Wine Yeast & Bacteria

ICV-D21 is the ideal choice for winemakers seeking to craft structured, full-bodied wines with bold aromatics and enhanced mouthfeel Whether perfecting a Cabernet Sauvignon, enhancing the richness of Syrah, or adding depth to Chardonnay, ICV-D21 consistently delivers complexity, elegance, and age-worthiness in every bottle Enhanced mouthfeel and rich aromatics for structured red and white wines ICV-D21 is a robust wine yeast strain specially developed by the Institut Coopératif du Vin (ICV) for crafting full-bodied red and white wines with enhanced mouthfeel and complex aromatics. Known for its ability to optimize tannin extraction and promote rich color stability, ICV-D21 is ideal for producing age-worthy wines with layered depth and intense fruit expression. Its consistent fermentation kinetics ensure reliable attenuation and balanced structure in high-Brix musts. Enhanced Mouthfeel: Promotes a smooth, velvety texture with well-structured tannins. Aromatic Complexity: Boosts expressions of dark berries, plum, and subtle floral notes. Alcohol Tolerance: Effective up to 16% ABV, allowing for rich, full-bodied wine production. Temperature Range: Performs optimally between 64°F (18°C) and 86°F (30°C), providing flexibility for various winemaking styles. Medium Flocculation: Contributes to clarity and stability post-fermentation. Low SO₂ Production: Preserves aromatic purity and minimizes off-flavors. Applications: Cabernet Sauvignon: Enhances bold fruit expression and promotes structured tannins. Merlot: Boosts plum and cherry notes while improving mouthfeel. Syrah: Elevates dark fruit and peppery spice with deep color extraction. Grenache: Enhances ripe red fruit flavors with a smooth finish. Chardonnay: Promotes complexity and rounded mouthfeel with subtle floral accents. Flavor Profile: Dark Fruits: Highlights blackberry, plum, and cherry with concentrated richness. Spice and Floral Notes: Accentuates hints of violet, licorice, and black pepper. Structured Tannins: Integrates smooth tannins for enhanced mouthfeel and aging potential. Aging Potential: Supports long-term aging, improving depth and complexity over time. 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 nutrients, particularly in low-nitrogen musts, to ensure complete fermentation. Fermentation Temperature: Maintain between 64°F and 86°F for optimal tannin extraction and aromatic development. Extended Maceration: Ideal for long maceration periods to intensify structure and deepen flavor complexity. Download the PDF Download the PDF

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RP15 is the yeast of choice for winemakers seeking to craft powerful, fruit-driven red wines with structured tannins and bold character Whether perfecting a Cabernet Sauvignon, enhancing the richness of Zinfandel, or deepening the complexity of Syrah, RP15 consistently delivers boldness, clarity, and exceptional flavor intensity Enhanced fruit intensity and structured tannins for bold red wines RP15 is a powerful red wine yeast strain specifically selected for its ability to amplify fruit intensity while supporting structured tannin development. Ideal for crafting big, full-bodied reds, RP15 promotes deep color extraction and emphasizes rich, dark fruit aromatics. Its robust fermentation kinetics ensure complete attenuation, even in high-Brix musts, delivering wines with vibrant complexity and age-worthiness. Fruit-Driven Aromatics: Boosts expressions of blackberry, black cherry, and plum, enhancing depth and richness. Enhanced Tannin Structure: Promotes smooth, well-integrated tannins for improved mouthfeel. Alcohol Tolerance: Effective up to 16% ABV, providing stability for high-alcohol wines. Temperature Range: Performs optimally between 64°F (18°C) and 86°F (30°C), allowing for versatile fermentation conditions. Medium to High Flocculation: Contributes to clarity and stability post-fermentation. Low SO₂ Production: Minimizes sulfurous off-flavors, preserving fruit purity. Applications: Cabernet Sauvignon: Elevates boldness and structure while enhancing dark fruit notes. Zinfandel: Highlights spicy characteristics with deep berry undertones. Syrah & Petite Sirah: Enhances complexity with intense fruit and structured tannins. Merlot: Brings forward lush plum and cherry while smoothing tannins for a balanced finish. Flavor Profile: Dark Fruits: Prominent expressions of blackberry, black cherry, and plum. Spice and Earthiness: Accentuates subtle hints of black pepper, tobacco, and cedar. Smooth Tannin Integration: Balances structure with a rounded mouthfeel. Aging Potential: Supports long-term aging, improving depth and complexity over time. 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 tannin extraction. Nutrient Addition: Supplement with yeast nutrients, particularly in high-Brix musts, to support strong fermentation. Fermentation Temperature: Maintain between 64°F and 86°F to maximize fruit expression and tannin development. Extended Maceration: Suitable for long maceration periods to boost color intensity and mouthfeel. Download the PDF Download the PDF

