Craft Your Perfect Vintage with the World's Best Wine Yeast

Discover the perfect strain for your winemaking style. We proudly stock premium yeasts from industry-leading brands to ensure a healthy, robust, and flavor-enhancing fermentation for every grape varietal.

Industry-Leading Brands: Featuring top-selling strains from Lallemand, CellarScience, Red Star, and more.
Prevent Stuck Fermentations: Follow our precise inoculation rates based on your initial ºBrix to guarantee success.
Stress-Free Environments: Overcome temperature spikes or low nutrients with 'safety in numbers' higher-dosage pitch rates.
Expert Pairing Resources: Use our exclusive Yeast & Grape Pairing Manual to unlock the hidden potential of your specific varietal.

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Lalvin T73™ | Dry Wine Yeast | 500 g

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

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$62.99
Lalvin NBC™ | Dry Wine Yeast | 500 g

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

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$63.99
IOC Be Thiols™ | Dry Wine Yeast | 500 g

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.

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$65.99
Lallemand CVRP™ | Dry Wine Yeast | 500 g

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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$63.99
IOC Be Fruits™ | Dry Wine Yeast | 500 g

Your go-to solution for crafting wines that are bursting with fresh, fruit-driven character Whether you're perfecting a crisp summer rosé or an aromatic white wine, this strain brings out the best in your ingredients, delivering consistency and clarity in every batch Unleash the full potential of fruit-forward wines BE FRUITS is meticulously engineered to enhance the vibrant, fruit-forward characteristics of your wines. Selected for its robust fermentation capabilities and exceptional ester production, this strain brings out the natural sweetness and aromatic complexity of grape musts. Ideal for winemakers seeking to craft wines with pronounced fruitiness, crisp acidity, and a clean, refined finish. High Ester Production: Enhances aromatic intensity with notes of ripe berries, tropical fruits, and stone fruits. Rapid Fermentation: Optimized for efficient, clean fermentation with minimal lag time. Alcohol Tolerance: Supports ABV levels up to 14%, perfect for a wide range of white and rosé wines. Temperature Range: Ferments effectively between 54°F (12°C) and 75°F (24°C) for controlled flavor development. Low H₂S and SO₂ Production: Ensures cleaner fermentation and reduces off-flavors. Enhanced Mouthfeel: Promotes glycerol production for a smooth, well-rounded body. Applications: White and Rosé Wines: Amplifies the natural fruit flavors in varietals such as Albariño and other aromatic whites. Ciders: An excellent choice for cider fermentations where clean, bright flavor expression is desired. Flavor Profile: Aromatic Esters: Produces vibrant aromas of red berries, stone fruits, and tropical fruits. Enhanced Fruit Expression: Accentuates the bright, juicy qualities of the fruit while maintaining a clean fermentation profile. Crisp Finish: Finishes clean with a slight hint of residual sweetness that complements natural fruit acidity. Usage: Rehydration: Rehydrate in 10 times its weight of water at 95°F (35°C) for 15–20 minutes. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation. Nutrient Addition: Supplement with yeast nutrient to ensure a robust and complete fermentation, particularly in low-nitrogen musts. Fermentation Temperature: Maintain a steady temperature between 54°F and 75°F for optimal flavor retention and ester production.

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$67.99
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NT 116™ | Dry Wine Yeast

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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$12.99
Angel Yeast | PM16 Dry Wine Yeast | 500 g

