LalBrew® Aurora™ Northern IPA Yeast is in stock and ready to ship. This is a special release yeast strain from Lallemand so available quantities are limited. Place your order today!
Achieve the signature clean and crisp profile of Northern IPAs thanks to Aurora's high attenuation at cooler fermentation temperatures
Unlock a balanced IPA experience with Aurora, combining the drinkability of West Coast styles with a modern, subtly fruity yeast character
Experience reliable and robust fermentation, allowing you to focus on crafting the perfect hop-forward character in your Northern IPA
Explore the evolution of IPA with LalBrew Aurora™ and discover the Northern IPA style. This yeast combines the clean drinkability of West Coast IPAs, with the modern yeast character of East Coast styles. LalBrew Aurora™ offers robust fermentation and a fruity, crisp aroma, making it perfect for your next IPA journey.
Northern IPA
The Northern IPA utilizes a high attenuation ale strain fermented at cooler temperatures to achieve a flavor profile that clean, crisp and dry. Compared to WCIPA or New England IPAs, the Northern IPA presents as dryer and more drinkable with the low specialty malt usage. The resulting beer character should be refreshing.
Malt profiles should be stripped back, with dominantly pale base malts to be sued, and avoiding high-kilned specialty malts altogether. Hop profile tends towards the juicy sweetness and biotransformation character of hazy IPAs, but to finish with a firm bitterness. May use hops from any origin but should showcase modern and hop=-forward hop characteristics not seen in traditional styles.
Overall impression to be a well-integrated hop-forward IPA style with clean but present yeast character which elevates with modern varietals.
See below for the Northern IPA style guidelines.
Beer Styles: Northern IPA
Attenuation: 74-82%
Fermentation Range: 54-86°F (12-30°C)
Flocculation: High
LalBrew Belle Saison™ is a Belgian-style ale yeast selected specially for its ability to create Saison-style beers
A diastaticus strain that allows the brewers to achieve the high attenuation characteristic of this classic style
Designed for warm-temperature fermentation true to traditional “Farmhouse” production methods, resulting in fruity, spicy and refreshing beers
Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next
Get all the traditional esters and spicy characteristics of Saison yeast strains with the convenience and fast start of an active dry yeast. Lallemand's Belle Saison starts fermenting quickly and keeps up the pace throughout, offering high attenuation and excellent alcohol tolerance. Cooling is not recommended for this strain, allowing the fermentation to progressively heat up will yield all the fruity and spicy notes expected from a Saison.
Beer Styles: Saison
Aroma: Citrus, pepper
Attenuation: High
Fermentation Range: 59-95°F
Flocculation: Low
Alcohol Tolerance: 15% ABV
*See the technical data sheet below for information on rehydration, usage and storage.
LalBrew BRY-97™ is an American West Coast-style ale yeast loved for its ability to produce clean fermentations for high quality ales
A neutral and highly attenuating strain with a high flocculation ability that can be used to make a wide variety of American-style beers
Through expression of a β-glucosidase enzyme, LalBrew BRY-97™ can promote hop biotransformation and accentuate hop flavor and aroma
Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next
"West Coast Ale" yeast is known for its clean, neutral flavor profile and strong attenuation. With no overwhelming characteristics, this yeast lets your grain and hop choices shine!
BRY-97 gives you a quick start and vigorous fermentation, which can be completed in 4 days if kept above 63° F. The aroma is slightly estery, almost neutral and doesn’t display off-odors when handled properly. Because of its high flocculation, it may slightly reduce hop bitterness levels. Best results when used at traditional ale temperatures (62 - 72° F) and after rehydration in the recommended manner (see the documents tab for re-hydration procedure).
Beer Styles: American ales
Aroma: Neutral with slight ester
Attenuation: Medium to High
Fermentation Range: 59-72°F
Flocculation: High
Alcohol Tolerance: 13% ABV
*See the technical data sheet below for information on rehydration, usage and storage.
LalBrew CBC-1™ was selected for Cask and Bottle Conditioning applications due to its high resistance to alcohol and pressure
Neutral flavor profile and does not metabolize maltotriose, therefore the original character of the beer is preserved after refermentation
Also an ideal strain for primary fermentation of dry ciders, mead and hard-seltzer
Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next
The true solution to under carbonated, bottle conditioned beers! CBC-1 is a great choice for fermenting beers destined for bottle conditioning, especially higher-alcohol styles. A fast starter and robust strain which can be used to ferment/re-ferment beers up to 14% ABV. The flavor is neutral, therefore the original character of the beer is preserved. The yeast will settle and form a tight mat at the end of refermentation. LalBrew® CBC-1 can also be used for primary fermentation of dry ciders or mead. Maltotriose is not metabolized during primary fermentation of beer, so LalBrew® CBC-1 is well suited for sweeter fruit beers or fullbodied, malty ales.
Primary Beer Styles: fruit beers, full-bodied, malty beers, dry cider and mead
Bottle Conditioning: all beer styles
Aroma: Neutral
Fermentation Range: Primary 68°F (Refermentation: 59-77°F)
Alcohol Tolerance: Primary 18% ABV (Refermentation: 12-14% ABV)
*See the technical data sheet below for information on rehydration, usage and storage.
LalBrew Diamond™ delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers
A great strain to brew everything from Munich Helles & German Pilsner to California Common & Vienna Lager
Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next
A lager strain in the truest sense, Diamond Lager yeast originates from Germany. This yeast is well known for its hearty character and capacity to produce clean, authentic lagers. An excellent choice for a wide range of styles--Munich Helles, Vienna Lager, American Pilsner, Oktoberfest, Shwarzbier and California common--just to name a few. Lallemand's Diamond Lager exhibits high attenuation and high flocculation, with neutral flavor and aroma, characteristic of traditional Lagers.
Beer Styles: Lagers
Aroma: Neutral
Attenuation: High
Fermentation Range: 50-59°F
Flocculation: High
Alcohol Tolerance: 13% ABV
*See the technical data sheet below for information on rehydration, usage and storage.
LalBrew Farmhouse™ is a non-diastatic hybrid that has been selected to make saison-style and farmhouse style beers
Selected using the most advanced breeding techniques and non-GMO methods to remove the STA1 gene
This strain will not produce hydrogen sulfide (H2S) off-flavors, enhancing the saison yeast aroma characteristics
Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next
LalBrew Farmhouse™ is a non-diastatic hybrid that has been selected to make saison and farmhouse style beers. This product is the result of the research and development work of Renaissance Bioscience Corp. (Vancouver BC, Canada) in partnership with Lallemand Brewing. LalBrew Farmhouse™ was selected using the most advanced breeding techniques. The Renaissance research team used classical and non-GMO methods to remove the STA1 gene, responsible for the diastatic activity of Saison yeasts. Care was taken to retain normal brewing sugar utilization to produce dry saisons. Additionally, the patented technology from the University of California Davis (USA) ensures that the strain will not produce hydrogen sulfide (H2S) off-flavors, therefore enhancing the saison yeast aroma characteristics.
Beer Styles: Farmhouse style ales
Aroma: Clove, pepper, fruit notes
Attenuation: High
Fermentation Range: 68-86°F (20-30°C)
Flocculation: Low
Alcohol Tolerance: 13% ABV
*See the technical data sheet below for information on rehydration, usage and storage.
LalBrew® House Ale's neutral aroma and high performance make it an ideal choice for many beer styles as well as cider and hard seltzer
Ferments rapidly with high stress tolerance, allowing for faster tank turnarounds and shorter maturation times
Maintains exceptional genetic stability and can be repitched reliably, leading to fewer yeast purchases
LalBrew® House Ale is the new go to strain for trusted performance and efficiency. Real world brewing data shows House Ale outperforms the well-known and commonly used house ale strains on the market. Its rapid fermentation and high stress tolerance mean faster tank turnarounds, higher product throughput, and shorter maturation times, leading to increased production capacity without investment. Trusted repitchability and high cell counts when harvesting ensure fewer yeast purchases, while exceptional genetic stability and high FAN uptake result in a cleaner, more stable final product. Brewers can use LalBrew® House Ale to save time, increase production capacity, cut costs, and deliver consistently excellent beer, cider or seltzer.
Beer Styles: American IPA, Blond Ale, Souts, Pale Ales, Cider, Hard Seltzer, and more
Aroma: Neutral
Attenuation: 78-86%
Fermentation Range: 61-72°F (16-22°C)
Flocculation: Medium
Alcohol Tolerance: > 14% ABV
*See the technical data sheet below for information on rehydration, usage and storage.