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Enoferm Beta can positively contribute to the sensory profile of the wine, by enhancing spicy and red fruit aromas Delected due to it's good performance under difficult wine conditions and positive sensory contribution Able to induce MLF at temperatures as low as 55°F Lallemand Oenology specializes in the development, production, and marketing of top-grade yeast and bacteria Enoferm Beta is a single strain of Oenococcus oeni (ex Leuconostoc oenos), isolated from a Cabernet Sauvignon wine from Abbruzzi. It was selected due to it's good performance under difficult wine conditions, positive sensory contribution, and security from its low use of sugars and very low volatile acid as well as biogenic amines production. In winery trials, Enoferm Beta was able to induce MLF at temperatures as low as 55°F. Most direct inoculum preparations have difficulty completing MLF unless temperatures > 64°F, while Enoferm Beta can be used in wines with temperatures > 57°F. For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation. 2.5 g: good for 66 gallons 25 g: good for 660 gallons Alcohol tolerance: <15% v/v. SO2 tolerance: <60 ppm pH: >3.2 Temperature: >57°F Different lactic acid bacteria strains do have an impact on the flavor profile of wine, Enoferm Beta can positively contribute to the sensory profile of the wine, by enhancing spicy and red fruit aromas, low diacetyl production, better structure and body,and less astringency and bitterness. You can't store malolactic bacteria once the package has been opened. Note: Malolactic bacteria added during the ferment will compete with the yeast for nutrients and are atagonistic to yeast, potentially resulting in higher VA levels. The best time to add an ML culture is after racking off the gross lees.

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Syrah is the perfect choice for winemakers aiming to craft powerful, structured red wines with bold fruit expression and deep color stability Whether perfecting a Syrah/Shiraz, boosting the intensity of Cabernet Sauvignon, or refining a GSM blend, Syrah Yeast delivers exceptional flavor, structure, and age-worthiness in every batch Bold structure and intense aromatics for rich, full-bodied reds Syrah is a specialized wine yeast strain meticulously selected to bring out the bold structure and vibrant aromatics characteristic of Syrah and other robust red wines. Renowned for its ability to enhance color stability, deepen tannin integration, and highlight dark fruit notes, Syrah Yeast is the ideal choice for crafting powerful, age-worthy wines. Its controlled fermentation kinetics ensure balanced attenuation, minimizing off-flavors while preserving the wine’s natural complexity. Enhanced Color Stability: Promotes deep anthocyanin extraction for rich, lasting color. Tannin Development: Integrates structured tannins for a smooth, full-bodied mouthfeel. Alcohol Tolerance: Effective up to 16% ABV, supporting the creation of high-alcohol red wines. Temperature Range: Optimally ferments between 64°F (18°C) and 86°F (30°C), allowing for full expression of bold flavors. High Flocculation: Contributes to clarity and stability post-fermentation. Low SO₂ Production: Preserves fruit purity and aromatic intensity. Applications Syrah/Shiraz: Elevates bold black fruit flavors, peppery spice, and deep color. Cabernet Sauvignon: Enhances structure and tannin integration for age-worthy complexity. Grenache: Promotes ripe berry notes with smooth tannins. Malbec: Boosts dark fruit intensity and earthy undertones. Blended Reds: Perfect for GSM (Grenache, Syrah, Mourvèdre) blends, enhancing body and color. Flavor Profile Dark Fruits: Prominent expressions of blackberry, plum, and dark cherry. Spice and Earthiness: Accentuates hints of black pepper, leather, and subtle tobacco. Full-Bodied Mouthfeel: Enhances the structure and richness of the wine. Aging Potential: Supports long-term aging, improving depth and complexity with time. 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 tannin development. Nutrient Addition: Supplement with yeast nutrients, particularly in high-sugar musts, to ensure complete fermentation. Fermentation Temperature: Maintain between 64°F and 86°F for optimal color extraction and structured tannin formation. Extended Maceration: Ideal for long fermentations to deepen color and enhance tannin complexity. Download the PDF Download the PDF

