Wine Yeast

Wine Yeast. Liquid and dry yeast are available

Yeast Strains Chart

Five companies - Lallemand (Lalvin), Red Star, Vintner's Harvest, White Labs, and Wyeast - produce the vast majority of wine-yeast used by home wine makers in North America. Here's an up-to-date overview of the yeast strains these firms sell in small packages intended for home hobbyists, which is generally five grams for dry yeast packets and 35 to 175 mL for liquid vials or packets. In either format, this is the right amount to inoculate a 5-gallon (19-L) batch. There are other companies and other strains, but these are the most common; you can find them at most home winemaking supply stores.

Company Yeast Name

Dry/
Liquid

Temperature Range  Alcohol Tolerance (%ABV) Description
Lalvin 71B-1122 Narbonne Dry

59-86 °F
(15-32 °C)

14% A semi-dry white wine yeast that will enhance fruit flavors and add fruity esters. Can be used with whites, rosés, nouveaus, and concentrates.
Lalvin BM 4X4 Red Wine Dry 60-82 °F 
(16-28 °C)
16% A blend of strains formulated for reliability under difficult conditions. Gives a dependable fermentation with increased mouthfeel, and enhances tobacco, cedar, leather and jam characteristics.
Lalvin D-47 White Wine Dry 50-86 °F 
(10-30 °C)
14% Leaves a wine very full bodied with enhanced mouthfeel. Accentuates varietal character and contributes ripe tropical fruit and citrus notes.
Lalvin EC-1118 Prise de Mousse Dry 45-95 °F
(7-35 °C)
18% A low foaming, vigorous and fast fermenter good for both reds and whites. It is also ideal for ciders and sparkling wines.
Lalvin ICV-K1-V1116 Motpellier White Wine Dry 59-86 °F 
(15-30 °C)
18% A vigorous and competitive fermenter that, because of its neutral effect on varietal character, is very well suited to fruit wines as well as wines to be made from grapes.
Lalvin QA23 White Wine Dry 59-89 °F 
(15-32 °C)
16% Portuguese isolate used for production of fresh, fruity, white wines. Will not give structure to a wine, but it excels at focusing the fruit either alone or as part of a blend.
Lalvin RC-212 Red Wine Dry 59-86 °F 
(15-30 °C)
14% Ideal for full bodied red wines. Emphasizes fruit and spice notes, accentuates character in red grapes.
Red Star Cote Des Blanc Dry 55-86 °F 
(13-30 °C)
14%

One of the most traditional aromatic strains for white wines. An excellent choice for fruity wines.

Red Star Premier Rouge (Montrachet) Dry 54-95 °F 
(12-35 °C)
15% A very good fermenter with regular kinetics. Good alcohol tolerance that is useful in producing dry, full-bodied red and white wines. Excellent choice for oak barrel fermentation.
Red Star Pasteur Blanc (ex Pasteur Champagne) Dry 50-95 °F 
(10-35 °C)
18% All-purpose and vigorous, a moderately foaming and sulfite-tolerant strain useful in producing white and red wines. Extremely good fermenter. Very high alcohol tolerance. Recommended for treating stuck fermentations.
Red Star Pasteur Red Dry 63-86 °F 
(17-30 °C)
15% One of the best choices for quality red wines. Encourages development of varietal fruit flavors, balanced by complex aromas.
Red Star Premier Curvee Dry 50-104 °F 
(10-40 °C)
16% One of the fastest, cleanest, and most neutral of all Red Star wine yeasts. Recommended for reds, whites and especially sparkling wines. Excellent choice for oak barrel fermentations.
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