LalBrew® LoNa™ is a maltose-negative hybrid strain selected for its ability to produce of low and non-alcoholic beers
Non-GMO Saccharomyces cerevisiae strain that produces a clean and neutral aroma profile with no phenolic flavors
LoNa™ does not consume maltose or maltotriose, resulting in very low attenuation
Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next
LalBrew® LoNa™ is a maltose-negative hybrid strain that has been selected to have ideal characteristics for the production of low and non-alcoholic beers. Advanced classical and non-GMO breeding methods were used to select a strain that does not consume maltose or maltotriose, resulting in very low attenuation. LalBrew® LoNa™ is the first maltose-negative Saccharomyces cerevisiae strain specifically selected for beer fermentations. As a S. cerevisiae strain, LalBrew® LoNa™ performs like an ale producing a clean and neutral aroma profile, no phenolic flavors, and significantly reducing aldehydes that cause worty flavors. Additionally, the patented technology from the University of California Davis ensures that the strain will not produce sulfurous off-flavors, allowing the malt and hop flavors to shine through.
Pasteurization is required when brewing with LalBrew® LoNa™ to avoid fermentation after packaging and ensure beer stability.
Beer Styles: Any low or non-alcohol ale styles
Aroma: Clean and neutral, no POF or sulfur, wort flavors absent or minimal
Attenuation: Very Low
Fermentation Range: 68-77°F (20-25°C)
Flocculation: Medium
*See the technical data sheet below for information on rehydration, usage and storage.
LalBrew Munich Classic™ imparts the spicy and fruity aroma profile typical of German wheat beer styles
Produces higher levels of esters and phenols compared to traditional Belgian wheat beer strains such as LalBrew Wit™
A Bavarian wheat beer strain with robust and consistent performance making it a great choice for a variety of traditional wheat beer styles
Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next
This Bavarian wheat beer strain can easily express the spicy and estery aroma profile typical to German wheat beer styles. LalBrew Munich Classic is simple to use over a wide range of recipe variations and fermentation conditions, making it a great choice for a number of traditional styles of wheat beer. A true top cropping yeast, Munich Classic yeast can be skimmed off the top of classic open fermentation vessels in the traditional manner. Styles brewed with Munich Classic include but are not limited to Weizen/Weissbier, Dunkelweizen and Weizenbock.
Beer Styles: Bavarian-style wheat
Aroma: Fruity, banana, spicy
Attenutation: Medium to High
Fermentation Range: 63-72°F
Flocculation: Low
Alcohol Tolerance: 12% ABV
*See the technical data sheet below for information on rehydration, usage and storage.
LalBrew New England™ is an ale strain selected specifically for its ability to produce a unique fruit forward ester profile desired in East Coast styles of beer
Produces tropical and fruity esters, notably stone fruits like peach and exhibits medium to high attenuation with medium flocculation
Through expression of a β-glucosidase enzyme, LalBrew New England™ can promote hop biotransformation and accentuate hop flavor and aroma
Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next
A dry yeast thats expressive enough for today's juicy, hazy IPAs? Yep. LalBrew New England is an ale strain selected specifically for its ability to produce a unique fruit forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrew New England will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a β-glucosidase enzyme, LalBrew New England can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.
Beer Styles: NEIPA, east coast style ales
Aroma: Fruity, tropical, stone fruits
Attenutation: Medium to High
Fermentation Range: 59-72°F
Flocculation: Medium
Alcohol Tolerance: 9% ABV
*See the technical data sheet below for information on rehydration, usage and storage.
LalBrew Nottingham™ is an English-style ale yeast selected for its high performance and versatility
Neutral flavor and consistent performance across diverse fermentation conditions make it an ideal house strain
A stress tolerant strain that is good for high gravity, sours, re-starting stuck fermentations and other challenging fermentation conditions
Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next
Ready to try your hand at a Dry English Ale? Then this is the yeast for you!
Nottingham Dry Yeast is the prefered yeast for English Style Beers, but it is an extremely high performing and versatile strain, allowing it to be used in beers across the spectrum. Even though it's a great choice for traditional styles such as Pale Ales, Ambers, Stouts and Porters, it is far from limited to these classics. Nottingham will also perform well in Golden Ale, Kölsch, Lager-style beers, IPAs, Barleywines and others. It is appreciated for it’s ability to quickly produce a vigorous fermentation, and forms a compact yeast cake at the bottom resulting in a lovely clear beer.
Beer Styles: Wide variety of ales
Aroma: Fruity, estery, neutral
Attenuation: High
Fermentation Range: 50-72°F
Flocculation: High
Alcohol Tolerance: 14% ABV
*See the technical data sheet below for information on rehydration, usage and storage.
LalBrew NovaLager™ is a robust lager strain with ideal characteristics for lager beer production including fast fermentations and high attenuation
The distinct flavor profile is very clean, slight esters over a wide temperature range
A true bottom-fermenting Saccharomyces pastorianus hybrid that produces clean lager beers with distinct flavor characteristics and superior fermentation performance
Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next
LalBrew NovaLager is a true bottom fermenting Saccharomyces pastorianus hybrid from the novel Group III (Renaissance) lineage that has been selected to produce clean lager beers with distinct flavor characteristics and superior fermentation performance. LalBrew NovoLager is a robust lager strain with ideal characteristics for lager beer production including fast fermentations, high attenuation and high flocculation. The distinct flavor profile is very clean, slight esters over a wide temperature range. Through expression of a β-glucosidase enzyme, LalBrew NovaLager can promote hop biotransformation and accentuate hop flavor and aroma.
This product is the result of the research and development work of Renaissance Bioscience Corp. (Vancouver BC, Canada) in partnership with Lallemand Brewing. LalBrew NovaLager was selected using classical and non-GMO breeding methods to obtain a novel Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid strain that defines a novel Group III (Renaissance) lager lineage that is distinct from any other traditional Saccharomyces pastorianus strains. This strain is a low VDK/diacetyl producer and utilizes patented technology from the University of California Davis (USA) to ensure that the strain will not produce hydrogen sulfide (H2S) off-flavors, therefore reducing the maturation time associated with lager beer production.
Beer Styles: Lagers
Aroma: Clean, low to medium ester, no sulfur
Attenuation: 78-84%
Fermentation Range: 50-68°F (10-20°C)
Flocculation: High
Alcohol Tolerance: 13% ABV
*See the technical data sheet below for information on rehydration, usage and storage.
LalBrew Pomona™ offers a distinctive taste with juicy notes of peach, citrus, and tropical fruits, perfect for enhancing hoppy beers
Developed through advanced yeast breeding, this hybrid strain ensures robust fermentation performance even in high ABV and highly hopped IPA fermentations
Pomona™ enhances biotransformation and haze, ideal for Hazys and other modern IPA styles
Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next
LalBrew Pomona™ is a hybrid yeast that was selected for flavor and fermentation performance in hoppy beers. Named after the goddess of fruit trees, LalBrew Pomona™ produces a unique and juicy flavor profile with notes of peach, citrus, and tropical fruits. This strain was developed by Lallemand's partner Escarpment Laboratories using advanced yeast breeding and adaptive laboratory evolution in high ABV and highly hopped IPA fermentations. Escarpment Laboratories is an innovative Canadian yeast company and industry leader in solution-based yeast development and hybridization. The result of this research and selection is a fruity, stress-tolerant, and robust strain that enhances biotransformation and haze for modern IPA styles.
Beer Styles: Hop-forward beers
Aroma: Peach, Citrus, Tropical Fruit
Attenuation: 75-84%
Fermentation Range: 64-72°F (18-22°C)
Flocculation: Medium
Alcohol Tolerance: > 10% ABV
*See the technical data sheet below for information on rehydration, usage and storage.
LalBrew Verdant IPA™'s prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas
Leaves a soft and balanced malt profile with slightly more body than a typical American IPA yeast strain
Specially selected in collaboration with Verdant Brewing Co. (UK) for its ability to produce a variety of hop-forward and malty beers
Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next
Verdant IPA yeast is highly versatile and well suited for NEIPAs, Hazy IPAs, English IPAs and Bitters, American Pale Ales, Stouts, and many other beer styles. Specially selected in collaboration with Verdant Brewing Co. in the UK for its ability to produce a wide variety of hop-forward and malty beers. Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas. With medium-high attenuation, LalBrew® Verdant IPA leaves a soft and balanced malt profile with slightly more body than a typical American IPA yeast strain.