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Lalvin DV10 is the ideal choice for winemakers dedicated to producing elegant sparkling wines and bright, crisp still whites with clean aromatics and refined structure Whether perfecting a classic Champagne, refining a crisp Chardonnay, or creating a beautifully structured sparkling wine, DV10 guarantees clarity, balance, and exceptional quality Precision, stability, and clean fermentation for premium sparkling and still wines Lalvin DV10 is a robust and versatile yeast strain, originating from the Champagne region of France. Renowned for its clean fermentation profile and high alcohol tolerance, DV10 is ideal for producing sparkling wines, Champagne, and crisp still whites. Its consistent performance under challenging conditions makes it a preferred choice for winemakers seeking reliability and clarity in their wines . Clean Fermentation Profile: Produces minimal volatile acidity and low hydrogen sulfide (H₂S), preserving pure fruit character and aromatic clarity. High Alcohol Tolerance: Effective up to 18% ABV, supporting complete fermentation in high-sugar musts. Temperature Range: Performs optimally between 50°F (10°C) and 95°F (35°C), suitable for both cold fermentations and warm climates. Attenuation Rate: Typically achieves 85–90% attenuation, ensuring a crisp, dry finish. Low SO₂ Production: Maintains bright, clean aromatics with minimal sulfite interference. High Flocculation: Settles efficiently post-fermentation, ensuring bright clarity. Applications: Sparkling Wines: Perfect for Méthode Traditionnelle, Charmat Process, and Pet-Nat styles, delivering fine bubbles and crisp aromatics. Champagne Production: Reliable under high pressure and low temperatures, producing elegant mousse and clean expression. Still Whites: Ideal for Chardonnay, Sauvignon Blanc, and Pinot Grigio, preserving bright fruit and crisp acidity. High-Alcohol Fermentations: Excellent for fortified wines and late-harvest styles, with complete sugar conversion and balanced structure. Flavor Profile: Crisp Apple & Citrus: Sharp notes of green apple, lemon zest, and grapefruit dominate the palate. Mineral Freshness: Subtle minerality that enhances clean mouthfeel and bright finish. Floral & Light Herbaceous Notes: Delicate hints of white blossom and cut grass contribute to aromatic lift. Bright, Crisp Finish: Ensures a clean, refreshing palate with high clarity and purity. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 104°F (40°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 strength, especially in high-Brix musts. Fermentation Temperature: Maintain between 50°F and 95°F to optimize ester formation and maintain aromatic clarity. Secondary Fermentation: Perfect for bottle conditioning and sparkling wine production, supporting fine bubbles and bright clarity. Download the PDF Download the PDF

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Assmanshausen (AMH) is the ideal choice for winemakers seeking to produce elegant, terroir-driven red wines with aromatic complexity and structured tannins Whether perfecting a Pinot Noir, elevating the freshness of Gamay, or crafting a refined Burgundy-style blend, AMH consistently delivers elegance, balance, and nuanced flavor in every bottle Enhanced aromatics and structured tannins for elegant red wines Assmanshausen (AMH) is a specialty wine yeast strain prized for its ability to enhance aromatic complexity and develop structured tannins in cool-climate red wines. Originally selected from the Assmanshausen region in Germany, this strain is ideal for crafting elegant, age-worthy wines that benefit from extended fermentation and maceration periods. Its steady, controlled fermentation allows for nuanced expression of delicate fruit and spice characteristics. Enhanced Aromatics: Elevates subtle cherry, cranberry, and spice notes, ideal for cool-climate reds. Structured Tannin Development: Promotes refined tannin integration, enhancing mouthfeel and ageability. Alcohol Tolerance: Effective up to 14% ABV, suitable for balanced red wine styles. Temperature Range: Performs optimally between 59°F (15°C) and 82°F (28°C), allowing for slow, controlled fermentations. Low Flocculation: Extended suspension during fermentation aids in complex flavor development. Minimal SO₂ Production: Preserves clean aromatics and avoids off-flavors. Applications: Pinot Noir: Enhances delicate fruit and floral notes while promoting smooth tannin development. Gamay: Elevates fresh berry expressions and accentuates vibrant acidity. Cool-Climate Reds: Ideal for crafting structured, elegant wines that express terroir. Blended Reds: Perfect for Burgundy-style blends and Beaujolais Nouveau. Flavor Profile: Red Fruits: Highlights cherry, cranberry, and raspberry for a bright, aromatic profile. Spice and Floral Notes: Subtle expressions of clove, cinnamon, and violet enhance complexity. Silky Tannins: Promotes refined tannin structure for a smooth, elegant mouthfeel. Aging Potential: Supports graceful aging with layered complexity and aromatic depth. 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 aromatic expression. Nutrient Addition: Supplement with yeast nutrients, particularly in low-nitrogen musts, to prevent sluggish fermentation. Fermentation Temperature: Maintain between 59°F and 82°F for optimal aromatic expression and structured tannin development. Extended Maceration: Suitable for long fermentations to develop depth and complexity.  

