Wine Yeast, Malolactic Bacteria & Additives

Red Star Pasteur Red has been rebranded as Premier Rouge but is the same exact yeast stratin.  Known as a strong fermenter for producing full bodied reds, especially good with grapes from the Cabernet and Zinfandel families. Ferments from 60 to 80 degrees. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast.

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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. 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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This product replaces our TAN140 - Tannin Plus Enological tannins offer the winemaker the possibility to add refined, highly-bindable tannin to your wine at any stage during the process. Benefits can include increased structure and mouthfeel, color stabilization, stability, anti-oxidative qualities, and overall complexity. Tannins can reduce vegetal/herbaceous characteristics and perceived astringency. We offer four types of oenolgical tannins, two for use during fermentation, and two for use during the aging phase. Aging Tannins Tannin Riche Extra is a preparation of 100% American oak tannin that has been lightly toasted to impart a soft, aromatic character while enhancing the structure and organoleptic complexity of a wine. Tannin Riche Extra is a great tool for imparting hints of coconut, a heightened vanillin oak character and a smooth finish to your wines. Although designed for fine-tuning a wine, Tannin Riche Extra still maintains the regular properties associated with the use of tannins such as helping with clarification, stability, oxidation, and aging. Works well in conjunction with low doses of other tannins (i.e: Tannin Complex & FT Blanc Soft). To Use: Dissolve the tannin in 10 times its weight in warm water (95F/35C). Add to the wine during a punch-down or pump-over for good mixing. Addition of Tannin Plus should be made a minimum of three weeks before bottling. Recommended dosage: 0.2-0.4 g/gal A rough approximate of weight is 3/4 tsp = 1 gram. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

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Wine Making Use Delvozyme (Lysozyme, Lysovin) for controlling lactic acid bacteria growth in your wine. Isolated from egg whites, this enzyme will degrade the cell wall of gram positive bacteria, but will not affect yeast or gram negative bacteria such as Acetobacter. Delvozyme can be used for both Red and White Wine Malo Fermentation. Dosage: To Delay Malolactic Fermentation: Red Wine - add to grapes at 100 - 200 ppm, or 0.38 - 0.76 grams per gallon. White Wine - Add to must at 200 - 300 ppm, or 0.76 - 1.14 grams per gallon. To Block Malolactic Fermentation: White Wine - Add to must or wine at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon. Stabilizing wine after MLF is complete: Add to barrel during storage at 250 - 500 ppm, or 0.95 - 1.90 grams per gallon. When blending partial and complete MLF wines: Add immeditatley after blending at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon, to reduce the risk of further malolactic fermentation (MLF). Within several days any lactic should expire. For sluggish or stuck yeast fermentation: Red Wine - Add at 150 - 400 ppm, or 0.57 - 1.52 grams per gallon. White Wine - add at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon. Directions for use: You can make a 10% solution of Delvozyme in water (100 grams per liter of water). However we find the easiest method is to add the desired dry weight of Lysovin in 5x its weight of warm(tepid) water. Mix for one minute, allow this mixture to stand for 45 minutes and add to must, juice or wine while mixing well. Allow 24 - 48 hours for reaction to complete. **Note: 3tsp Delvozyme = 5g Beer Making Delvozyme can be used in beer making as well. Use either in the starter (recommended if you make starters) or when pitching (adding) the yeast to the wort, do not use over 140 F. Recommended dosages is 1 tsp per 5 gallons of wort. According to studies it has no effect on flavor or clarity. Storage: Should be stored at room temperatures in a dry environment, can be stored up to 5 years.