Beer Styles: NEIPA, Hazy IPA, English IPA, American Pale, English Bitter, Sweet Stout, Sours
Aroma: Apricot with notes of tropical fruit and citrus
Attenuation: Medium to High
Fermentation Range: 64-73°F (18-23°C)
Flocculation: Moderate
Alcohol Tolerance: 10% ABV
*See the technical data sheet below for information on rehydration, usage and storage.
LalBrew Voss™ supports a wide range of fermentation temperatures between 77-104°F with a very high optimal range of 95-104°F
The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus
Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days
Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next
Kveik, the original, traditional dry beer yeast! Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. The LalBrew Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community. LalBrew Voss Kveik supports a wide range of fermentation temperatures between 77-104°F with a very high optimal range of 95-104°F. Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.
Beer Styles: Norwegian farmhouse ales, neutral ales
Aroma: Relatively neutral at high temps, slight orange and citrus notes
Attenutation: Medium to High
Fermentation Range: 77-104°F (Optimal: 95-104°F)
Flocculation: Very High
Alcohol Tolerance: 12% ABV
*See the technical data sheet below for information on rehydration, usage and storage.
LalBrew Windsor™ is a true English ale strain that produces a balanced fruity aroma with lower attenuation due to an inability to metabolize maltotriose
A consistent, robust strain that produces moderate levels of alcohol and balanced flavor and aroma characteristics of traditional English ales
Perfect for brewing Milds, Bitters, Irish Reds, English Brown ales, Porters and Sweet Stouts
Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next
An excellent, economical choice for creating traditional English Ales. Windsor Ale yeast starts fast and can ferment through in as few as three days when temperature is maintained above 63°F. Produces the characteristic fruity esters you expect from English style beers. Moderate attenuation, low flocculation leave a full bodied, traditional style beer.
Beer Styles: Fruity English ales, pale ales, porters
Aroma: Fruity, estery
Attenuation: Medium
Fermentation Range: 59-72°F
Flocculation: Low
Alcohol Tolerance: 12% ABV
*See the technical data sheet below for information on rehydration, usage and storage.
LalBrew Wit™ is a relatively neutral wheat beer strain that can be used to produce a wide variety of wheat beer styles
Produces lower levels of esters and phenols compared to traditional hefeweizen strains
Provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions
Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next
A more neutral choice for wheat beer styles, LalBrew Wit dry yeast displays lower ester and phenol production than traditional hefeweizen strains such as Munich Classic. LalBrew Wit provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions typical of Belgian style beers. Traditional styles brewed with this yeast include but are not limited to Belgian Witbier, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock .
Beer Styles: Wheat beers
Aroma: Fruity, slight banana and clove
Attenutation: Medium to High
Fermentation Range: 63-72°F
Flocculation: Low
Alcohol Tolerance: 12% ABV
*See the technical data sheet below for information on rehydration, usage and storage.
LalVin 31™ performs well under such stressful conditions as low pH or low temperature In white wines it is known for acid reduction, light buttery flavor, respect for fruit, increased body and length of finish In red wines it is known for increasing berry fruit flavors and mouthfeel Lallemand Oenology specializes in the development, production, and marketing of top-grade yeast and bacteria MBR 31 was chosen by the ITV in France for use in white and red wines for high activity and positive flavor characteristics. In white wines it is known for acid reduction, light buttery flavor, respect for fruit, increased body and length of finish. In red wines it is known for increasing berry fruit flavors and mouthfeel. MBR 31 is a good strain for use at temperatures as low as 15°C (59°F). Of the MBR strains, it is the most tolerant of low pH. For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation. 2.5 g: good for 66 gallons 25 g: good for 660 gallons Alcohol tolerance: <14% v/v. SO2 tolerance: <45 ppm pH: >3.1 Temperature: >55°F You can't store malolactic bacteria once the package has been opened. Note: Malolactic bacteria added during the ferment will compete with the yeast for nutrients and are antagonistic to yeast, sometimes causing problems resulting in stuck or stalled fermentations. The best time to add an ML culture is after racking off the gross lees.
Enhanced fresh fruit, spice, and tannin integration
LALVIN ELIOS 1® is best suited for Mediterranean, Rhône style, and other warm climate red wines where it is known for enhancing red fruit aromas, spice, and tannin intensity.
Wines have an integrated mouthfeel with good mid-palate intensity, decreased drying sensations, and increased freshness
Can reduce the perception of green and vegetative characters
Selected due to its fast implantation and reliable malic acid degradation
Has a high capacity for acetaldehyde degradation. Because acetaldehyde strongly binds SO2, using ELIOS 1 may help keep more SO2 in the free form and therefore make post-MLF SO 2 additions more effective
Oenococcus oeni isolated by the Institut Coopératif du Vin (ICV), France
Alcohol Tolerance*: <15.5%
pH: >3.5
Total SO2: <35ppm
Temp: >64°F
Frequently used in: medium and full-bodied reds
*Alcohol tolerance of ELIOS 1 is reduced to 14% when the pH <3.5 and TSO2 >35 ppm
Usage: Add directly to wine and mix thoroughly.
Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).
Silky mouthfeel, aromatic balance, and good oak integration
LALVIN SILKA™ minimizes astringency and bitterness, quickly integrates tannins, and masks herbaceous and green flavors, resulting in well balanced red wines.
Accentuates aromas of chocolate, vanilla, and toasted oak, balanced by aromas and flavors of red currant, blackberry, and cherry
Enhances smoothness and roundness
Selected for its unique sensory characteristics, steady fermentation kinetics, and tolerance of challenging winemaking environments
Oenococcus oeni isolated in La Rioja, Spain and selected by the Instituto de Ciencias de la Vid y del Vino (ICVV)
Alcohol Tolerance: <16%
pH: >3.3
Total SO2: <60ppm
Temp: >59°F
Frequently used in: Medium and full-bodied red wines that are fermented or aged in oak
Usage: Add directly to wine and mix thoroughly.
Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).
All-purpose strain for enhanced complexity and mouthfeel
LALVIN VP41® is a flexible and adaptable strain that is appreciated for its ability to enhance aromatic complexity, richness, and mouthfeel in different styles of red, white, and rosé wines.
White wines have elevated tropical fruit flavors, apple and pear notes, and very low levels of diacetyl
Rosé wine aromas are respected and adaptable based on varietal and fermentation aromas
Red wines have increased currant and berry flavors and aromas, with enhanced coffee and chocolate notes and sweet tannins
Recommended strain for restarting stuck malolactic fermentations
At temperatures below 16°C (61°F) it may be slow to start but can complete MLF
Selected for its strong implantation rate, steady fermentation kinetics, high alcohol tolerance, enhanced mouthfeel, and ability to improve wine structure
Oenococcus oeni isolated in Italy
Alcohol Tolerance: <16%
pH: >3.1
Total SO2: <60ppm
Temp: >61°F
Frequently used in: all styles of red, white, and rosé wines, restarting stuck fermentations
Usage: Add directly to wine and mix thoroughly.
Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).
MaloTabs – Lallemand Direct-Add Malolactic Bacteria in Tablet Form
Simplifies malolactic inoculation with pre-measured, direct-add tablets
Promotes reliable MLF in red, white, or rosé wines without rehydration
Contains highly active Oenococcus oeni for fast and complete fermentation
Ideal for use in barrels or small tanks where standard rehydration is impractical
Same trusted performance as Lallemand freeze-dried cultures, with added convenience
MaloTabs are a convenient tablet-format malolactic bacteria product from Lallemand, designed to simplify the inoculation process, particularly in barrels and small vessels. Each tablet contains a carefully measured dose of a high-performing Oenococcus oeni strain, ensuring strong malic acid degradation even in challenging conditions. Unlike traditional freeze-dried MLF cultures, MaloTabs require no rehydration or mixing. They dissolve directly into wine, saving time and reducing the risk of contamination. Wines inoculated with MaloTabs benefit from shorter lag times and cleaner fermentations, leading to wines with better microbial stability and smoother sensory profiles.
Protocol
Simply add MaloTabs directly into the wine. They are designed to dissolve gradually and begin colonizing the environment as soon as they are hydrated by the wine. Add at the end of alcoholic fermentation, once the wine is dry and within a suitable temperature range (typically 18–22°C). No rehydration or stirring is required. Use immediately after opening and avoid splitting tablets.
