Yeast Strains

ML Bacteria Cultures

Nutrients

Enological Enzymes

Enological Tannins

General Tools

Beer Ingedients

• "Wine Yeast" for:
• Lallemand
• Vi-A-Dry
• Laffort
• Encapsulated Yeast
• White Labs wine yeast


• "Beer Yeast" for:
• Lallemand Beer Yeast
• White Labs beer yeast

Lallemand Yeast Strains

The Uvaferm 43 strain is the result of research by Lallemand to isolate a strain that successfully completes sluggish or stuck fermentations. Lallemand in conjunction with the Inter-Rhône Laboratory screened 33 different isolates in trials on stuck wines before selecting Uvaferm 43. The stuck fermentations represented wines with high alcohols (14.3% with 21 g/L RS) and high free SO2 (35 mg/L). Uvaferm 43 outperformed other strong fermenters including EC1118, ICV-K1 and DV10. Using lysozyme to prevent lactic acid bacteria spoilage in conjunction with Uvaferm 43 improved results in restarting fermentations. Uvaferm 43 also gives good sensory results in high sugar, red primary fermentations and maintains color and red fruit characters.

71B was isolated and selected by the INRA (National Agricultural Research Institute) in Narbonne, France. 71B is particularly known for its use in fermenting fruity blush wines and semi-sweet whites. Long-lived aromas result from the synthesis of esters and higher alcohols. 71B also softens high acid musts by partially metabolizing malic acid. 71B is sensitive to competitive factors and may have difficulty competing with wild flora. Careful rehydration with GO-FERM and early inoculation will help 71B dominate under competitive conditions.

The AC- strain was selected from fermentations in the Loire region with the objective of finding a strain that would lower acidity perception while retaining fresh fruit and floral aromatics. A moderate speed fermenter, AC- can tolerate fermentation temperatures up to 29°C(85°F) yet still produce low levels of SO2 and H2S. This yeast is used in the Loire Valley on Sauvignon Blanc and Muscadet as a complement to young, balanced dry or off-dry white wines. The University of Nantes (ITV) isolated this strain in collaboration with Lallemand.

BA11 yeast was selected in 1997 near the Estação Vitivinicola de Bairrada in Portugal. Fermentation kinetics are excellent, even at low temperatures. This yeast promotes clean aromatic characteristics and intensifies mouthfeel and lingering flavors in white wines. In relatively neutral white grape varieties, BA11 encourages the fresh fruit aromas of orange blossom, pineapple and apricot.

BM45 was isolated between 1991 and 1994 in collaboration with the Consorzio del Vino Brunello de Montalcino and the University of Siena. This strain was selected from many world class Brunello fermentations for its enological characteristics. BM45 is a relatively slow starter and is well adapted to long maceration programs. This strain has high nitrogen requirements and can produce hydrogen sulfide if nutrient starved. When used in whites, BM45 benefits greatly when rehydrated with GO-FERM. BM45 produces high levels of polysaccharides, resulting in wines with increased mouthfeel. In Italian red varietals such as Sangiovese, BM45 tends to bring out aromas described as fruit jams, rose and cherry liqueurs. There are evident and clean notes of sweet spices, licorice, cedar, and earthy elements. BM45 has also been used with great success on Bordeaux varieties and helps to minimize vegetative characters. Some winemakers use BM45 on Chardonnay as a blending component to increase mouthfeel.

BRL97 was selected as a result of a four-year study by the University of Torino from over 600 isolates taken from 31 wineries of the Barolo region. The goal of the selection was to isolate a dominant natural yeast from Nebbiolo fermentations that was able to retain both the color and the varietal character of the grape. It is a fast starter and moderate speed fermenter, demonstrating good MLF compatibility and high alcohol tolerance. BRL97 has received excellent feedback from North American winemakers for lighter red varietals such as Pinot Noir and for heavier structured reds such as Zinfandel, Barbera, Merlot and Nebbiolo.