High Tolerance: Withstands up to 18% alcohol and high SO₂ levels, making it ideal for secondary fermentation or restarting stuck batches. Neutral Flavor Profile: Low H₂S and minimal ester production deliver clean, true-to-fruit aromas in wines, ciders, and meads. Vigorous & Efficient: Fast-fermenting with low nutrient requirements, performing reliably in low temperatures (50-86°F). PM16 is a typical Prise de Mousse yeast from Champagne region (France). This yeast is robust, low-nutrient-requirement and high-alcohol-tolerance strain for white wine, sparkling wine, late-harvest wine, also cider and mead. The H₂S production of PM16 is low, and the fermentation is vigorous to produce a dry wine with clean and neutral aroma, especially for Chardonnay with subtle pear, citrus like flavors. PM16 has a good tolerance for SO₂ and high alcohol level, so it is very recommended for restarting stuck fermentation. With the good characteristic of fermenting in low temperature, it also used in sparkling secondary fermentation. PM16 has rapid fermentation rate with short lag time. PM16 has neutral contribution to wine's organoleptic profile (low production of esters), makes it ideal for producing different types of red, white and fruit wines. Fermentation Characteristics - Fermentation temperature range: 50-86°F (10-30°C) - Alcohol tolerance: around 18%vol - Nitrogen requirement: low - Fermentation speed: fast - Production of volatile acidity: low - High tolerance of SO₂ - Production of SO₂: moderate - Production of H₂S: low - Production of foam: low - Production of glycerol: moderate - Flocculation: very good Application A wide range of applications for different types drinks, including wine, cider, mead and other fruits. Suitable for secondary fermentation for sparkling wine with short lag phase. Suitable for restarting fermentations, low temperature fermentations, and high clarified, low nitrogen and growth factors musts. A pure yeast selected for medium aromatic characters and robust fermentations. The fermentation kinetics of PM16 is complete and robust with clean varietal aromas without undesirable compounds. Good fermentation activity in the conditions of nutrient deficiency or high potential alcohol content. Low production of H₂S makes wine clean. Neutral sensory for wines to preserves the varietal properties. Protocol for Use 1. Rehydration Without Yeast Nutrition Dosage: 20 to 40 g/hL Rehydrate the yeast using water at 10 times its weight, with a temperature range of 95°F to 104°F (35°C to 40°C). Resuspend the yeast by gently stirring, and wait for 20 minutes. Blend the rehydrated yeast with a bit of juice/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice/must temperature. Inoculate into the juice/must. 2. Rehydration with Nutri-Rehyd In the situations of tough fermentation conditions (high potential alcohol, over clarified must, low temperature), rehydrating yeast with Nutri-Rehyd is recommended. Carry out the rehydration procedure according to the selected Nutri-Rehyd product's instructions. Storage and Shelf Life Store in original sealed packages, in a cool and dry environment. Shelf life at the recommended conditions is 42 months. After opening the yeast must be used as soon as possible. Avoiding long-term storage at temperature above 86°F (30°C). Tips The difference between the yeast and must temperatures should not exceed 10 degrees during inoculation. Fermentations using active dry yeast can reduce the risk of contamination by wild yeast and harmful microorganisms. The rehydration process must not exceed 30 minutes.

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$8.99
Angel Yeast | NX16 Dry Wine Yeast | 500 g

Robust Fermentation: Offers a fast start, high alcohol tolerance (≥16% vol), and stable performance across a wide temperature range (50-89°F). Aromatic Enhancement: Maximizes aromatic intensity, making it ideal for classic white wines like Chardonnay and Riesling. Clean Profile: Ensures smooth vinification with minimal foam, volatile acidity, and H₂S production. NX16 is isolated from Ningxia by the research group leading by Professor Yanlin Liu at Northwest A&F University in China. NX16 exhibits a short lag phase, excellent fermentation capacity, and robust tolerance to poor fermentation conditions, where it demonstrates smooth and stable performance during alcoholic fermentation. NX16 is recommended for classic white wines such as Chardonnay and Riesling. When used for vinification of neutral or aromatic grape varieties, NX16 produces white wines with high aromatic intensity. Fermentation Characteristics - Fermentation temperature range: 50-89°F (10-32°C) - Alcohol tolerance: ≥16%vol - Nitrogen requirement: moderate - Production of volatile acidity: low - Production of H₂S: low - Production of foam: low - Competitive factor: negative Protocol for Use 1. Rehydration Without Yeast Nutrition Dosage: 20 to 40 g/hL Rehydrate the yeast using water at 10 times its weight, with a temperature range of 95°F to 104°F (35°C to 40°C). Resuspend the yeast by gently stirring, and wait for 20 minutes. Blend the rehydrated yeast with a bit of juice/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice/must temperature. Inoculate into the juice/must. 2. Rehydration with Nutri-Rehyd In the situations of tough fermentation conditions (high potential alcohol, over clarified must, low temperature), rehydrating yeast with Nutri-Rehyd is recommended. Carry out the rehydration procedure according to the selected Nutri-Rehyd product's instructions. Storage and Shelf Life Store in original sealed packages, in a cool and dry environment. Shelf life at the recommended conditions is 42 months. After opening the yeast must be used as soon as possible. Avoiding long-term storage at temperature above 86°F (30°C). Tips The difference between the yeast and must temperatures should not exceed 10 degrees during inoculation. Fermentations using active dry yeast can reduce the risk of contamination by wild yeast and harmful microorganisms. The rehydration process must not exceed 30 minutes.

