Wine Yeast

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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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.    

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EnartisFerm SB offers the perfect balance of reliability and neutrality—making it an indispensable tool for winemakers who demand consistent results and varietal integrity across diverse wine styles. Reliable, neutral yeast for sparkling and still wine production Ferments effectively at low temperatures EnartisFerm SB is a robust, neutral Saccharomyces cerevisiae bayanus yeast strain selected for its strong fermentation kinetics, high alcohol tolerance, and clean sensory profile. Comparable to Champagne-style strains like EC1118, EnartisFerm SB is ideal for sparkling base wines, cool-fermented whites, rosés, and restarting stuck fermentations. Its low production of volatile acidity and off-odors makes it an excellent choice when purity and fermentation security are essential. With a short lag phase and the ability to ferment at low temperatures, EnartisFerm SB offers winemakers dependable performance across a wide range of wine styles. Key Features: Neutral aromatic profile that preserves varietal character and terroir Short lag phase and fast fermentation kinetics Ferments effectively at low temperatures (10–30°C / 50–86°F) High alcohol tolerance (up to 15% v/v) Low production of VA and H₂S with proper nutrition Excellent choice for base wines, dry whites, rosés, and fermentation restarts Recommended Applications: Traditional and tank method sparkling wines White and rosé varietals where neutrality and freshness are desired Restarting sluggish or stuck fermentations Late-harvest or fortified wines requiring high ethanol tolerance Dosage: Standard fermentations: 20–30 g/hL Stuck fermentations or high Brix: 30–40 g/hL Rehydration: Hydrate in 10x its weight of clean water at 35–40°C for 20 minutes. Add to must gradually while mixing to avoid temperature shock.  

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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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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.  

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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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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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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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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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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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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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