcohol levels. Excellent all round tolerance to pH, temperature and SO2 No production of biogenic amines Viniflora CH16 should be added to dry wine, immediately after the alcoholic fermentation. Viniflora CH16 should always be inoculated directly into the wine. No rehydration or reactivation is required. Ships with an ice pack.

Read more less

Oenococcus oeni adapted to high SO2 with positive aroma impact Enoferm Beta™ was isolated in the Abruzzi wine region of Italy. Its name comes from its capacity to increase levels of beta-damascenone and beta-ionone which are compounds that contribute floral notes, particularly in Merlot. Beta contributes fruity and berry notes in Cabernet Sauvignon and can enhance diacetyl in white wines when used in a sequential fermentation. Technical Information: Alcohol Tolerance: 15% pH Tolerance: > 3.2 SO₂ Total Tolerance: <60 mg/L Nutrient Demand: High Min. Temperature Tolerance: 14 °C (57°F) ML Addition Method: Direct Addition 2.5g package BETA Data Sheet

Read more less

Very low H2S producer which naturally allows fruit to shine through Cerevisiae/Bayanus hybrids strain Huge aromatics of floral and Citrus FLORAL is a natural hybrid between Cerevisiae and Bayanus allowing it to ferment at lower temperatures. Its famous for producing a wide range of flavors to add depth and complexity to any wine. FLORAL cannot assimilate sulfur which greatly reduces H2S making it an easy yeast to see through fermentatoin. Low H2S and volatile acidity part of the secret to emphasizing fresh fruit flavors. The production of phenylethyl alcohol and its derivative ß-phenylethyl adds sweet floral notes. Phenylethyl alcohol also helps extract thiols due to their similar polarity, contributing even more to citrus and floral flavors. A hugely aromatic yeast that is easy to ferment. Great for any whites or fruity reds where a floral charateristic is desired. First choice for Italian whites like Pinot Grigio. Can ferment down to 55F.   Start Time: Average  Alcohol Tolerance: 15%  Nitrogen Demand: Low  YAN Requirement @ 23 Brix:  200 ppm  Production of volatile acidity: Very Low  Production of SO2: Low  Cap/Foaming:  Very low  Ease to Ferment with MLF: Average  Lees Aging: Good Choice    Yeast Type: Hyrbid Bayanus/CervisiaeOptimal Fermentation Temp: 50–65°F   Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion.

Read more less

Dry Malolactic Bacteria - Viniflora CH35 One package is good for 66 gallons. Viniflora CH35 is a freeze-dried culture of Oenococcus oeni. This malolactic bacteria is a good selection for direct inoculation of rose and white wines. Viniflora CH35 has been selected for its outstanding performance in malolactic fermentation of difficult white wines. This strain is the perfect match for rose and white wines but can also be used with success in red wines. Outstanding tolerance to low pH and elevated levels of SO2 (down to pH 3.0 and up to 50ppm!) Strong fermenter under harsh white wine conditions Clean and fruity flavor profile Low production of volatile acidity No production of biogenic amines High inoculation level encourages a completed malolactic fermentation 14% alcohol tolerance Viniflora CH35 should be added to dry wine, right after the alcoholic fermentation. No rehydration or reactivation is required. Ships with an ice pack.

Read more less

Really strong and fast fermentations Best strain to ferment out in touch conditions One of the most popular, classic Champagne strains Low nutrient requrements The classic Champagne yeast. With a fast fermentation rate, high alcohol tolerance, and low nutritional requirment it is one of the easiest yeasts to ferment. Allows varietal character to shine through while accentuating stone fruit and citrus. Able to ferment under higher pressures. Does not ferment Malic acid so natrually produces fresh wines with crisp acidity. This makes it a classic choice for fruit wines, meads and ciders. Top choice for doing secondary fermenation in the bottle for natural carbonation. One of the most popular yeast strains in the world. Can handle lower fermentation temperatures.   Start Time: Fast Alcohol tolerance: 15% Nitrogen Demand: low Yan Requirement @ 23 Brix: 220 ppm Production of volatile acidity: Low Production of SO2: Low Ease to Ferment with MLF: Good Yeast type: Bayanus Killer Factor: NeutralOptimal Fermentation Temp: 45–90°F   Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion.

