Lallemand & Lalvin Yeasts

R2 was isolated in the Sauternes region of Bordeaux by Brian Croser of South Australia. In addition to enhancing esters and mouthfeel, it has excellent cold temperature properties and will ferment as low as 50 degrees F, making it ideal for Icewine production. However, if it does not get proper nutrients it can tend to produce VA and H2S. For this reason, hydration with GO-FERM and the addition of Fermaid K is definitely recommended to optimize its' potential. R2 helps produce intense, direct fruit style whites by liberation of fruity and floral fermentative aromas. R2 also helps to enhance the varietal chacter by an enzymatic release of bound aroma precursors. It is recommended for aromatic white varieties such as Sauvignon Blanc, Riesling, Gewurztraminer, Chenin Blanc, Vidal, and Seyval. It is classified as a Saccharomyces cerevisiae bayanus. Best results from 50 to 86 degrees F, with an alcohol tolerance to 16%. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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UVAFERM 43 is the yeast of choice for winemakers aiming to produce powerful, structured red wines with deep color and bold flavor Its resilience under challenging fermentation conditions ensures complete fermentation, making it an invaluable tool in both standard and difficult winemaking scenarios Enhance fermentation power and structure in bold red wines UVAFERM 43 is a robust wine yeast strain, selected for its exceptional ability to ferment under challenging conditions. Its fructophilic nature makes it particularly effective in high-sugar musts, ensuring complete fermentation even when fructose concentrations are elevated. This strain is ideal for crafting full-bodied red wines, offering enhanced color extraction, tannin structure, and aromatic intensity. High Alcohol Tolerance: Capable of fermenting up to 18% ABV, suitable for high-sugar musts. Temperature Resilience: Operates effectively between 55°F (13°C) and 95°F (35°C), accommodating a wide range of fermentation environments. Fructophilic Fermentation: Efficiently ferments musts with high fructose content, common in late-harvest or overripe grapes. Enhanced Color and Tannin Extraction: Promotes the extraction of anthocyanins and polyphenols, contributing to vibrant color and structured mouthfeel. Low Nutrient Requirements: Performs well with minimal nitrogen supplementation, reducing the risk of sluggish fermentation. Applications: Full-Bodied Red Wines: Optimal for varietals like Cabernet Sauvignon, Syrah, Zinfandel, and Malbec, enhancing body and color stability. Fortified Wines: Suitable for Port-style and Amarone-style wines, supporting high alcohol levels. Warm Climate Fermentations: Excels in hot climates where fermentation temperatures are elevated. Stuck Fermentation Recovery: Effective in restarting difficult or stuck fermentations due to its high heat and alcohol tolerance. Flavor Profile:  Dark Fruit Intensity: Emphasizes bold notes of blackberry, black cherry, and plum. Spice and Earthiness: Introduces subtle layers of black pepper, cocoa, and leather for added complexity. Smooth Tannin Structure: Develops well-rounded tannins, contributing to a balanced mouthfeel. Deep Color Stability: Supports anthocyanin preservation, resulting in rich, vibrant hues. Usage:  Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 104°F (40°C) for 15–20 minutes. Stir gently to avoid clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and color development. Nutrient Addition: Supplement with yeast nutrient to optimize fermentation strength, especially in high-Brix musts. Fermentation Temperature: Maintain between 55°F and 95°F to maximize aromatic expression and color stability. Extended Maceration: Suitable for long maceration periods to deepen color and enhance tannin structure. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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VL3 is a Bordeaux isolate that was selected following in-depth research identifying the molecules responsible for Sauvignon Blanc aroma. VL3 was found to enhance Sauvignon Blanc varietal characters and aromas (Mercaptopentanone, Mercaptohexanol, etc.) Subsequent experimentation has found this to be true of other white varietals such as Riesling, Pinot Gris, and Pinot Blanc as well. VL3 is well suited to aging on the lees and produces very low levels of VA and SO2. A premier yeast for Sauvignon Blanc fermentation worldwide. It is important to note that many of the sought after compounds that are enhanced by VL3 are actually sulfur based, so the use of oxygen and or Cu (copper) will effectively diminish or even remove them from the final wine if used in excess. Therefore, the use of nutrients is strongly recommended to avoid any H2S problems that would require oxygen or Cu to counteract. Best results from 60 to 68 degrees F, with an alcohol tolerance to 14%. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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R-HST was selected for its exceptional oenological properties in Riesling from trials conducted 1991 to 1996 in the Heiligenstein region of Austria. R-HST has a short lag phase and generation time, even at cold temperatures. These features allow it to dominate and persist over spoilage yeast such as Kloeckera apiculata, where other Saccharomyces cerevisiae might have difficulty. A relatively neutral strain, R-HST retains fresh varietal character while contributing body and mouthfeel. R-HST produces crisp, premium white wines intended for aging. R-HST is best used when the most transparency between a fruit and a finished wine is sought. This can be useful for showcasing quality fruit and terroir differences, as well making sure original fruit characters are retained in a final blend. Best results from 50 to 86 degrees F, with an alcohol tolerance to 15%. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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An interesting yeast which can reduce the sensation of acidity and astringency in red wines from difficult conditions such as high acidity. Delicate fruit-forward aromas of cherry, blackberry, plum, and ripe fruits will be present in wines fermented using this yeast. Floral characteristics such as wild violet, as well as spice and vanilla have also been noted. This yeast is perfect for Sangiovese, hybrids, roses, and other light reds. The RBS strain will work well in conjunction with malolactic fermentation. Best fermentation results within 61-82°F. This is a moderate fermenter with medium nutrient requirements, capable of withstanding alcohol content up to 16%. