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Yeast Lalvin EC1118 ORGANIC - 500g
Added: 07-08-2018
 
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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 Clos 10kg
 
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SKU: 12181-10

Yeast Lalvin Clos - 10kg

Lalvin Clos was selected for its ability to enhance aromatic complexity, structure and mouthfeel. Notable for its high alcohol tolerance (up to 17% v/v) with a very good implantation rate in difficult conditions. Ferments over a wide range of temperatures (14-32°C)

This yeast has very good compatibility with Malolactic fermentation.

 

Recommended Styles: Red Wines, White Wines


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Yeast Lalvin ICV D21 10kg
 
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SKU: 12169-10

Yeast Lalvin ICV D21 - 10kg

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


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Yeast Lalvin ICV-D47 10kg
 
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SKU: 12196-10

Yeast lalvin ICV-D47 - 10 Kg

For complex whites with citrus and floral notes

Lalvin ICV-D47 is a Côtes du Rhône isolate from Suze-la-Rousse for the production of full-bodied barrel fermented Chardonnay 

This yeast is a high polysaccharide producer known for its accentuated fruit and great volume. On most of the white grape varieties, this yeast elaborates wines with ripe stable fruits or jam-like aromas. 

Thanks to these aromas, the cuvées fermented with the Enoferm ICV-D47 are a good source of complexity in the blends. Moreover Enoferm ICV-D47 contributes to the wines silkiness and persistence. 

Excellent results are particularly obtained for the production of top-of-the-range Chardonnay fermented in barrels, especially when blended with Lalvin ICV-D21 fermented chardonnays.

 

Recommended Styles: Mead, White Wines, Chardonnay


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Yeast Lalvin ICV D80 10kg
 
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SKU: 12166-10k

Yeast Lalvin ICV D80 - 10 Kg

Lalvin ICV-D80®: To enhance tannin structure

Lalvin 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.

Lalvin ICV-D80 brings high fore-mouth volume, big mid-palate mouthfeel and intense fine grain tannin to reds. It is one of the best yeast for contributing big tannin volume and is characterized by ripe fruit, smoke and a licorice finish. When blended with wines fermented with Lalvin ICV-D254 or Syrah, wines fermented with Lalvin ICV-D80 bring more tannin intensity to the blend.

Recommended Styles: Highly Tannic Red Wines

 


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Yeast Lalvin ICV GRE 10kg
 
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SKU: 12176-10

Yeast Lalvin ICV GRE - 10 Kg 

Lalvin ICV-GRE™: For fruit-forward Rhône-style wines

In reds, this yeast contributes up front fruit to easy-to-drink Rhône style wines. Lalvin ICV-GRE is used with short skin contact regimes (3 to 5 days) to reduce vegetal and undesirable sulfur components in varieties like Merlot, Cabernet, Grenache and Syrah.

In fruit-focused whites like Chenin blanc, Riesling, and Viognier, Lalvin ICV-GRE results in stable fresh fruit characteristics and delivers a big fore-mouth impact. If the fruit maturity is less than optimum, the Lalvin ICV-GRE is excellent for bringing overall balance to red, rosé and white wines.

Rosé wines fermented with Lalvin ICV-GRE from more balanced maturity fruit, emphasize red fruit and higher volume and are complemented by blending Rosés fermented with Lalvin ICV-D21.

 

Recommended Styles: Red Wines, Rosé, White Wines


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Yeast Lalvin K1-V1116 10kg
 
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SKU: 12161-10

Yeast Lalvin K1-V1116 - 10 Kg

Lalvin V1116 (K1)™: The secure choice for light, fresh, crisp whites. It can also be used for rosé or basic red wines. V1116 (K1) is recommended for the fermentation of icewines.

Lalvin V1116 (K1) was isolated in 1972 by Pierre Barre of the INRA Montpellier. V1116 (K1) tends to express the freshness of white grape varieties. Natural fresh fruit aromas are retained for longer, compared to wines fermented with standard yeast (such as Prise de Mousse).

When fermented at low temperatures (below 16°C) and with the right addition of nutrients V1116's esters bring fresh floral aromas to neutral varieties or high-yield grapes. Among the high ester producers, V1116 (K1) is the most resistant to difficult fermentation conditions, such as low turbidity, low temperature and low fatty acid content. 

 

Recommended Styles: White Wines, Rosé, Ice Wine, Basic Red Wines, Sparkling Wines


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Yeast Lalvin L2056 10kg
 
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SKU: 12177-10

Yeast Lalvin L2056 - 10kg

Expresses varietal character, retains good color and is excellent for fruit forward styles. Wines made with L2056 have been shown to be interesting and complex when blended following fermentation with wines made with T73 or ICV D254.

L2056 was selected by the ITV for its ability to maintain varietal fruit aromas and flavors (red fruits, violet and peach notes, dependent on varieties) of Côtes du Rhône varieties. It demonstrates good alcohol tolerance as well as low SO2 and VA production over a wide temperature range. L2056 is a quick to moderate rate fermenter with a relatively high nutrient requirement. 

This yeast benefits greatly from good nutrition practices, maintains good color stability and is excellent for forward fruit style reds.

 
Recommended Styles: Fruit-forward Red Wines, Fruit-forward White Wines

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Yeast Lalvin Level 2 TD 500g(2)
 
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SKU: 12175

Yeast Lalvin Level 2 TD 500g(2)


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Yeast Lalvin Montdavis 522 500g
 
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SKU: 12017-500

Yeast Lalvin Montdavis 522 - 500g

Selected from the Pasteur Institute strain collection in Paris, France 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.
This strain is sensitive to the killer factor, alcohol levels above 13% (v/v) and over-clarified musts (tur­bidity <50 NTU).
Considered neutral in sensory contribution.

Our price: CA$40.00
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Yeast Lalvin Montdavis 522 10kg
 
(0 reviews)  
SKU: 12017-10

Yeast Lalvin Montdavis 522 10kg

Selected from the Pasteur Institute strain collection in Paris, France 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.
This strain is sensitive to the killer factor, alcohol levels above 13% (v/v) and over-clarified musts (tur­bidity <50 NTU).
Considered neutral in sensory contribution.
 
 

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