Wine Ingredients

Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet. The selection was designed to isolate yeasts that would produce a fruity yet fresh character in wine that would live long after fermentation. The 71B strain is a rapid starter with a constant and complete fermentation between 15° and 30°C (59° and 86°F) that has the ability to metabolize high amounts (20% to 40%) of malic acid. In addition to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time is further decreased. The 71B is used primarily by professional winemakers for young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites. For grapes in regions naturally high in acid, the partial metabolism of malic acid helps soften the wine. The 71B also has the ability to produce significant esters and higher alcohols, making it an excellent choice for fermenting concentrates. Alcohol Tolerance %: 12-14. Red grapes & red long term concentrates.

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This strain was isolated from grapes grown in the Côtes-du-Rhône region of France by Dr. Dominique Delteil, head of the Microbiology Department, Institut coopératif du vin (ICV), in Montpellier. ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990. The ICV D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 15° to 20°C (59° to 68°F) and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47. Recommended for making wines from white varieties such as Chardonnay and rosé wines. An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen. Alcohol Tolerance %: 12-14. Dry whites & blush wines.

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Selected by the Institut coopératif du vin in Montpellier among numerous killer strains isolated and studied by Pierre Barre at INRA, the K1V-1116 strain was the first competitive factor yeast to go into commercial production and has become one of the most widely used active dried wine yeasts in the world.  The K1V-1116 strain is a rapid starter with a constant and complete fermentation between 10° and 35°C (50° and 95°F), capable of surviving a number of difficult conditions, such as low nutrient musts and high levels of sulfur dioxide (SO2) or sugar. Wines fermented with the K1V-1116 have very low volatile acidity, hydrogen sulfide (H2S) and foam production. The K1V-1116 strain tends to express the freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc and Seyval. The natural fresh fruit aromas are retained longer than with other standard yeast strains. Fruit wines and wines made from concentrates poor in nutrient balance benefit from the capacity of K1V-1116 to adapt to difficult fermentation conditions. Restarts stuck fermentations. Alcohol Tolerance %: 12-14. Red & white grapes, and juices.

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Premier Classique formerly Montrachet. A strong fermenter with good alcohol tolerance that is useful in producing dry, full bodied red and white wines. Will leave a wine with intense color and excellent flavor complexity while preserving tannin content. This yeast will produce hydrogen sulfide gas in the presence of excess sulfur compounds and therefore should not be used to ferment grapes that contain residual sulfur dust. Temperature range: 59-86 F. Alcohol Tolerance: 13%.

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Côte des Blancs is also known as Epernay II. It is recommended for Chardonnay, Riesling, mead and cider, as well as fruit wines, particularly apple. it imparts a fruity aroma in both red and white wines. A slow fermenter that works best between 50 and 80 degrees. This strain will not ferment to a dryness at the low end of the range, leaving residual sugar resulting in a sweeter wine.

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Red Star Premier Cuvée, a strain of Saccharomyces bayanus from a French wine yeast, is a special isolate of Red Star Yeast & Products. This yeast has good tolerance to ethanol and free sulfur dioxide, and ferments to dryness. Premier Cuvée is noted as a very low producer of foam, urea, and fusel oils. It is recommended for reds, whites and especially champagne. This yeast is reported to perform well restarting stuck fermentations. Alcohol tolerance: 14-16%

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Red Star Premier Blanc, a strain of Saccharomyces bayanus, is moderately vigorous with high SO2 and alcohol tolerance. Fairly neutral. For still or sparkling wines and fairly good with stuck fermentations. Cold tolerant. The fermentation rate is very slow, while the growth rate is high. This is a candidate for problems with high ennoculums and high DAP additions. Alcohol tolerance: 14-16%.