CY3079 was isolated by the Bureau Interprofessionel des Vins de Bourgogne (BIVB) with the objective of isolating a strain that would complement typical white Burgundy styles. It is a steady, slow fermenter even at cooler temperatures (13°C/55.4°F). When properly fed, CY3079 demonstrates good alcohol tolerance and low production of volatile acidity and hydrogen sulfide. It is highly recommended for barrel fermented and sur lie aged Chardonnay. CY3079 releases peptides at the end of fermentation that are believed to enhance aromas such as fresh butter, honey, bright floral and pineapple. Tastings of both CY3079 tank-fermented wines from cool regions and CY3079 barrel-fermented wines from warm regions showed richer, fuller mouthfeel compared to other strains.

DV10 was selected by the Station Oenotechnique de Champagne (SOEC) in the Champagne region and approved by the Comité Interprofessionnel des Vins de Champagne (CIVC) in Epernay. It is now also available in encapsulated form. This strain's fermentation kinetics are strong over a wide temperature range and it has relatively low nitrogen demands. DV10 is famous for its ability to ferment in conditions of low pH, high total SO2 and low temperature. It is characterized by low foaming, low volatile acidity production, and very low H2S or SO2 production. DV10 is one of the most widely used strains in Champagne . It is known for clean fermentations that respect varietal character while avoiding bitter sensory contributions associated with many other strains. It is highly recommended for premium white varietals and cider production. DV10 can also be used to restart stuck fermentations and has been known to ferment up to 18% (v/v) alcohol.

EC1118 is the original, steady, low foamer, and is popular for barrel fermentations. It ferments well at low temperatures, and flocculates with compact lees. This strain is an excellent choice for secondary fermentations of sparkling wine. EC1118 can produce high amounts of SO2 (up to 30 ppm) and as a result, may inhibit malolactic fermentation.

ICV-D21 was isolated in 1999 from one of the best Languedoc "terroirs" during a special regional program run by the Institut Coopératif du Vin (ICV)'s Natural Micro-Flora Observatory and Conservatory. Dominique Delteil selected ICV-D21 for fermenting red wines with stable color, intense fore-mouth, mid-palate tannin structure, and fresh aftertaste. Unlike most wine yeasts, ICV-D21 contributes both higher acidity and polysaccharides. These attributes inhibit development of cooked jam and burning-alcohol sensations in highly mature and concentrated Cabernet Sauvignon, Merlot and Syrah. During fermentation, ICV-D21 produces very few sulfide compounds. It allows for the expression of fruit from the grapes while reducing the potential for herbaceous characters in Cabernet Sauvignon. When blended with wines fermented with ICV-D254 and ICV­ D80, ICV-D21 brings fresher, deep fruit. Such finished wines are noted for continuous intensity beginning in the fore-mouth and carrying through to the aftertaste.

ICV-D254 was isolated by the ICV from Syrah fermentations after screening 3,000 isolates and putting 450 of them through trials for their enological properties. It has been known to have an alcohol tolerance of up to 16% (v/v) when the fermentation is aerated and the temperature is maintained below 28°C(82°F). In red wines this yeast strain develops ripe fruit, jam and cedar aromas together with mild spiciness. On the palate ICV-D254 promises a high fore-mouth volume, big mid-palate mouthfeel and intense fruit concentration. Wines made with this strain are characterized as having smooth tannins and a mildly spicy finish. These attributes are particularly interesting for Cabernet Sauvignon and Merlot. To create concentrated Sangioveses, Syrahs and Zinfandels, wine made with ICV-D254 may be blended following fermentation with wine made with ICV-D80 and ICV-D21. When ICV-D254 is used for white wines, particularly Chardonnay, sensory descriptors include creamy butterscotch, hazelnut and almond aroma.

ICV-D80 was isolated by Dominique Delteil of the ICV in 1992 from the Côte Rôtie area of the Rhône Valley for its ability to ferment musts high in sugar and polyphenols. With proper nutrition, it is a rapid starter with moderate fermentation rates. ICV-D80 has been known to have an alcohol tolerance of up to 16% (v/v) when the fermentation is aerated and the temperature is maintained below 28°C(82°F). This strain was selected for its ability to bring out differentiated varietal aromas by reinforcing the rich concentrated flavors found in varieties such as Zinfandel and Syrah. On the palate, ICV-D80 promises high fore-mouth volume, big mid-palate mouthfeel, an intense, fine grain tannin sensation and a long lasting licorice finish. To optimize complexity, reds fermented with ICV-D80 may be blended after fermentation with reds fermented with ICV­D254 and ICV-D21. The ICV-D80 complements these strains by integrating higher tannin intensity to the blend.