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Lalvin CY3079 is the go-to choice for winemakers aiming to craft full-bodied, complex Chardonnay and barrel-aged whites with rich mouthfeel, creamy texture, and elegant oak integration Whether perfecting a Chardonnay or refining a white Burgundy, CY3079 ensures a smooth, layered finish with exceptional aromatic clarity Enhance complexity and mouthfeel in premium Chardonnay and barrel-aged whites Lalvin CY3079 is a specially selected wine yeast strain renowned for its ability to develop rich mouthfeel, enhanced complexity, and buttery characteristics during fermentation. Perfectly suited for Chardonnay and other barrel-aged white wines, CY3079 promotes the release of polysaccharides and encourages malolactic fermentation, resulting in wines with balanced acidity, smooth texture, and vibrant aromatics. Enhanced Mouthfeel: Promotes polysaccharide synthesis, delivering a creamy, full-bodied texture. Malolactic Compatibility: Optimized for seamless transition into malolactic fermentation, enhancing buttery and nutty notes. Aromatic Development: Elevates apple, pear, vanilla, and toasted almond aromatics. Alcohol Tolerance: Supports ABV levels up to 15%, allowing complete fermentation in high-sugar musts. Attenuation Rate: Typically achieves 85–90% attenuation, ensuring a dry, well-structured finish. Temperature Range: Performs optimally between 59°F (15°C) and 77°F (25°C), with the best expression of mouthfeel and complexity around 64°F (18°C). Medium Flocculation: Settles well post-fermentation, enhancing clarity and reducing sediment. Applications: Chardonnay: Ideal for barrel-fermented Chardonnay, bringing forward rich mouthfeel and buttery notes. White Burgundy: Elevates minerality and complexity, emphasizing ripe fruit and toasty oak integration. Viognier: Enhances stone fruit and floral notes, adding depth and roundness. Barrel-Aged Whites: Perfect for oaked Sauvignon Blanc and Semillon, adding creaminess and layered complexity. Flavor Profile: Stone Fruits & Citrus: Boosts expressions of apple, pear, and lemon zest. Buttery & Nutty Notes: Develops butter, vanilla, and toasted almond during malolactic fermentation. Rich Mouthfeel: Promotes a creamy, well-rounded palate with smooth, integrated texture. Oak Integration: Complements toasted oak, enhancing complexity and balance. 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 mouthfeel and flavor development. Nutrient Addition: Supplement with yeast nutrient to optimize fermentation and promote aromatic development. Fermentation Temperature: Maintain between 59°F (15°C) and 77°F (25°C), with 64°F (18°C) being ideal for creaminess and complexity. Barrel Fermentation: Ideal for in-barrel fermentations to enhance oak integration and complexity. Download the PDF Download the PDF

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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. Download the PDF Download the PDF

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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. Download the PDF Download the PDF