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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A notable strain for its ability to enhance Sauvignon Blanc varietal characteristics while maintaining good fermentation kinetics. Wines fermented with SVG are described as having more intensity and a balance of mineral, citrus and spicy notes. Alcohol tolerant to 15%, this strain has moderate nutrient requirements and a fermentation temperature range of 61-79°F. This is a great choice for enhancing natural varietal characteristics in Sauvignon Blanc, Riesling, Pinot Gris, and other dry whites. An interesting strain for its ability to metabolize roughly 25% of the malic acid in a wine, naturally helping to lower a wine's acidity Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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Sensy™ yeast for whites and rosé was selected for its special ability to produce very low levels of SO2 and H2S while completing rapid alcoholic fermentation under white winemaking conditions. Low acetaldehyde production is a great asset in helping to stabilize wines with low to moderate SO2 levels. Recommended for white wines, even under low temperature and NTU conditions. Sensy™ has a short lag phase and low nutrient demand. Respectful of varietal aromas, with balanced mouthfeel and freshness. Malolactic bacteria friendly. For best results, fermenting in the 54-64°F range is recommended. Tolerant up to 14.5% alcohol. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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Isolated, studied and selected from the prestigious Côte de Nuits terroir in Burgundy during a three-year research project by Laboratory Burgundia Oenologie in Beaune, France. The goal of this selection program was to find a dominant natural yeast strain from a traditional “cold soak” that would elaborate intense, complex and balanced Pinot Noir varietal character. The 3001 strain stood out from other strains. Wines made with it were noted for fruit and varietal characters that were both elegant and complex. This yeast has moderate nitrogen demands but will benefit from proper nutrition and aeration, these factors becoming increasingly important as your potential alcohol content rises above 13%. This strain is tolerant to standard SO2 additions and low temperatures (down to 12°C/54°F) for a steady and reliable alcoholic fermentation following cold soak. The 3001 yeast is specifically for high quality cold soak Pinot Noir destined for aging.   Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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ProElif QA23 is a double encapsulated yeast product developed by Proenol for secondary fermentations. The yeast cells are double encapsulated in an alginate bead. The beads can be directly inoculated into the bottle (eliminating the need to prepare a starter culture). This helps ensure control of the number of cells per bottle. Upon fermentation completion, the beads have a greater density than the wine and will quickly drop to the neck of the bottle when inverted. The beads accumulate more tightly than traditional riddling, therefore less wine is lost during disgorging. Traditional freezing and disgorging methods are used to finish the process. The use of ProElif QA23 results in a fresh sparkling wine. If greater yeast character is desired, you may make changes to the base wine with this in mind. For example, ProElif QA23 has been used with Opti-WHITE treated base wine with good results. The base wine must be stable to avoid agglomeration of the beads which could cause subsequent difficulty during disgorging. All of these parameters act in synergy with one another. It is critical to manage them together. If one parameter is over the limit, try to compensate with the others or ferment at a higher temperature. Use at a rate of 2g/L.  For full directions see the handout in the documents tab above.    FOR PROELIF QA23 TO BE SUCCESSFUL, THE BASE WINE SHOULD FALL WITHIN THESE PARAMETERS: Alcohol ≤ 11.5% (v/v) Free SO2 ≤ 15 mg/L pH ≥ 3.0 Free Assimilable Nitrogen ≥ 100 mg/L Calcium ≤ 80 mg/L Protein Stability = stable Tartrate Stability = stable Fermentation Temperature >  12°C(54°F)   Recommended Dosage 1.5-2 g/L 1.0-1.5g/750 mL bottle  

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ProRestart and ProDessert contain yeast cells encapsulated within Alginate (natural polysaccharide extracted from seaweed) that are also acclimatized to alcohol and other harsh conditions. Unlike regular dry yeast, our encapsulated yeast are pre-conditioned to harsh conditions such as high sugars or high alcohol. They are a great choice for finishing stuck fermentations or fermenting dessert wines. To use, the beads are placed in a nylon bag and suspended in the ferment. The vast majority of the yeast stay trapped within the alginate beads. When they have completed their task, the bags are removed from the wine with few residual yeast cells from the culture being left behind. Though there may still be indigenous yeast present, use of the encapsulated yeast significantly reduces the amount of SO2, sorbate or tank chilling that are necessary to arrest fermentation. Sanitizable weights, such as stainless fittings or marbles, are placed in the bag to keep the bag submersed throughout the fermenation process. 83 Grams will treat 100L or 30 gallons of stuck wine. Works quickly due to preconditioning and direct addition into a stuck or sluggish fermentation. This is much, much easier than traditional restart methods. Decreases spoilage risks due to its rapid fermentative activity and helps avoid excessive SO2 additions. Decreases risks related to color loss from oxidation. Preserves the flavor of the wine due to rapid sugar consumption without volatile acidity increase or other spoilage problems. Use 83g per 30 gallons. Culture can be transferred to next barrel after first barrel is finished. Comes with nylon mesh bag and full set of instructions.