Read more less

Rhone isolate for both red and white wines that enhances mouthfeel and color stability. In reds, gives a jammy, concentrated, soft ripe fruit character with mild spiciness. Specifications: Needs nutrients Fast fermenter Up to 16% alcohol Use 1 gram per gallon

Read more less

Emphasizes red berry fruit flavors  High color extraction Makes wines that do not require extended aging Med-High nutrient need  Top choice for Zinfandel, Sangiovese, Pinot, Merlot   Our most popular red yeast is a perfect choice for Pinot Noir, Zinfandel, Sangiovese, Merlot and other reds where you want to emphasize red fruit flavors. When compared with BIG RED or PURPLE, RED is less about structure and body and more about fruit. Fantastic by itself if you plan to blend separately fermented lots back together. RED is a great choice to contribute red berry flavor. Also known to help produce intense color. Also a great choice for Cabernet, Syrah and other traditinoal big red varietals where you would like to emphasize fruit over structure and body. Because RED ferments cleaner than most yeast at high temperatures, it is the perfect choice if you are fermenting in a warm environment and do not have temperature control.  It does not produce much SO2 so it is a great choice for easier ML fermentations   Start Time: Average Alcohol tolerance: 16% Nitrogen Demand: Med  Yan Requirement @ 23 Brix: 250ppm Production of volatile acidity: low  Production of SO2: Low Ease to Ferment with MLF: Good    Yeast Type: Cerevisiae    Killer Factor: Neutral    Malic Acid Consumption:  AverageOptimal Fermentation Temp: 65–85°F   Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion.

Read more less

Viniflora® Oenos™ 2.0 is a Oenococcus oeni selected for faster malolactic fermentation. Viniflora® Oenos™ 2.0 was launched in 2014 as a new generation of Viniflora® Oenos™. Viniflora® Oenos™ 2.0 fits the same specifications as Viniflora® Oenos™. However, it was selected for even faster malolactic fermentation. This means that when a winemaker desires a fast, efficient and reliable malolactic fermentation Viniflora® Oenos™ 2.0 should be the first choose. Characteristics: The go-to malolactic bacteria for safety and speed in a broad variety of wine styles Produces a medium amount of diacetyl Goes well with most grape varieties, but is mainly used in Cabernet Sauvignon, Syrah, Merlot, Malbec, Pinot noir, Gamay, Nebbiolo, Carignan, Tempranillo and Chardonnay Can be used for early co-inoculation, late co-inoculation as well as sequential inoculation Key Features: Recommended for white and red wines Direct inoculation, freeze-dried bacteria – does not require rehydration High numbers of active cells which ensure a quick start of fermentation This strain is pH tolerant to 3.2, Total SO2 to 40 ppm, temperature 62 – 77 ͦF and alcohol to 15% (v/v) Low level of volatile acidity Cinnamoyl Esterase Negative This pouch is good for 66 gallons of wine. Product Information Sheet

Read more less

Producer of fresh fruit aromas/flavors Best choice for fruit forward wines Best choice for ciders Best choice for Roses Ability for ferment cooler Strong fermenter FRESH—well the name says it all. The perfect choice for fermenting fruit forward whites, roses, ciders, and meads. Because FRESH is a Bayanus strain it is able to ferment at lower temperatures, a nice option for producing cleaner more focused fruit flavors. Emphasizes stone fruit flavors. We almost named it Beauty and the Beast because once it starts fermenting it doesn't stop. Super easy to ferment with lower nutrient needs and a a very high alochol tolerance up to 16%. Many cider producers like this yeast for its ability to add those fresh and fruity flavors. Although easy to ferment, we still recommend our CellarScience nutrient regimen of Fermstart, FermFed DAP Free, and FermFed to increase fruit and floral flavors, while avoiding H2S production that can mask fruit.   Start Time: Fast    Alcohol tolerance: 16%    Nitrogen demand: low  YAN Requirement @ 23 Brix: 225 ppm  Production of volatile acidity: Very Low    Production of SO2: Low  Cap/Foaming: Very low  Ease to Ferment with MLF: Average    Malic Consumption: High  Yeast Type: BayanusOptimal Fermentation Temp: 50–80°F   Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion.

