Wine Yeasts

Name of Yeast	Description	Best used for	Price
Lallemand QA23	Portuguese isolate used for Chardonnay, Sauvignon blanc, Chenin blanc, Colombard and Semillon for production of fresh, fruity, clean wines. It enhances aromas of terpenic varietals through its beta-glucosidase activity and is an excellent thiol converter making it a complementary yeast for developing varietal Sauvignon blanc passion fruit character. QA23 has a low nutrient requirement and will ferment juice with low turbidity at low temperatures (10°C). It is classified as a Saccharomyces cerevisiae bayanus.	Fresh, fruity white wines such as Chardonnay, Muscat, Sauvignon Blanc, Gerwurztraminer, Semillion	8 gram: $3.00 80 gram: $17.50
Lallemand BDX	A French isolate used extensively in California and Australia since the late 1980’s; Enoferm BDX has perfect fermentation kinetics and does not generate a lot of heat during fermentation. It is highly recommended for the production of quality red wines, especially Merlot and Cabernet sauvignon, with minimum color loss and enhanced flavor and aroma.	Lage volume red wine fermentations of: Cabernet Merlot	8 gram: $3.00 80 gram: $17.50
Lallemand CY3079	Lalvin Bourgoblanc CY3079 is a steady, slow fermenter even at cold temperatures (13°C). This yeast greatly benefits from using rehydration and complex yeast nutrients designed for use during fermentation. When properly fed, Lalvin Bourgoblanc CY3079 has good alcohol tolerance (up to 15%) and is a low producer of VA and H2S. It is recommended for barrel fermented Chardonnay and sur lie aging. Chardonnays produced with Lalvin Bourgoblanc CY3079 have rich, full mouthfeel and are characterized by aromas of fresh butter, almond, honey, white flowers and pineapple.	Classic White Burgundy: Chardonnay	8 gram: $3.00 80 gram: $17.50
Lallemand ICVD-80	With proper nutrition, aeration and fermentation temperatures below 28°C, Lalvin ICV-D80 will ferment up to 16% alcohol. Lalvin ICV-D80 brings high fore-mouth volume, big mid-palate mouthfeel and intense fine grain tannin to reds. It is one of the best yeast for contributing big tannin volume and is characterized by ripe fruit, smoke and a licorice finish. When blended with wines fermented with Lalvin ICV-D254 or Syrah, wines fermented with Lalvin ICV-D80 bring more tannin intensity to the blend.	Long-aging red wines where you want to emphasize tannin over fruit: Cabernet sauvignon Cabernet franc Merlot Syrah Tempranillo Malbec Nebbiolo	8 gram: $3.00 80 gram: $17.50
Lallemand MT	For long-aging Bordeaux varieties, MT helps bring out typical strawberry jam and caramel aromatics of Merlot. The color intensity and tannic structure of wines elaborated with MT are higher when compared with standard yeasts used for Bordeaux red varietals. This yeast is particularly recommended for grapes with high maturity and long aging potential. MT’s fermentation kinetics is steady and its alcohol tolerance is high. However, it will benefit from a balanced nutrient strategy especially in low available nitrogen musts with high potential alcohol.	Long-aging reds where you want to emphasize fruit over tannin: Cabernet sauvignon Cabernet franc Merlot Syrah Tempranillo Malbec Nebbiolo	8 gram: $3.00 80 gram: $17.50
Lallemand Assmanhausen	Originating from the Geisenheim Research Institute, this yeast is useful for making Pinot noir and Zinfandel. It is considered a color friendly yeast that enhances spicy (clove, nutmeg) and fruity flavors and aromas. Assmanhausen has a long lag phase, a slow to medium fermentation rate and benefits greatly from the use of a well managed nutrient program during rehydration and fermentation. Good fermentation domination is obtained with AMH if the culture is allowed to develop in about 10% of the total must volume for 8 hours before final inoculation.	To bring out color, flavor and aroma of Pinot noir Zinfandel	8 gram: $3.00 80 gram: $17.50
