Wine Yeast

Lalvin Rhone 4600 - 500g

Rhône 4600 was selected by the Inter-Rhône’s technical department after a three-year study of yeasts well suited for fermenting fruit forward, elegant white and rosé wines.

Produces Complex aromatic notes and elevated ester production such as tropical (pineapple) and fresh fruit (apple, pear, strawberry) make this strain an ideal choice for rosé wines and Rhône whites.

High sugar and low nitrogen musts when fermented cool (13.5°C) with the Rhône 4600, have enhanced apricot and tropical fruit due to strong fatty acid ethyl ester production.

Higher roundness with diminished bitterness also make the Rhône 4600 a good choice for Rhône white varietals and chardonnay.

Special Order Only

Lalvin R-HST - 500g

R-HST was selected for its exceptional oenological properties in Riesling from trials conducted from 1991 to 1996 in the Heiligenstein region of Austria. 

This yeast 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. 

Lalvin R-HST retains fresh varietal character and emphasizes floral (rose) and mineral characteristics while contributing body and mouthfeel for an overall complexity and elegance. R-HST also produces crisp, premium white and Pinot noir wines which develop well over time.

Recommended Styles: Cider, Rosé, White Wines

Uvaferm 43

Uvaferm 43 was selected for its exceptional ability to restart stuck fermentations.

Uvaferm 43 was chosen from among 33 different isolates that were tested against each other and also the traditional yeast typically used to restart stuck fermentations. The stuck fermentations used in the selection process were from wines with high alcohols (14.3% with 21 g/L RS) and high free SO2 (35 mg/L).

Although it was selected for its ability as a ‘fix-it’ yeast, Uvaferm 43 also gives good sensory results (Red Cherry, and Red Fruit) when used in high sugar musts. It is classified as a Saccharomyces cerevisiae bayanus.

Uvaferm SVG

The ITV, in collaboration with Lallemand, selected Uvaferm SVG from the Loire region specifically for the enhancement of typical Sauvignon blanc varietal character, diminished acidity and good fermentation kinetics. 

SVG will metabolize roughly 25% of the malic acid, helping to naturally lower acidity. 

In tastings of Sancerre and Pouilly Fumé wines fermented with different yeasts, those fermented with SVG scored higher than the wines fermented with other yeasts commonly used for Sauvignon blanc. These Sauvignon blanc wines were described as having more intensity and a better balance of mineral, citrus and spicy notes. 

SVG is also recommended for aromatic white varieties, such as Riesling or Pinot gris.

Uvaferm VRB - 500g

VRB was chosen by CIDA in the Rioja region of Spain to enhance 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. 

With properly integrated nutrition, VRB has a high alcohol tolerance (up to 17%), short lag phase, steady fermentation rate, and low VA production. VRB produces low amounts of short-chained fatty acids that help reduce vegetative character.

Enoferm Assmanshausen (AMH) 

Originating from the Geisenheim Research Institute, AMH™ is a favorite for making Riesling, Pinot noir and Zinfandel.

It is considered a color-friendly yeast that enhances spicy (clove, nutmeg) and fruit flavors and aromas while adding positive, smooth mouthfeel to the overall complexity.

AMH™ has a long lag phase and a slow to medium fermentation rate; therefore, a well-managed nutrient program during rehydration and fermentation is essential. Good ferment domination is obtained with AMH™ if the culture is allowed to develop in about 10% of the total must volume for 8 hours before final inoculation.

Very malolactic bacteria compatible.

Uvaferm BDX 

A French isolate used extensively in California and Australia since the late 1980’s; Enoferm BDX has perfect fermentation kinetics and does not generate a lot of heat during fermentation. 

It is highly recommended for the production of quality red wines, especially Merlot and Cabernet sauvignon, with minimum color loss and enhanced flavor and aroma.

Yeast Enoferm CSM 

Special Order Only

Yeast Enoferm M1

Enoferm M1 was isolated in Stellenbosch, South Africa and is selected from the Massey University culture collection. 

A yeast from the Massey University culture collection. It is used to produce very aromatic white wine, contribute complexity in the production of red wines for aging, and to produce rosés and ‘sticky’ wine. After completion of fermentation, the yeast flocculates and settles to give compact lees. 

Produces a high concentration of esters giving fruit salad aroma, particularly at fermentation temperatures below 20°C. The yeast ester aroma decreases over time as fermentation esters hydrolyse. 

Recommended Styles: White, Rosé,

Yeast lalvin ICV-D47

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

Lalvin QA23

Lalvin QA23 was selected in Portugal by the University of Tras os Montes e Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Region Vinhos Verdes.

It is used for Chardonnay, Sauvignon blanc, Chenin blanc, Colombard and Semillon for production of fresh, fruity, clean wines. It enhances aromas of terpenic varietals through its beta-glucosidase activity and is an excellent thiol converter making it a complementary yeast for developing varietal Sauvignon blanc passion fruit character.

Lalvin QA23 has a low nutrient requirement and will ferment juice with low turbidity at low temperatures (10°C).

Recommended Styles: Fruit Wines, Cider, Chardonnay, Sauvignon Blanc, Colombard, Semillon, White Wines

Enoferm Syrah 

Syrah is a Côte du Rhône isolate used for Syrah, Merlot and Carignane.

It is a high glycerol producer and offers good mouthfeel and stable color extraction. It requires high nutrient levels and shows the best sensory results when properly rehydrated. 

Typical aromas include violets, raspberries, cassis, strawberries, black pepper and grilled meat.

Recommended Styles: Syrah, Nebbiolo, Sangiovesse, Grenache, Tempranillo, Zinfandel