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ICV-D47 is the ideal choice for winemakers looking to craft full-bodied white wines and meads with rich aromatics and smooth mouthfeel Whether perfecting a Chardonnay, enhancing the vibrancy of a Viognier, or crafting a smooth mead, ICV-D47 delivers exceptional clarity, balance, and complexity in every bottle Rich aromatics and enhanced mouthfeel for full-bodied whites and mead ICV-D47 is a premium wine yeast strain developed by the Institut Coopératif du Vin (ICV), renowned for its ability to produce full-bodied, aromatic white wines and exceptional meads. This strain excels in accentuating floral and fruit esters while contributing to a rich, smooth mouthfeel. Its steady fermentation kinetics and strong polysaccharide production result in wines with enhanced viscosity and clarity. Enhanced Aromatics: Boosts expressions of citrus, tropical fruit, and floral notes. Rich Mouthfeel: Contributes to a fuller body with smooth, creamy texture. Alcohol Tolerance: Effective up to 14% ABV, making it ideal for both whites and meads. Temperature Range: Performs optimally between 59°F (15°C) and 77°F (25°C), ensuring clean fermentation and aromatic preservation. Medium Flocculation: Promotes good clarity and stable sedimentation post-fermentation. Low SO₂ Production: Maintains fresh aromatics and minimizes sulfur-based off-flavors. Applications: Chardonnay: Enhances notes of citrus, melon, and light tropical fruit with a rich mouthfeel. Viognier: Promotes intense floral and apricot aromas, highlighting varietal character. Sauvignon Blanc: Accentuates bright fruit flavors with a crisp, clean finish. Mead: Ideal for traditional and melomel meads, contributing to smooth body and balanced sweetness. Fruit Wines: Perfect for apple, peach, and pear wines with vibrant fruit expression. Flavor Profile: Citrus and Tropical Fruits: Prominent notes of pineapple, lemon, and grapefruit. Floral Aromatics: Subtle hints of honeysuckle, jasmine, and orange blossom. Smooth Mouthfeel: Contributes to a creamy, well-rounded body with excellent clarity. Clean Finish: Low SO₂ production preserves fruit purity and aromatic intensity. 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 mouthfeel enhancement. Nutrient Addition: Supplement with yeast nutrients, particularly in low-nitrogen musts, to optimize fermentation strength. Fermentation Temperature: Maintain between 59°F and 77°F to preserve floral aromatics and mouthfeel. Aging Potential: Suitable for short- to medium-term aging, allowing for aromatic development. Download the PDF Download the PDF

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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: Neutral Optimal 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.   Download the PDF

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UVAFERM 43 Restart™ is the premier solution for winemakers aiming to rescue stuck fermentations without compromising flavor integrity Its robust performance and clean aromatic profile make it an essential tool for achieving complete, high-quality fermentations Rescue stuck fermentations with robust restart performance and clean aromatics UVAFERM 43 Restart™ is a pre-acclimated, fructophilic yeast strain specifically engineered to efficiently restart stuck fermentations. Developed by Lallemand Oenology in collaboration with Inter-Rhône, this Saccharomyces cerevisiae bayanus strain is optimized to thrive under challenging conditions, ensuring complete fermentation while preserving the wine's sensory integrity. High Alcohol Tolerance: Effective up to 18% ABV, enabling complete fermentation in high-sugar musts. Temperature Range: Performs optimally between 55°F (13°C) and 95°F (35°C), suitable for various fermentation conditions. Fructophilic Nature: Efficiently consumes residual fructose and glucose, common in stuck fermentations. Robust Fermentation Kinetics: Pre-acclimated cells adapt quickly, reducing mortality rates and ensuring reliable fermentation restart. Low Nutrient Requirements: Thrives in nutrient-deficient musts, minimizing the need for additional supplementation. Clean Aromatic Profile: Produces minimal volatile acidity and sulfur compounds, maintaining the wine's varietal character. Applications: Stuck Fermentation Recovery: Effective in reviving fermentations in red and white wines, including Cabernet Sauvignon, Merlot, Syrah, and Zinfandel. High-Gravity Fermentations: Suitable for Amarone, Port-style, and late-harvest wines with elevated Brix levels. Nutrient-Poor Musts: Performs well in musts with limited nutrient availability, ensuring complete fermentation. Barrel Fermentations: Effective in completing fermentations in barrels where conditions may be less controlled. Flavor Profile:  Neutral Sensory Impact: Preserves the wine's natural varietal characteristics without introducing off-flavors. Clean Finish: Ensures a crisp, balanced finish, integrating seamlessly with the existing wine structure. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 104°F (40°C) for 15–20 minutes. Stir gently to prevent clumping. Acclimatization: Mix rehydrated yeast with 10% of the stuck wine for 20–30 minutes to allow adaptation. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for effective restart. Nutrient Addition: Supplement with yeast nutrients to optimize yeast health during recovery. Fermentation Temperature: Maintain between 64°F and 86°F (18°C–30°C) for optimal performance and restart reliability. Monitoring: Regularly check Brix and temperature to ensure progress and prevent re-stalling.  

