Wine Yeast

Not sure what bung is right for you? We got your back! Get all the Breathable Bungs with this complete set. Includes: Breathable Carboy Bung Breathable Universal Bung Breathable Barrel Bung Breathable Bung for Glass Carboys A breathable Silicone stopper that acts as both a stopper and an airlock. Unique design allows CO2 pressure to escape but keeps Oxygen and airborne contamination out. This quickly became our stopper of choice for wine, and is a popular style used by numerous commercial wineries. Also has great application for beer ferments: It will create a vacuum if fermenting wort cools (as opposed to pulling water in from your traditional airlock.) Airtight seal is great for extended fermented lager when CO2 production is still present but very slight. Fits 3, 5, 6 & 6.5 gallon glass carboys, 1 gallon bottles, growlers, and 500 mL flasks. Replaces Stopper Sizes #6, #6.5, #7, #8 Stopper Measurements: 0.94" x 1.48" (24 mm x 37.5 mm) Universal Breathable Bung This CellarScience Bung has a ridge to keep it from getting sucked in and self-sealing vent holes to let air out but not in. They have a gentle taper, so they don’t slip out during use.  They are also very easy to clean and sanitize. This a perfect fit for a 1.5” TC ferrules, Fermonsters, and Vintage Shop Plastic carboys. Replaces Stopper Sizes #8, #9. #10 Stopper Measurements: 1.36" x 1.89" (34.5 mm x 48 mm) Breathable Barrel Bung We recently discovered this premium breathable silicone barrel bung and were immediately impressed with its robust design and features. To start with, the ridge really helps make bung removal effortless. The bung acts as an airlock and allows the release of CO2 while maintaining a seal against oxygen coming in. This makes the bung ideal for alcoholic or malolactic fermentation in barrels or tanks. Fits 30- and 60-gallon barrels as well as the hole in the lid of most Variable Volume tanks! Also fits perfectly in a 2" tri-clamp ferrule Replaces Stopper Sizes #10 , #11, #12 Stopper Measurements: 1.65" x 2.19" (42 mm x 55.5 mm) The flapper stopper protrudes roughly 2.5" from the stopper

Read more less

Due to high demand, the 8 oz 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. Reduce Diacetyl production during fermentation or dry hopping with ALDC from CellarScience. ALDC, or alpha acetolactate decarboxylase, is a helpful enzyme that can be added at yeast pitching or along with your dry hops to limit the production of Diacetyl to protect your finished beer from off-flavors and reduce the conditioning time needed before its ready to bottle or keg. Commonly used to combat hop creep, the result of dry hops with trace amounts of sugar leading to additional fermentation activity, resulting in more Diacetyl production and requiring more conditioning time.  Use: Available in 1 oz dropper bottle or 8 oz bettix bottle. Add to fermenter at time of yeast pitching or dry hopping at a rate of 1 dropper full per 5 gallons or 3 mL per bbl. 1 oz contains approximately 35 doses for 5-gallon batches, or enough to treat approximately 10 bbls. Additional Notes: Although commonly added to heavily dry hopped beers, using ALDC during fermentation can benefit any beer style by reducing Diacetyl production. Brewing hops all contain the naturally occurring enzyme AMG or amyloglucosidase which breaks down long chain sugars into simple sugars that yeast can ferment. The reason hop creep is a relatively new phenomenon is due to the changing ways in which hops are dried and processed. As brewers started to demand more aromatics from their hops, growers began to lower the kilning temperatures to preserve volatile oils. This led to higher levels of AMG left on the hops as well, where they were previously denatured at the higher kilning temperatures. With more AMG present on the hops, dry hopping now leads to more fermentation activity and higher levels of Diacetyl produced after the primary fermentation is complete. Although the simplest remedy to hop creep is time—waiting for the yeast to naturally clean up the extra Diacetyl—ALDC is a great way to reduce conditioning time and the risk of off-flavors in your finished beer. The recommended shelf life is 12 months from the date the package is opened.  