In 1992 Dominique Delteil was also responsible for the selection of the ICV-GRE strain from the Cornas area of the Rhône Valley. This strain is suitable for reds, blushes and whites. In reds, it does well with easy-to-drink Rhône style wines with up­front fruit. Under short skin contact regimens (3 to 5 days), ICV-GRE minimizes the risks of vegetal and undesirable sulfur components in varieties such as Merlot, Cabernet Sauvignon, Cabernet Franc, Grenache and Syrah. In fruit directed whites such as Rhône whites, Chenin Blanc, and Riesling, ICV-GRE results in stable fresh fruit characteristics such as melon and apricot while delivering a big fore-mouth impact.

The ICV-K1 strain tends to express the freshness of white grape varieties, especially in Sauvignon Blanc, Semillon and Chenin Blanc. Natural fresh fruit aromas are retained for a longer time when compared to wines fermented with standard yeast strains (such as Prise de Mousse). When fermented at low temperatures (<16°C/<60.8°F) and with proper nutrition, ICV-K1 is one of the more floral ester producers, especially in neutral or high yield varieties. Among the high ester production strains, ICV­K1 is the most resistant to difficult fermentation conditions such as extreme temperatures, high alcohol (18% v/v) and low fatty acid content. ICV-K1 ferments well under stressed conditions and is useful in restarting stuck fermentations, especially when fructose levels remain high. It is also recommended for French hybrid whites and basic reds.

L2056 was selected from the Côtes du Rhône region by the ITV for its ability to maintain varietal fruit aromas and flavors. This strain demonstrates good alcohol tolerance as well as low SO₂ and volatile acidity (VA) production over a wide temperature range. L2056 is a quick-to-moderate fermenter with relatively high nutrient requirements. It benefits greatly from rehydration with GO-FERM and the addition of Fermaid K. L2056 maintains good color stability and is excellent for forward fruit style Cabenet Sauvignon, Zinfandel, Syrah and Merlot.

The University of Valencia in Spain isolated LALVIN M69 from musts taken from the hot weather in the Denomination de Origin, La Mancha. It was selected for its ability to increase the aromatic complexity of neutral white varieties and for its tolerance of high sugar levels. M69 establishes itself quickly during fermentation. Nutrient supplementation is highly recommended in juices below 150 ppm YAN. This strain shows a low conversion efficiency of sugar to alcohol, contributing high levels of glycerol with low acetaldehyde production. This yeast is recommended especially for warm region neutral whites where the enhancement of aromatic complexity is desired.

O16 was isolated by the Université de Bourgogne in Dijon, France for fresh and rapid secondary yeast fermentations. This strain may reduce riddling by up to one-half due to its ability to agglomerate in the bottle.

RA17, a Bureau Interprofessional des Vins de Bourgogne (BIVB) strain, was selected from the Burgundy region. It enhances cherry and fruit aromas in varietals such as Pinot Noir and Gamay. Wines made with RA17 may be blended with wines fermented with RC212 or BRL97 to give more complexity and fuller structure. Fermentations with RA17, especially in low nutrient musts, will benefit from timely nutrient additions to avoid the formation of H₂S.

The Bourgorouge RC212 strain was selected from fermentations in Burgundy by the BIVB. RC212 was chosen for its ability to produce ripe berry, bright fruit and spicy characteristics. It consistently produces Pinot Noirs with good structure. RC212 wines may be blended with wines fermented with RA17 or BRL97 to achieve more complexity. When using RC212, particularly in low nutrient musts, timely nutrient additions are recommended to avoid potential H₂S production.

R-HST was selected for its exceptional enological properties in Riesling from trials conducted from 1991 to 1996 in the Heiligenstein region of Austria. R-HST has a short lag phase and generation time, even at cold temperatures. These features allow it to dominate and persist over spoilage yeast such as Kloeckera apiculata, where other S. cerevisiae might have difficulty. A relatively neutral strain, R-HST retains fresh varietal character while contributing body and mouthfeel. R-HST also produces crisp, premium white wines intended for aging.