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The new and improved ICV Opale yeast is a perfect option for rose wines and ciders to bring out exotic and citrus aromas, while maintaining freshness sought after in roses. A QTL yeast with low to no H2S, SO2, and acetaldehyde production. Lalvin ICV Opale 2.0™ exhibits a special ability to produce very low level of H2S and SO2. Moreover, the final level of acetaldehyde fermented with Lalvin ICV Opale 2.0™ will be a good asset to stabilize most wines with moderate SO2 level. Sensory attributes provide exotic, tropical and citrus fruit intensity. Lalvin ICV Opale 2.0™ is a good alternative to other selected wine yeast to obtain more freshness in wine. Specifications: Fermentations Speed: Moderate Glycerol Production: Moderate Lag Phase: Very short Nitrogen Needs: Low Alcohol Tolerance: 16% SO2 Production: Very low Max. Temperature: 86°F Min. Temperature: 59°F   Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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71B is the perfect choice for winemakers looking to craft aromatic, fruit-forward wines with softened acidity and a clean finish Whether producing a vibrant Nouveau red, a crisp rosé, or a juicy fruit wine, 71B ensures enhanced aromatics and balanced mouthfeel every time Enhanced fruit character and softened acidity for young, fruity wines 71B is a specialty wine yeast strain selected for its exceptional ability to produce fresh, aromatic wines with enhanced fruit character and softened acidity. Originally developed for Nouveau-style wines, 71B is particularly well-suited for early-drinking reds, rosés, and fruit wines where the preservation of bright, fruit-forward notes is desired. This strain is also known for its partial metabolism of malic acid, resulting in wines with a softer, rounder mouthfeel. Enhanced Fruit Aromatics: Boosts expressions of strawberry, raspberry, cherry, and tropical fruit. Acid Reduction: Partially metabolizes malic acid, creating a softer, smoother mouthfeel. Alcohol Tolerance: Effective up to 14% ABV, maintaining stability during fermentation. Temperature Range: Performs optimally between 59°F (15°C) and 82°F (28°C), ensuring versatility across wine styles. Medium Flocculation: Settles well post-fermentation, contributing to clarity and stability. Low SO₂ Production: Minimizes the risk of sulfurous off-flavors. Applications: Nouveau Reds: Enhances bright red fruit characteristics while softening acidity. Rosé Wines: Promotes fresh berry notes and a clean, vibrant finish. Fruit Wines & Country Wines: Perfect for apple, peach, and berry wines with bright, aromatic expression. Early-Drinking Reds: Ideal for Gamay, Pinot Noir, and light Merlot intended for youthful consumption. Flavor Profile: Bright Red Fruits: Emphasizes strawberry, raspberry, and cherry flavors. Tropical Hints: Subtle expressions of pineapple and passion fruit. Softened Acidity: Reduces harsh malic acid for a smoother palate. Clean Aromatics: Low SO₂ production preserves fresh fruit notes without masking flavors. Guidelines: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development. Nutrient Addition: Supplement with yeast nutrient to optimize fermentation, particularly in low-nitrogen musts. Fermentation Temperature: Maintain between 59°F and 82°F to maximize aromatic expression and smooth acidity. Aging Potential: Best for early-drinking wines; recommended consumption within 1–2 years for optimal freshness. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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SAUVY is the preferred choice for winemakers aiming to produce expressive, aromatic white wines with pronounced tropical fruit and citrus characteristics Whether crafting a signature Sauvignon Blanc or a fresh Pinot Grigio, SAUVY ensures vibrant clarity and pure fruit expression in every vintage Enhance aromatic intensity and freshness in white wines SAUVY is a specialized wine yeast strain developed to maximize thiol expression, particularly enhancing tropical and citrus aromas in white wines. It is especially effective in varietals like Sauvignon Blanc, Chenin Blanc, and Pinot Grigio, delivering vibrant notes of passion fruit, grapefruit, and gooseberry. This strain ensures a clean fermentation profile, preserving the wine's natural freshness and varietal character. Thiol Release Enhancement: Promotes the release of varietal thiols such as 3MH and 4MMP, intensifying tropical and citrus aromas. Aromatic Clarity: Accentuates flavors of passion fruit, grapefruit, and gooseberry, resulting in a crisp and lively bouquet. Clean Fermentation Profile: Low production of volatile acidity and sulfur compounds maintains fruit purity. Alcohol Tolerance: Effective up to 14.5% ABV, supporting complete fermentation across various musts. Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C), preserving aromatic freshness. Low H₂S Production: Minimizes sulfur-related off-flavors, ensuring a clean finish. Applications: Sauvignon Blanc: Enhances tropical fruit and citrus zest, ideal for Marlborough-style wines. Chenin Blanc: Boosts fresh pear, apple, and floral aromas while maintaining crisp acidity. Grüner Veltliner: Highlights green apple and white pepper notes with a refreshing finish. Pinot Grigio: Elevates stone fruit and citrus elements, adding clarity and freshness. Rosé Wines: Enhances berry and citrus notes, contributing to a vibrant aromatic profile. Flavor Profile: Tropical Fruits: Dominant notes of passion fruit, mango, and pineapple. Citrus & Grapefruit: Refreshing accents of grapefruit zest, lime, and lemon blossom. Green & Herbaceous Hints: Subtle nuances of gooseberry, green apple, and fresh-cut grass. Crisp, Clean Finish: Bright acidity and smooth mouthfeel enhance the perception of freshness. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal thiol expression and flavor development. Nutrient Addition: Supplement with yeast nutrient to enhance fermentation strength and maintain aromatic intensity. Fermentation Temperature: Maintain between 57°F and 68°F to optimize tropical ester formation and aromatic clarity. Cold Fermentation: Ideal for cool fermentation techniques to preserve fresh aromatics and crisp mouthfeel.  

