Yeasts can contribute up to 20% of your wines varietal and sensory characteristics so choosing a yeast can have a big impact on your finished wines. It is for this reason that our club stocks these various yeasts that are typically only available in quantities that are too large for the requirements of the average home wine maker. We buy these yeasts in bulk and sell them to club members for the equivalent cost if you bought a 5 gram packet from a store. This pricing method helps to offset the loses we incur as yeasts go out of date after a few years and the unused yeasts get discarded. The club feels that it is worth it so that our club members can have access to premium yeasts that are not locally available. All yeasts are stored in a refrigerator in sealed containers to retain their viability up to their Best Before/expiry date.
Please support your club and buy your yeasts from us so that we can continue to offer this valuable service to our club members.
I have included a list of all the Yeasts we currently have in stock and the characteristics that they impart on the different varietals of wines. This is a great resource for helping you select the right yeast for the characteristics that you want in your wines.
Anchor Vin13
A very good thiol releaser (guava, passion fruit and grapefruit) and outstanding ester producer.
On tank-fermented Chardonnay this yeast promotes pineapple and banana flavors, while on Riesling, Gewürztraminer and Viognier it accentuates floral notes
VIN 13 is also ideal for the production of aromatic Rosés from all red grape varieties. This yeast can also be used to Restart Stuck Fermentations! (particularly those high in Fructose), and can ferment aromatic white wines to dryness in cold temperatures.
Other recommended varietals: Sauvignon Blanc, Chenin Blanc, Riesling, Viognier, Chardonnay, Rosé
Enoferm RP15
RP15 was selected in collaboration with winemaker Jeff Cohn from spontaneous Rockpile Syrah fermentations.
This new California isolate is used in concentrated reds, particularly Syrah, Zinfandel, Cabernet sauvignon and Merlot where a moderate fermentation rate is desired for rich, lush, balanced mouthfeel and full bodied wines.
RP15 has a moderate nitrogen demand and will allow good results with varietal flavor and red fruit and mineral aromatic note development when carefully rehydrated. RP15 was formerly called VQ15
.Other recommended varietals: Syrah, Zinfandel, Merlot, Cabernet Sauvignon, Petit Verdot, Malbec
Lalvin 71B
Known for fermenting fruity rosé wines and semi-sweet whites, Lalvin 71B was isolated by the INRA (National Agricultural Research Institute) in Narbonne, France.
Lalvin 71B is known for making blush and semi-sweet wines with a tropical fruit character. Long-lived aromas are due to its production of relatively stable esters and higher alcohols.
Lalvin 71B also softens high acid musts by partially metabolizing malic acid.
Other recommended varietals: : Pinot Gris, Riesling, Grenache, Tempranillo, White Wine, Rosé, Fruit wines
Lalvin BM45
Lalvin BM45™ is a relatively slow starter and is well suited for long maceration processes.
It produces high levels of polyphenol reactive polysaccharides resulting in wines with great mouthfeel and improved colour stability. It tends to contribute jam, spicy and earthy element to wines.
In addition, it has the capacity to reduce (mask) green vegetative characteristics in wine, whether varietal influenced such as Cabernet Sauvignon or due to an early picking regime.
Some winemakers use BM45 on Chardonnay as a blending component to increase mouthfeel.
Other recommended varietals: Cabernet Sauvignon, Sangiovese, Grenache, Zinfandel, Nebbiolo, Tempranillo, Petit Verdot, Chardonnay, Full bodied Whites and Reds
Lalvin CY3079
Lalvin CY3079 (Bourgoblanc)® For classic white Burgundy. It is recommended for barrel-fermented Chardonnay and sur lie aging. CY3079 is a steady, average fermenter, especially at cold temperatures (13°C). Its fermentation finish is slow due to an early autolysis resulting in roundness.
When properly fed, CY3079 has good alcohol tolerance (up to 15%) and is a low producer of VA and sulfides. Chardonnays produced with this yeast have rich, full mouthfeel and are characterized by aromas of fresh butter, almond, honey, white flowers and pineapple.
Other recommended varietals: White Bordeaux Wines, Chardonnay, Pinot Blanc, Chardonnay
Lalvin EC-1118 (Prise de Mousse)™:
ALL PURPOSE YEAST. Most widely used yeast by the kit manufacturers. All purpose yeast. Also called champagne yeast. Lalvin EC-1118 is the original and is good for barrel fermentations. It ferments well at low temperatures and flocculates well with very compact lees. Under low nutrients conditions, Lalvin 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.
Other recommended varietals: White Wines, Red Wines, Rosé, Sparkling Wines, Fruit Wines, Cider
Lalvin ICV D21
Lalvin ICV-D21 was selected for fermenting red wines with stable color, intense fore-mouth, mid-palate tannin structure, and fresh aftertaste. Unlike most wine yeasts, Lalvin ICV-D21 contributes both higher acidity and positive polyphenol reactive polysaccharides.
Strong interactions of the polysaccharides with the floral and fruity volatile compounds (²-ionone, ethyl hexanoate) contribute to a more stable aromatic profile in the mouth. These attributes avoid the development of cooked jam and burning-alcohol sensations in highly mature and concentrated Cabernet Sauvignon, Merlot and Syrah.
During fermentation, Lalvin ICV-D21 produces very few sulfides and it is also noted for its good fermentation performance even under high temperature and low nutrient conditions.
Other recommended varietals: White Wines, Red Wines, Rosé
Lalvin ICV D254
Lalvin ICV-D254®: For mouthfeel in Mediterranean-style reds
In red wines, Lalvin ICV-D254 promises high fore-mouth volume, big mid-palate mouthfeel, intense fruit concentration, smooth tannins and a mildly spicy finish.
Red wines made with Lalvin ICV-D254 may be blended with Lalvin ICV-D80 or Lalvin ICV-D21 to create more concentrated, full bodied wines. In unripe reds, ferment 25-50% of the lot with Lalvin ICV-D254 and the balance with Lalvin ICV-GRE to help mask vegetative character. As a complement to Lalvin Bourgoblanc CY3079, winemakers in North America use Lalvin ICV-D254 for fermenting Chardonnay with nutty aromas and creamy mouthfeel.
Other recommended varietals: Mediterranean Style Reds, White Wines, Chardonnay, Wines for Blending
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.
Other recommended varietals: Mead, White Wines, Chardonnay
Lalvin ICV D80
Lalvin ICV-D80®: To enhance tannin structure. Lalvin ICV-D80 was isolated by Dominique Delteil of the ICV in 1992 from the Côte Rôtie area of the Rhône Valley for its ability to ferment musts high in sugar and polyphenols.
Lalvin ICV-D80 brings high fore-mouth volume, big mid-palate mouthfeel and intense fine grain tannin to reds. It is one of the best yeast for contributing big tannin volume and is characterized by ripe fruit, smoke and a licorice finish. When blended with wines fermented with Lalvin ICV-D254 or Syrah, wines fermented with Lalvin ICV-D80 bring more tannin intensity to the blend.
Other recommended varietals: Highly Tannic Red Wines
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