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Lalvin, Yeast (5 gram Dry Packets)#CH-40-3720 $0.95 |
EC-1118 (Pris de Mousse): THE original Pris de Mousse - EC-1118 is the original and is good for barrel fermentations. It ferments well at low temperatures and flocculates well with very compact lees. 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. Alcohol Tolerance to 18%.
ICV-D47: For complex whites with citrus and floral notes. ICV-D47 is a Côtes du Rhône isolate for the production of full-bodied barrel fermented Chardonnay and other white varietals. Although ICV-D47 has an optimum temperature range of 18° to 28°C, the best results are obtained at around 20°C. When left on lees, ripe spicy aromas with tropical and citrus notes are developed. ICV-D47 is a high polysaccharide producer known for its accentuated fruit and great volume. Alcohol 12-14%.
Datasheet !
ICV-K1 V1116: The ICV K1-V1116 strain tends to express freshness of grape varieties, especially in Sauvignon Blanc, Semillon and Chenin Blanc. Natural fresh fruit aromas are retained for a longer time when compared to wines fermented with standard yeast strains. It is also recommended for French hybrid whites and mature reds. ICV K1-V1116 can withstand a wide range of fermentation temperatures 10-42°C (50 -107°F) and tolerate alcohol up to 14%. ICV K1-V1116 ferments well under stressed conditions and is especially useful in restarting stuck fermentations.
Datasheet !
71B-1122: The 71B-1122 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.
Datasheet !
RC 212: The RC 212 is a low-foaming moderate-speed fermenter with an optimum fermentation temperature ranging from 15° to 30°C (59° to 86°F). A very low producer of hydrogen sulfide (H2S) and sulphur dioxide (SO2), the RC 212 shows good alcohol tolerance from 12% to 14% per volume..
Datasheet !
QA23: Selected in Portugal by the University of Trás-os-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinho Verde region, Lalvin QA23 is an excellent choice for wine styles like Chardonnay, Sauvignon Blanc, Sémillon, Chardonel, and Gewürztraminer.
BM 4x4: Lalvin BM 4X4 is a blend of Lalvin yeasts that will bring out the best in both red and white wines. Unique to BM 4x4, during the growth phase this yeast blend has the capacity of releasing a significant quantity of polyphenol-reactive polysaccharides into the fermenting must. The quantity and the quality of the polysaccharides released during fermentation facilitate the production of red wines with great mouthfeel and improved color stability, with dependable fermentation kinetics under difficult fermentation conditions. In whites, BM 4X4 releases a high level of esters responsible for fruit aromas. It also brings roundness to the mouthfeel and facilitates malolactic fermentation.
ICV-D47: For complex whites with citrus and floral notes. ICV-D47 is a Côtes du Rhône isolate for the production of full-bodied barrel fermented Chardonnay and other white varietals. Although ICV-D47 has an optimum temperature range of 18° to 28°C, the best results are obtained at around 20°C. When left on lees, ripe spicy aromas with tropical and citrus notes are developed. ICV-D47 is a high polysaccharide producer known for its accentuated fruit and great volume. Alcohol 12-14%.
Datasheet !
ICV-K1 V1116: The ICV K1-V1116 strain tends to express freshness of grape varieties, especially in Sauvignon Blanc, Semillon and Chenin Blanc. Natural fresh fruit aromas are retained for a longer time when compared to wines fermented with standard yeast strains. It is also recommended for French hybrid whites and mature reds. ICV K1-V1116 can withstand a wide range of fermentation temperatures 10-42°C (50 -107°F) and tolerate alcohol up to 14%. ICV K1-V1116 ferments well under stressed conditions and is especially useful in restarting stuck fermentations.
Datasheet !
71B-1122: The 71B-1122 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.
Datasheet !
RC 212: The RC 212 is a low-foaming moderate-speed fermenter with an optimum fermentation temperature ranging from 15° to 30°C (59° to 86°F). A very low producer of hydrogen sulfide (H2S) and sulphur dioxide (SO2), the RC 212 shows good alcohol tolerance from 12% to 14% per volume..
Datasheet !
QA23: Selected in Portugal by the University of Trás-os-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinho Verde region, Lalvin QA23 is an excellent choice for wine styles like Chardonnay, Sauvignon Blanc, Sémillon, Chardonel, and Gewürztraminer.
Lalvin QA23 has low nutrient and oxygen requirements, and it has been known to ferment juice at low temperatures (15 °C/59 °F) to dryness. QA23 is an excellent thiol converter making it a complementary yeast for developing varietal Sauvignon Blanc passion fruit character. It also produces large amounts of the enzyme beta-glucosidase during growth, which allows for the release of bound terpenes in aromatic varieties.
BM 4x4: Lalvin BM 4X4 is a blend of Lalvin yeasts that will bring out the best in both red and white wines. Unique to BM 4x4, during the growth phase this yeast blend has the capacity of releasing a significant quantity of polyphenol-reactive polysaccharides into the fermenting must. The quantity and the quality of the polysaccharides released during fermentation facilitate the production of red wines with great mouthfeel and improved color stability, with dependable fermentation kinetics under difficult fermentation conditions. In whites, BM 4X4 releases a high level of esters responsible for fruit aromas. It also brings roundness to the mouthfeel and facilitates malolactic fermentation.