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ICV OKAY is an excellent choice for winemakers aiming to produce clean, aromatic wines with bright fruit expression and a smooth mouthfeel Its reliable fermentation performance and low production of undesirable compounds make it suitable for a variety of wine styles Enhance aromatic freshness with clean fermentation ICV OKAY is a premium wine yeast strain developed to deliver clean fermentations and vibrant aromatic profiles in white, rosé, and light red wines. Selected through advanced techniques for its low production of sulfur compounds and acetaldehyde, it ensures wines with pure fruit expression and balanced mouthfeel. Clean Fermentation Profile: Produces minimal levels of volatile acidity, SO₂, and H₂S, preserving the wine's natural aromas. Aromatic Clarity: Enhances citrus, tropical fruit, and floral notes, resulting in a crisp and refreshing finish. Alcohol Tolerance: Effective up to 16% ABV, accommodating various wine styles. Temperature Range: Performs optimally between 54°F (12°C) and 86°F (30°C), offering flexibility in fermentation strategies. Low Nutrient Requirements: Efficient fermentation with minimal nutrient supplementation, simplifying the winemaking process. Short Lag Phase: Initiates fermentation quickly, ensuring a steady and reliable process. Applications: White Wines: Sauvignon Blanc, Chardonnay, Pinot Grigio, and Riesling, enhancing bright fruit expressions and crisp acidity. Rosé Wines: Accentuates fresh berry and citrus notes, contributing to a vibrant and clean profile. Aromatic Whites: Gewürztraminer and Viognier, highlighting floral and tropical fruit characteristics. Sparkling Wines: Suitable for both traditional and Charmat methods, providing a clean and aromatic base. Flavor Profile: Citrus & Tropical Fruits: Prominent notes of lemon zest, lime, and pineapple. Floral Undertones: Subtle hints of honeysuckle, orange blossom, and jasmine. Bright Acidity: Maintains a crisp finish, enhancing the perception of freshness. Silky Mouthfeel: Contributes to a smooth and balanced palate. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development. Nutrient Addition: While LALVIN ICV OKAY has low nutrient demands, supplementation is recommended in low-nitrogen musts to ensure consistent performance. Fermentation Temperature: Maintain between 54°F and 86°F to optimize ester production and prevent off-flavors. Cold Stabilization: Ideal for cold fermentation processes to preserve crispness and aromatic freshness.  

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T73 is the optimal choice for winemakers aiming to craft bold, fruit-driven red wines with exceptional color stability and a smooth, structured mouthfeel Whether perfecting a classic Cabernet Sauvignon, refining a rich Syrah, or enhancing a Mediterranean blend, T73 brings powerful expression and balance to every vintage Enhance aromatic intensity and structured mouthfeel in red wines T73 is a robust, high-performance wine yeast strain developed to amplify aromatic complexity, color stability, and mouthfeel in a variety of red wine styles. Isolated by the University of Valencia in collaboration with Lallemand, this Saccharomyces cerevisiae bayanus strain is particularly suited for wines produced in warmer climates, promoting deep color extraction and fruit-forward profiles. Enhanced Color Extraction: Promotes anthocyanin stability, resulting in rich, long-lasting color intensity. Fruit-Forward Aromatics: Accentuates notes of ripe berries and plums, creating a bold, fruit-driven bouquet. Structured Mouthfeel: Encourages polysaccharide and glycerol production, contributing to a smooth, full-bodied palate. Alcohol Tolerance: Effective up to 16% ABV, ensuring complete fermentation even in high-sugar musts. Temperature Range: Performs optimally between 65°F (18°C) and 90°F (32°C), allowing flexibility in fermentation strategies. Low Nitrogen Demand: Exhibits extremely low nitrogen requirements, facilitating fermentation in musts with limited nutrients. Dominance Over Indigenous Microflora: Quickly establishes dominance in the must, reducing the risk of undesirable microbial activity. Applications: Full-Bodied Red Wines: Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, enhancing structure and deep fruit complexity. Mediterranean Reds: Grenache, Mourvèdre, and Tempranillo, bringing forward robust tannins and rich berry notes. Barrel-Aged Wines: Integrates well with oak aging, complementing toasted oak, spice, and vanilla nuances. Blended Reds: GSM blends, Super Tuscans, and Meritage, elevating balance and aromatic intensity. Flavor Profile:  Dark Berry Concentration: Intense expressions of blackberry, plum, and black cherry dominate the palate. Spice & Earthiness: Subtle hints of cedar, black pepper, and tobacco add layers of complexity. Velvety Tannins: Enhances mouthfeel with smooth, integrated tannins, perfect for structured, age-worthy reds. Deep Color Stability: Supports anthocyanin preservation, ensuring vibrant, long-lasting color. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development. Nutrient Addition: Supplement with yeast nutrient to support robust fermentation and prevent sluggish kinetics. Fermentation Temperature: Maintain between 65°F and 90°F to optimize polyphenol extraction and aromatic preservation. Extended Maceration: Ideal for long maceration periods, deepening color and enhancing tannin structure.  