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$8.99
Angel Yeast | CECA Dry Wine Yeast | 500 g

Robust Fermentation: Features high alcohol tolerance (up to 16% vol) and a wide temperature range (50-85°F) with low foam and H₂S production. Enhanced Sensory Profile: Builds a strong wine body with fine tannins and complex aromas of dark berries, spice, and coffee. Ideal for Aged Reds: Expresses authentic varietal characteristics perfectly suited for Cabernet Sauvignon, Cabernet Franc, Merlot, and Syrah. CECA was isolated by Enology college of Northwest A&F University from Cabernet Sauvignon spontaneous fermentation in Ningxia province, China. With short lag phase, excellent fermentation kinetics and high alcohol tolerance, CECA is in favor of wine color and structure expression with high quality tannin and strong wine body. It can be very good to excavate and express "authentic" typical characteristics of grape varieties. Wine fermented by CECA presents fine tannins and complex aroma, such as dark berries, spice and coffee. CECA is an excellent choice for making aged red wines, especially for Cabernet Sauvignon, Cabernet Franc, Syrah, Merlot. Fermentation Characteristics - Fermentation temperature range: 50-85°F (10-35°C) - Alcohol tolerance: up to 16%vol - Nitrogen requirement: low - moderate - Fermentation spped: moderate - Production of volatile acidity: low - Production of H₂S: low - Production of foam: low - Competitive factor: negative - Tolerance and flocculation: good - Production of glycerol: moderate - high Protocol for Use 1. Rehydration Without Yeast Nutrition Dosage: 20 to 40 g/hL Rehydrate the yeast using water at 10 times its weight, with a temperature range of 95°F to 104°F (35°C to 40°C). Resuspend the yeast by gently stirring, and wait for 20 minutes. Blend the rehydrated yeast with a bit of juice/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice/must temperature. Inoculate into the juice/must. 2. Rehydration with Nutri-Rehyd In the situations of tough fermentation conditions (high potential alcohol, over clarified must, low temperature), rehydrating yeast with Nutri-Rehyd is recommended. Carry out the rehydration procedure according to the selected Nutri-Rehyd product's instructions. Storage and Shelf Life Store in original sealed packages, in a cool and dry environment. Shelf life at the recommended conditions is 42 months. After opening the yeast must be used as soon as possible. Avoiding long-term storage at temperature above 86°F (30°C). Tips The difference between the yeast and must temperatures should not exceed 10 degrees during inoculation. Fermentations using active dry yeast can reduce the risk of contamination by wild yeast and harmful microorganisms. The rehydration process must not exceed 30 minutes.

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$8.99
Angel Yeast | CEC01 Dry Wine Yeast | 500 g

