Wine Yeast

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

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

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The optimal choice for winemakers looking to enhance the aromatic complexity and clean, vibrant character of their wines Whether you’re crafting a bright Sauvignon Blanc, a floral rosé, or an aromatic light red, PERSY delivers exceptional clarity, mouthfeel, and aromatic expression in every bottle Craft elegant, aromatic wines with exceptional fruit expression PERSY is a premium Saccharomyces cerevisiae yeast strain meticulously selected for its ability to enhance aromatic intensity, mouthfeel, and fermentation reliability. Specially engineered for white wines, rosé wines, and aromatic light reds, PERSY excels at releasing bound aroma compounds, resulting in wines with vibrant notes of tropical fruits, citrus, and floral elegance. Its clean fermentation profile and moderate ester production make it ideal for wines where freshness and varietal character are paramount. High Ester Production: Elevates floral and fruit-driven aromatics, with dominant notes of passion fruit, lychee, and peach. Clean Fermentation: Minimal volatile acidity and low SO₂ production ensure a pure expression of the grape. Balanced Mouthfeel: Promotes polysaccharide synthesis, adding body and smoothness to the wine. Alcohol Tolerance: Supports ABV levels up to 15%, perfect for light to medium-bodied wines. Temperature Range: Optimally ferments between 57°F (14°C) and 68°F (20°C), preserving aromatic integrity. Low H₂S Production: Minimizes sulfur-related off-flavors, ensuring cleaner, crisper finishes. Applications White Wines: Perfect for Sauvignon Blanc, Chardonnay, Riesling, and Pinot Grigio, enhancing bright fruit notes and floral complexity. Rosé Wines: Adds layers of red berry and citrus aromas, with a fresh, crisp mouthfeel. Aromatic Reds: Suitable for Gamay and Pinot Noir, boosting delicate floral and berry aromatics. Sparkling Wines: Enhances freshness and aromatic lift in both Méthode Traditionnelle and Charmat Process sparkling wines. Flavor Profile Tropical Fruits: Rich expressions of passion fruit, lychee, and mango deliver a lush, aromatic bouquet. Citrus & Floral Notes: Highlights lemon zest, orange blossom, and subtle honeysuckle. Clean, Crisp Finish: Preserves natural acidity, delivering a refreshing, structured mouthfeel. Silky Texture: Promotes glycerol production, adding smoothness and a balanced palate. Usage  Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development. Nutrient Addition: Supplement with yeast nutrient to ensure robust fermentation, particularly in low-nitrogen musts. Fermentation Temperature: Maintain between 57°F and 68°F to maximize ester production and prevent off-flavors. Aging Potential: Suitable for fresh, vibrant wines designed for early consumption, while retaining aromatic lift over time.  

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UVAFERM CEG™ is the premier choice for winemakers looking to craft elegant, fruit-driven wines with exceptional clarity and balance. Whether perfecting a crisp Chardonnay, refining a vibrant Rosé, or producing world-class sparkling wines, CEG delivers purity, finesse, and remarkable aromatic depth Craft elegant, aromatic wines with delicate freshness and balance CEG is a premium wine yeast strain meticulously developed to enhance aromatic expression, mouthfeel, and fermentation stability in white wines, rosé wines, and sparkling wines. Known for its clean, consistent fermentations and ability to bring out refined floral and fruit-driven notes, this strain is the perfect choice for winemakers focused on producing crisp, vibrant wines with exceptional clarity and balance. Aromatic Preservation: Enhances expressions of white peach, pear, and citrus blossom, maintaining freshness and delicacy. Fine Bubble Retention: Ideal for sparkling wines, promoting tight, persistent effervescence. Clean Fermentation Profile: Low volatile acidity and minimal SO₂ production maintain pure fruit expression. Alcohol Tolerance: Effective up to 14% ABV, ensuring complete and reliable fermentation. Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C), allowing for cool fermentations that preserve aromatics. Low Nutrient Requirement: Thrives with minimal nitrogen additions, reducing the risk of sluggish ferments. Applications Sparkling Wines: Perfect for Méthode Traditionnelle, Charmat Process, and Pet-Nat, contributing to clean fermentation and fine bubbles. White Wines: Ideal for Chardonnay, Pinot Blanc, and Riesling, enhancing fruit purity and crisp acidity. Rosé Wines: Boosts fresh berry and citrus notes with a clean, refreshing finish. Late-Harvest Wines: Handles higher sugar concentrations gracefully, maintaining bright aromatics and balanced acidity. Flavor Profile  Stone Fruits: Elegant notes of white peach, nectarine, and pear deliver a refined fruit character. Citrus & Floral Notes: Accentuates citrus blossom, lemon zest, and orange peel for bright, fresh aromatics. Delicate Mouthfeel: Promotes a smooth, refined palate with a light, crisp finish. Persistent Effervescence: Ideal for sparkling wines, delivering fine bubbles and lasting mousse. 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 in low-nitrogen musts for strong, consistent fermentation. Fermentation Temperature: Maintain between 57°F and 68°F to preserve delicate aromas and prevent off-flavors. Secondary Fermentation: Ideal for sparkling wine production with fine bubble retention and clean aromatic lift.    

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NT116 is the ideal choice for winemakers aiming to craft vibrant, fruit-forward wines with balanced mouthfeel and expressive aromatics Whether perfecting a Cabernet Sauvignon, enhancing the brightness of Chardonnay, or crafting a crisp Rosé, NT116 delivers consistency, clarity, and exceptional flavor in every batch Vibrant aromatics and enhanced mouthfeel for premium red and white wines NT116 is a high-performance wine yeast strain selected for its ability to elevate fruit aromatics and enhance mouthfeel across a wide range of wine styles. This strain excels in extracting rich color and promoting structured tannin development in red wines while boosting fresh, vibrant fruit notes in white wines. Its steady, reliable fermentation process ensures clean, crisp flavors with excellent clarity. Enhanced Fruit Expression: Amplifies berry, cherry, and stone fruit notes in red wines, while delivering apple, citrus, and floral aromas in whites. Superior Mouthfeel: Promotes a smooth, rounded palate with well-integrated tannins. Alcohol Tolerance: Effective up to 15% ABV, allowing for full-bodied wine production. Temperature Range: Performs optimally between 59°F (15°C) and 86°F (30°C), providing flexibility for various winemaking conditions. Medium Flocculation: Supports good clarity and stable sedimentation post-fermentation. Low SO₂ Production: Minimizes sulfurous off-flavors, preserving fruit purity. Applications: Cabernet Sauvignon & Merlot: Enhances bold fruit expressions and supports structured tannins. Syrah & Zinfandel: Brings forward dark berry notes with rich complexity. Chardonnay & Sauvignon Blanc: Promotes vibrant apple and citrus aromatics with a clean finish. Rosé Wines: Elevates fresh berry flavors with a bright, crisp profile. Fruit Wines: Ideal for capturing pure, expressive fruit characteristics. Flavor Profile:  Red Wines: Highlights blackberry, cherry, and plum with a smooth, structured finish. White Wines: Enhances apple, citrus, and floral notes for a crisp, refreshing profile. Full Mouthfeel: Promotes enhanced body and smooth tannin integration. Bright Aromatics: Preserves varietal purity and fresh fruit character. Usage:  Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and aromatic development. Nutrient Addition: Supplement with yeast nutrients, particularly in low-nitrogen musts, to support strong fermentation. Fermentation Temperature: Maintain between 59°F and 86°F to optimize fruit expression and mouthfeel. Aging Potential: Suitable for both early-drinking wines and age-worthy reds.  

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

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