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UVAFERM VRB is the ideal choice for winemakers aiming to produce fruit-forward, age-worthy red wines with depth, elegance, and aromatic precision Whether crafting a structured Cabernet, a bold Zinfandel, or a layered blend, VRB delivers clarity, color, and character in every bottle Craft elegant, fruit-driven reds with exceptional aromatic expression UVAFERM VRB is a premium Saccharomyces cerevisiae wine yeast strain, carefully selected for its ability to enhance fruit intensity, color stability, and aromatic complexity in red wines. Known for its consistent fermentation kinetics and low volatile acidity production, VRB is ideal for varietals where bold structure, rich fruit character, and aging potential are essential. Enhanced Color Extraction: Promotes anthocyanin stability, delivering deep, long-lasting color intensity. Berry-Forward Aromatics: Accentuates notes of blackberry, raspberry, and black cherry. Structured Mouthfeel: Contributes to a smooth, full-bodied palate with well-integrated tannins. Alcohol Tolerance: Effective up to 17% ABV, suitable for high-Brix musts and full-bodied red wines. Temperature Range: Performs optimally between 59°F (15°C) and 82°F (28°C), offering flexibility in fermentation strategy. Low H₂S and SO₂ Production: Ensures clean fermentation, preserving fruit purity. MLF Compatibility: Very compatible with malolactic fermentation for seamless transitions. Applications: Bordeaux Varietals: Cabernet Sauvignon, Merlot, Cabernet Franc – enhances structure and aromatic depth. Zinfandel & Sangiovese: Ideal for bold, fruit-driven profiles with layered complexity. Tempranillo & Syrah: Enhances dark fruit notes and integrates well with oak. Blended Reds: Perfect for GSM blends, Super Tuscans, and Meritage wines seeking balanced aromatics and structure. Flavor Profile: Dark Fruit Dominance: Rich expressions of blackberry, raspberry, and black cherry. Spice & Earthiness: Subtle hints of cedar, black pepper, and tobacco. Structured Tannins: Adds roundness and age-worthiness to the wine. Stable Color: Supports anthocyanin retention for vibrant, long-lived color. Usage: Rehydration: Rehydrate in 10x its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: 1–1.5 grams per gallon (0.25–0.4 g/L) depending on must conditions. Nutrient Addition: Add yeast nutrients, especially in high-Brix or low-nitrogen musts, to ensure healthy fermentation. Fermentation Temperature: Maintain 59°F to 82°F (15°C to 28°C) for best results in color and flavor development. Extended Maceration: Well-suited for long maceration to intensify tannin and flavor complexity.  

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TANGO is your go-to choice for crafting expressive, fruit-forward wines with remarkable aromatic intensity and a silky finish Whether you’re creating a crisp Chardonnay, a vibrant rosé, or a lush Pinot Noir, TANGO brings elegance, clarity, and bold flavor to every vintage Vibrant fruit expression and silky mouthfeel for stunning wines TANGO is a high-performance wine yeast strain engineered to enhance aromatic intensity, mouthfeel, and fermentation reliability in both red and white wines. Selected for its robust fermentation kinetics and exceptional ester production, TANGO unlocks vibrant notes of ripe berries, stone fruits, and citrus zest, while promoting a smooth, well-structured body. Perfect for winemakers seeking expressive, fruit-driven wines with a clean, polished finish. High Ester Production: Boosts berry, peach, and citrus aromatics, enriching the sensory profile. Silky Mouthfeel: Promotes polysaccharide synthesis, delivering a full, smooth palate experience. Alcohol Tolerance: Effective up to 15% ABV, supporting robust fermentation even in high-sugar musts. Temperature Range: Performs optimally between 59°F (15°C) and 77°F (25°C) for balanced fruit expression and clarity. Low Volatile Acidity Production: Ensures a clean, pure fermentation with minimal off-flavors. Medium Flocculation: Settles well post-fermentation, aiding in clarity and reducing sediment. Applications: White Wines: Perfect for Chardonnay, Pinot Grigio, and Viognier, bringing forward bright fruit and floral characteristics. Rosé Wines: Elevates strawberry, raspberry, and peach notes with a crisp, clean finish. Fruit-Forward Reds: Ideal for Pinot Noir, Grenache, and Merlot, highlighting berry and stone fruit aromatics. Sparkling Wines: Enhances freshness and vibrant fruit expression in Méthode Traditionnelle and Charmat Process sparkling wines. Flavor Profile:  Berry Aromatics: Intense expressions of strawberry, raspberry, and red cherry dominate the bouquet. Stone Fruits & Citrus: Notes of peach, nectarine, and citrus zest bring brightness and complexity. Floral Elegance: Hints of orange blossom and honeysuckle add aromatic lift and depth. Silky Texture: Promotes glycerol production, providing a smooth, rounded mouthfeel. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development. Nutrient Addition: Supplement with yeast nutrient to enhance fermentation strength and prevent sluggish behavior. Fermentation Temperature: Maintain between 59°F and 77°F to optimize ester formation and aromatic clarity. Aging Potential: Suitable for both fresh, vibrant wines and those intended for short-term bottle aging, retaining aromatic vibrancy and mouthfeel.  