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Help your yeast reach the end of fermentation safely while producing amazing flavors with FermFed by CellarScience®.  Yeast that are given FermFed have a higher likelihood of fermenting without issue while producing wines with more intense flavors and aromas.  FermFed is a complex nutrient blend of diammonium phosphate, thiamin, amino acids, sterols, pantothenic acid, mannoproteins, protective microelements derived from yeast hulls, and vitamins B2, B5, B6, & B12.  FermFed also contains the organic and inorganic nitrogen (DAP) that yeast need.     How Much Do I Add and When? The recommendation that covers most fermentations is to add 1 gram per gallon of FermFed DAP Free at the onset of fermentation and then add 1 gram per gallon of FermFed after 1/3 sugar depletion. Mix the nutrients in a small slurry of water and add to the fermentation.  Read more below if you are interested in measuring YAN (Yeast Available Nitrogen) and adjusting your nutrient schedule accordingly.     The Science of How it Works The different components of FermFed work in different ways to feed and protect your yeast.  Grape must/juice is often deficient in assimilable nitrogen. When yeast do not have enough nitrogen, they are more likely to produce hydrogen sulfide (rotten eggs). FermFed helps to eliminate this problem by providing enough nitrogen for most situations.    Yeast get weaker as they divide and multiply. They run the risk of not being able to properly finish fermentation as the alcohol content rises. Feeding them sterols help cells maintain membrane fluidity so that the yeast can properly function as alcohol and other harmful compounds in the fermentation conspire against them.   Mannoprotein molecules bind esters and terpenes and work as an anchor to keep them in solution so they are not driven off by CO2 during fermentation.  Pantothenic acid is added to help reduce the production of hydrogen sulfide.   Thiamine is important for yeast metabolism.  Vitamins B2, B5, B6, & B12 are important for general yeast health.    Advanced - Adjusting Your Nutrient Schedule Based on YAN (Yeast Available Nitrogen) In addition to the nutrients provided by FermFed or FermFed DAP Free, yeast need a certain level of nitrogen to perform adequately. If deprived of nitrogen, yeast are more likely to produce off flavors, most notably hydrogen sulfide. When added at the rate of 1 gram per gallon, FermFed provides 38ppm of YAN while FermFed DAP Free adds 20ppm.    How much YAN do you need? Acceptable levels range from 175 to 300ppm.  YAN levels in grapes vary, with grapes from warmer climates often having less. The best practice is to measure your grapes using a commercial wine lab or the Vinmetrica YAN Test Kit along with a Vinmetrica Meter. If you know your YAN the following is a good general guide: 175ppm or above = FermFed DAP Free @ onset + FermFed DAP Free @ 1/3 completion (adds 40ppm YAN) 150ppm or above = FermFed DAP Free @ onset + FermFed @ 1/3 completion (adds 58ppm YAN) 125ppm or above = FermFed @ onset + FermFed @ 1/3 completion (adds 72ppm YAN) Below 125ppm = FermFed @ onset + FermFed @ 1/3 completion + extra DAP    The best way for to test for YAN is using a lab or a home testing solution like this YAN kit from Vinmetrica. An acceptable level for YAN is between 200 to 350ppm FermFed provides 38ppm of Yan when added at the rate of 1 gram per gallon. The reason we don’t automatically use FermFed for a Stage 2 is that we don’t want to introduce excessive amounts of DAP into the wine if your yeast don’t need it.     For a full yeast nutritional plan, use FermStart when rehydrating your yeast, use FermFed DAP Free at the onset of fermentation, and use FermFed after 1/3 sugar depletion.  

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Used to determine the Total Acidity in a wine, the Acid Test Kit is an invaluable tool for any home winemaker. Total Acidity measurements are important to winemaking because the correct amount of acidity is key to maintaining a wine which is balanced in flavor and stable for ageing. Kit Contents: Large Reaction Vial 10mL Syringe 4oz of Sodium Hydroxide Reagent Phenolphthalein Indicator in 1oz Dropper Jar Reagent Stability Information: Sodium Hydroxide Solution - 0.1 Normal (2 year shelf life cool & closed, 3 month shelf life cool and opened) Phenolphthalein Indicator - 1.0% (5 year + Shelf life)  

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A fructophile for clean, low temperature ferments. W15 was isolated in 1991 from high quality Muller Thurgau must originating in the vineyards at the Viticulture Research Station in Wadenswil, Switzerland. W15 was developed to ferment dry whites at moderate speeds where bright fruit and heavy mouthfeel are desired. This yeast does just that, and it does so while respecting the varietal characteristics of the fruit. W15 can also be used to ferment high quality, fruit focused, light red wines from Pinot Noir and cool-climate Syrah. Short lag pahse, moderate rate fermenter at temperature ranges between 50 to 81 degrees F. Alcohol tolerant to 16%. W15 produces higher levels of glycerol and succinic acid especially at higher fermentation temperatures (above 77 degrees 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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Also called Epernay II. Produces fine white wines with fruity/estery aromas. A steady, yet moderate to slow fermenter, it is easy to stop fermentation in cases where residual sugar is desired. Recommended for fruit wines, ciders and meads as well. Ferments from 50 to 80 degrees. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast.