Usage Rates
Recommended dosage:
1 tablet per 225 L (59 gal) barrel
= approximately 4.44 tablets per 1,000 L
= approximately 16.9 tablets per 1,000 gal
Use one full tablet per standard wine barrel or follow manufacturer guidelines for larger formats. MaloTabs are best suited for wines with a pH above 3.2, alcohol levels below 14.5%, and free SO₂ under 15 ppm at the time of inoculation. For wines with higher alcohol or lower pH, consider nutrient support or alternative inoculation strategies.
Strong fermenter for balance, freshness, and fruit expression
O-MEGA™ is the most robust strain in the Scott Laboratories’ portfolio, well suited to conducting malolactic fermentation in high alcohol, low temperature, or low pH situations.
Contributes to freshness and mineral/citrus notes in white wines
In red wines, notes of red and dark berries like redcurrant, strawberry, blackcurrant, and blackberry are increased (not recommended for wines with herbaceous or vegetative notes, as these can be amplified)
May help stabilize color due to its slow degradation of acetaldehyde
Has a late degradation of citric acid resulting in very low diacetyl and VA levels, and is tolerant to levels of lactic acid that can be inhibitory to other ML strains
Oenococcus oeni isolated in the south of France by the Institut du Français de la Vigne et du Vin (IFV) in Burgundy
Alcohol Tolerance: <16%
pH: >3.1
Total SO2: <60ppm
Temp: >57°F
Frequently used in: overripe, full-bodied red and white wines, cool-climate Pinot noir and Syrah, rosés, fruit wine
Usage: Add directly to wine and mix thoroughly.
Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).
Fast fermenter for enhanced spice, fruit, and mouthfeel
PN 4® is equally suited to red and white winemaking where it contributes to aromatic complexity, mouthfeel, and balance.
Varietal expression is increased in tank-fermented white wines with minimal lees contact
Barrel-fermented white wines show notes of honey and butter (diacetyl), full and creamy mouthfeel, and well-integrated oak character
Red wines are described as having increased spiciness with elevated notes of nutmeg, licorice, and pepper. General fruit notes of plum, cherry, and berry are increased, structure is enhanced, and herbaceousness is masked
Selected for its fast fermentation kinetics under difficult winemaking conditions
Oenococcus oeni isolated by the Institute of San Michele in the Trentino region of Italy
Alcohol Tolerance: <15.5%
pH: >3.1
Total SO2: <60ppm
Temp: >61°F
Frequently used in: complex whites, big and spicy reds
Usage: Add directly to wine and mix thoroughly.
Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).
Due to high demand, the 10 kg is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory.
Servomyces is a naturally enriched single-strain brewing yeast that is used as a biological yeast nutrient. The propagation and drying process of Servomyces has been specifically designed to accumulate a range of trace minerals and elements that are essential or limiting during alcoholic fermentation.
Minerals, when incorporated into some sort of living tissue, are more efficacious than when presented as a salt. Servomyces presents better bio-availability of zinc, which is a very important factor in yeast nutrition. Servomyces can decrease fermentation time significantly and improve yeast sedimentation. It stimulates the uptake of maltose and maltotriose, depending on the brewing strain, which results in higher alcohol yields. Also stimulates protein synthesis and yeast growth, which leads to higher biomass production during propagation. Servomyces eliminates harsh sulphur notes and produces a smoother more balanced beer.
1 g Servomyces is used for 100 liters of wort for fermentation.
2 g Servomyces is used for 100 liters of wort for propagation.
*See the technical data sheet below for information on rehydration, usage and storage.
Sourvisiae® is a modern fermentation solution that produces sour beers through one simple fermentation step
Clean and neutral flavor, ideal for traditional and modern sour beer styles and an excellent base for fruited sours
Sourvisiae® is a bioengineered (GMO) strain of Saccharomyces cerevisiae
Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next
Sourvisiae® is a bioengineered ale yeast strain (Saccharomyces cerevisiae) capable of producing lactic acid during fermentation to provide brewers with an easy, reproducible, and mono-culture product for sour-style beer production.
Sourvisiae® contains a single genetic modification, a lactate dehydrogenase gene from a food microorganism, which enables the yeast to produce high levels of lactic acid, the main compound that gives sour beers their flavor. Sourvisiae® allows the brewer to ferment and sour the beer in one simple step, reducing cross-contamination risks, lowering costs, cutting total process time, and allowing brewers to obtain a consistent product. The brewing process is conducted without any modifications; Sourvisiae® is pitched just like conventional yeast and ferments in a normal fermentation time. Sourvisiae® does not produce other flavor compounds associated with Brettanomyces, Lachancea, or Lactic Acid Bacteria, providing a cleaner and more reproducible souring process, with much shorter fermentation times.
Microbiological Properties
Classified as a bioengineered Saccharomyces cerevisiae, a top-fermenting yeast. Finished product is released to the market only after passing a rigorous series of tests. *According to the ASBC and EBC methods of analysis.
Typical Analysis of Sourvisiae® Yeast:
Percent solids 93% – 96%
Living Yeast Cells ≥ 5 x 10 9 per gram of dry yeast
Wild Yeast < 1 per 10 6 yeast cells
Bacteria < 1 per 10 6 yeast cells
Brewing Properties
In Lallemand’s standard conditions, wort at 20°C (68°F), Sourvisiae® yeast exhibits:
Vigorous fermentation that can be completed in 5 days
Medium to High Attenuation and Medium to High Flocculation
Highly acidic and slightly fruity flavor and aroma
The optimal temperature range for Sourvisiae® yeast when producing traditional styles is 15°C (59°F) to 22°C (72°F).
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.
Attenuation may appear lower due to the formation of lactic acid. Production of lactic acid does not result in a loss of CO2. When sugar is consumed to produce lactic acid, there is no change in density. Therefore, the amount of residual sugar in the finished beer is lower than the final density would imply.
This yeast produces a very acidic beer, with final beer pHs in the range of 3.0 and lactic acid in the range of 8 – 15g/L. Vigorous fermentation can be completed within 5 days.
The resulting flavor and aroma profile of the beer is a slightly fruity acidic beer. Because of the resulting low pH and highly acidic conditions, we do not recommend re-pitching this yeast.
Flavor and Aroma
Tangy, sour, slightly fruity
NOTE: THIS PRODUCT IS ONLY ELIGIBLE FOR SHIPMENT IN THE UNITED STATES.
WildBrew Helveticus Pitch™ is a high-performance, high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles
Produces an intense and sharp citrus flavor profile typical of both traditional and modern sour beer styles
Styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA
Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next
WildBrew™ Helveticus Pitch is a ready-to-use dried bacteria, a strain of Lactobacillus helveticus specifically selected for its ability to produce a wide range of sour beer styles. In comparison to WildBrew™ Sour Pitch, the new bacteria produces a more intense citrusy flavor at higher temperatures. Additionally, WildBrew™ Helveticus Pitch will deliver unmatched consistency, effortless application, fully assured performance and unparalleled purity for brewing the sour beer style of your choice.
WildBrew™ Helveticus Pitch is recommended at a dosage of 10g/hl to pour directly into the unhopped wort.
WildBrew™ Helveticus Pitch is part of a wider set of solutions for sour beer making, which also includes the newly launched bioengineered Saccharomyces cerevisiae yeast Mascoma Sourvisiae® that can produce lactic acid and ethanol simultaneously.
Beer Styles: Sours
Inoculation Rate: 1g/10L or 10g/hL
Aroma: Strong citrus, tangy, intense sour
Fermentation Range: 100-113°F
pH Range: 3.0 - 3.5
Hop Tolerance: 4 ppm iso-alpha acid / 4 ppm beta acid
*See the technical data sheet below for information on rehydration, usage and storage.
WildBrew Philly Sour™ produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step
A great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit
This strain is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA
Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next
WildBrew™ Philly Sour is a pure strain of active dried yeast classified as Lachancea selected from nature by University of the Sciences in Philadelphia, PA. Philly Sour produces moderate amounts of lactic acid in addition to ethanol so you can ferment your beer and sour it in one simple step. This first yeast in the WildBrew™ series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation and good head retention, WildBrew™ Philly Sour is an ideal yeast for traditional styles such as Berliner Weisse, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s.