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NBC™ is the go-to choice for winemakers aiming to craft bright, aromatic white and rosé wines with exceptional clarity and mouthfeel Whether you're perfecting a crisp Sauvignon Blanc, crafting an elegant Chardonnay, or enhancing a vibrant rosé, NBC™ guarantees refined flavor, aromatic depth, and lasting freshness Maximize aromatic complexity and mouthfeel in white and Rosé wines Lalvin NBC™ is a premium wine yeast strain meticulously selected to enhance aromatic expression, mouthfeel, and fermentation reliability in white and rosé wines. Engineered to unlock bound aromatic compounds and promote polysaccharide synthesis, it brings forward vibrant notes of citrus, tropical fruits, and floral elegance. Ideal for winemakers aiming to craft wines with exceptional aromatic lift and a smooth, balanced finish. High Ester Production: Elevates expressions of passion fruit, citrus zest, and peach, enriching the aromatic bouquet. Thiolic Release: Effectively liberates bound thiols, enhancing tropical fruit and citrus aromatics. Enhanced Mouthfeel: Stimulates polysaccharide production, contributing to a rounder, fuller body. Alcohol Tolerance: Effective up to 14.5% ABV, ensuring complete and reliable fermentation. Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C), preserving aromatic clarity and freshness. Low H₂S and SO₂ Production: Ensures clean fermentation, minimizing off-flavors and preserving fruit integrity. Applications: White Wines: Perfect for Sauvignon Blanc, Chardonnay, Riesling, and Pinot Grigio, enhancing bright fruit and floral notes. Rosé Wines: Adds layers of strawberry, raspberry, and citrus zest with a crisp, clean finish. Aromatic Blends: Ideal for Chenin Blanc, Gewürztraminer, and Viognier, boosting aromatic lift and mouthfeel. Sparkling Wines: Enhances elegance and aromatic expression in both Méthode Traditionnelle and Charmat Process sparkling wines. Flavor Profile: Tropical Fruits: Bold expressions of passion fruit, pineapple, and mango dominate the aroma. Citrus & Stone Fruits: Bright notes of lemon zest, grapefruit, and peach provide vibrancy and depth. Floral Aromatics: Hints of honeysuckle, jasmine, and orange blossom contribute to aromatic complexity. Silky Mouthfeel: Promotes glycerol production, resulting in a soft, well-structured palate. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development. Nutrient Addition: Supplement with yeast nutrient to prevent sluggish fermentation and optimize ester production. Fermentation Temperature: Maintain between 57°F and 68°F to enhance thiol release and prevent off-flavors. Oxygenation: A light oxygenation during early fermentation improves yeast vitality and ester synthesis.  

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CSM is the choice for winemakers seeking to craft powerful, full-bodied wines with rich fruit expression and a smooth, structured mouthfeel Whether you’re perfecting a bold Cabernet Sauvignon, crafting a structured Malbec, or enhancing a rich Viognier, CSM brings out the best in your must with reliability and finesse Unlock rich, complex aromatics and deep structure in every pour CSM is a versatile Saccharomyces cerevisiae yeast strain designed to enhance the fruit intensity, mouthfeel, and aromatic complexity of full-bodied red wines and robust whites. Specially cultivated for its exceptional ability to promote polyphenol extraction and stabilize color, CSM is ideal for winemakers aiming to produce wines with bold structure, rich fruit character, and a smooth, rounded finish. Enhanced Polyphenol Extraction: Promotes deep color stability and intensified mouthfeel, particularly in red wines. Fruit-Driven Aromatics: Elevates notes of blackberry, plum, and dark cherry, creating a bold, fruit-forward profile. Structured Mouthfeel: Encourages polysaccharide production, adding body and smoothness to the palate. Alcohol Tolerance: Supports ABV levels up to 15.5%, enabling strong fermentation even in high-sugar musts. Temperature Range: Optimally ferments between 64°F (18°C) and 82°F (28°C), maximizing flavor extraction and tannin integration. Low H₂S and SO₂ Production: Minimizes sulfur-related off-flavors, ensuring a clean, pure wine expression. Applications: Bold Red Wines: Perfect for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, enhancing fruit concentration and tannic structure. Aged Reds: Ideal for Barolo, Bordeaux blends, and Malbec, where deep structure and long-term aging potential are desired. Rich White Wines: Works well with Chardonnay and Viognier, contributing to enhanced mouthfeel and aromatic depth. Fortified Wines: Excellent for Port-style wines, supporting strong alcohol tolerance and fruit preservation. Flavor Profile: Dark Fruits: Bold expressions of blackberry, plum, dark cherry, and blackcurrant. Spice & Earthiness: Subtle hints of black pepper, tobacco, and cedar, adding complexity and depth. Silky Tannins: Promotes smooth, integrated tannins for a well-rounded mouthfeel. Deep Color Stability: Encourages anthocyanin preservation for wines with vibrant, long-lasting color. Usage:  Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development. Nutrient Addition: Supplement with yeast nutrient to enhance fermentation strength, particularly in high-Brix musts. Fermentation Temperature: Maintain between 64°F and 82°F to optimize tannin extraction and aromatic retention. Extended Maceration: Ideal for long maceration periods to extract deeper color and tannin complexity.    