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The Bourgovin RC 212 strain was selected from fermentations produced in the Burgundy region by the Bureau interprofessionnel des vins de Bourgogne (BIVB). It was selected for its ability to ferment a traditional heavier-style Burgundian Pinot Noir. The RC 212 is a low-foaming moderate-speed fermenter with an optimum fermentation temperature ranging from 20° to 30°C (68° to 86°F). A very low producer of hydrogen sulfide (H2S) and sulfur dioxide (SO2), the RC 212 shows good alcohol tolerance to 16%. The RC 212 is recommended for red varieties where full extraction is desired. Lighter red varieties also benefit from the improved extraction while color stability is maintained throughout fermentation and aging. Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy notes. Alcohol Tolerance %: 12-14. Young reds.

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Red Star Active Dry Yeast comes in a 3-count pack, containing the highest-quality yeast for baking. This product is fast-acting and can be used in a variety of baked goods, ensuring perfect outcomes every time. A little of this yeast goes a long way for high-quality baking.

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The best cider yeast for balanced ciders, combining delicate fresh apple and apple sauce notes. DOSAGE – 10 to 20 g/hl for first fermentation – 30 to 40 g/hl for prise de mousse USAGE For all types of ciders even under difficult fermentation conditions. SHELF LIFE 4 years from production date. REHYDRATION PROCEDURE Direct inoculation: – Pour the yeast on the surface of at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after clarification). – Gently stir to avoid or break clumps. – Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume). With prior rehydration: – Pour the yeast on the surface of 10 times their weight of tap water at room temperature. – Gently stir to avoid or break clumps. – Wait for 20 minutes and transfer into the tank via a pumping over with aeration.

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A blend of juice concentrates, corn syrup, citric & malic acids & natural flavor designed to make a fermentable base for peach wine blend at 18.9 Brix. The product is blended, pasteurized & can be stored at ambient temperature. Acidity : 2.4; 2.2 - 2.6 % w/w (as citric acid) (AOAC Method 942.15) Recommended Yeast: Lalvin K1V-1116 or Red Star Premier Classique.

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Côte des Blancs is also known as Epernay II. It is recommended for Chardonnay, Riesling, mead and cider, as well as fruit wines, particularly apple. it imparts a fruity aroma in both red and white wines. A slow fermenter that works best between 50 and 80 degrees. This strain will not ferment to a dryness at the low end of the range, leaving residual sugar resulting in a sweeter wine.

Read more less

This strain was isolated from grapes grown in the Côtes-du-Rhône region of France by Dr. Dominique Delteil, head of the Microbiology Department, Institut coopératif du vin (ICV), in Montpellier. ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990. The ICV D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 15° to 20°C (59° to 68°F) and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47. Recommended for making wines from white varieties such as Chardonnay and rosé wines. An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen. Alcohol Tolerance %: 12-14. Dry whites & blush wines.

Read more less

Red Star Premier Rouge has been derived from the collection of the Institute Pasteur in Paris. It is a strong, even fermenter that produces full bodied reds. This yeast encourages the development of varietal fruit flavors, balanced by complex aromas, especially when using grapes of the Cabernet family. It may be necessary to cool the fermenting must to prevent unwanted temperature increase. This yeast is reported to give character to less robust red grapes, or those picked before optimum development.

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Lalvin EC-1118 Wine Yeast 5g is ideal for all types of wine, including sparkling and mead, due to its high alcohol tolerance up to 18% ABV. The 5g sachet makes up to 23L of wine and is perfect for fruit wines as it does not require grape nutrient.

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A high ester-producing strain conferring fresh, floral esters, especially when fermented cool. This yeast has high alcohol tolerance and ferments well over a wide temperature range. Suitable for all styles of mead. Attenuation: Very High (95 - 100%) Flocculation: High Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 15-30 degrees C (59-86 degrees F). Storage Recommendations: Store in the fridge.