Beer Styles: Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPAs
Aroma: Sour, red apple, stone fruit, peach
Attenuation: High
Fermentation Range: 68-77°F
Flocculation: High
Alcohol Tolerance: 9% ABV
*See the technical data sheet below for information on rehydration, usage and storage.
WildBrew Sour Pitch™ is a high-performance, high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles
Produces a clean and balanced citrus flavor profile typical of both traditional and modern sour beer styles
Styles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic, American Wild, and Sour IPA
Lallemand premium brewing yeast offers brewers unmatched consistency, reliability and purity from one batch of beer to the next
Get all the tangy, sour tastes you desire in a dry culture medium with Lallemand's WildBrew™ Sour Pitch. This high performing, highly pure lactic acid bacteria is a great selection for a wide variety of sour beer styles. WildBrew™ Sour Pitch produces a clean and balanced citrus flavor profile and offers an easy way to control the introduction of bacteria during various souring techniques. Feel confident in this culture's superior performance and consistent results. An excellent bacteria for Berliner Weisse, Gose, lambics, American Wild, Sour IPAs and many other styles.
Beer Styles: Sours
Inoculation Rate: 1g/10L or 10g/hL
Aroma: Citrus, tangy, sour
Fermentation Range: 86-104°F
pH Range: 3.2 - 3.5
Hop Tolerance: 4 ppm iso-alpha acid / 8 ppm beta acid
*See the technical data sheet below for information on rehydration, usage and storage.
Enhances clarification and static settling of white and rosé musts under extreme conditions
Active and fast depectinisation at low temperature, low pH, or high total pectin content
Produces rapid, compact lees and improves juice quality consistently
Requires lower dosage for effective results compared to standard enzymes
Cinnamyl-esterase-free pectinase blend minimizes ethylphenol precursor release
Lallzyme C-MAX™ is a micro-granulated pectolytic enzyme derived from Aspergillus niger, formulated for use in white and rosé wine production where settling conditions may be difficult. With high activities of pectin lyase, pectin methyl esterase, and polygalacturonase, it provides fast, efficient breakdown of pectin, even at low temperatures (as low as 8 °C / 46 °F) or low pH. Its action reduces must viscosity, speeds up clarification, and generates compact, easy-to-rack lees. Because it contains no cinnamyl esterase, Lallzyme C-MAX™ also limits the formation of ethylphenol precursors, contributing to cleaner, more varietally expressive wines.
Protocol for Use:
Add after pressing or directly into the settling tank. Dilute the enzyme in 10 times its weight in water or juice before use. Mix thoroughly for uniform distribution. Do not add bentonite during enzyme treatment. Clarification typically completes within 24 hours depending on temperature and juice conditions.
Usage Rates:
Standard conditions (>12 °C / 54 °F): 0.5–1.0 g/hL = 0.005–0.01 g/L = 0.019–0.038 g/gal
Cold or high-pectin conditions (8–12 °C / 46–54 °F): 1.0–2.0 g/hL = 0.01–0.02 g/L = 0.038–0.076 g/gal
Store in original sealed packaging at 5–15 °C (41–59 °F) in a dry place. Suitable for organic and vegan wine production.
Lallzyme Cuvee Blanc – Enzyme for Aroma Release and Finesse in White and Sparkling Wines
Enhances aroma expression by unlocking bound terpene and thiol precursors
Improves clarification and filterability through efficient pectin breakdown
Increases finesse and texture by gently releasing polysaccharides
Ideal for varietal whites and sparkling base wines where delicacy is key
Balanced glycosidase activity preserves freshness without compromising stability
Lallzyme Cuvee Blanc is a highly specific enzyme developed by Lallemand for the production of elegant, aromatic white and sparkling wines. It offers a delicate balance of pectinase and glycosidase activity that breaks down grape cell walls to improve clarification while simultaneously releasing aroma precursors trapped in glycosidic form. This selective activity enhances varietal expression—especially in terpene- and thiol-rich varieties—without producing off-flavors or excessive bitterness. The result is a wine with lifted aromatics, better mouthfeel, and improved stability, ideal for styles requiring precision and finesse.
Protocol
Dilute Lallzyme Cuvee Blanc in 10 times its weight of chlorine-free water. Add to juice or wine at the preferred stage—either pre-fermentation for aroma release and settling, or post-fermentation for finishing and clarification. Ensure even distribution by mixing thoroughly. Optimal temperature range is 12–20°C. Avoid use below 10°C or in combination with bentonite or SO₂ during addition.
Usage Rates
Recommended dosage: 2–4 grams per hectoliter
= 0.02–0.04 grams per liter
= 0.076–0.151 grams per gallon
Use 2 g/hL for lighter aromatics or wines already showing good varietal character. Increase to 4 g/hL in more neutral juices or when maximizing aromatic potential is desired. Allow adequate contact time—typically 24 to 48 hours—depending on the winemaking stage and style.
Lallzyme EX – Enzyme for Enhanced Color and Juice Release in Early-Drinking Red Wines
Improves color extraction while preserving soft, approachable tannins
Increases free-run and press juice yield by breaking down cell wall pectins
Enhances clarification and reduces solids for easier pressing and settling
Supports smooth mouthfeel in red wines intended for early consumption
Balanced enzyme activity preserves varietal fruit while aiding extraction efficiency
Lallzyme EX is a gentle maceration enzyme developed by Lallemand for red wine fermentations where balance, early drinkability, and clean extraction are key. Its primary function is to degrade grape skin cell walls through pectinase and hemicellulase activity, improving juice yield and the release of color compounds without promoting aggressive tannin extraction. This makes it particularly well-suited for light- to medium-bodied red wines or warm-climate varietals where managing tannin levels is critical. EX helps clarify must, improve press efficiency, and support the production of soft, fruit-driven wines that are ready for market sooner.
Comparison to Other Lallemand Maceration Enzymes:
Compared to EX-V, which targets tannin structure and aging potential, EX is better for fresh, youthful styles that prioritize fruit expression and roundness. In summary:
EX = best for early-release reds, softer tannins, moderate color
EX-V = ideal for structure and age-worthines
Protocol
Dilute Lallzyme EX in 10 times its weight of chlorine-free water. Add to crushed grapes or must at the start of fermentation. Mix well to ensure even distribution. Best activity between 20–30°C. Avoid use below 10°C or after fermentation is complete.
Usage Rates
Recommended dosage: 20–30 grams per ton of grapes
= 0.44–0.66 grams per hectoliter (assuming 450 L/ton)
= 0.0044–0.0066 grams per liter
= 0.017–0.025 grams per gallon
Use the lower range for softer grapes or longer macerations. Use higher rates when working with firmer-skinned varieties or short fermentations where improved extraction and juice yield are needed.
Lallzyme EX-V – Enzyme for Structured Red Wines with Enhanced Color and Tannin Stability
Extracts color and tannins with improved integration for wines destined for aging
Promotes stable anthocyanin-tannin bonding for long-lasting color
Enhances mouthfeel, midpalate weight, and structural balance
Improves juice yield and reduces solids through efficient cell wall degradation
Balanced enzyme activity supports both extraction and finesse in premium red wines
Lallzyme EX-V is a precision enzyme blend developed by Lallemand for red wine fermentations where structure, balance, and ageability are desired. It combines strong pectolytic activity with targeted cellulase and hemicellulase functions to break down grape skin cell walls, facilitating the release of anthocyanins and seed-derived tannins in a controlled, integrative manner. EX-V is ideal for varietals with moderate to firm skins or when crafting red wines intended for barrel aging, as it enhances phenolic complexity without over-extracting bitterness or astringency. Wines fermented with EX-V tend to show refined texture, vivid color, and excellent long-term stability.
Comparison to Other Lallemand Maceration Enzymes:
Compared to EX, which is best for early-drinking, fruit-forward reds, EX-V is designed for more structured, age-worthy styles with higher tannin and color stability.
EX = softer, fruit-driven reds for early release
EX-V = structured, balanced reds with aging potential
Protocol
Dilute Lallzyme EX-V in 10 times its weight of chlorine-free water. Add to crushed grapes or must at the beginning of fermentation. Mix thoroughly for even dispersion. Optimal temperature range: 20–30°C. Avoid adding below 10°C or after alcoholic fermentation begins.
Usage Rates
Recommended dosage: 30–40 grams per ton of grapes
= 0.66–0.88 grams per hectoliter (assuming 450 L/ton)
= 0.0066–0.0088 grams per liter
= 0.025–0.033 grams per gallon
Use the lower end of the range for moderately structured fruit or extended maceration. Use the higher range for tighter-skinned grapes, shorter fermentations, or when greater phenolic extraction and color stability are required for barrel-aged or long-lived reds.