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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. 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 yeast strain that really brings out aromatic components in white wines, especially Pinot Gris, Gewurztraminer, Riesling, Viognier and Semillion. Also a great choice for mead fermenations where it has a significant aroma/flavor input. Specifically Fruity/Floral aromas are emphasized through the natural liberation of terpenes found in these varieties. What we think is particularly unique about this strain is the creation of smoky/spicy aromas. Also selected as a commercial yeast strain for its ability to create mouthfeel volume and richness. So to recap - fruity/floral/smoky/spicy aromas and flavors with good mouthfeel... where do we sign up! Lallemand recommends adding Go-Ferm during rehydration and Fermaid K to the ferment to ensure that this strain ferments to dryness. 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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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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Prise de Mousse strain. Fast starting with steady, strong fermentation kinetics. Low foaming action is well suited to barrel fermentations. Clean neutral flavor. Good all-around choice for Reds, Whites and especially Champagnes. Also works well for meads. Alcohol tolerance to 18%. Will also ferment from 50 to 80 degrees. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast.

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Lallzyme Cuvee Blanc – Enzyme for Aroma Release and Finesse in White and Sparkling Wines Enhances aroma expression by unlocking bound terpene and thiol precursors Improves clarification and filterability through efficient pectin breakdown Increases finesse and texture by gently releasing polysaccharides Ideal for varietal whites and sparkling base wines where delicacy is key Balanced glycosidase activity preserves freshness without compromising stability Lallzyme Cuvee Blanc is a highly specific enzyme developed by Lallemand for the production of elegant, aromatic white and sparkling wines. It offers a delicate balance of pectinase and glycosidase activity that breaks down grape cell walls to improve clarification while simultaneously releasing aroma precursors trapped in glycosidic form. This selective activity enhances varietal expression—especially in terpene- and thiol-rich varieties—without producing off-flavors or excessive bitterness. The result is a wine with lifted aromatics, better mouthfeel, and improved stability, ideal for styles requiring precision and finesse. Protocol Dilute Lallzyme Cuvee Blanc in 10 times its weight of chlorine-free water. Add to juice or wine at the preferred stage—either pre-fermentation for aroma release and settling, or post-fermentation for finishing and clarification. Ensure even distribution by mixing thoroughly. Optimal temperature range is 12–20°C. Avoid use below 10°C or in combination with bentonite or SO₂ during addition. Usage Rates Recommended dosage: 2–4 grams per hectoliter = 0.02–0.04 grams per liter = 0.076–0.151 grams per gallon Use 2 g/hL for lighter aromatics or wines already showing good varietal character. Increase to 4 g/hL in more neutral juices or when maximizing aromatic potential is desired. Allow adequate contact time—typically 24 to 48 hours—depending on the winemaking stage and style.

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This product replaces our FIN73 - Polylact Polycacel can be used both curatively and preventatively against browning and pinking in white juice or in wine under long term storage conditions. Polycacel helps improve wine color and overall organoleptic properties. A is a blend of polyvinylpolypyrolidone (PVPP), soluble postassium casein and micropulverized cellulose. This specific blend allows for more complete action on phenolic compounds while avoiding over-stripping the wine. To Use: Slowly mix Polycacel in 20 times its weight in cold water (do not use juice or wine). Allow the mixture to stand for 2 hours. For enhanced homogenization, gradually add the Polycacel to the wine container while mixing. Dosages: To protect from oxidation, add to wine and mix thoroughly: 150-300 ppm To treat oxidized juice, add during cold settling: 300-700 ppm  

