Wine Yeast Brands/Strains - Without Them There Is No Fermentation
Before you begin your yeast selection I highly recommend that you read the article on natural yeast in grapes titled Going Wild with yeast at Wild Yeast in Wine making. It is very informative on the natural yeast that are on assorted fruits if you do not use chemicals to inhibit their growth.
Brands of Wine Yeast Strains
Gervin | Lalvin | Malolactic | Red Star | Wyeast |
There are thousands of types, all natural, all 'selected', but each with different roles. It is the yeasts, groups of microorganisms which can cause fermentation through the enzymes they produce. Those present on grapes (called wild or ambient yeasts) are capable of starting must fermentation on their own. See Wild Yeast in Wine making
In many cases, however, it is normal practice to add others with different characteristics, depending on the result the wine maker wishes to obtain; some are particularly resistant to alcohol, others to sulphur dioxide, others again to cold and so on. They serve to complete or assist perfect alcoholic fermentation. They are also fundamental in the making of sparkling wines, in fact they are added both to the bottle (in sparkling wine production by the classic method) and to the tank (for Charmat-Martinotti method sparkling wines) in order to obtain a second fermentation which will develop the carbon dioxide responsible for the bubbles.
The yeasts also contribute to the organoleptic qualities of the wine, especially the bouquet. They are usually agreeable odors which remind one of flour and the crust of bread just removed from the oven. It is typical of sparkling wines and wines which are still young, when fermentation has just finished.
Gervin Yeast
No. 1 Green Label (S.cerevisiae, Bordeaux strain 7013)
This yeast is widely used in France to make both white and red wines. It starts quickly, works at temperatures down to 15 C and settles well at the end of the fermentation period. It will tolerate up to 100ppm of sulphur dioxide. It is recommended as general-purpose yeast.
No. 2 Red Label (S.cerevisiae, Montrachet strain, Davis522)
This is very vigorous yeast giving a rapid start to the fermentation. Excellent for all red table wines, it is especially recommended for making wines from autumn fruits such as blackberries, elderberries and sloes. It will ferment at temperatures down to 15 C. Because this yeast ferments vigorously, room should be allowed in the fermentation vessel to take possible foaming into account.
No. 3 Yellow Label (S.cerevisiae (bayanus) Pasteur Institute strain)
This yeast is designed to produce sparkling wines, so it tolerates higher levels of alcohol than most yeasts and is ideal for high alcohol dessert style wines. It is excellent for restarting a "stuck" fermentation due to too much sugar being added to the must. This yeast can be used for either white or red wines, and allows the wines to take on the main characteristics of the ingredients. It will ferment well in the 12-30 C range. The sulphur dioxide level should be kept below 25ppm.
No. 5 White Label (S.cerevisiae, strain GVN)
This French yeast is particularly good for making quality white fruit table wines. It forms little foam and ferments well at low temperatures (8-15 C), thus ensuring that the wines develop excellent bouquets. This yeast is used for the production of quality English table wines.
A Red/White Label (S.cerevisiae, Bordeaux SF strain)
This French yeast was selected by INRA at Narbonne to compliment the characteristics of the grapes. It is used for the production of red Bordeaux (Claret) wines. It is described as an "aromatic" yeast, which develops a pleasant and lasting aroma. It produces minimal frothing, and produces a good yield of glycerol. It ferments well over the temperature range 18-35 C. It will tolerate up to 50 ppm of sulphur dioxide.
B Black/White Label (S.cerevisiae, Narbonne selection, CC strain)
This is another high quality "aromatic" yeast, intended for the production of wines with a young fruity bouquet, similar to many of those from Germany. It starts easily, and produces little frothing. It ensures fermentation at temperatures down to 10 C, with associated formation of fruity esters.
C Gold Label (S.cerevisiae (bayanus) Strain EC1118)
This yeast is said to be involved in the production of 70% of Champagne. It has similar characteristics to No.3 yeast, but is considered rather superior by many professional wine makers. It is recommended for making sparkling wines, dessert wines and for restarting "stuck" ferments. It is used worldwide for the production of high quality white and rose table wines. It is valuable for producing high alcohol wines (up to 18.5%).
D Red on White Label (S.cerevisiae, strain 71B)
This yeast has two particular characteristics. Firstly it produces an exceptionally fine bouquet. Secondly it can metabolize up to 35% of any malic acid present in the must. This makes the yeast very useful when the fruit basis (e.g. apples, gooseberries, rhubarb) may be over acid, with a high percentage of malic acid.
E Blue on White Label (S.cerevisiae, strain V1116)
This yeast contains the "killer" factor, which helps to inhibit the growth of "wild" yeasts. It ferments well even when the nutrient level is on the low side, so it is ideal for the production of "honey" wines such as mead. It is further capable of producing wines of high alcoholic strength. Very "clean" wines are produced, allowing the flavors and aroma of the ingredients to dominate. It will ferment down to 10 C
Lalvin Yeast
This yeast was selected from fermentations in the Nantes region with the objective of finding a strain that would lower the acidity perception while maintaining and developing fresh fruit and floral aromatics. A moderate speed fermenter, the AC- can tolerate fermentation temperatures to 85 degrees F., yet still produce low levels of SO2 and H2S. This yeast is used in the Loire Valley for Sauvignon Blanc and Muscadet. It should prove useful for high acidity North American native grape varieties and high acid fruits.