Aroma Enhancement: Boosts complex ester aromas and varietal character while masking green flavors in elegant reds like Merlot and Pinot Noir. Robust Performance: Features a short lag phase, high alcohol tolerance (up to 16%), and a wide fermentation temperature range (50-85°F). Clean & Low Maintenance: Requires minimal nitrogen and produces extremely low levels of foam, H₂S, and volatile acidity. CEC01 was isolated by Enology college of Northwest A&F University from Merlot spontaneous fermentation in Xinjiang province, China. This yeast has a good tolerance to ethanol, a short lag phase and an excellent fermentation capacity. CEC01 enhances aromas complexity (especially ester aroma compounds expression) and varietal character of grapes, masks the green flavor compounds. Suitable for red grape varieties with elegant and complex aroma and round mouthfeel, such as Merlot, Pinot Noir, Cabernet Franc. Fermentation Characteristics - Fermentation temperature range: 50-85°F (10-35°C) - Alcohol tolerance: up to 16%vol - Nitrogen requirement: low - Fermentation spped: moderate - Production of volatile acidity: low - Production of H₂S: low - Production of foam: low - Competitive factor: active - Tolerance and flocculation: good - Production of glycerol: moderate - high Protocol for Use 1. Rehydration Without Yeast Nutrition Dosage: 20 to 40 g/hL Rehydrate the yeast using water at 10 times its weight, with a temperature range of 95°F to 104°F (35°C to 40°C). Resuspend the yeast by gently stirring, and wait for 20 minutes. Blend the rehydrated yeast with a bit of juice/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice/must temperature. Inoculate into the juice/must. 2. Rehydration with Nutri-Rehyd In the situations of tough fermentation conditions (high potential alcohol, over clarified must, low temperature), rehydrating yeast with Nutri-Rehyd is recommended. Carry out the rehydration procedure according to the selected Nutri-Rehyd product's instructions. Storage and Shelf Life Store in original sealed packages, in a cool and dry environment. Shelf life at the recommended conditions is 42 months. After opening the yeast must be used as soon as possible. Avoiding long-term storage at temperature above 86°F (30°C). Tips The difference between the yeast and must temperatures should not exceed 10 degrees during inoculation. Fermentations using active dry yeast can reduce the risk of contamination by wild yeast and harmful microorganisms. The rehydration process must not exceed 30 minutes.

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$8.99
Angel Yeast | CVE-7 Dry Yeast | Lactic Acid Producing Yeast for Wine & Beer | 500 g

Natural Acidification & Flavor: Converts sugar into lactic acid while imparting vibrant tropical fruit aromas, including grapefruit, pineapple, and mango. Wine & Beer Versatility: Ideal for enhancing aroma and balance in red and white wines, as well as brewing naturally soured or fruit-forward beers without the need for bacteria. Flexible Pitching: Can complete fermentation independently or be co-pitched (simultaneously or sequentially) with Saccharomyces cerevisiae to add complexity and subtly reduce final alcohol content. Robust Performance: Features strong yeast flocculation, low nitrogen requirements, a wide fermentation temperature range (53-95°F), and alcohol tolerance up to 15% ABV. CVE-7 is a pure culture of Lachancea thermotolerans, selected from natural fermentation of grape juice by Angel and China Agricultural University, and can convert part of the sugar into lactic acid. It has good physiological tolerance, outstanding ability to start fermentation, and shows smoothness and stableness during alcohol fermentation. The yeast can complete alcohol fermentation independently, and ferment with Saccharomyces cerevisiae combination is recommended, which achieves perfect complementarity in aroma and taste, and can reduce the alcohol content of high-sugar fermentation raw materials appropriately. It contains typical aroma of tropical fruits such as grapefruit, pineapple, and mango, and can be used in various red and white wines and other alcoholic beverages. Fermentation Characteristics - Pure natural strain - Fermentation temperature range: 53-95°F (12-35°C) - Alcohol tolerance: up to 15%vol - Yield of lactic acid: 2 - 7 g/L - Nitrogen requirement: low - pH reduction: 0.2 - 0.5 - Focculation: strong Inoculation 1. Simultaneous Inoculation Simultaneous inoculation of CVE-7 and Saccharomyces cerevisiae in a 1:1 ratio for fermentation. Rehydrate the yeast using water at 10 times its weight, with a temperature range of 95°F to 104°F (35°C to 40°C). Gently stir the yeast to resuspend it, then allow it to stand for 20 minutes. Blend the rehydrated yeast with a bit of juice/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice/must temperature. Inoculate into the must. 2. Sequential Inoculation 1st: INOCULATION: CVE-7 Inoculate at 15-40 g/hL: rehydrate the yeast using water at 10 times its weight, with a temperature range of 68°F to 86°F (20°C to 30°C). After 15 minutes, stir very gently. Blend the rehydrated yeast with a bit of juice/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice/must temperature. Inoculate into the must. Total rehydration time should not exceed 45 minutes. 2nd: INOCULATION: Saccharomyces cerevisiae After 24 hours to 48 hours, proceed to the 2nd inoculation of selected Saccharomyces cerevisiae yeast at 15-40 g/hL, using Nutri-Rehyd during the rehydration following recommended protocol. Storage and Shelf Life Store in original sealed packages, in a cool and dry environment. Shelf life at the recommended conditions is 42 months. After opening the yeast must be used as soon as possible. Avoiding long-term storage at temperature above 86°F (30°C).