This strain was isolated in the Sauternes region of Bordeaux by Brian Croser of South Australia. R2 has excellent cold temperature properties and will ferment in conditions as low as 10°C(50°F). R2 helps produce intense, direct fruit style whites by liberation of fruity and floral fermentative aromas. In addition, varietal characters are enhanced by R2's enzymatic release of bound aroma precursors. It is recommended for aromatic white varieties such as Sauvignon Blanc, Riesling, and Gewürztraminer.

The S6U strain was isolated and studied by Dr. Ciolfi of the Instituto Sperimentale per l'Enologia near Velletri. S6U was selected for its unique enological characteristics such as the ability to ferment at very low temperatures in musts with low levels of suspended solids. Under cool (<18°C/<64°F) fermentation conditions, S6U produces higher glycerol and organic acids from sugars and this may explain the increased mouthfeel. The consequential reduction in alcohol ranges from 0.3-0.5% (v/v). Higher levels of phenethyl alcohol are also produced by S6U. To ensure the dominance of S6U during fermentation, pay extra attention to rehydration and inoculation since it does not compete well with high wild yeast populations. S6U requires high nutrient levels and benefits from the use of GO-FERM and Fermaid K.

The Steinberger strain is a slow, cool fermenter with high SO2 tolerance, low foam production and an alcohol tolerance up to 13% (v/v). The glucosidase activity of DGI 228 contributes elegant aromas, especially in aromatic white wines.

Uvaferm SVG was selected in the Loire as a result of an ITV collaboration with Lallemand. The goal was to find a natural yeast that enhanced typical Sauvignon Blanc varietal character, diminished acidity and still maintained good fermentation kinetics. SVG will metabolize roughly 25% of malic acid levels and will help naturally lower a wine’s acidity. In tastings of Sancerre and Pouilly Fume wines fermented with different yeasts, the wines fermented with SVG scored higher than those fermented with other yeasts commonly used for Sauvignon Blanc. These Sauvignon Blancs were described as having more intensity and a balance of mineral, citrus and spicy notes. Aside from cooler region Sauvignon Blanc, SVG is also recommended for aromatic white varieties such as Riesling or Pinot Gris.

Isolated from a premium Spanish Rioja fermentation, this strain was selected for its ability to enhance the natural aromas and flavors of red wines produced in hot climates. Due to its ability to produce high levels of glycerol, T73 creates wines with full mouthfeel. Hot climate reds that have trouble "opening up" are enhanced by the well-balanced production of esters and higher alcohols.

VRB was chosen by CIDA in the Rioja region of Spain. It enhances varietal characteristics and ester perception. Red wines such as Tempranillo, Barbera, and Sangiovese, when fermented with VRB, tend to have good color intensity and stability with increased phenolic structure. Its flavor attributes are often described as ripe fruit, jam, hazelnut, and dried plums on the finish. This strain has a high alcohol tolerance (up to 17%) with properly integrated nutrition, short lag phase, steady fermentation rate with low VA production. VRB can soften high acid musts by partially metabolizing malic acid.

Wädenswil 27 was isolated at the Swiss National Agricultural Station for its slow and steady cold fermentation of white wines. As a low heat-producing strain, less energy is required for cooling, making it an excellent choice when cool red wine fermentations are desired. Red color loss is minimized due to the strain's low beta-glucosidase production. This strain is a low foamer and produces very low SO₂, resulting in MLF compatibility.

The W15 strain was isolated in 1991 from a high quality Müller Thurgau must originating from grapes in the vineyards at the Viticulture Research Station in Wädenswil, Switzerland. W15 was developed to ferment dry whites at moderate speeds where retention of bright fruit character and a greater mouthfeel are desired. W15 is also used to ferment high quality light red varieties. This yeast produces higher levels of glycerol and succinic acid than most wine yeast strains. An increase in fermentation temperature increases the amount of glycerol and succinic acid formed.

VI-A-DRY Yeast Strains

The CEG strain was isolated by the Geisenheim Research Station in Germany for its ability to deliver slow, steady, clean fermentations. Optimal fermentation temperatures range from 15-25°C(59-77°F).

Champagne was selected by UC Davis researchers from the strain collection at the Pasteur Institute in Paris, France. This strain ferments between 12-29°C(55-85°F) and has good SO2 tolerance. It is considered neutral in sensory contribution.