Lallzyme KP-CLAR – Liquid Enzyme for Fast, Clean Juice and Wine Clarification
Breaks down pectins to improve settling, flotation, and clarification
Increases juice yield during pressing by reducing viscosity and colloid content
Produces compact, tight lees for cleaner racking and better wine stability
Fast-acting at low temperatures, with peak performance between 10–20°C
Liquid format offers precise dosing and easy integration into juice or wine
Lallzyme KP-CLAR is a liquid pectolytic enzyme preparation from Aspergillus niger, designed specifically for clarification of white and rosé juice and wine. Its carefully balanced enzymatic activity rapidly breaks down pectin chains, allowing for more efficient settling, flotation, and filtration. KP-CLAR improves press efficiency, reduces turbidity, and creates tight, easily separated lees—making it ideal for use before fermentation or after, depending on the winemaker’s goals. Unlike some powdered enzymes, its liquid format ensures fast dispersion and accurate dosing, reducing variability and simplifying cellar workflow.
KP-CLAR is also well-suited for cider production. Its ability to break down apple pectins results in clearer juice, improved press yields, and faster settling—whether you're clarifying before fermentation or polishing a finished cider. Its activity profile works well with the high pectin content typical of apples, making it a reliable tool for both commercial and craft cider makers.
Protocol
Dilute KP-CLAR in approximately 10 times its weight (or volume) of chlorine-free water or juice. Mix thoroughly and add to must or wine before settling, flotation, or clarification. Distribute evenly by pumping over or mixing gently. Ideal working temperature: 10–20°C. Do not use at temperatures below 8°C. Avoid concurrent additions of bentonite or high SO₂.
Usage Rates
Recommended dosage: 1–4 mL per hectoliter
= 0.01–0.04 mL per liter
= 0.038–0.151 mL per gallon
Use lower rates for clean, easily settling juices and higher rates for difficult-to-clarify musts or cider with high pectin content. Allow appropriate contact time based on clarification method (flotation or static settling). For wine or cider polishing, perform bench trials to determine the optimal dose.
Break down yeast cells and glucans from Botrytis
LALLZYME MMX™ breaks down filter-clogging glucans that can be present due to the activity of Botrytis or other glucan-producing microorganisms.
Can be added to wine aging on lees to increase yeast autolysis rates, leading to rounder, fuller-bodied wines
Can integrate mouthfeel components by releasing “sweet” peptides
Recommended contact time is 6-8 weeks
Pectinase and glucanase act synergistically to improve the clarity and filterability of wines containing glucans from Botrytis
Add to: Difficult to settle/filter wines post-fermentation
Impact: Improved filtration and yeast autolysis
Format: Granular
Frequently used in: Reds, whites, rosés
Recommended Dosage - Bench trials recommended
Wine >15°C (59°F): 2.5–3 g/hL (95–114 g/1000 gal)
Wine <15°C (59°F): 3.5–4 g/hL (135–156 g/1000 gal)
Usage: Dissolve LALLZYME MMX in 10 times its weight of water, gently stir, allow to sit for a few minutes then add to wine.
Storage: Dated expiration. Store dry enzyme at 25°C (77°F). Once rehydrated use within a few hours.
71B is the perfect choice for winemakers looking to craft aromatic, fruit-forward wines with softened acidity and a clean finish Whether producing a vibrant Nouveau red, a crisp rosé, or a juicy fruit wine, 71B ensures enhanced aromatics and balanced mouthfeel every time Enhanced fruit character and softened acidity for young, fruity wines 71B is a specialty wine yeast strain selected for its exceptional ability to produce fresh, aromatic wines with enhanced fruit character and softened acidity. Originally developed for Nouveau-style wines, 71B is particularly well-suited for early-drinking reds, rosés, and fruit wines where the preservation of bright, fruit-forward notes is desired. This strain is also known for its partial metabolism of malic acid, resulting in wines with a softer, rounder mouthfeel. Enhanced Fruit Aromatics: Boosts expressions of strawberry, raspberry, cherry, and tropical fruit. Acid Reduction: Partially metabolizes malic acid, creating a softer, smoother mouthfeel. Alcohol Tolerance: Effective up to 14% ABV, maintaining stability during fermentation. Temperature Range: Performs optimally between 59°F (15°C) and 82°F (28°C), ensuring versatility across wine styles. Medium Flocculation: Settles well post-fermentation, contributing to clarity and stability. Low SO₂ Production: Minimizes the risk of sulfurous off-flavors. Applications: Nouveau Reds: Enhances bright red fruit characteristics while softening acidity. Rosé Wines: Promotes fresh berry notes and a clean, vibrant finish. Fruit Wines & Country Wines: Perfect for apple, peach, and berry wines with bright, aromatic expression. Early-Drinking Reds: Ideal for Gamay, Pinot Noir, and light Merlot intended for youthful consumption. Flavor Profile: Bright Red Fruits: Emphasizes strawberry, raspberry, and cherry flavors. Tropical Hints: Subtle expressions of pineapple and passion fruit. Softened Acidity: Reduces harsh malic acid for a smoother palate. Clean Aromatics: Low SO₂ production preserves fresh fruit notes without masking flavors. Guidelines: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development. Nutrient Addition: Supplement with yeast nutrient to optimize fermentation, particularly in low-nitrogen musts. Fermentation Temperature: Maintain between 59°F and 82°F to maximize aromatic expression and smooth acidity. Aging Potential: Best for early-drinking wines; recommended consumption within 1–2 years for optimal freshness. Download the PDF Download the PDF
BRL97 is the ultimate choice for winemakers dedicated to capturing the rich heritage and robust character of traditional Italian wines
BRL97 brings unparalleled depth, aromatic complexity, and aging potential to your winemaking process
Unleash the bold, structured elegance of classic Italian reds
BRL97 is a premium Saccharomyces cerevisiae strain, meticulously selected for its ability to enhance the complex structure, robust tannins, and deep aromatic qualities characteristic of classic Italian red wines. Isolated from a Nebbiolo fermentation in the Barolo region, this yeast is ideal for varietals such as Nebbiolo, Barolo, Barbaresco, and other full-bodied reds. BRL97 drives a steady fermentation while preserving delicate aromatics, achieving a harmonious balance between fruit expression and tannic depth.
High Alcohol Tolerance: Efficiently ferments up to 16% ABV, supporting the production of strong, well-structured wines.
Enhanced Tannin Extraction: Promotes polyphenol extraction, amplifying mouthfeel and depth while preserving tannic structure.
Aromatic Preservation: Optimized to retain primary fruit aromas while enhancing spice, leather, and earthy notes typical of Italian reds.
Temperature Range: Ferments cleanly between 62°F (17°C) and 85°F (29°C), providing flexibility across different fermentation strategies.
Low Volatile Acidity Production: Ensures clean, refined wines with minimal acetic off-flavors.
Medium Flocculation: Settles well for efficient clarification without excessive lees compaction.
Applications
Italian Reds: Specifically suited for Nebbiolo-based wines like Barolo and Barbaresco, as well as Barbera and Sangiovese, where tannic structure and aromatic complexity are paramount.
Bordeaux Blends: Enhances the intensity of Cabernet Sauvignon, Merlot, and Cabernet Franc, delivering deep, structured wines with elegant aging potential.
Aged Reds: Perfect for wines destined for barrel aging, as it develops intricate layers of spice, leather, and toasted oak during maturation.
Fortified Reds: Performs excellently in high-alcohol environments, suitable for Amarone and Port-style wines.
Flavor Profile
Dark Fruits: Rich expressions of blackberry, plum, and black cherry with deep, concentrated flavors.
Spice & Earthiness: Subtle notes of tobacco, leather, black pepper, and dried herbs provide complexity and depth.
Elegant Tannins: Supports structured tannins that balance bold fruit with a smooth, age-worthy mouthfeel.
Aging Potential: Enhances longevity, allowing wines to mature gracefully over time, developing complexity and integrated tannin profiles.
Usage
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
Nutrient Addition: Supplement with yeast nutrient for fuller attenuation and minimized off-flavors, particularly in high-Brix musts.
Fermentation Temperature: Maintain between 62°F and 85°F (17°C and 29°C) for optimal tannin extraction and aromatic retention.