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$34.99
Angel Yeast | RV100 Dry Wine Yeast | 500 g

Aroma-Enhancing: Produces high levels of esters to deliver fresh, aromatic profiles in neutral and high-yield grapes. Highly Resilient: Thrives in harsh conditions—including low temperatures and low nutrients—with an impressive 18% alcohol tolerance. Clean & Efficient: Fast-fermenting with low foam, low volatile acidity, and a proven track record for ice wine production. RV100 is screened by natural fermentation. RV100 has low nutrient requirements and produces more esters, such as isoamyl acetate, hexyl acetate, and phenethyl acetate. These esters bring a fresh aroma to the mouth in neutral or high-yielding grapes. Among the high-ester producing strains, RV100 is the most resistant strain under fermentation conditions such as low turbidity, low temperature, and low fatty acid content. RV100 is also a mature strain for ice wine fermentation. Fermentation Characteristics - Fermentation temperature range: 50-85°F (10-35°C) - Alcohol tolerance: up to 18%vol - Fermentation speed: fast - Production of volatile acidity: low - Production of H₂S: moderate - Production of foam: low - Glycerol production: ≥ 6 g/L Protocol for Use 1. Rehydration Without Yeast Nutrition Dosage: 20 to 40 g/hL Rehydrate the yeast using water at 10 times its weight, with a temperature range of 95°F to 104°F (35°C to 40°C). Resuspend the yeast by gently stirring, and wait for 20 minutes. Blend the rehydrated yeast with a bit of juice/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice/must temperature. Inoculate into the juice/must. 2. Rehydration with Nutri-Rehyd In the situations of tough fermentation conditions (high potential alcohol, over clarified must, low temperature), rehydrating yeast with Nutri-Rehyd is recommended. Carry out the rehydration procedure according to the selected Nutri-Rehyd product's instructions. Dosage 20 to 40 g/hL Reds Roses Whites Sparklings Ferm Speed Nitrogen Need Sensory Effect ★★★ ★★★ ★★★ ★★★★ Moderate Medium EVC Note: ★★★★=Best Recommendation EVC=Enhances Varietal Character Storage and Shelf Life Store in original sealed packages, in a cool and dry environment. Shelf life at the recommended conditions is 42 months. After opening the yeast must be used as soon as possible. Avoiding long-term storage at temperature above 86°F (30°C). Tips The difference between the yeast and must temperatures should not exceed 10 degrees during inoculation. Fermentations using active dry yeast can reduce the risk of contamination by wild yeast and harmful microorganisms. The rehydration process must not exceed 30 minutes.

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$8.49
Angel Yeast | RV002 Dry Wine Yeast | 500 g