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VRB is a Spanish isolate from the Rioja region that was selected for its ability to handle high-alcohol (up to 17%) fermentations while creating exceptional flavor complexity. VRB improves mid-palate mouthfeel, softens tannins, and enhances the varietal characteristics of the fruit with an emphases on dried plums, jammy fruit and hazelnuts. Shows a good compatibility with MLF. A moderate rate fermenter with medium nitrogen requirements. A great strain for Tempranillo, Barbera, Sangiovese and Zinfandel. Temperature range 58-80F. 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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Due to high demand, the 55 lb is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory. 3.4g per gallon adjusts acidity by +.1%. It will lower pH less than will tartaric acid. Malic acid is the acid found in apples and is therefore the best choice for adjusting ciders.  Malic is less sour than tartaric acid and can also be used to make acid adjustments in Rieslings, Gewurztraminer, and Muscat varieties, though many winemakers still prefer to use tartaric acid in these situations. You would not want to add Malic acid to any wine that will undergo a malolactic fermentation. As a note: only half of the artificially added malic acid will convert to lactic acid during a malolactic fermentation. A rough approximate of weight is 1 tsp = 2.7 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

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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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Another good all purpose wine yeast used to give complex aromas and flavors, but it really does require proper nutrients to avoid sulfur problems. Especially suited to Chardonnays. Alcohol tolerant to 14%. Ferments from 60 to 80 degrees. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast.  

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Oenos™ 2.0 is an ideal strain to achieve a fast, clean malolactic fermentation in barrel aged wines Goes well with most grape varieties, but is mainly used in Cabernet Sauvignon, Syrah, Merlot, Malbec, Pinot noir, Gamay, Nebbiolo, Carignan, Tempranillo and Chardonnay Direct inoculation, freeze-dried bacteria – does not require rehydration High numbers of active cells which ensure a quick start of fermentation Good for 66 gallons Viniflora® Oenos™ 2.0 is a Oenococcus oeni selected for faster malolactic fermentation. Viniflora® Oenos™ 2.0 was launched in 2014 as a new generation of Viniflora® Oenos™. Viniflora® Oenos™ 2.0 fits the same specifications as Viniflora® Oenos™. However, it was selected for even faster malolactic fermentation (figure 1). This means that when a winemaker desires a fast, efficient and reliable malolactic fermentation Viniflora® Oenos™ 2.0 should be the first choose. For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation. Characteristics: The go-to malolactic bacteria for safety and speed in a broad variety of wine styles Produces a medium amount of diacetyl Goes well with most grape varieties, but is mainly used in Cabernet Sauvignon, Syrah, Merlot, Malbec, Pinot noir, Gamay, Nebbiolo, Carignan, Tempranillo and Chardonnay Can be used for early co-inoculation, late co-inoculation as well as sequential inoculation Key Features: Recommended for white and red wines Direct inoculation, freeze-dried bacteria – does not require rehydration High numbers of active cells which ensure a quick start of fermentation This strain is pH tolerant to 3.2, Total SO2 to 40 ppm, temperature 62 – 77°F and alcohol to 15% (v/v) Low level of volatile acidity Cinnamoyl Esterase Negative

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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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CellarScience's solid silicone bung will provide a tight fit and secure seal to your oak barrel or variable volume tank lid. Made from pliable silicone for a great seal and is easy to clean and sanitize. Tapered design ensures it will fit most oak barrels as well as the hole in most variable volume lids. Top measures 2.5" including flange, 2.25" excluding flange. Tapers to 1.75" diameter at bottom.

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Yeast Hulls are ususally the first action when you have a stuck or sluggish alcoholic or malolactic fermentation. Yeast Hulls are essentially dead yeast cells that absorb auto toxic yeast by-products that could be inhibiting your active yeast or ML culture from doing their job - finishing your fermentation! Yeast Hulls are then typically followed by Pro-Desert in the case of a stuck alcoholic fermentation or Acti Ml in the case of a stuck ML ferment. As a side note, Yeast Hulls are included in the Fermaid K mix of nutrients to help prevent problem ferments from the onset. The reason you would not use Fermaid K for most stuck ferments is that Fermaid K contains DAP. If DAP (Diammonium Phosphate) is added to the ferment past the point of metabolization by the yeast it could potentially leave an unwanted, residual flavor. Use at the rate of .5 to .9 grams per gallon. If stored in a cool, dry place, will last up to 3 years. A rough approximate of weight is 1 tsp = 2 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

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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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