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BRL97 is the ultimate choice for winemakers dedicated to capturing the rich heritage and robust character of traditional Italian wines BRL97 brings unparalleled depth, aromatic complexity, and aging potential to your winemaking process Unleash the bold, structured elegance of classic Italian reds BRL97 is a premium Saccharomyces cerevisiae strain, meticulously selected for its ability to enhance the complex structure, robust tannins, and deep aromatic qualities characteristic of classic Italian red wines. Isolated from a Nebbiolo fermentation in the Barolo region, this yeast is ideal for varietals such as Nebbiolo, Barolo, Barbaresco, and other full-bodied reds. BRL97 drives a steady fermentation while preserving delicate aromatics, achieving a harmonious balance between fruit expression and tannic depth. High Alcohol Tolerance: Efficiently ferments up to 16% ABV, supporting the production of strong, well-structured wines. Enhanced Tannin Extraction: Promotes polyphenol extraction, amplifying mouthfeel and depth while preserving tannic structure. Aromatic Preservation: Optimized to retain primary fruit aromas while enhancing spice, leather, and earthy notes typical of Italian reds. Temperature Range: Ferments cleanly between 62°F (17°C) and 85°F (29°C), providing flexibility across different fermentation strategies. Low Volatile Acidity Production: Ensures clean, refined wines with minimal acetic off-flavors. Medium Flocculation: Settles well for efficient clarification without excessive lees compaction. Applications Italian Reds: Specifically suited for Nebbiolo-based wines like Barolo and Barbaresco, as well as Barbera and Sangiovese, where tannic structure and aromatic complexity are paramount. Bordeaux Blends: Enhances the intensity of Cabernet Sauvignon, Merlot, and Cabernet Franc, delivering deep, structured wines with elegant aging potential. Aged Reds: Perfect for wines destined for barrel aging, as it develops intricate layers of spice, leather, and toasted oak during maturation. Fortified Reds: Performs excellently in high-alcohol environments, suitable for Amarone and Port-style wines. Flavor Profile Dark Fruits: Rich expressions of blackberry, plum, and black cherry with deep, concentrated flavors. Spice & Earthiness: Subtle notes of tobacco, leather, black pepper, and dried herbs provide complexity and depth. Elegant Tannins: Supports structured tannins that balance bold fruit with a smooth, age-worthy mouthfeel. Aging Potential: Enhances longevity, allowing wines to mature gracefully over time, developing complexity and integrated tannin profiles. 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 fuller attenuation and minimized off-flavors, particularly in high-Brix musts. Fermentation Temperature: Maintain between 62°F and 85°F (17°C and 29°C) for optimal tannin extraction and aromatic retention. Extended Maceration: Ideal for longer maceration periods to extract deeper color and tannin structure in full-bodied reds.  

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LalVin 31™ performs well under such stressful conditions as low pH or low temperature In white wines it is known for acid reduction, light buttery flavor, respect for fruit, increased body and length of finish In red wines it is known for increasing berry fruit flavors and mouthfeel Lallemand Oenology specializes in the development, production, and marketing of top-grade yeast and bacteria MBR 31 was chosen by the ITV in France for use in white and red wines for high activity and positive flavor characteristics. In white wines it is known for acid reduction, light buttery flavor, respect for fruit, increased body and length of finish. In red wines it is known for increasing berry fruit flavors and mouthfeel. MBR 31 is a good strain for use at temperatures as low as 15°C (59°F). Of the MBR strains, it is the most tolerant of low pH. For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation. 2.5 g: good for 66 gallons 25 g: good for 660 gallons Alcohol tolerance: <14% v/v. SO2 tolerance: <45 ppm pH: >3.1 Temperature: >55°F You can't store malolactic bacteria once the package has been opened. Note: Malolactic bacteria added during the ferment will compete with the yeast for nutrients and are antagonistic to yeast, sometimes causing problems resulting in stuck or stalled fermentations. The best time to add an ML culture is after racking off the gross lees.