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Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet. The selection was designed to isolate yeasts that would produce a fruity yet fresh character in wine that would live long after fermentation. The 71B strain is a rapid starter with a constant and complete fermentation between 15° and 30°C (59° and 86°F) that has the ability to metabolize high amounts (20% to 40%) of malic acid. In addition to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time is further decreased. The 71B is used primarily by professional winemakers for young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites. For grapes in regions naturally high in acid, the partial metabolism of malic acid helps soften the wine. The 71B also has the ability to produce significant esters and higher alcohols, making it an excellent choice for fermenting concentrates. Alcohol Tolerance %: 12-14. Red grapes & red long term concentrates.

Read more less

Selected by the Institut coopératif du vin in Montpellier among numerous killer strains isolated and studied by Pierre Barre at INRA, the K1V-1116 strain was the first competitive factor yeast to go into commercial production and has become one of the most widely used active dried wine yeasts in the world.  The K1V-1116 strain is a rapid starter with a constant and complete fermentation between 10° and 35°C (50° and 95°F), capable of surviving a number of difficult conditions, such as low nutrient musts and high levels of sulfur dioxide (SO2) or sugar. Wines fermented with the K1V-1116 have very low volatile acidity, hydrogen sulfide (H2S) and foam production. The K1V-1116 strain tends to express the freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc and Seyval. The natural fresh fruit aromas are retained longer than with other standard yeast strains. Fruit wines and wines made from concentrates poor in nutrient balance benefit from the capacity of K1V-1116 to adapt to difficult fermentation conditions. Restarts stuck fermentations. Alcohol Tolerance %: 12-14. Red & white grapes, and juices.

Read more less

Red Star Premier Blanc, a strain of Saccharomyces bayanus, is moderately vigorous with high SO2 and alcohol tolerance. Fairly neutral. For still or sparkling wines and fairly good with stuck fermentations. Cold tolerant. The fermentation rate is very slow, while the growth rate is high. This is a candidate for problems with high ennoculums and high DAP additions. Alcohol tolerance: 14-16%.

Read more less

Red Star Premier Rouge has been derived from the collection of the Institute Pasteur in Paris. It is a strong, even fermenter that produces full bodied reds. This yeast encourages the development of varietal fruit flavors, balanced by complex aromas, especially when using grapes of the Cabernet family. It may be necessary to cool the fermenting must to prevent unwanted temperature increase. This yeast is reported to give character to less robust red grapes, or those picked before optimum development.

Read more less

Mangrove Jack's Yeast Cider M02 10g is a high-performing active dried yeast designed to bring out the fullest potential of a craft cider. This robust yeast strain can ferment under challenging conditions, producing exceptionally crisp, flavorful, and refreshing drinks. Trace nutrients have been blended into the yeast for optimum health, so you can be confident that your cider will be of the highest quality.

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Red Star Premier Blanc, a strain of Saccharomyces bayanus, is moderately vigorous with high SO2 and alcohol tolerance. Fairly neutral. For still or sparkling wines and fairly good with stuck fermentations. Cold tolerant. The fermentation rate is very slow, while the growth rate is high. This is a candidate for problems with high ennoculums and high DAP additions. Alcohol tolerance: 14-16%.

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A white wine strain for making both dry and sweet wines, and also rosé  wines. This moderate fermenting yeast is also perfectly suited to making country style wines from fruits and flowers, as these flavours and aromas are naturally enhanced. This strain promotes body, and confers rich and full, fruit and floral aromatics. Suitable for Sauvignon Blanc, Zinfandel, Muscat, Muscadet, Dessert wines and more. Alcohol Tolerance: 14% ABV Usage Directions: No rehydration required - add direct to grape must and stir well. For best results, ferment at 16 - 24°C (61 - 75°F). Storage Recommendations: Store in a cool, dry place.

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Red Star Premier Cuvée, a strain of Saccharomyces bayanus from a French wine yeast, is a special isolate of Red Star Yeast & Products. This yeast has good tolerance to ethanol and free sulfur dioxide, and ferments to dryness. Premier Cuvée is noted as a very low producer of foam, urea, and fusel oils. It is recommended for reds, whites and especially champagne. This yeast is reported to perform well restarting stuck fermentations. Alcohol tolerance: 14-16%

Read more less