Read more less

MBR 41 was isolated in the Abruzzi region of Italy during an extensive European Union collaboration for use in red and white wines. MBR 41 was chosen for its good implantation, steady fermentation, high alcohol tolerance (up to 15% v/v), enhanced mouthfeel and wine structure. This strain will ferment well with a pH above 3.2 and total SO2 levels up to 50-60 ppm. In red wines, increased spicy, cherry and red fruit flavors have been noted. Red and white wines fermented with MBR 41 have increased richness and complexity. Specifications: Alcohol tolerance <15.5% v/v SO2 tolerant <60 ppm pH >3.2 temperature >61 degree F

Read more less

A strain suitable for all styles of red wine (except high alcohol wines above 15% ABV), this moderate fermenting yeast produces well-structured, well-balanced wines with enhanced dark fruit notes and good palate length. The positive organoleptic impact of this strain allows for promoting varietal fruit expression without detracting from the natural qualities of the grape. Suitable for for Cabernet Sauvignon, Syrah, Shiraz, Zinfandel, Grenache, Tempranillo, Sangiovese and more. Alcohol Tolerance: 15% ABV Usage Directions: No rehydration required - add directly to grape must and stir well. For best results, ferment at 18 - 28°C (64 - 82°F). Storage Recommendations: Store in a cool, dry place. 8g Sachet

Read more less

A white wine strain for making both dry and sweet wines, and also rosé  wines. This moderate fermenting yeast is also perfectly suited to making country style wines from fruits and flowers, as these flavours and aromas are naturally enhanced. This strain promotes body, and confers rich and full, fruit and floral aromatics. Suitable for Sauvignon Blanc, Zinfandel, Muscat, Muscadet, Dessert wines and more. Alcohol Tolerance: 14% ABV Usage Directions: No rehydration required - add direct to grape must and stir well. For best results, ferment at 16 - 24°C (61 - 75°F). Storage Recommendations: Store in a cool, dry place. 8g Sachet

Read more less

Security and mouthfeel, adapted to high alcohol wines Enoferm ALPHA™ was selected by the Institut Technique du Vin (ITV) in France from spontaneous malolactic fermentations showing good fermentation activity and sensory contribution. ALPHA™ is a dominant strain and has the capacity to achieve reliable MLF, even showing good resistance to botrycides. Contrary to spontaneous MLF, the contribution of ALPHA™ to white wine is usually described as enhancing the mouthfeel, while respecting the wine’s varietal character. The lower perception of green and vegetative flavors is the result of the very positive impact of ALPHA™ on wine complexity. Technical Information: Alcohol Tolerance: 15.5 % pH Tolerance: > 3.2 SO₂ Total Tolerance: <50 mg/L Nutrient Demand: Low Min. Temperature Tolerance: 14 °C Max. Temperature Tolerance: 28 °C Diacetyl Production during co-Inoculation: Very low Sensory Impact: Mouthfeel Complexity Fruity Diacetyl Production by Post AF Inoculation: Moderate to Low Citric Acid Degradation: Late to moderate degradation during MLF Biogenic Amines: No 2.5g package ALPHA data sheet

Read more less

A general-purpose strain with a relatively neutral sensory impact, suitable for almost any wine style. This fast fermenting yeast is highly robust, tolerating difficult fermentation conditions and alcohol levels up to 18% ABV. Suitable for Fortified wines, High alcohol wines, Perry, Mead, Vegetable wines, Flower wines and more. Alcohol Tolerance: 18% ABV Usage Directions: No rehydration required - add direct to grape must and stir well. For best results, ferment at 14 - 28°C (57 - 82°F). Storage Recommendations: Store in a cool, dry place. 8g Sachet

Read more less