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VIN13 is the go-to choice for winemakers seeking to produce fresh, aromatic white wines and vibrant rosés with expressive fruit character Whether crafting a tropical Sauvignon Blanc, a crisp Pinot Grigio, or a sparkling wine with clean fruit expression, VIN13 delivers unmatched clarity and aromatic intensity Elevate aromatic whites and Rosés with intense tropical expression VIN13 is a robust hybrid yeast strain developed by the Institute for Wine Biotechnology at Stellenbosch University, South Africa. Renowned for its ability to enhance volatile thiol and ester production, VIN13 is ideal for crafting aromatic white and rosé wines with vibrant tropical and citrus profiles. Its strong fermentation kinetics and low nutrient requirements make it suitable for challenging winemaking conditions and musts lacking aromatic complexity. Aromatic Enhancement: Releases high levels of volatile thiols (passion fruit, guava, gooseberry, grapefruit) and esters (pineapple, banana, floral) for intense fruit-forward wines. Fermentation Performance: Fast fermenter with low volatile acidity (<0.3 g/L) and minimal SO₂ production, ensuring clean, crisp wines. Alcohol Tolerance: Effective up to 17% ABV, allowing complete fermentation in high-sugar musts. Temperature Range: Optimal performance between 54°F (12°C) and 61°F (16°C); cold fermentation is advised to preserve aromatics. Low Nutrient Requirement: Performs well in musts with limited nitrogen availability. Killer Factor: Positive, providing competitive advantage over wild yeast strains. Applications: Aromatic White Wines: Sauvignon Blanc, Chenin Blanc, Chardonnay, Gewürztraminer, Muscat, Albariño. Rosé Wines: Enhances berry and citrus notes, contributing to a fresh, lively profile. Sparkling Wines: Suitable for Charmat and Traditional Method sparkling wines, ensuring clean, crisp aromatics. Fruit Wines and Ciders: Ideal for apple, pear, and tropical fruit wines, delivering expressive aromatics. Flavor Profile:  Tropical Fruits: Prominent expressions of passion fruit, guava, pineapple, and banana. Citrus & Floral Notes: Highlights of grapefruit, lemon zest, and floral undertones. Bright Acidity: Maintains crisp, clean acidity for a refreshing finish. Pure Fruit Expression: Low volatile acidity keeps the fruit character vivid and fresh. 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 low-nitrogen musts. Fermentation Temperature: Maintain between 54°F and 61°F to optimize ester production and aromatic clarity. Cold Fermentation: Ideal for cool fermentation to preserve fresh aromatics and bright acidity.  

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The optimal choice for winemakers looking to enhance the aromatic complexity and clean, vibrant character of their wines Whether you’re crafting a bright Sauvignon Blanc, a floral rosé, or an aromatic light red, PERSY delivers exceptional clarity, mouthfeel, and aromatic expression in every bottle Craft elegant, aromatic wines with exceptional fruit expression PERSY is a premium Saccharomyces cerevisiae yeast strain meticulously selected for its ability to enhance aromatic intensity, mouthfeel, and fermentation reliability. Specially engineered for white wines, rosé wines, and aromatic light reds, PERSY excels at releasing bound aroma compounds, resulting in wines with vibrant notes of tropical fruits, citrus, and floral elegance. Its clean fermentation profile and moderate ester production make it ideal for wines where freshness and varietal character are paramount. High Ester Production: Elevates floral and fruit-driven aromatics, with dominant notes of passion fruit, lychee, and peach. Clean Fermentation: Minimal volatile acidity and low SO₂ production ensure a pure expression of the grape. Balanced Mouthfeel: Promotes polysaccharide synthesis, adding body and smoothness to the wine. Alcohol Tolerance: Supports ABV levels up to 15%, perfect for light to medium-bodied wines. Temperature Range: Optimally ferments between 57°F (14°C) and 68°F (20°C), preserving aromatic integrity. Low H₂S Production: Minimizes sulfur-related off-flavors, ensuring cleaner, crisper finishes. Applications White Wines: Perfect for Sauvignon Blanc, Chardonnay, Riesling, and Pinot Grigio, enhancing bright fruit notes and floral complexity. Rosé Wines: Adds layers of red berry and citrus aromas, with a fresh, crisp mouthfeel. Aromatic Reds: Suitable for Gamay and Pinot Noir, boosting delicate floral and berry aromatics. Sparkling Wines: Enhances freshness and aromatic lift in both Méthode Traditionnelle and Charmat Process sparkling wines. Flavor Profile Tropical Fruits: Rich expressions of passion fruit, lychee, and mango deliver a lush, aromatic bouquet. Citrus & Floral Notes: Highlights lemon zest, orange blossom, and subtle honeysuckle. Clean, Crisp Finish: Preserves natural acidity, delivering a refreshing, structured mouthfeel. Silky Texture: Promotes glycerol production, adding smoothness and a 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: Supplement with yeast nutrient to ensure robust fermentation, particularly in low-nitrogen musts. Fermentation Temperature: Maintain between 57°F and 68°F to maximize ester production and prevent off-flavors. Aging Potential: Suitable for fresh, vibrant wines designed for early consumption, while retaining aromatic lift over time.  