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CVRP is the perfect strain for winemakers seeking consistent fermentations with clean, fruit-driven aromatic profiles Whether crafting a bold Cabernet Sauvignon, a crisp Pinot Grigio, or a fresh rosé, CVRP ensures purity, structure, and vibrant expression in every glass Enhance fermentation efficiency and amplify fruit-forward aromatics CVRP is a robust Saccharomyces cerevisiae strain developed to deliver clean, efficient fermentations across a broad spectrum of wine styles. Selected for its steady fermentation kinetics and low volatile acidity production, CVRP enhances varietal fruit expression while contributing to a balanced mouthfeel and refined structure. Its high polysaccharide production results in wines with decreased astringency and bitterness, stable color, and complex, ripe fruit flavors. Clean Fermentation Profile: Promotes crisp, fruit-forward expressions with minimal off-flavors. Enhanced Ester Production: Amplifies red fruit, stone fruit, and citrus notes, creating vibrant aromatics. Alcohol Tolerance: Efficiently ferments up to 16% ABV, suitable for a variety of wine styles. Temperature Range: Performs optimally between 64°F (18°C) and 86°F (30°C), providing flexibility for fermentation strategies. Low Volatile Acidity: Minimizes acetic acid production for a cleaner, purer wine profile. High Flocculation: Settles quickly post-fermentation, allowing for easier clarification and reduced sediment. Applications: Red Wines: Exceptional for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, enhancing fruit intensity and structure. White Wines: Ideal for Chardonnay, Sauvignon Blanc, and Pinot Grigio, delivering bright, clean fruit expressions. Rosé Wines: Brings forward fresh berry aromas and a crisp finish, perfect for modern rosé profiles. Fortified Wines: Handles higher alcohol levels gracefully, maintaining balance and aromatic integrity. Flavor Profile: Red Fruit Dominance: Bold expressions of cherry, strawberry, and raspberry, ideal for fruit-forward reds and rosés. Citrus & Stone Fruits: Subtle notes of peach, nectarine, and lemon zest for added complexity. Balanced Acidity: Preserves natural acidity, resulting in a crisp and refreshing finish. Clean Finish: Promotes clarity and structure, avoiding harshness and off-flavors during fermentation. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development. Nutrient Addition: Supplement with yeast nutrient for optimal cell health and complete fermentation, especially in low-nitrogen musts. Fermentation Temperature: Maintain between 64°F and 86°F (18°C and 30°C) to enhance ester production and prevent off-flavors. Aging Potential: Suitable for both early-drinking wines and those intended for short-term aging, preserving vibrant fruit character and clarity.  

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RUBY is the go-to strain for winemakers aiming to craft bold, fruit-forward red wines with exceptional color stability and structured mouthfeel Whether you're perfecting a Cabernet Sauvignon, enhancing a bold Zinfandel, or refining a classic Bordeaux blend, RUBY brings the richness and depth that elevate your wine to world-class quality Enhance color stability and elevate red fruit aromatics in your wines RUBY is a specialized Saccharomyces cerevisiae strain developed to amplify red wine aromatic complexity, enhance color stability, and refine mouthfeel. Its unique metabolic profile promotes the release of varietal thiols and other aroma compounds, resulting in wines with vibrant red and black fruit notes, fine tannic structure, and a persistent finish. RUBY is particularly effective in fermentations aiming for intensity, freshness, and aromatic depth. Aromatic Enhancement: Releases varietal thiols and other aroma compounds, intensifying notes of red fruits like raspberry and cherry, as well as blackcurrant and plum. Color Stability: Promotes anthocyanin preservation, resulting in vibrant, long-lasting color intensity. Structured Mouthfeel: Contributes to a full-bodied experience with smooth tannins and a balanced finish. Alcohol Tolerance: Effective up to 16% ABV, ensuring complete fermentation even in high-sugar musts. Temperature Range: Performs optimally between 61°F (16°C) and 82°F (28°C), providing flexibility across different fermentation strategies. Low SO₂ Production: Delivers clean, pure fruit expression without sulfur-related off-flavors. Applications: Bold Red Wines: Perfect for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, emphasizing fruit intensity and structure. Fruit-Driven Blends: Ideal for GSM (Grenache, Syrah, Mourvèdre) blends, enhancing layered complexity and mouthfeel. Rosé Wines: Contributes vibrant color and fresh red fruit aromas to full-bodied rosés. Barrel-Aged Reds: Holds up well to extended aging, developing deep layers of fruit and spice over time. Flavor Profile: Red and Black Fruits: Prominent flavors of raspberry, cherry, blackcurrant, and plum deliver a fruit-forward profile. Spice Notes: Hints of black pepper, anise, and cinnamon complement rich fruit character. Balanced Tannins: Enhances mouthfeel with a velvety texture and structured finish, ideal for aging. Silky Smoothness: Promotes glycerol production for a rounded, silky palate experience. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and color stabilization. Nutrient Addition: Supplement with yeast nutrient to support strong fermentation and prevent sluggish behavior. Fermentation Temperature: Maintain between 61°F and 82°F (16°C and 28°C) for maximum color extraction and aromatic retention. Extended Maceration: Works exceptionally well with extended maceration techniques to further enhance color and tannin structure.  