Extended Maceration: Ideal for longer maceration periods to extract deeper color and tannin structure in full-bodied reds.
Lalvin CY3079 is the go-to choice for winemakers aiming to craft full-bodied, complex Chardonnay and barrel-aged whites with rich mouthfeel, creamy texture, and elegant oak integration Whether perfecting a Chardonnay or refining a white Burgundy, CY3079 ensures a smooth, layered finish with exceptional aromatic clarity Enhance complexity and mouthfeel in premium Chardonnay and barrel-aged whites Lalvin CY3079 is a specially selected wine yeast strain renowned for its ability to develop rich mouthfeel, enhanced complexity, and buttery characteristics during fermentation. Perfectly suited for Chardonnay and other barrel-aged white wines, CY3079 promotes the release of polysaccharides and encourages malolactic fermentation, resulting in wines with balanced acidity, smooth texture, and vibrant aromatics. Enhanced Mouthfeel: Promotes polysaccharide synthesis, delivering a creamy, full-bodied texture. Malolactic Compatibility: Optimized for seamless transition into malolactic fermentation, enhancing buttery and nutty notes. Aromatic Development: Elevates apple, pear, vanilla, and toasted almond aromatics. Alcohol Tolerance: Supports ABV levels up to 15%, allowing complete fermentation in high-sugar musts. Attenuation Rate: Typically achieves 85–90% attenuation, ensuring a dry, well-structured finish. Temperature Range: Performs optimally between 59°F (15°C) and 77°F (25°C), with the best expression of mouthfeel and complexity around 64°F (18°C). Medium Flocculation: Settles well post-fermentation, enhancing clarity and reducing sediment. Applications: Chardonnay: Ideal for barrel-fermented Chardonnay, bringing forward rich mouthfeel and buttery notes. White Burgundy: Elevates minerality and complexity, emphasizing ripe fruit and toasty oak integration. Viognier: Enhances stone fruit and floral notes, adding depth and roundness. Barrel-Aged Whites: Perfect for oaked Sauvignon Blanc and Semillon, adding creaminess and layered complexity. Flavor Profile: Stone Fruits & Citrus: Boosts expressions of apple, pear, and lemon zest. Buttery & Nutty Notes: Develops butter, vanilla, and toasted almond during malolactic fermentation. Rich Mouthfeel: Promotes a creamy, well-rounded palate with smooth, integrated texture. Oak Integration: Complements toasted oak, enhancing complexity and balance. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal mouthfeel and flavor development. Nutrient Addition: Supplement with yeast nutrient to optimize fermentation and promote aromatic development. Fermentation Temperature: Maintain between 59°F (15°C) and 77°F (25°C), with 64°F (18°C) being ideal for creaminess and complexity. Barrel Fermentation: Ideal for in-barrel fermentations to enhance oak integration and complexity. Download the PDF Download the PDF
Lalvin DV10 is the ideal choice for winemakers dedicated to producing elegant sparkling wines and bright, crisp still whites with clean aromatics and refined structure Whether perfecting a classic Champagne, refining a crisp Chardonnay, or creating a beautifully structured sparkling wine, DV10 guarantees clarity, balance, and exceptional quality Precision, stability, and clean fermentation for premium sparkling and still wines Lalvin DV10 is a robust and versatile yeast strain, originating from the Champagne region of France. Renowned for its clean fermentation profile and high alcohol tolerance, DV10 is ideal for producing sparkling wines, Champagne, and crisp still whites. Its consistent performance under challenging conditions makes it a preferred choice for winemakers seeking reliability and clarity in their wines . Clean Fermentation Profile: Produces minimal volatile acidity and low hydrogen sulfide (H₂S), preserving pure fruit character and aromatic clarity. High Alcohol Tolerance: Effective up to 18% ABV, supporting complete fermentation in high-sugar musts. Temperature Range: Performs optimally between 50°F (10°C) and 95°F (35°C), suitable for both cold fermentations and warm climates. Attenuation Rate: Typically achieves 85–90% attenuation, ensuring a crisp, dry finish. Low SO₂ Production: Maintains bright, clean aromatics with minimal sulfite interference. High Flocculation: Settles efficiently post-fermentation, ensuring bright clarity. Applications: Sparkling Wines: Perfect for Méthode Traditionnelle, Charmat Process, and Pet-Nat styles, delivering fine bubbles and crisp aromatics. Champagne Production: Reliable under high pressure and low temperatures, producing elegant mousse and clean expression. Still Whites: Ideal for Chardonnay, Sauvignon Blanc, and Pinot Grigio, preserving bright fruit and crisp acidity. High-Alcohol Fermentations: Excellent for fortified wines and late-harvest styles, with complete sugar conversion and balanced structure. Flavor Profile: Crisp Apple & Citrus: Sharp notes of green apple, lemon zest, and grapefruit dominate the palate. Mineral Freshness: Subtle minerality that enhances clean mouthfeel and bright finish. Floral & Light Herbaceous Notes: Delicate hints of white blossom and cut grass contribute to aromatic lift. Bright, Crisp Finish: Ensures a clean, refreshing palate with high clarity and purity. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 104°F (40°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development. Nutrient Addition: Supplement with yeast nutrient to optimize fermentation strength, especially in high-Brix musts. Fermentation Temperature: Maintain between 50°F and 95°F to optimize ester formation and maintain aromatic clarity. Secondary Fermentation: Perfect for bottle conditioning and sparkling wine production, supporting fine bubbles and bright clarity. Download the PDF Download the PDF
Lalvin EC1118 is a fermentation workhorse, ideal for any application requiring strong performance, high alcohol tolerance, and minimal flavor interference Its reliability under stress makes it a staple in both home and commercial fermentations where consistency is critical Versatile, robust yeast for clean and complete fermentations Lalvin EC1118 is a highly reliable and neutral yeast strain, originally isolated from the Champagne region. Renowned for its strong fermentation kinetics and high alcohol tolerance, EC1118 is widely used in sparkling wine production, secondary fermentations, ciders, fruit wines, and distillation mashes. Its clean fermentation profile ensures the preservation of varietal and fruit character, making it a staple for winemakers seeking consistency and purity. Key Features: Alcohol Tolerance: Up to 18% v/v, suitable for high-alcohol fermentations. Fermentation Temperature Range: 10–30°C (50–86°F), allowing flexibility across various fermentation conditions. Killer Factor: Killer positive, inhibiting many wild and sensitive yeast strains, aiding in maintaining fermentation dominance. Nutrient Requirements: Low to moderate; benefits from complex nutrients in low-nitrogen musts or high-alcohol applications. Flocculation: Low to medium, resulting in compact lees and improved clarity. SO₂ Production: Low to moderate, minimizing the need for additional sulfur dioxide additions. H₂S Production: Low, reducing the risk of off-odors. Fermentation Profile & Flavor Contribution EC1118 is prized for its neutral sensory impact, producing very few esters or higher alcohols. This clean profile allows the varietal character, terroir expression, or adjunct flavors (in cider or fruit fermentations) to shine through. It is known to minimize the perception of residual sweetness due to its ability to ferment to dryness even under stressful conditions. While not typically chosen for aromatic complexity, EC1118 produces a subtle spectrum of fermentation-derived volatiles such as ethyl esters and low levels of isoamyl alcohol under certain conditions. It has low volatile acid production and is particularly good at suppressing undesirable wild microbes. Applications: Sparkling Wines & Traditional Method (Méthode Champenoise): Due to high pressure and alcohol tolerance. Stuck Fermentations: Excellent restart yeast thanks to its resilience and killer activity. Ciders: Clean fermenter that allows fruit expression and can handle cold temperatures. Fruit Wines: Neutral character supports delicate fruit aromas without masking them. Distillation Ferments: High attenuation and ethanol yield. Mead: Strong fermenter in low-nutrient environments when supplemented properly. Beer (Hybrid Styles): Occasionally used in brut-style beers or for attenuation of residual sugars in high-gravity ales. Flavor Profile: Neutral Base: Minimal sensory contribution, allowing primary ingredients to dominate. Enhanced Freshness: May enhance the perception of dryness and freshness. Clean Finish: Very low ester and fusel production, resulting in a crisp and reliable finish. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 35–40°C (95–104°F) for 15–20 minutes. Stir gently to avoid clumping. Pitch Rate: Use 0.2–0.4 grams per liter (1–1.5 grams per gallon) for optimal fermentation and flavor development. Nutrient Addition: Supplement with yeast nutrient to enhance fermentation kinetics and prevent sluggish behavior, especially in high-sugar or low-nitrogen musts. Fermentation Temperature: Maintain between 10°C and 30°C (50°F and 86°F) to optimize fermentation performance and preserve desired flavor profiles. Download the PDF Download the PDF