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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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NT116 is the ideal choice for winemakers aiming to craft vibrant, fruit-forward wines with balanced mouthfeel and expressive aromatics Whether perfecting a Cabernet Sauvignon, enhancing the brightness of Chardonnay, or crafting a crisp Rosé, NT116 delivers consistency, clarity, and exceptional flavor in every batch Vibrant aromatics and enhanced mouthfeel for premium red and white wines NT116 is a high-performance wine yeast strain selected for its ability to elevate fruit aromatics and enhance mouthfeel across a wide range of wine styles. This strain excels in extracting rich color and promoting structured tannin development in red wines while boosting fresh, vibrant fruit notes in white wines. Its steady, reliable fermentation process ensures clean, crisp flavors with excellent clarity. Enhanced Fruit Expression: Amplifies berry, cherry, and stone fruit notes in red wines, while delivering apple, citrus, and floral aromas in whites. Superior Mouthfeel: Promotes a smooth, rounded palate with well-integrated tannins. Alcohol Tolerance: Effective up to 15% ABV, allowing for full-bodied wine production. Temperature Range: Performs optimally between 59°F (15°C) and 86°F (30°C), providing flexibility for various winemaking conditions. Medium Flocculation: Supports good clarity and stable sedimentation post-fermentation. Low SO₂ Production: Minimizes sulfurous off-flavors, preserving fruit purity. Applications: Cabernet Sauvignon & Merlot: Enhances bold fruit expressions and supports structured tannins. Syrah & Zinfandel: Brings forward dark berry notes with rich complexity. Chardonnay & Sauvignon Blanc: Promotes vibrant apple and citrus aromatics with a clean finish. Rosé Wines: Elevates fresh berry flavors with a bright, crisp profile. Fruit Wines: Ideal for capturing pure, expressive fruit characteristics. Flavor Profile:  Red Wines: Highlights blackberry, cherry, and plum with a smooth, structured finish. White Wines: Enhances apple, citrus, and floral notes for a crisp, refreshing profile. Full Mouthfeel: Promotes enhanced body and smooth tannin integration. Bright Aromatics: Preserves varietal purity and fresh fruit character. 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 aromatic development. Nutrient Addition: Supplement with yeast nutrients, particularly in low-nitrogen musts, to support strong fermentation. Fermentation Temperature: Maintain between 59°F and 86°F to optimize fruit expression and mouthfeel. Aging Potential: Suitable for both early-drinking wines and age-worthy reds.  

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Enhanced fresh fruit, spice, and tannin integration LALVIN ELIOS 1® is best suited for Mediterranean, Rhône style, and other warm climate red wines where it is known for enhancing red fruit aromas, spice, and tannin intensity. Wines have an integrated mouthfeel with good mid-palate intensity, decreased drying sensations, and increased freshness Can reduce the perception of green and vegetative characters Selected due to its fast implantation and reliable malic acid degradation Has a high capacity for acetaldehyde degradation. Because acetaldehyde strongly binds SO2, using ELIOS 1 may help keep more SO2 in the free form and therefore make post-MLF SO 2 additions more effective Oenococcus oeni isolated by the Institut Coopératif du Vin (ICV), France   Alcohol Tolerance*: <15.5% pH: >3.5 Total SO2: <35ppm Temp: >64°F Frequently used in: medium and full-bodied reds *Alcohol tolerance of ELIOS 1 is reduced to 14% when the pH <3.5 and TSO2 >35 ppm    Usage: Add directly to wine and mix thoroughly. Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).  

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