Superior Color & Aroma: Maximizes tannin extraction and elevates aromatic compounds for vibrant, full-bodied wines with clean fruit expression. Robust Performance: Ferments reliably up to 18% ABV (50-85°F) while keeping volatile acidity, H₂S, and foam production exceptionally low. Enhanced Mouthfeel & Structure: Generates abundant polysaccharides and glycerol (≥ 8 g/L), naturally optimizing conditions for subsequent malolactic fermentation. RV002 is a natural fermentation strain, this yeast demonstrates reliable safety, consistent performance and complete fermentation characteristics. It exhibits outstanding tannin and color extraction capacity while generating abundant polysaccharides. The strain significantly enhances wine coloration, particularly in red wines, contributing to well-structured, full-bodied wines with pronounced fruit expression, clean varietal character and harmonious palate. Its remarkable aroma-enhancing properties elevate diverse aromatic compounds. The yeast displays favorable flocculation behavior during late fermentation with stable pigment retention. The higher alcohols and amino acids released through autolysis provide optimal conditions for subsequent malolactic fermentation while minimizing exogenous interference. Fermentation Characteristics - Fermentation temperature range: 50-85°F (10-35°C) - Alcohol tolerance: up to 18%vol - Nitrogen requirement: moderate - Production of polysaccharides: high - Production of volatile acidity: low - Production of H₂S: low - Potential for SO₂ production: low - Production of foam: low - Competitive factor: neutral - Glycerol production: ≥ 8 g/L Application Features This yeast can be used to produce high-quality red wine. It has killer activity and extraction of anthocyanins and tannins is high. It helps produce wines with typicality, intense aroma and stable pigment, especially the famous red grape varieties such as Cabernet Sauvignon, Cabernet Franc, Cabernet Sauvignon and Pinot Noir. It is a preferred strain in brewing of high-grade red wines. Protocol for Use 1. Rehydration Without Yeast Nutrition Dosage: 20 to 40 g/hL Rehydrate the yeast using water at 10 times its weight, with a temperature range of 95°F to 104°F (35°C to 40°C). Resuspend the yeast by gently stirring, and wait for 20 minutes. Blend the rehydrated yeast with a bit of juice/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice/must temperature. Inoculate into the juice/must. 2. Rehydration with Nutri-Rehyd In the situations of tough fermentation conditions (high potential alcohol, over clarified must, low temperature), rehydrating yeast with Nutri-Rehyd is recommended. Carry out the rehydration procedure according to the selected Nutri-Rehyd product's instructions. Dosage 20 to 40 g/hL Reds Roses Whites Sparklings Ferm Speed Nitrogen Need Sensory Effect ★★★ ★★★ ★★★ ★★★★ Moderate Medium EVC Note: ★★★★=Best Recommendation EVC=Enhances Varietal Character Storage and Shelf Life Store in original sealed packages, in a cool and dry environment. Shelf life at the recommended conditions is 42 months. After opening the yeast must be used as soon as possible. Avoiding long-term storage at temperature above 86°F (30°C). Tips The difference between the yeast and must temperatures should not exceed 10 degrees during inoculation. Fermentations using active dry yeast can reduce the risk of contamination by wild yeast and harmful microorganisms. The rehydration process must not exceed 30 minutes.

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$8.49
Angel Yeast | RV171 Dry Wine Yeast | 500 g