Read more less

Neutral character, with low fusel-alcohol production. Ferments dry. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Everything you missed about the vial with the innovation of PurePitch®. Flocculation: Low Alcohol Tolerance: 15%+ ABV Optimum Fermentation Temp: 60-90°F For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

Read more less

CellarScience Glucabuster improves lautering and yield and makes any downstream filtering easier. First the highly concentrated β-glucanase break down the glucan formation that can lead to stuck mashes and slow run off. Then the included Xylanase and Cellulase break down the polysaccharide chains of arabinoxylan and cellulose. Together, all three enzymes help keep todays challenging mashes flowing right. Use: Add 1/4 tsp per 5-gallon batch at mash-in. Glucabuster works in a range of 120-185°F and ideally at a pH range of 4.7-7.0. Additional Notes: Endosperm cell walls are made up of non-starch polysaccharides, of which, in barley, β-glucans account for 75% with arabinoxylan (pentosan) and cellulose accounting for most of the rest. In wheat, the arabinoxylan content is higher. Glucabuster is composed of the cell wall hydrolases β-glucanase, xylanase, and cellulase, which break down the β-14 bonds in these polysaccharides. These enzymes can be equally important to their more famous starch degradation enzymes, α-Amylase and β-Amylase.  Glucanase, xylanase, and cellulase are naturally found in malt but decrease during the kilning stage of malting. Depending on your recipe, adding these enzymes is important to assist with lautering and later with filtering. Refrigeration is recommended, but store at least below 70°F. The recommended shelf life is 12 months from the date the package is opened.    

Read more less

The ideal yeast for producing a very neutral, clean base for hard seltzers, canned cocktails, further distillation, etc.  Works with malt or sugar fermentations Includes nutrients and pH buffers to keep fermentation humming to finish  Able to handle high levels of ethanol and osmotic pressure Ferments clean up to 80°F ​Our motto is to Empower Your Creative Vision. Origin is a unique style of yeast used to create a neutral alcoholic base that acts as the Origin upon which you layer other flavors. Perfect for Hard Seltzers, Canned Cocktails, and whatever else you can dream up. Also great for neutral washes designed for distillation and tough to ferment honey-based mead fermentations. Works on both sugar, honey, and malt-based fermentations. The secret sauce is a very neutral, high alcohol tolerant yeast combined with nutrients and pH buffers. The non-urea-based nutrients help the yeast in simple sugar mediums naturally low in nutrients. pH buffers ensure a high enough pH to allow the yeast to run to completion in even the toughest of situations. The yeast strain used in Origin is a very low producer of H2S and fruity esters resulting in a clean final product. Origin stays clean at higher fermentation temperatures up to 80°F. Origin could technically be called a Turbo Yeast being packed with nutrients. However, we don't like that association as many turbo Yeasts are not selected and assembled for quality and flavor but rather price and speed. Turbo Yeasts also do not include pH buffers. Origin will work with all commonly used sugars, including sucrose, dextrose, and liquid invert sugar. When fermenting wort from malted barley, use our Brutzyme Glucoamylase Enzyme to break down α-1,4 and α-1,6 glycosidic linkages of starch, dextrins, and oligosaccharides for a drier, more fully attenuated final product. Pilot batches should always be performed to find the optimum final product for your further vision. Directions: Add 10 to 20 g per gal (2.5 to 5 g per liter) directly into your fermentation with no hydration required. Ferment between 65 to 80°F (18-27°C). We recommend starting with a dosage of 15 g per gal (4 g per liter) and adjusting as desired in future batches.

Read more less

Due to high demand, the 8 oz 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. Clearzyme by CellarScience is an enzymatic solution to create clear beer by breaking down haze causing proteins so they cannot later bind with tannins. Because it specifically targets only haze active proteins, it has no effect on flavor, aroma or head retention. Use: Add 1/4 tsp per 5 gallons at the start of fermentation. Works best at a temperature range between 50-68°F and pH of 4-6. Additional Notes: Clearzyme is a protease, or proteolytic, enzyme that partially or totally hydrolyzes peptide bonds in protein. The resulting protein fractions are then too small to bond with the polyphenols in hops. One of the huge benefits of Clearzyme is that it removes the need to cold crash, saving time and energy. Clearzyme also breaks down the Gluten protein that causes allergic reactions. Beers made with barley and wheat that have had Clearzyme added typically show gluten levels below 20ppm. Store at temperatures under 70°F. Immediately recap bottle after each use. The recommended shelf life is 12 months from the date the package is opened.      

Read more less

Brutzyme by CellarScience is an enzymatic blend used to produce dry beers. Perfect for making Brut IPAs or any other style where a low gravity, dry finish is desired.  Amyloglucosidase, alpha amylase, and pullulanase combine to enable the hydrolysis of starch and dextrins into fermentable sugars that yeast can ferment. Use: Add 1/4 tsp per 5 gallons at the beginning of fermentation. Brutzyme can be added directly to the fermenter at the same time yeast is pitched. Works best at a temperature range between 50-68°F and a pH of 4-5.5. Additional Notes: Brutzyme is a mix of amyloglucosidase, a-amylase, pullulanase and other dextrinases capable of breaking down the α-1,4 and α-1,6 glycosidic linkages of starch, dextrins and oligosaccharides completely into fermentable sugars. Brutzyme is extremely affective for making very dry beers, especially Brut IPAs. Store at temperatures under 70°F. The recommended shelf life is 12 months from the date the package is opened.    

