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Yeast Lalvin EC1118 ORGANIC - 500g
Added: 07-08-2018
 
(0 reviews)  
SKU: 12162-500ORGANIC

Yeast Lalvin EC1118 ORGANIC - 500g

Organic version of Lalvin EC-1118 (Prise de Mousse)™: ALL PURPOSE YEAST. Most widely used yeast by the kit manufacturers. All purpose yeast. Also called champagne yeast.

Lalvin EC-1118 is the original and is good for barrel fermentations. It ferments well at low temperatures and flocculates well with very compact lees. Under low nutrients conditions, Lalvin EC-1118 produces a lot of SO2 (up to 30 ppm) and as a result can inhibit malolactic fermentation. It is classified as a Saccharomyces cerevisiae bayanus.

 

Recommended Styles: White Wines, Red Wines, Rosé, Sparkling Wines, Fruit Wines, Cider


Our price: CA$85.00
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Lalvin

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Yeast Lalvin ICV D21 50g
 
(0 reviews)  
SKU: 12169-050

Yeast Lalvin ICV D21 - 50g

Lalvin ICV-D21 was selected for fermenting red wines with stable color, intense fore-mouth, mid-palate tannin structure, and fresh aftertaste. Unlike most wine yeasts, Lalvin ICV-D21 contributes both higher acidity and positive polyphenol reactive polysaccharides. 

Strong interactions of the polysaccharides with the floral and fruity volatile compounds (²-ionone, ethyl hexanoate) contribute to a more stable aromatic profile in the mouth. These attributes avoid the development of cooked jam and burning-alcohol sensations in highly mature and concentrated Cabernet Sauvignon, Merlot and Syrah. 

During fermentation, Lalvin ICV-D21 produces very few sulfides and it is also noted for its good fermentation performance even under high temperature and low nutrient conditions.

 

Recommended Styles: White Wines, Red Wines, Rosé


Our price: CA$11.75
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Yeast Lalvin ICV D21 100g
 
(0 reviews)  
SKU: 12169-100

Yeast Lalvin ICV D21 - 100g

Lalvin ICV-D21 was selected for fermenting red wines with stable color, intense fore-mouth, mid-palate tannin structure, and fresh aftertaste. Unlike most wine yeasts, Lalvin ICV-D21 contributes both higher acidity and positive polyphenol reactive polysaccharides. 

Strong interactions of the polysaccharides with the floral and fruity volatile compounds (²-ionone, ethyl hexanoate) contribute to a more stable aromatic profile in the mouth. These attributes avoid the development of cooked jam and burning-alcohol sensations in highly mature and concentrated Cabernet Sauvignon, Merlot and Syrah. 

During fermentation, Lalvin ICV-D21 produces very few sulfides and it is also noted for its good fermentation performance even under high temperature and low nutrient conditions.

 

Recommended Styles: White Wines, Red Wines, Rosé


Our price: CA$21.50
Quantity
Yeast Lalvin ICV D21 500g
 
(0 reviews)  
SKU: 12169-500

Yeast Lalvin ICV D21 - 500g

Lalvin ICV-D21 was selected for fermenting red wines with stable color, intense fore-mouth, mid-palate tannin structure, and fresh aftertaste. Unlike most wine yeasts, Lalvin ICV-D21 contributes both higher acidity and positive polyphenol reactive polysaccharides. 

Strong interactions of the polysaccharides with the floral and fruity volatile compounds (²-ionone, ethyl hexanoate) contribute to a more stable aromatic profile in the mouth. These attributes avoid the development of cooked jam and burning-alcohol sensations in highly mature and concentrated Cabernet Sauvignon, Merlot and Syrah. 

During fermentation, Lalvin ICV-D21 produces very few sulfides and it is also noted for its good fermentation performance even under high temperature and low nutrient conditions.

 

Recommended Styles: White Wines, Red Wines, Rosé


Our price: CA$60.90
Quantity
Yeast Lalvin RA17 50gm
 
(0 reviews)  
SKU: 12170-050

Lalvin RA17 - 50g

RA17 was selected by the BIVB in the Burgundy region.

It is recommended to enhance varietal characters and obtain fresh, aromatic and supple red wines. To avoid the formation of sulfides it requires high nutrient levels and will benefit greatly from nutrition during rehydration.

When properly fed, RA17 will develop cherry and fruit aromas in varieties like Pinot noir and Gamay. Wines made from RA17 can be blended with wines fermented with Lalvin Bourgorouge RC212, BRL97 or AMH to give a more balanced, complex and fuller structure.

