Wine Yeast

Dry Wine Yeast by Lalvin

Lalvin is one of the most respected labs for the production and development of dry yeast of wine, beer, etc.

These yeast should be activated by means of the 'proofing' process.

D-47

The D-47 yeast strain is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation.  This strain tolerates fermentation temperatures ranging from 50º to 86º and enhances mouth-feel due to complex carbohydrates.  Malolactic fermentation proceeds well in wine made with D-47.

Recommended for making wines from white varieties such as Chardonnay and rosé wines.  An excellent choice for producing mead, however be sure to supplement with yeast nutrients.

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RC-212

The RC-212 is a low-foaming moderate-speed fermentation strain with optimum fermentation temperature ranging from 59º to 86º.  A very low producer of hydrogen sulfide (H2S) and sulphur dioxide (SO2), the RC-212 shows good alcohol tolerance from 12% to 14% per volume.

Recommended for red varieties where full extraction is desired.  Lighter red varieties also benefit from the improved extraction while color stability is maintained through out fermentation and aging.  Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy notes.

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K1V-1116

The K1 strain is a rapid starter with a constant and complete fermentation between 59º to 86º, capable of surviving a number of difficult conditions, such as low nutrient musts and high levels of SO2 or sugar.  Wines fermented with K1 have very low volatile acidity, H2S and foam production.

The K1 strain tends to express freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc and Seyval.  The natural fresh fruit aromas are retained longer than with the other standard yeast strains.  Fruit wines and wines made from concentrates poor in nutrient balance benefit from the capacity of K1 to adapt to difficult fermentation conditions.  Restarts stuck fermentations.

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71B-1122

The 71B strain is a rapid starter with a constant and complete fermentation between 59º to 86º that has the ability to metabolize high amounts (20% to 40%) of malic acid.  In addition to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time is further decreased.

The 71B is used primarily by professional winemakers for young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites.  For grapes in regions naturally high in acid, the partial metabolism of the malic acid helps soften the wines.  The 71B also has the ability to produce significant esters and higher alcohol, making it an excellent choice for fermenting concentrates.

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EC-1118

The fermentation characteristics of the EC strain - extremely low production of foam, volatile acid and H2S - make this strain an excellent choice. This strain ferments well over a very wide temperature range, from 45º to 95º and demonstrates high osmotic and alcohol tolerance.  Good flocculation and compact lees and a relatively neutral flavor and aroma contribution are also properties of the EC strain.

The EC strain is recommended for all types of wines, including sparkling, and late harvest wines and cider.  It may also be used to restart stuck fermentations.

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Dry Wine Yeast by Red Star

Red Star is a reputable lab that has been making quality yeast for many years.

These yeast should be activated by means of the 'proofing' process.

Montrachet

This strain has been widely used in the U.S. since 1963.  It is a strong fermenter with good ethanol tolerance, and will readily ferment grape musts and fruit juices to dryness.  This strain also good tolerance to sulfur dioxide.  This strain is recommended for full bodied reds and whites.  It is not recommended for grapes that have been dusted with sulfur, because of a tendency to produce hydrogen sulfide in the presence of higher concentrations of sulfur compounds.  Montrachet is noted for low volatile acidity, good flavor complexity, and intense color extraction.  Ferments best between 59º and 86º F (15º - 30º C).

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Pasteur Red

Red Star® Pasteur Red (Davis 904), a strain of Saccharomyces cerevisiae, has been derived from the collection of the Institute Pasteur in Paris. It is a strong, even fermenter that produces full bodied reds. This yeast encourages the development of varietal fruit flavors, balanced by complex aromas, especially when using grapes of the Cabernet family. It may be necessary to cool the fermenting must to prevent unwanted temperature increase. This yeast is reported to give character to less robust red grapes, or those picked before optimum development.

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Premier Cuvée

This yeast has good tolerance to ethanol and free sulfur dioxide, and ferments to dryness.  Premier Cuvée is noted as a very low producer of foam, urea,  and fusel oils.  It is recommended for reds, whites and especially champagne.  This yeast is reported to perform well restarting stuck fermentations.  Winemakers have remarked that Premier Cuvée is the fastest, cleanest and most neutral fermenter offered by Red Star.  Ferments best between 45º and 95º F (7º - 35º C).

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Cote des Blanc (Epernay)

It is a relatively slow fermenter, identical to Geisenheim Epernay, but producing less foam.  This yeast requires nutrient addition for chardonnay fermentations.  Cote des Blanc produces fine, fruity aromas and may be controlled by lowering temperature to finish with some residual sugar.  It is recommended for reds, whites, sparkling cuvées, and non-grape fruit wines (especially apple).  Ferments best between 64º and 86º F (17º - 30º C).  Sensitive below 55º F (13º C).

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Pasteur Champagne

This strain has been widely used in the U.S. since 1968.  It is a strong fermenter, with good ethanol tolerance, and will readily musts and fruit wines to dryness.  This yeast has good tolerance to free sulfur dioxide.  It's use is recommended for all white wines, some reds, and for fruit juices.  Although this yeast is somewhat flocculent, it is not commonly used for sparkling wines.  Pasteur Champagne is recommended for stuck fermentations.  Ferments best between 59º and 86º F (15º - 30º C).

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