Montrachet was selected from the Pasteur Institute strain collection by UC Davis researchers. With proper nutrition, it has moderate fermentation kinetics at 10-29°C(50-85°F) with low VA and SO₂ formation.

PM has good fermentation kinetics at temperatures between 15-25°C (59-77°F). It is a moderate producer of VA and a low foam and H₂S producer. PM has high SO₂ and alcohol tolerances.

Laffort Yeast Strains

Actiflore Bayanus was selected by Laffort Oenologie for its strong ability to restart sluggish or stuck fermentations even in high alcohol conditions. It has excellent fermentation characteristics including strong kinetics, low nitrogen requirements, and tolerates high sugar and high alcohol (18% v/v) levels. Actiflore Bayanus is also capable of fermenting juice at low temperatures (10-12°C/50-53.6°F) while still producing intense fermentation aromas (esters). This strain is a suitable choice for sparkling wines produced by closed tank fermentations.

Actiflore BJL was isolated in the Beaujolais area for its ability to produce fresh, up-front fruit in "primeur" or nouveau style wines. A quick fermenter with good extraction of color, BJL produces low VA and H₂S. The berry-fruit flavors of Gamay, Zinfandel and Merlot varieties are enhanced. BJL is highly effective at contributing aromatic complexity to wines made from neutral white grape varieties, without low temperature fermentation.

Actiflore C was specifically selected for its production of colloidal polysaccharides, which help create wines with superior balance. It has excellent fermentation characteristics including good kinetics, low nitrogen requirements, resistance to heat shock and alcohol tolerance up to 15% (v/v). It is most suited for production of elegant red wines like Cabernet Franc and Cabernet Sauvignon, but has been shown to produce highly complex white wines, especially when barrel fermented.

Actiflore F5 was selected by the Laffort research laboratory (SARCO) for its good implantation ability and its characteristic of producing wines with more complexity, spiciness and fruit. It is particularly good for red wines which will be consumed fairly young. F5 is a quick starting fermenter with low production of sulfites and can ferment wines up to 14.5% (v/v) alcohol. It can also be used on Mediterranean varietals like Mourvedre, Cinsault, Grenache, and Carignane.

Actiflore RB2 was developed by Laffort Oenologie of Bordeaux to increase color and fruitiness in Pinot Noir and Gamay. Its fermentation kinetics are excellent. This strain has been shown to complete fermentation with alcohols up to 15% (v/v). RB2 has proved to be an excellent choice for Pinot Noir.

Actiflore RMS2 was selected by the SARCO Laboratory of Laffort for its superb white wine fermentation capabilites in hot climates. Experiments with RMS2 have shown fast and complete fermentations even in wines with low turbidity, low nitrogen, and low tank temperatures. It contributes floral nuances  while optimizing varietal potential. RMS2 is an excellent choice for bringing the best out of difficult conditions and raw material.

Zymaflore F10 was specifically chosen for the production of red wines to help create full, round wines with good structure. It promotes varietal character and expression of terroir. This strain has improved extraction of components responsible for colloid formation, which results in softer tannins. F10 has high nitrogen requirements and can produce hydrogen sulfide if nutrient starved. It has an alcohol tolerance of up to 14% (v/v) under good conditions when the fermentation is aerated and the temperature is maintained below 28°C (82°F). F10 is recommended for use in wines that are intended for aging such as Cabernet Sauvignon, Merlot, Syrah and Pinot Noir.

Zymaflore F15 was selected in Bordeaux for its ability to produce round, aromatic and structured red wines. Particularly notable is this strain's high production of glycerol. The production of glycerol helps to reduce alcohol formation from sugar. This strain is alcohol tolerant up to 15% (v/v). F15 is especially suitable for grapes coming from young vines or for wines that lack phenolic structure. It is recommended for use with varietals like Merlot, Syrah, Zinfandel, Barbera and Grenache.

Zymaflore F83 was specifically selected at the University of Florence, Italy, for its ability to synthesize high amounts of glycerol while respecting fresh and fruity varietal aromas. In red wines F83 develops aromas of red berries, plums and currents. This strain has a steady fermentation rate and low nitrogen requirements and it can ferment up to 14.5% alcohol. F83 is highly suited for Mediterranean varietals such as Sangiovese, Tempranillo, Nebbiolo, and Grenache.

