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Yeast Picker

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Enoferm

  • AMH (Assmanshausen)

    This yeast enhances the varietal character of such grapes as Pinot Noir and Zinfandel. It is ...

  • BDX

    It is highly recommended for the production of quality dry red wines, especially Merlot and ...

  • CSM

    Has good color and phenolic extraction, is red fruit forward, reduces vegetal aromas and adds ...

  • M1

    This strain is used to produce aromatic rosé and white wines, especially wines with residual sugar.

  • M2

    In both reds and whites it can be distinguished by its expression of citrus and blossom notes, but ...

  • RP15

    This California isolate is used in concentrated reds, particularly Syrah, Zinfandel, Cabernet ...

  • Syrah

    This Côte du Rhône isolate is used for Syrah, Merlot and Carignane. It is a high glycerol producer ...

  • T306

    It is used mainly for fruit focused Pinot Gris, Chardonnay, Semillon, and Chenin Blanc. In barrel ...

Lalvin

  • 71B-1122

    This yeast is noted for producing \"fruity\" reds and works well with high-acid native North ...

  • BA-11

    In white wine, clean, aromatic, varietal characteristics, intensified mouthfeel and lingering ...

  • BM 4x4

    A blend of BM45™ and another yeast known for its fermentation reliability. Produces red wines with ...

  • BM45

    It tends to bring out aromas in Sangiovese described as fruit jams, rose and cherry liquors, with ...

  • BRL 97

    It is recommended for its color stabilization and sensory contributions in heavier structured reds ...

  • CY3079

    It is highly recommended for barrel fermentation of Chardonnay. It releases peptides at the end of ...

  • DV10

    It is one of the most widely used strains in Champagne and is known for clean fermentations that ...

  • EC-1118

    This is the original, steady, low foamer, excellent for barrel fermentation or for working on heavy ...

  • ICV Opale

    Intense and complex fruit aromas in premium white and rosé wines. Wines fermented with ICV OPALE® ...

  • ICV-D21

    It allows the expression of fruit from the grapes while reducing the potential for herbaceous ...

  • ICV-D254

    In red wines this yeast strain develops ripe fruit, jam, and cedar aromas together with a mild ...

  • ICV-D47

    This is a low-foaming quick fermenter that settles well and forms compact lees at the end of ...

  • ICV-D80

    This strain is able to bring out differentiated varietal aromas by reinforcing the rich ...

  • ICV-GRE

    This strain helps avoid the risk of vegetal and sulfur off-characters in varieties such as Merlot ...

  • K1-V1116

    This strain tends to express freshness of the grape or fruit variety, especially in Sauvignon ...

  • QA23

    This is a Portuguese isolate used for Sauvignon Blanc, Chenin Blanc, Colombard, and Semillon for ...

  • R2

    It a very good strain for whites made from grapes such as Riesling, Chenin Blanc, Vidal, and Seyval.

  • RA47

    This yeast was isolated in Burgundy and is used for young, easy to drink Pinot Noirs and Gamays. It ...

  • RBS 133

    Has the ability to complement the fruity characters of such grape varieties as Sangiovese, ...

  • RC 212

    A favorite of home winemakers, this yeast is traditionally used in the Burgundy region for big red ...

  • Rhone 2056

    This strain was selected for its ability to maintain varietal fruit aromas and flavors of Côtes du ...

  • Rhone 2226

    In red varietals, high color and good structure as well as black cherry, berry and cherry cola ...

  • Rhone 4600

    Well suited for fermenting fruit-forward, elegant white and rosé wines. High sugar and low nitrogen ...

  • R-HST

    This strain was selected for its exceptional properties in Rieslings. It also produces crisp, ...

  • T73

    Isolated from a premium Spanish Claret in the Valencia area, this strain is noted for its ability ...

  • W15

    This strain was isolated from a high quality Müller Thurgau must in Switzerland. It was developed ...

Red Star

  • Cotes de Blancs

    Another slow fermenting, very low foaming and low flocculating yeast tolerant of low temperatures. ...

  • Montrachet

    Perhaps the most popular yeast used. It is available for both red and white wine fermentations and ...

  • Pasteur Champagne

    Champagne yeast is the second most common yeast strain used. It is common in sparkling wine ...

  • Premier Curv

    This is a Champagne yeast that is strong acting, low foaming and therefore qualified for barrel ...

  • Premier Rouge

    Also known as Pasteur Red or the French Red. It is meant for red wines because it is tolerant to ...

Uvaferm

  • 43

    This yeast was selected for its exceptional ability to restart stuck fermentations, out-performing ...

  • SVG

    In Sauvignon Blanc wines, more intense and a better balance of mineral, citrus and spicy notes. ...

  • VRB

    Red wines, such as Tempranillo, Barbera and Sangiovese, tend to have good color intensity and ...

White Labs

  • WLP-715

    Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley ...

  • WLP-718

    Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel ...

  • WLP-720

    A good choice for sweet mead and cider, as well as Blush wines, Gewurztraminer, and Riesling.

  • WLP-727

    High fruit ester production. German in origin and cold tolerant.

  • WLP-730

    This is a good yeast for dry white wines. Enhances varietal character. This is a good choice for ...

  • WLP-735

    Classic yeast for white wine fermentation, giving an enhanced creamy texture. Low foam producer.

  • WLP-740

    This is a vigorous fermenter well suited for Cabernet, Shiraz, Pinot Noir, Chardonnay, Sauvignon ...

  • WLP-749

    German red wine yeast that is cold tolerant. Produces spicy fruit aromas.

  • WLP-750

    Classic Bordeaux yeast with a rich, smooth flavor profile.

  • WLP-760

    A versatile strain for full-bodied red wines with ester production that complements dry aromatic ...

  • WLP-770

    Emphasizes fruit aromas in barrel fermentations. Possesses a high nutrient requirement to avoid ...

Wyeast

  • 4021

    Used in many white wine fermentation's and also some red wines. Also used for secondary ...

  • 4025

    Ideal for red or white wines which mature rapidly with Beaujolais type fruitiness and for bigger ...

  • 4184

    Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentations.

  • 4211

    Rich, very big, bold, well rounded profile. Nice soft fruit character with dry crisp finish.

  • 4242

    Produces extremely fruity profile, high ester formation, bready, vanilla notes. Allows fruit ...

  • 4267

    Produces distinctive intense berry graham cracker nose, jammy, rich, very smooth complex profile, ...

  • 4632

    Best choice for dry mead. Used in many award winning meads. Low foaming with little or no sulfur ...

  • 4766

    Crisp and dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of ...

  • 4767

    Mild toast and vanilla nose. Mild fruit profile with balanced depth and complexity. Very dry ...

  • 4783

    Produces distinct Riesling character. Rich flavor, creamy, fruity profile with nice dry finish and ...

  • 4946

    Dominating, strong fermentation characteristics. Ideal for Zinfandel, Pinot Noir, Syrah, or any ...