ICV D-47 is a low-foaming quick fermenter that settles well and forms compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 50 to 86 F. and enhances mouth feel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47. This strain is recommended for making wines from white varieties such as Chardonnay and Rose, and for persimmon, peach, paw-paw and mango, and for aromatic wines such as rose petal and woodruff. It is also an excellent choice for producing mead if supplemented with yeast nutrients, especially usable nitrogen.
This yeast is traditionally used in the Burgundy region for full red wines and is a favorite of home wine makers seeking similar big reds. It has good alcohol (14%) and high temperature (86 F.) tolerance and excellent color stability. It is quite suitable for use with non-grape red fruit (plums, prickly pear cactus fruit, pomegranates) and berries (blackberries, raspberries, dew berries, mulberries).
This yeast was isolated in Burgundy and is used for young, easy to drink Pinot Noirs and Gamays. It enhances the varietal aromas and quickly develops an early release red. This strain should be good for Zinfandel, Merlot, and even Black Corinth, but also for plum, damson and black currant. This is a worthwhile strain to keep in the refrigerator for a special need.
Isolated from a premium Spanish Claret, this strain is noted for its ability to enhance the natural aromas and flavors of red wines produced in very warm climates. Wines that especially have trouble "opening up" are enhanced by the well-balanced production of esters and higher alcohols. In the American Southwest, this is a good strain for Black Spanish and Mars. A good glycerol production contributes to a pleasant mouth feel.
This strain tends to express freshness of the grape or fruit variety, especially in Sauvignon Blanc, Semillon and Chenin Blanc, but also in fruit such as peaches, nectarines and kiwis. The natural fresh fruit aromas are retained for a longer period compared to standard yeasts. It is recommended for French hybrid whites and mature reds as well. The K1 ferments well under stressed conditions and may be used to restart a stuck fermentation. Of considerable interest to many is the fact that K1 is capable of fermenting to 20% alcohol if sufficient nutrients and yeast hulls are used.
Lalvin EC-1118 Prise de Mousse
This is the original, steady, low foamer, excellent for barrel fermentation or for working on heavy suspended pulps. It is one of the most popular wine yeasts in the world. It ferments well at low temperatures, flocculates well, and produces very compact lees. It is good for Champagne bases, secondary fermentations, restarting stuck fermentations, and for late harvest grapes. It is also the yeast of choice for apple, crabapple, cranberry, hawthorn, and cherry wines. It has excellent organoleptic properties and should be in every vintner's refrigerator.
This strain is gaining use and is becoming more available. It retains varietal aromas and flavors well, has good alcohol tolerance, and low SO2 production. It maintains good color stability and is good for quick reds.
This yeast metabolizes more of the malic acid during fermentation than most other yeasts and should be considered for wines which are high in acid. It is noted for producing "fruity" reds, such as vin nouveau, and works well with high-acid native North American varieties, producing rounder, smoother, more aromatic wines that tend to mature quickly.
Isolated in the Sauternes region of Bordeaux, this strain has excellent cold temperature tolerance and will contribute esters which makes it a very good strain for whites made from grapes such as Riesling, Chenin Blanc, Vidal, and Seyval. May be used for fruit wines whenever a Sauternes wine yeast is specified.
This Swiss strain boasts a slow, steady, low-foaming fermentation tolerant of low temperatures. Its low heat production make it an excellent choice for whites and reds alike, with reds experiencing a lack of color loss due to low glycosidase production.
Malolactic Culture
A blend of four strains of Leoconostoc oenos, including PSU-1, Peynaud, Radler 3, and Petaluma Isolate. It may be used with both reds and whites, may be introduced early or late, and is a living--not dried--culture. It is fairly expensive (but the most economical ML culture), quantified for large batches (200-800 gallons), and not generally sold for home use. The best bet is to find a winery that uses it and beg them to sell you a very small amount. It must be frozen or refrigerated immediately until used.
Red Star Yeast
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Montrachet Pasteur Champagne Pasteur White Steinberg Assmanshausen Premier Cuvee Epernay Cote des Blancs Return To Yeast Index |
Perhaps the most popular yeast used. It is available for both red and white wine fermentations and may be called Montrachet Red and Montrachet White. It works especially well in producing Chardonnay in barrel and stainless steel. It also tolerates sulfur dioxide well, but does not work well with high sugar levels (more than 23.5 percent). It is this ineffectiveness in high sugar levels that is most likely responsible for many stuck fermentations.
Champagne yeast is the second most common yeast strain used. It was isolated in Champagne, France and is technically a mixed-population culture. It is common in sparkling wine production because of its ability to induce fermentation quickly and because of its effectiveness in low temperatures and its tolerance of high alcohol conditions. These conditions are common in sparkling wine production.