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CROSS EVOLUTION is your gateway to crafting wines with extraordinary aromatic lift, vibrant fruit expressions, and a silky-smooth mouthfeel Whether you're producing a crisp Sauvignon Blanc, an elegant rosé, or a bright, fruit-forward Pinot Gris, this yeast strain ensures clean fermentation with enhanced complexity and balanced character in every bottle Revolutionize aromatic expression and mouthfeel in your wines CROSS EVOLUTION is an innovative Saccharomyces cerevisiae hybrid yeast strain developed to enhance the sensory profile of white and rosé wines. Its unique enzymatic capabilities are designed to unlock bound aroma precursors, leading to intensified floral and tropical fruit notes, while promoting a rich, balanced mouthfeel. Optimized for fermentations requiring robust performance under challenging conditions, CROSS EVOLUTION delivers wines that are vibrant, fruit-forward, and elegantly structured. High Ester Production: Generates elevated levels of tropical fruit, citrus, and stone fruit esters, enhancing the aromatic profile of wines. β-Glucosidase Activity: Releases bound terpene and thiol precursors, amplifying varietal expression and bouquet complexity. Enhanced Mouthfeel: Promotes polysaccharide and glycerol production, contributing to a fuller, silkier palate experience. Controlled Fermentation: Exhibits consistent fermentation kinetics with low volatile acidity and minimal hydrogen sulfide production. Alcohol Tolerance: Effective up to 15% ABV, ensuring robust fermentation across various wine styles. Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C), allowing precise aroma development and balance. Applications: White Wines: Ideal for enhancing citrus, floral, and tropical fruit notes in varieties such as Chardonnay, Chenin Blanc, Gewürztraminer, Pinot Gris, Riesling, Roussanne, Sauvignon Blanc, and Viognier. Rosé Wines: Amplifies red fruit and floral aromas, contributing to a fresh, lively palate with crisp acidity. Sparkling Wines: Enhances aromatic lift and mouthfeel in traditional and Charmat method sparkling wines. Ciders: Suitable for apple and pear ciders, boosting fruity aromas and providing a smooth texture. Flavor Profile: Tropical Fruits: Expressive notes of pineapple, mango, and passion fruit. Citrus & Stone Fruits: Bright accents of lemon zest, peach, and apricot add depth and complexity. Floral Aromatics: Highlights jasmine, honeysuckle, and orange blossom for a layered bouquet. Soft, Rounded Mouthfeel: Enhanced glycerol production delivers a smooth, well-structured body. Usage Guidelines: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and aromatic development. Nutrient Addition: Supplement with yeast nutrients to prevent sluggish fermentation and enhance ester formation, especially in low-nitrogen musts. Fermentation Temperature: Maintain between 57°F and 68°F (14°C and 20°C) to optimize ester production and prevent off-flavors. Oxygenation: Light oxygenation at inoculation promotes robust fermentation and enhanced aroma release.    

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BIODIVA is your solution for unlocking hidden aromatic potential and elevating textural quality across a range of wine styles From expressive whites to elegant reds and specialty wines, it delivers complexity, polish, and a distinct aromatic signature that sets your wines apart Elevate aromatic complexity and enhance mouthfeel in your wines BIODIVA is a specialized Torulaspora delbrueckii yeast selected for its ability to enhance aroma and texture in wine. Used in sequential inoculation with Saccharomyces cerevisiae, this strain releases bound aroma precursors and increases mouthfeel, resulting in expressive wines with a full, polished palate. Ideal for winemakers seeking to amplify floral, tropical, and pastry-like notes while improving balance and finesse in both whites and reds. Aromatic Release: High enzymatic activity unlocks terpene and thiol precursors, bringing forward notes of tropical fruit, citrus blossom, and white flowers. Improved Mouthfeel: Increases polysaccharide content during fermentation, contributing to roundness, perceived sweetness, and a smoother finish. Clean Fermentation Kinetics: Reduces volatile acidity and off-aromas when used in sequence with a compatible Saccharomyces strain. Alcohol Tolerance: Performs well in high-sugar musts, contributing up to 6% ABV before transition to secondary yeast. Temperature Range: Effective between 59–71°F (15–22°C), supporting gentle fermentation and controlled aromatic expression. Osmotolerant & Versatile: Withstands high-sugar environments—ideal for late-harvest, botrytized, or ice wines. Applications: White Wines: Especially suited for varieties such as Chardonnay, Chenin Blanc, Viognier, and Semillon—enhancing citrus, stone fruit, and floral aromas. Rosé Wines: Accentuates red berry notes, light florals, and textural depth. Aromatic Reds: Elevates fruit character in Pinot Noir, Grenache, and Merlot while softening tannin edges and increasing mid-palate volume. Late Harvest & Specialty Wines: Excellent for high-sugar musts where aromatic lift and softness are desired. Flavor Profile: Tropical & Stone Fruits: Releases aromatic esters reminiscent of mango, pineapple, and peach. Citrus & Floral Notes: Highlights elements of grapefruit, lemon zest, and orange blossom. Subtle Spice & Pastry Hints: Adds nuance with underlying notes of jasmine, brioche, and green tea. Creamy Mouthfeel: Builds body and roundness, resulting in a smooth and elegant palate impression. Usage: Inoculation Method: Begin fermentation with BIODIVA 15697. After 1.5–4°Brix of sugar depletion, inoculate with Saccharomyces cerevisiae to complete fermentation. Rehydration: Rehydrate in 10x its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Pitch Rate: 1–1.5 grams per gallon (0.25–0.4 g/L) based on must conditions and desired impact. Fermentation Conditions: Maintain between 59–71°F (15–22°C). Ensure free SO₂ is below 15 ppm at the start. Nutrient Management: Supplement appropriately during fermentation to support yeast health and maximize aromatic expression.    

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