Wine Yeasts

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...

This strain was isolated from grapes grown in the Côte de 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....

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...

The Lalvin V1116® has been isolated in 1972 by Pierre Barre of the INRA Montpellier. This yeast tends to express freshness of white grape varieties. Natural fresh fruit aromas are retained for a longer time when compared with wines fermented with standard yeasts (such...

Lalvin Bourgorouge RC 212® was selected from fermentations in Burgundy by the BIVB to extract and protect the polyphenols of Pinot noir. Due to the limited adsorption of polyphenols on Lalvin Bourgorouge RC212® yeast cell walls, there is limited color loss and structure is...

Red Star® Côte des Blancs (Davis 750), a strain of Saccharomyces cerevisiae, has been derived from a selection of the Geisenheim Institute in Germany. It is a relatively slow fermenter, identical to Geisenheim Epernay, but producing less foam. This yeast requires nutrient addition for...

Red Star® Premier Blanc (Davis 595), a strain of Saccharomyces bayanus, has been derived from a pure culture slant of the Institut Pasteur in Paris. This strain has been widely used in the U.S. since 1968. It is a strong fermenter with good ethanol...

Red Star® Premier Classic (Davis 522), a strain of Saccharomyces cerevisiae, has been derived from the collection of the University of California. This strain has been widely used in the U.S. since 1963. It is a strong fermenter with good ethanol tolerance, and will...

Red Star Premier Cuvee (Davis 796), 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...

Red Star® Premier Rouge (Davis 904), a strain of Saccharomyces cerevisiae, 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...