Pasteur white is also called French white. As the name suggests, it is used primarily for white wine fermentation because of its ability to ferment slowly and tolerate cold temperatures. It also gives off a noticeable yeasty aroma. Pasteur white foams considerably so it works better in stainless steel rather than wooden barrels.
A strain developed in Germany. Like Pasteur white, Steinberg is used for white wine fermentation because it yields a lengthy fermentation process. It even tolerates the cold better than Pasteur white. Johannesburg Riesling, Gewrztraminer, Chenin Blanc and Muscat all use this strain. It gives off a tropical fruit aroma and is best used in stainless steel fermenting.
Pasteur red is also called French red. Like Champagne, it is a mixed population strain. It was developed in Bordeaux, France. It is meant for red wines because it is tolerant to heat and sulfur dioxide and hardly ever causes stuck fermentation. The red wines it is usually used for are Cabernet Sauvignon, Merlot and Zinfandel.
Assmanshausen is a German yeast strain. Germany leads the world in yeast isolation and production. Assmanshausen is best suited for red wines. It intensifies the color and adds a spicy aroma. It first was only meant for Pinot Noir and Zinfandel, but now Cabernet Sauvignon takes advantage of this strain. The only drawback is its ineffectiveness in a high solid content.
Also known as Prise de Mousse, this is a Champagne yeast that is strong acting, low foaming and therefore qualified for barrel fermentations. It imparts a strong yeasty aroma and is useful for secondary fermentation in both still and sparkling wine production. Good for reds and whites alike and for restarting stuck or sluggish fermentations.
Epernay is a Champagne yeast, meaning it was isolated in Champagne, France and is used in Champagne production. Epernay is used in bottle fermenting because it ferments slowly and is tolerant to cold temperatures with moderate foaming. It is also used for primary fermentations of still white wines.
Formerly known as Epernay 2, this is another slow fermenting, very low foaming yeast tolerant of low temperatures. It tends to bring out floral and fruity qualities in wines and can be useful in both grape--especially fruity German style whites-- and non-grape wines--such as peach or raspberry--where a bouquet is especially desired. This yeast will not push alcohol production over 13% in a cool fermentation.
Wyeast Vintners Choice Yeast
Note: These are liquid yeast cultures. Directions come with the cultures, but generally one must aerate a small portion (1 pint) of diluted juice well and add the active yeast culture. Agitate often to continue aeration over several hours before adding to the must. Additional yeast nutrients, particularly in white wines and high sugar content juices is beneficial.
3021 Pasteur Champagne (Prise de mousse)
Used in many white wine fermentation's and also some red wines. Also used for secondary fermentation of barley wine. Ferments crisp and dry, ideal for base wines in champagne making. Low foaming, excellent barrel fermentation, good flocculating characteristics. Dry White Wines, Spumante, Sauvignon Blanc, Semillon, Pinot Blanc, Gewrztraminer.
Sake yeast #9 used in conjunction with Koji for making a wide variety of Asian Jius (rice based beverages). Full bodied profile with true Sake character. Sake, Nigori, Dai Gingo, Fruit, Plum Wine, Rice Beer.
Produces extremely fruity profile, high ester formation, bready, vanilla notes. Allows fruit character to dominate aroma and flavor profile. Finishes slightly sweet and soft. Fruity White Wines, Chardonnay, Chablis, Ciders, Gewrztraminer, Chenin Blanc, Pinot Gris.
Produces distinct Riesling character. Rich flavor, creamy, fruity profile with nice dry finish and a hint of Riesling sweetness in the aftertaste. Rhine Wines, Fruity Ciders, Riesling, Ice Wine.
Classic German yeast from the Rheingau District produces full bodied wines with great depth, dry smoky characteristics with a sharp finish, drier than # 3783. Riesling, Sylvaner, Moselles, Liebfraumilch.
Ferments slower than most red wine strains. Enhances vinifera character in French American hybrids. Cold tolerant. Red German Wine, Riesling, Red Varietal, Merlot, Red French American Hybrids.
Ideal for red or white wines which mature rapidly with Beaujolais type fruitiness and for bigger reds requiring aging. Low foaming, low sulfur production over a broad temperature range. Cabernet, Red Varietal, Gamay Beaujolais, Zinfandel, Rhone, Burgundy, Pinot Noir.
Produces distinctive intense berry graham cracker nose, jammy, rich, very smooth complex profile, slightly vinous. Well suited for higher sugar content musts. French Cabernet, Pinot Noir, Merlot, Petit Syrah, Rioja, Valdepenas.
Rich, very big, bold, well rounded profile. Nice soft fruit character with dry crisp finish. Barolo, Barbera, Barbaresco, Nebbiolo, Chianti, Valpolicella.
Water of Life) A very good choice for alcohol tolerance and stuck fermentations. Produces a very clean dry profile, low ester and other volatile aromatics. 21% alcohol tolerance. Cordials, Grappa, Barley Wine, Eau de Vie, Single Malts.
Malo-lactic culture blend isolated from western Oregon wineries. Includes strains Ey2d and Er1a. Excellent for high acid wines and low pH. Can be added to juice any time after the onset of yeast fermentation when sulfur dioxide is less than 15 ppm.