Read more less

A cold fermenting Mexican yeast that produces clean, crisp lagers. Originally developed and popularized by the Modelo Group, this versatile strain has a neutral character and finishes dry. Perfect for Mexican-style light lagers, dark lagers, and cold IPAs. Every batch is PCR tested to ensure contamination free yeast.  Dosage: Two sachets are enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2.5–4 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Direct Pitch or Rehydrate: BAJA yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. BAJA yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 50-56°F (10-13°C). Optimum Fermentation Temp: 50-56°F Flocculation: Medium-High Alcohol Tolerance: 10-11% ABV Attenuation: 75-85% Similar Strains: WLP940 Gluten-free  

Read more less

GAIA is the ideal solution for winemakers focused on crafting expressive, aromatic wines with natural clarity and a refined finish Whether creating a fresh rosé or a nuanced Viognier, GAIA delivers purity, elegance, and balance in every glass Harness the essence of nature with elegant aromatics and balanced structure GAIA is a premium wine yeast strain developed to enhance aromatic expression, mouthfeel, and fermentation consistency across a wide range of wine styles. Inspired by the harmony of nature, GAIA brings forth vibrant notes of stone fruit, citrus zest, and floral undertones, all while delivering a smooth, well-rounded body. With its clean fermentation profile and reliable kinetics, GAIA is ideal for winemakers seeking purity, elegance, and expressive fruit character. Enhanced Aromatic Complexity – Promotes bright expressions of peach, apricot, and citrus, layered with subtle floral notes. Silky Mouthfeel – Stimulates polysaccharide and glycerol production for a full, rounded palate. Clean Fermentation – Low volatile acidity and minimal SO₂ production help preserve fruit clarity and freshness. Alcohol Tolerance – Effective up to 15% ABV, suitable for a wide range of musts. Temperature Range – Performs best between 57°F (14°C) and 68°F (20°C), supporting gentle, expressive fermentations. Medium Flocculation – Settles well post-fermentation, reducing sediment and aiding clarity. Applications: White Wines – Enhances fruit and floral intensity in Chardonnay, Riesling, and Pinot Grigio. Rosé Wines – Elevates notes of strawberry, peach, and citrus for a fresh, vibrant profile. Aromatic Whites – Ideal for Viognier, Gewürztraminer, and Chenin Blanc where floral complexity is desired. Light Red Wines – Suitable for Pinot Noir and Gamay, emphasizing red fruit brightness and smooth tannins. Flavor Profile: Stone Fruits – Peach, apricot, and nectarine provide a ripe and vibrant core. Citrus & Floral Notes – Lemon zest, orange blossom, and honeysuckle add aromatic lift. Balanced Acidity – Maintains crispness and structure with a clean finish. Silky Texture – Promotes a rounded mouthfeel that enhances drinkability and elegance. 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 g/L) depending on must composition. Nutrient Addition – Recommended in low-nitrogen musts to ensure healthy fermentation and full attenuation. Fermentation Temperature – Maintain between 57°F and 68°F to preserve fruit and floral aromatics. Cold Fermentation – Ideal for cool fermentation regimes where fresh aromatics and refined texture are prioritized.  