Zymaflore ST was isolated at the Bordeaux Institute of Oenology. The ST stands for Sauternes. It was selected for the production of sweet wines of up to 15% (v/v). A high sensitivity to SO2 helps stop the fermentation with a minimal addition of 50 ppm. This reduces the potential for forming complex sulfur compounds. Research in Chile showed ST to be superior to other strains tested on Chardonnay barrel fermentations in wine made from warm regions. ST fermented to dryness more rapidly and had lower VA.

Zymaflore VL1 was isolated and selected by the Bordeaux Institute of Oenology for its enhancement of natural varietal aromas. Excellent organoleptic results have been obtained due to the beta-glucosidase activity on bound terpenes (found in varieties such as Muscat , Gewürztraminer, Viognier, and Chardonnay). Low decarboxylase activity results in low production of vinyl phenols and helps yield wines with superior balance and elegance. This character makes it suitable for vinification of rotten grapes. Given sufficient nutrients, VL1's relatively slow fermentation rate will ferment to dryness with a minimum of H₂S, SO₂ and VA production.

Zymaflore VL2 was isolated in Burgundy and selected by SARCO for its ability to produce fresh Chardonnay wines with strong varietal character. With this yeast, ester and polysaccharide production are enhanced resulting in increased complexity and intensity of varietal aroma and mouthfeel. VL2's low decarboxylase activity results in low production of vinyl phenols and helps yield wine with clean aromas. It is a steady, slow fermenter even at cooler temperatures (14°C/57°F). VL2 demonstrates good alcohol tolerance (14% v/v) and low production of volatile acidity, H2S and SO2. It is recommended for both tank and barrel fermentations. Originally isolated for Chardonnay grapes, VL2 is also adapted to ferment low aromatic white grape varietals.

Zymaflore VL3 was isolated by the Bordeaux Institute of Oenology following fundamental research done on enhancing varietal character and aroma in Sauvignon Blanc. The research led to the identification of certain aroma precursors that yeast could act upon to reveal specific aromas. Subsequent experimentation has found this to be true of other varieties, such as Riesling and Pinot Blanc. VL3 is adapted to aging on the lees and produces very low levels of volatile acidity.

Zymaflore X5 was selected by a new technology of phenotype screening developed by the SARCO Laboratory of Laffort in collaboration with the University of Bordeaux. X5 sustains strong fermentation kinetics and alcohol tolerance even with low turbidity and temperature. It helps reveal varietal aromas rich in citrus and tropical fruit while contributing light, fresh, flora notes. With low VA and H2S production, X5 is well suited for aromatic white varieties like Pinot Gris, Riesling, Gewürztraminer, and Sauvignon Blanc.

Encapsulated Yeast

Encapsulating yeast cells within a sodium alginate gel (natural polysaccharide extracted from seaweed) enables substrates and metabolites to diffuse throughout the gel without releasing the Saccharomyces cells into the must or juice. The encapsulated beads are made from two different layers: an inner layer containing the yeast cells and an outer layer made of sterile alginate. The dry beads average 2mm in diameter and contain approximately 2.5 million living yeast cells per gram.

Currently, three encapsulated yeast products are available. Each has a unique winemaking application.

ProRestart DV10 was created by ProEnol, in collaboration with Lallemand, for completing sluggish or stuck fermentations quickly and easily. It is Lalvin DV10 (S. bayanus) that has been acclimated to high alcohol and other harsh conditions prior to being encapsulated in the alginate bead. This allows for the yeast cells to begin working quickly on metabolizing residual sugars left in a sluggish or stuck wine. It can help decrease spoilage risks that are related to microbiological contamination and consequently help preserve wine quality. Pro-Mesh barrel and tank bags are provided with each ProRestart DV10 order.

ProRestart Tech Sheet (pdf)

White Labs white labs

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Lallemand Beer Yeast

Properties are similar to the strain NCYC 1245. Demonstrates full attenuation and strong flocculation characteristics. It has low concentrations of fruity and estery-ale aromas and has been described as neutral for an ale yeast.

Moderate attenuation that will leave a relatively high gravity. Excellent settling properties. Usually described as producing a full-bodied, fruity English ale. Great for pale ales.

White Labs beer yeast

• White Labs beer yeast (PDF)