Lallemand Syrah	Syrah is a Côte du Rhône isolate used for Syrah, Merlot and Carignane. It is a high glycerol producer and offers good mouthfeel and stable color extraction. It requires high nutrient levels. Typical aromas include violets, raspberries, cassis, strawberries, black pepper and grilled meat.	To emphasize classic Syrah aromas: Syrah merlot	8 gram: $3.00 80 gram: $17.50
Lallemand Uvaferm 43	Uvaferm 43 was selected for its exceptional ability to restart stuck fermentations. Uvaferm 43 was chosen from among 33 different isolates that were tested against each other and also the traditional yeast typically used to restart stuck fermentations. The stuck fermentations used in the selection process were from wines with high alcohols (14.3% with 21 g/L RS) and high free SO2 (35 mg/L). Although it was selected for its ability as a ‘fix-it’ yeast, Uvaferm 43 also gives good sensory results when used in high sugar musts. It is classified as a Saccharomyces cerevisiae bayanus.	Best yeast available to restart a stuck fermentation	8 gram: $3.00 80 gram: $17.50
Lallemand GRE	In reds, it contributes up front fruit to easy-to-drink Rhône style wines. Lalvin 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, Grenache and Syrah. In fruit-focused whites like Chenin blanc, Riesling, and Viognier, Lalvin ICV-GRE results in stable fresh fruit characteristics and delivers a big fore-mouth impact. If the fruit maturity is less than optimum, the Lalvin ICV-GRE is excellent for bringing overall balance to red, rosé and white wines. Rosé wines fermented with Lalvin ICV-GRE from more balanced maturity fruit, emphasize red fruit and higher volume and are complemented by blending Rosés fermented with Lalvin ICV-D21.	Fruit-forward wines, such as Merlot Grenache Syrah Riesling Viognier Gerwurtztraminer	8 gram: $3.00 80 gram: $17.50

We also carry five different strains from Red Star and five different strains from Lalvin. The Red Star yeasts are most commonly used for fruit wines and miscellaneous fermentations, such as soda pop. The Lalvin yeasts are more suited to grape wines, and - like the Lallemand yeasts mentioned above - have been very popular for many years with our serious and "semi-serious" winemakers.

Name of Yeast	Description	Best used for	Price
Red Star Premier Cuvee	Red Star Premier Cuvée (Davis 796), a strain of Saccharomyces bayanus from a French wine yeast, is a special isolate of Red Star Yeast & Products. 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 7°-35°C (45°-95°F).	High alcohol fermentations, champagne, wines that you want no residual sugar	5 gram: 85 cents
Red Star Cote des Blancs	Red Star® Côte des Blancs (Davis 750), a strain of Saccharomyces cerevisiae, has been derived from a selection of the Geisenheim Institute in Germany. It is a relatively slow fermenter, identical to Geisenheim Epernay, but producing less foam. This yeast requires nutrient addition for most chardonnay fermentations. Côte des Blancs 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, it is reported). Ferments best between 17°-30°C (64°-86°F). Sensitive below 13°C (55°F).	Fruit wines, berry wines, apple wines wines where you want to emphasize aroma and potential sweetness	5 gram: 85 cents
Red Star Pasteur Red	Red Star® Pasteur RedTM (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.	Big, tannic red wines Cabernet Merlot Syrah Dark Berry wines Plum wines	5 gram: 85 cents
Red Star Pasteur Champagne	Red Star® Pasteur Champagne (Davis 595), a strain of Saccharomyces bayanus, has been derived from a pure culture slant of the Institut Pasteur in Paris. This strain has been widely used in the U.S. since 1968. It is a strong fermenter with good ethanol tolerance, and will readily ferment grape musts and fruit juices to dryness. This strain also has good tolerance to free sulfur dioxide. This strain is recommended for all white wines, some reds and for fruit juices. Although this yeast is somewhat flocculant, it is not commonly used for sparkling wine. Pasteur Champagne has been recommended, by several sources, for restarting stuck fermentations. Ferments best between 15-30 deg. C, (59-86 deg. F).	Dry white or red wine Chardonnay Champagne Soda Pop	5 gram: 85 cents