Read more less

ELIXIR is the ideal choice for winemakers aiming to craft expressive, fruit-forward wines with aromatic depth and a refined mouthfeel Whether perfecting a crisp Sauvignon Blanc, a floral rosé, or a smooth Pinot Noir, ELIXIR delivers consistency, clarity, and character in every bottle Enhance aromatic complexity and mouthfeel in your wines ELIXIR is a specialized Saccharomyces cerevisiae hybrid yeast strain developed to elevate the aromatic profile and mouthfeel of white and rosé wines. Its unique enzymatic capabilities enable the release of bound aroma precursors, resulting in wines with vibrant notes of tropical fruits, citrus, and floral elements. ELIXIR also promotes a well-rounded, structured mouthfeel, making it an ideal choice for crafting expressive wines with balance and complexity. Aromatic Enhancement: Releases bound terpenes and thiols, intensifying aromas of passion fruit, pineapple, citrus zest, and subtle jasmine notes. Improved Mouthfeel: Promotes polysaccharide synthesis, contributing to a rich, smooth body and silky texture. Controlled Fermentation: Maintains steady, clean fermentation with low volatile acidity and minimal off-flavors. Alcohol Tolerance: Supports ABV up to 15%, suitable for full-bodied whites and medium-bodied reds. Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C) for balanced aromatic development. Low H₂S and SO₂ Production: Minimizes sulfur off-notes, preserving pure fruit expression and clarity. Applications: White Wines: Ideal for Sauvignon Blanc, Chardonnay, Pinot Grigio, and Viognier, delivering bright citrus, tropical fruit, and floral characteristics. Rosé Wines: Enhances fresh berry and floral aromas with a crisp, clean finish. Aromatic Reds: Suitable for Pinot Noir and Gamay, adding complexity and aromatic lift. Sparkling Wines: Contributes elegance and aromatic clarity to traditional and Charmat method sparkling wines. Flavor Profile: Tropical Fruits: Dominant notes of passion fruit, pineapple, and mango. Citrus & Floral Aromatics: Accentuates lemon zest, orange blossom, and jasmine for a layered bouquet. Balanced Acidity: Maintains a clean, crisp finish that complements fruit-forward expressions. Silky Mouthfeel: Promotes glycerol production for a rounder, fuller body and smooth 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 enhance fermentation strength and prevent sluggish behavior. Fermentation Temperature: Maintain between 57°F and 68°F (14°C and 20°C) to maximize ester formation and prevent off-flavors. Aging Potential: Suitable for both early-drinking wines and those destined for bottle maturation, maintaining vibrancy and clarity over time.    

Read more less

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.    

Read more less

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.    

Read more less

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.  

Read more less

Montrachet is the ideal choice for winemakers aiming to craft clean, crisp wines with bright fruit expression and balanced acidity Whether perfecting a fresh Chardonnay, producing a structured Merlot, or refining a fruit-forward Zinfandel, Montrachet delivers consistency, clarity, and exceptional flavor development in every batch Versatile fermentation for balanced red and white wines Montrachet is a robust and adaptable strain, selected for its consistent fermentation performance and ability to enhance varietal expression in both red and white wines. Known for its clean profile, it is ideal for winemakers aiming to highlight natural fruit character while maintaining balanced acidity and smooth mouthfeel. Clean Fermentation Profile: Maintains varietal character while enhancing natural fruit notes. Balanced Flavor Development: Highlights apple, pear, and citrus notes in white wines; berry and stone fruit undertones in reds. Alcohol Tolerance: Capable of fermenting up to 13% ABV. Temperature Range: Optimally ferments between 68°F (20°C) and 86°F (30°C). Nitrogen Needs: Low nitrogen requirements, facilitating fermentation in musts with moderate nutrient levels. Sensory Contribution: Generally neutral, allowing the grape's natural flavors to shine. Applications: Chardonnay & Sauvignon Blanc: Enhances fruit expression and maintains crisp acidity. Merlot & Cabernet Sauvignon: Promotes clean, structured profiles with smooth tannin integration. Zinfandel & Syrah: Brings forward rich berry notes and balanced spice characteristics. Fruit Wines & Ciders: Perfect for meads, apple wines, and berry wines with a clean, bright finish. Flavor Profile:  Crisp Fruits: Elevates apple, pear, and light citrus in white wines. Berry and Stone Fruits: Highlights cherry, plum, and blackberry in reds. Subtle Spice and Floral Notes: Contributes gentle esters for aromatic complexity. Balanced Acidity: Preserves natural acidity while delivering a smooth 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 prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor expression. Nutrient Addition: Add yeast nutrients in low-nitrogen musts to enhance fermentation strength. Fermentation Temperature: Maintain between 68°F and 86°F to optimize fruit expression and fermentation efficiency.  

Read more less

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.  

Read more less

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.  

Read more less

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.  

Read more less

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.  

Read more less

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.  

Read more less

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.  

Read more less

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.  