Enhances Aromatics: Produces high levels of esters to significantly boost fruitiness in neutral grape varieties. Softens Mouthfeel: Absorbs polyphenols to reduce harsh tannins and naturally metabolizes malic acid for smoother, early-drinking wines. Versatile Application: Ideal for fresh reds, whites, rosés, and late harvest wines, performing well with high-acid grapes and alcohol levels up to 14%. RV171 was naturally isolated and chosen for its ability to produce large quantities of esters (like isoamyl esters), it can enhance the aromatic features of wines produced from neutral grape varieties. This particular yeast strain is capable of adsorbing polyphenolic compounds from its cell walls, thus lessening the tannic structure in young and fresh red wines. Grape juice inoculated with RV171 is likely to undergo malolactic fermentation since this yeast strain is able to metabolize malic acid during the primary fermentation stage. RV171 is the perfect option for making young, fresh, fruity and easily drinkable red, rosé and white wines, and also a fitting choice for late harvest wines. Fermentation Characteristics - It is particularly suited for high-acid grapes or varieties that will undergo acid adjustment. - Fermentation temperature range: 57-86°F (14-30°C) - Alcohol tolerance: up to 14%vol - Production of volatile acidity: low - Production of H₂S: moderate - high - No harmful sulfide - Competitive factor: sensitive - Glycerol production: ≥7 g/L Protocol for Use 1. Rehydration Without Yeast Nutrition Dosage: 20 to 40 g/hL Rehydrate the yeast using water at 10 times its weight, with a temperature range of 95°F to 104°F (35°C to 40°C). Resuspend the yeast by gently stirring, and wait for 20 minutes. Blend the rehydrated yeast with a bit of juice/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice/must temperature. Inoculate into the juice/must. 2. Rehydration with a Yeast Nutrition In the situations of tough fermentation conditions (high potential alcohol, over clarified must, low temperature), rehydrating yeast with Nutri-Rehyd is recommended. Carry out the rehydration procedure according to the selected Nutri-Rehyd product's instructions. Dosage 20 to 40 g/hL Reds Roses Whites Ferm Speed Nitrogen Need Sensory Effect ★★★ ★★★★ ★★★ Moderate Medium EVC Note: ★★★★=Best Recommendation EVC=Enhances Varietal Character Storage and Shelf Life Store in original sealed packages, in a cool and dry environment. Shelf life at the recommended conditions is 42 months. After opening the yeast must be used as soon as possible. Avoiding long-term storage at temperature above 86°F (30°C). Tips The difference between the yeast and must temperatures should not exceed 10 degrees during inoculation. Fermentations using active dry yeast can reduce the risk of contamination by wild yeast and harmful microorganisms. The rehydration process must not exceed 30 minutes.

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$8.49
Red Star | Premier Prestige | Dry Wine Yeast | 500 g

Fast fermenter that gives exceptional aromatic notes to white and rosé wines, especially from neutral grapes in need of an aromatic lift such as Chardonnay. Also ideal for aromatic varieties rich in thiols (Sauvignon blanc, Colombard, Syrah rosé, Grenache rosé) and terpenes (Muscat, Pinot Gris, Viognier, etc) because of its ability to release volatile precursors from the must, providing tropical and citrusy flavors and aromas to the wines. High alcohol tolerance (up to 15%) and low nitrogen requirement. Wide temperature range: 50 – 86°F (10 – 30°C). Saccharomyces cerevisiae. Application: Suited for white and rosé wines.

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$39.99
EnartisFerm EZ Ferm 44 | Dry Wine Yeast For Extreme Conditions | 17% Alc | Neutral Flavor | 500 g

Performs reliably in difficult fermentations, including low nitrogen musts and high alcohol potential Ideal for restarting sluggish or stuck fermentations Tolerates extreme conditions: low temperature, low pH, high alcohol, and high sugar Neutral sensory profile preserves varietal character and wine structure Strong fermentation kinetics with rapid yeast biomass development Enartis EZ Ferm 44 is a high-performance yeast strain developed for use in particularly challenging fermentation environments. It is especially effective in musts with low available nitrogen, high sugar content, and low temperature — conditions that often lead to sluggish or stuck fermentations. Its strong fermentative power, high alcohol tolerance (up to 17% v/v), and rapid biomass development make it an excellent choice for fermentation rescue operations and for fermenting difficult lots where reliability is critical. Rather than contributing intense aromatic esters, EZ Ferm 44 has a neutral profile that allows varietal and terroir characteristics to show through. It is also useful when the winemaking goal is to preserve structure and freshness without adding fruity overtones. Protocol for Use: Rehydrate in 10 times its weight of water at 35–38°C (95–100°F) for 20 minutes. After rehydration, slowly adapt the yeast to the must temperature by gradually adding must in small volumes over 10–15 minutes. Avoid temperature shocks greater than 10°C (18°F) between the yeast slurry and must. Inoculate immediately after acclimation is complete. For stuck fermentation restarts, follow a full restart protocol including detoxification and yeast acclimatization. Usage Rate: Recommended dosage is 20–30 g/hL — 0.2–0.3 g/L — 0.76–1.14 g/gal

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$62.99
Levuline Burgundy BRG™ | Dry Wine Yeast | 500 g

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.

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$63.99
Lallemand ENOFERM CSM™ | Dry Wine Yeast | 500 g

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

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$68.99