Red Star Montrachet	Red Star® Montrachet (Davis 522), a strain of Saccharomyces cerevisiae, has been derived from the collection of the University of California. 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 has good tolerance to free sulfur dioxide. This strain is recommended for full bodied reds and whites. It is not recommended for grapes that have recently 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.	Personal Kev opinion: Not recommended for any wines -- there is always a better one than Montrachet for what you want to do	5 gram: 85 cents
Lalvin RC-212	Lalvin Bourgorouge RC212 was selected from fermentations in Burgundy by the BIVB to extract and protect the polyphenols of Pinot noir. Due to the limited adsorption of polyphenols on Lalvin Bourgorouge RC212 yeast cell walls, there is limited color loss and structure is protected during aging. It requires high nutrient additions to avoid the potential development of sulfides and demonstrates best results when rehydrated with the right nutrient and protectant. Lalvin Bourgorouge RC212 consistently produces Pinot noir with good structure, ripe cherry, bright fruit and spicy characteristics. Wines made with Lalvin Bourgorouge RC212 can be blended with wines made with RA17 to achieve more complexity and finesse.	Pinot Noir	5 gram: 85 cents
Lalvin 71-B	Lalvin 71B was isolated by the INRA (National Agricultural Research Institute) in Narbonne, France. Lalvin 71B is known for making blush and semi-sweet wines with a tropical fruit character. Long-lived aromas are due to its production of relatively stable esters and higher alcohols. Lalvin 71B also softens high acid musts by partially metabolizing malic acid.	For sweet or nouveau style wines: Fruit wines Blush wines Gewurtztraminer Riesling	5 gram: 85 cents
Lalvin D-47	Enoferm ICV-D47 is a Côtes du Rhône isolate from Suze-la-Rousse for the production of full-bodied barrel fermented Chardonnay and other white varietals. When left on lees, ripe spicy aromas with tropical and citrus notes are developed. Enoferm ICV-D47 is a high polysaccharide producer known for its accentuated fruit and great volume. On most of the white grape varieties, this yeast elaborates wines with ripe stable fruits or jam-like aromas. Thanks to these aromas, the cuvées fermented with the Enoferm ICV-D47 are a good source of complexity in the blends. Moreover Enoferm ICV-D47 contributes to the wines silkiness and persistence. Excellent results are particularly obtained for the production of top-of-the-range Chardonnay fermented in barrels, especially when blended with Lalvin ICV-D21 fermented chardonnays	Aromatic, dry white wines: Pinot Gris Chardonnay Sauvingon Blanc Viognier	5 gram: 85 cents
Lalvin EC-1118	The original Prise de Mousse -- Lalvin EC-1118 is the original and is good for barrel fermentations. It ferments well at low temperatures and flocculates well with very compact lees. Under low nutrients conditions, Lalvin EC-1118 produces a lot of SO2 (up to 30 ppm) and as a result can inhibit malolactic fermentation. It is classified as a Saccharomyces cerevisiae bayanus.	Dry wines, where you want no residual sugar, Champagne Chardonnay	5 gram: 85 cents
Lalvin K1-V1116	The Lalvin V1116 has been isolated in 1972 by Pierre Barre of the INRA Montpellier. Lalvin V1116 tends to express freshness of white grape varieties. Natural fresh fruit aromas are retained for a longer time when compared with wines fermented with standard yeasts (such as Prise de Mousse). When fermented at low temperatures (below 16°C) and with the right addition of nutrients, Lalvin V1116 is one of the more flowery ester producers (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 V1116 is the most resistant to difficult fermentation conditions such as low turbidity, low temperature, and low fatty acid content. Lalvin V1116 is recommended for the fermentation of ice wines. It can also be used for rosé or basic red wines.	Light, fresh, crisp white wines Riesling Sauvignon Blanc Pinot Gris	5 gram: 85 cents