 

Recommended Styles: Gamay, Grenache, Pinot Noir, Rosé


Our price: CA$10.75
Quantity
Yeast Lalvin RA17 100gm
 
(0 reviews)  
SKU: 12170-100

Lalvin RA17 - 100g

RA17 was selected by the BIVB in the Burgundy region.

It is recommended to enhance varietal characters and obtain fresh, aromatic and supple red wines. To avoid the formation of sulfides it requires high nutrient levels and will benefit greatly from nutrition during rehydration.

When properly fed, RA17 will develop cherry and fruit aromas in varieties like Pinot noir and Gamay. Wines made from RA17 can be blended with wines fermented with Lalvin Bourgorouge RC212, BRL97 or AMH to give a more balanced, complex and fuller structure.

 

Recommended Styles: Gamay, Grenache, Pinot Noir, Rosé


Our price: CA$20.50
Quantity
Yeast Lalvin RA17 500g
 
(0 reviews)  
SKU: 12170-500

Lalvin RA17 - 500g

RA17 was selected by the BIVB in the Burgundy region.

It is recommended to enhance varietal characters and obtain fresh, aromatic and supple red wines. To avoid the formation of sulfides it requires high nutrient levels and will benefit greatly from nutrition during rehydration.

When properly fed, RA17 will develop cherry and fruit aromas in varieties like Pinot noir and Gamay. Wines made from RA17 can be blended with wines fermented with Lalvin Bourgorouge RC212, BRL97 or AMH to give a more balanced, complex and fuller structure.

 

Recommended Styles: Gamay, Grenache, Pinot Noir, Rosé


Our price: CA$60.90
Quantity
Yeast Lalvin BRL97 50g
 
(0 reviews)  
SKU: 12171-050

Yeast Lalvin BRL97 - 50g

Lalvin BRL97™: For long aging, color stability and structure. Use with Zinfandel, Barbera, Merlot and Nebbiolo.

BRL97 was selected as a result of a four-year study by the University of Torino from over 600 isolates taken from 31 wineries in the Barolo region. The goal of the selection was to find natural yeast from Nebbiolo that is able to retain both the color and the varietal character of the grape.

This yeast has received good feedback from North American winemakers for its color stabilization and sensory contributions in heavier structured reds such as Zinfandel, Barbera, Merlot and Nebbiolo.

 

Recommended Styles: Zinfandel, Barbera, Merlot, Nebbiolo


Our price: CA$10.75
Quantity
Yeast Lalvin BRL97 100g
 
(0 reviews)  
SKU: 12171-100

Yeast Lalvin BRL97 100g

Lalvin BRL97™: For long aging, color stability and structure. Use with Zinfandel, Barbera, Merlot and Nebbiolo.

BRL97 was selected as a result of a four-year study by the University of Torino from over 600 isolates taken from 31 wineries in the Barolo region. The goal of the selection was to find natural yeast from Nebbiolo that is able to retain both the color and the varietal character of the grape.

This yeast has received good feedback from North American winemakers for its color stabilization and sensory contributions in heavier structured reds such as Zinfandel, Barbera, Merlot and Nebbiolo.

 

Recommended Styles: Zinfandel, Barbera, Merlot, Nebbiolo


Our price: CA$20.50
Quantity
Yeast Lalvin BRL97 500g
 
(0 reviews)  
SKU: 12171-500

Yeast Lalvin BRL97 - 500g 

Lalvin BRL97™: For long aging, color stability and structure. Use with Zinfandel, Barbera, Merlot and Nebbiolo.

BRL97 was selected as a result of a four-year study by the University of Torino from over 600 isolates taken from 31 wineries in the Barolo region. The goal of the selection was to find natural yeast from Nebbiolo that is able to retain both the color and the varietal character of the grape.

This yeast has received good feedback from North American winemakers for its color stabilization and sensory contributions in heavier structured reds such as Zinfandel, Barbera, Merlot and Nebbiolo.

 

Recommended Styles: Zinfandel, Barbera, Merlot, Nebbiolo


Our price: CA$60.90
Quantity
Yeast Lalvin BM45 50gm
 
(0 reviews)  
SKU: 12172-050

Lalvin BM45 - 50g

Lalvin BM45™ is a relatively slow starter and is well suited for long maceration processes.

It produces high levels of polyphenol reactive polysaccharides resulting in wines with great mouthfeel and improved colour stability. It tends to contribute jam, spicy and earthy element to wines.

In addition, it has the capacity to reduce (mask) green vegetative characteristics in wine, whether varietal influenced such as Cabernet Sauvignon or due to an early picking regime.

Some winemakers use BM45 on Chardonnay as a blending component to increase mouthfeel.

 

Recommended Styles:  Cabernet Sauvignon, Chardonnay, Full bodied Whites and Reds


Our price: CA$10.75
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