Read more less

BRG is the ideal choice for winemakers dedicated to crafting powerful, structured red wines with deep aromatic complexity and lasting color stability Whether perfecting a Cabernet Sauvignon, crafting an elegant Bordeaux blend, or aging a robust Syrah, BRG brings depth, character, and elegance to every vintage Enhance complexity and deepen aromatics in bold red wines BRG is a premium wine yeast strain meticulously developed to amplify color stability, tannin structure, and aromatic depth in robust red wines. Engineered for optimal polyphenol extraction and balanced fermentation kinetics, BRG brings forth rich expressions of dark berries, spice, and earthy undertones. Ideal for winemakers focused on crafting full-bodied reds with strong aging potential and intense flavor complexity. Enhanced Polyphenol Extraction: Promotes deep color intensity and tannin structure in red wines. Rich Aromatic Profile: Amplifies blackberry, plum, black cherry, and cassis notes with hints of tobacco and leather. Alcohol Tolerance: Supports ABV levels up to 15%, suitable for full-bodied and high-alcohol red wines. Temperature Range: Ferments optimally between 64°F (18°C) and 82°F (28°C), allowing for flexible fermentation strategies. Low H₂S and SO₂ Production: Ensures clean, pure fruit expression with minimal off-flavors. Medium to High Flocculation: Settles well post-fermentation, aiding in clarity and reducing sediment. Applications: Bold Red Wines: Perfect for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, enhancing fruit concentration and structured mouthfeel. Barrel-Aged Reds: Exceptional for wines destined for oak maturation, with deep flavors that integrate beautifully over time. Fortified Reds: Handles higher alcohol environments gracefully, ideal for Port-style and Amarone-style wines. Bordeaux Blends: Amplifies structure and aromatics in Cabernet Franc, Petit Verdot, and Malbec for age-worthy complexity. Flavor Profile: Dark Berry Concentration: Intense expressions of blackberry, plum, black cherry, and cassis dominate the palate. Spice & Earthiness: Notes of tobacco, cedar, black pepper, and leather add layers of depth. Silky Tannins: Enhances mouthfeel with smooth, integrated tannins, providing balance and structure. Deep Color Stability: Encourages anthocyanin preservation, resulting in 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 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, particularly in high-sugar musts. Fermentation Temperature: Maintain between 64°F and 82°F for maximum color extraction and aromatic preservation. Extended Maceration: Ideal for extended maceration techniques to enhance color and tannin complexity.  

Read more less

BE THIOLS is the ideal choice for winemakers aiming to craft highly aromatic, fruit-driven wines with exceptional tropical complexity Whether enhancing a crisp Sauvignon Blanc, perfecting a lively rosé, or adding depth to a white blend, this yeast strain delivers explosive aromatics and unmatched varietal expression Unleash vibrant tropical aromatics and enhance wine complexity BE THIOLS is a specialized Saccharomyces cerevisiae yeast strain developed to maximize the release of varietal thiols during fermentation, resulting in wines with pronounced tropical fruit aromas and a clean finish. This strain is particularly effective in white and rosé wines where aromatic intensity and freshness are desired. Enhanced Thiol Release: Promotes the liberation of varietal thiols, intensifying notes of passion fruit, guava, and grapefruit. Aromatic Precision: Elevates the varietal character with bold tropical and citrus expressions while maintaining balance and avoiding excessive herbaceousness. Clean Fermentation Profile: Exhibits low production of volatile acidity, hydrogen sulfide (H₂S), and sulfur dioxide (SO₂), preserving the wine's purity and freshness. Alcohol Tolerance: Capable of fermenting musts up to 15% ABV, ensuring complete fermentation across various wine styles. Optimal Fermentation Range: Performs best between 59°F (15°C) and 77°F (25°C), allowing for flexibility in fermentation strategies. Rapid Fermentation Kinetics: Initiates fermentation quickly with a short lag phase, contributing to efficient winemaking processes. Applications: Sauvignon Blanc: Enhances tropical fruit and citrus zest characteristics, ideal for styles emphasizing freshness and aromatic intensity. Rosé Wines: Amplifies berry and citrus aromatics, delivering vibrant and refreshing profiles. White Blends: Adds complexity to blends such as Chenin Blanc, Colombard, and Viognier, highlighting lifted fruit characters. Aromatic Whites: Suitable for varieties like Riesling and Gewürztraminer, boosting floral and tropical notes. Flavor Profile: Tropical Fruits: Dominant aromas of passion fruit, guava, and mango. Citrus Accents: Refreshing notes of grapefruit zest and lime contribute to brightness and acidity. Floral Undertones: Subtle hints of elderflower and orange blossom add complexity and lift. Clean Finish: Maintains varietal integrity with bright aromatics and a smooth mouthfeel. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes, stirring 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 nutrients to prevent sluggish fermentation and maximize thiol release. Fermentation Temperature: Maintain between 59°F and 77°F to enhance tropical esters and prevent off-flavors. Maximizing Thiol Potential: Utilize thiol-rich grape varieties and consider prefermentative skin contact to further enhance aromatic lift.    

Read more less

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.    

Read more less