ICV-D21 is the ideal choice for winemakers seeking to craft structured, full-bodied wines with bold aromatics and enhanced mouthfeel Whether perfecting a Cabernet Sauvignon, enhancing the richness of Syrah, or adding depth to Chardonnay, ICV-D21 consistently delivers complexity, elegance, and age-worthiness in every bottle Enhanced mouthfeel and rich aromatics for structured red and white wines ICV-D21 is a robust wine yeast strain specially developed by the Institut Coopératif du Vin (ICV) for crafting full-bodied red and white wines with enhanced mouthfeel and complex aromatics. Known for its ability to optimize tannin extraction and promote rich color stability, ICV-D21 is ideal for producing age-worthy wines with layered depth and intense fruit expression. Its consistent fermentation kinetics ensure reliable attenuation and balanced structure in high-Brix musts. Enhanced Mouthfeel: Promotes a smooth, velvety texture with well-structured tannins. Aromatic Complexity: Boosts expressions of dark berries, plum, and subtle floral notes. Alcohol Tolerance: Effective up to 16% ABV, allowing for rich, full-bodied wine production. Temperature Range: Performs optimally between 64°F (18°C) and 86°F (30°C), providing flexibility for various winemaking styles. Medium Flocculation: Contributes to clarity and stability post-fermentation. Low SO₂ Production: Preserves aromatic purity and minimizes off-flavors. Applications: Cabernet Sauvignon: Enhances bold fruit expression and promotes structured tannins. Merlot: Boosts plum and cherry notes while improving mouthfeel. Syrah: Elevates dark fruit and peppery spice with deep color extraction. Grenache: Enhances ripe red fruit flavors with a smooth finish. Chardonnay: Promotes complexity and rounded mouthfeel with subtle floral accents. Flavor Profile: Dark Fruits: Highlights blackberry, plum, and cherry with concentrated richness. Spice and Floral Notes: Accentuates hints of violet, licorice, and black pepper. Structured Tannins: Integrates smooth tannins for enhanced mouthfeel and aging potential. Aging Potential: Supports long-term aging, improving depth and complexity over time. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development. Nutrient Addition: Supplement with yeast nutrients, particularly in low-nitrogen musts, to ensure complete fermentation. Fermentation Temperature: Maintain between 64°F and 86°F for optimal tannin extraction and aromatic development. Extended Maceration: Ideal for long maceration periods to intensify structure and deepen flavor complexity. Download the PDF Download the PDF
Lalvin ICV D254 is the go-to choice for winemakers looking to produce wines with remarkable structure, rich mouthfeel, and intense aromatic complexity Whether crafting a powerful Cabernet, refining a lush Chardonnay, or enhancing a blended red, ICV D254 consistently delivers bold, layered wines with exceptional depth Enhance complexity and mouthfeel in premium wines Lalvin ICV D254 is a premium wine yeast strain selected for its ability to enhance mouthfeel, aromatic intensity, and flavor complexity. Known for its impact on color stability and tannin integration, ICV D254 produces wines with rich dark fruit, spice, and earthy notes, making it ideal for full-bodied reds and structured white wines. Enhanced Mouthfeel: Boosts polysaccharide production, contributing to a smooth, velvety texture. Aromatic Complexity: Promotes rich expressions of black cherry, plum, and dark chocolate in reds, and pear, honey, and vanilla in whites. Alcohol Tolerance: Effective up to 16% ABV, allowing for complete fermentation in high-sugar musts. Attenuation Rate: Typically achieves 85–90% attenuation, ensuring a well-structured, dry finish. Temperature Range: Performs optimally between 59°F (15°C) and 82°F (28°C), enhancing both aromatic expression and mouthfeel. Medium Flocculation: Settles well post-fermentation, contributing to clarity and ease of racking. Applications: Full-Bodied Red Wines: Perfect for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, promoting complexity and tannin integration. Barrel-Aged Reds: Enhances oak integration, providing deeper spice and toasted vanilla notes. White Wines: Ideal for Chardonnay and Viognier, contributing to a creamy mouthfeel and enhanced structure. Blended Reds: Suitable for GSM blends and Bordeaux blends, adding depth and mouth-coating richness. Flavor Profile: Dark Fruits: Bold expressions of black cherry, plum, and blackberry dominate the palate. Spice & Earthiness: Subtle hints of cocoa, toasted oak, and leather add complexity. Creamy Mouthfeel: Enhanced polysaccharide production leads to a lush, smooth palate experience. Nutty & Vanilla Notes: When barrel-aged, promotes toasted almond and vanilla bean characteristics. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and mouthfeel enhancement. Nutrient Addition: Supplement with yeast nutrient to prevent sluggish fermentation, especially in high-Brix musts. Fermentation Temperature: Maintain between 59°F and 82°F to optimize ester formation and aromatic depth. Extended Maceration: Ideal for long maceration to deepen color, tannin complexity, and mouthfeel. Download the PDF Download the PDF
ICV-D47 is the ideal choice for winemakers looking to craft full-bodied white wines and meads with rich aromatics and smooth mouthfeel
Whether perfecting a Chardonnay, enhancing the vibrancy of a Viognier, or crafting a smooth mead, ICV-D47 delivers exceptional clarity, balance, and complexity in every bottle
Rich aromatics and enhanced mouthfeel for full-bodied whites and mead
ICV-D47 is a premium wine yeast strain developed by the Institut Coopératif du Vin (ICV), renowned for its ability to produce full-bodied, aromatic white wines and exceptional meads. This strain excels in accentuating floral and fruit esters while contributing to a rich, smooth mouthfeel. Its steady fermentation kinetics and strong polysaccharide production result in wines with enhanced viscosity and clarity.
Enhanced Aromatics: Boosts expressions of citrus, tropical fruit, and floral notes.
Rich Mouthfeel: Contributes to a fuller body with smooth, creamy texture.
Alcohol Tolerance: Effective up to 14% ABV, making it ideal for both whites and meads.
Temperature Range: Performs optimally between 59°F (15°C) and 77°F (25°C), ensuring clean fermentation and aromatic preservation.
Medium Flocculation: Promotes good clarity and stable sedimentation post-fermentation.
Low SO₂ Production: Maintains fresh aromatics and minimizes sulfur-based off-flavors.
Applications:
Chardonnay: Enhances notes of citrus, melon, and light tropical fruit with a rich mouthfeel.
Viognier: Promotes intense floral and apricot aromas, highlighting varietal character.
Sauvignon Blanc: Accentuates bright fruit flavors with a crisp, clean finish.
Mead: Ideal for traditional and melomel meads, contributing to smooth body and balanced sweetness.
Fruit Wines: Perfect for apple, peach, and pear wines with vibrant fruit expression.
Flavor Profile:
Citrus and Tropical Fruits: Prominent notes of pineapple, lemon, and grapefruit.
Floral Aromatics: Subtle hints of honeysuckle, jasmine, and orange blossom.
Smooth Mouthfeel: Contributes to a creamy, well-rounded body with excellent clarity.
Clean Finish: Low SO₂ production preserves fruit purity and aromatic intensity.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and mouthfeel enhancement.
Nutrient Addition: Supplement with yeast nutrients, particularly in low-nitrogen musts, to optimize fermentation strength.
Fermentation Temperature: Maintain between 59°F and 77°F to preserve floral aromatics and mouthfeel.
Aging Potential: Suitable for short- to medium-term aging, allowing for aromatic development.
Download the PDF
Download the PDF
ICV OKAY is an excellent choice for winemakers aiming to produce clean, aromatic wines with bright fruit expression and a smooth mouthfeel
Its reliable fermentation performance and low production of undesirable compounds make it suitable for a variety of wine styles
Enhance aromatic freshness with clean fermentation
ICV OKAY is a premium wine yeast strain developed to deliver clean fermentations and vibrant aromatic profiles in white, rosé, and light red wines. Selected through advanced techniques for its low production of sulfur compounds and acetaldehyde, it ensures wines with pure fruit expression and balanced mouthfeel.
Clean Fermentation Profile: Produces minimal levels of volatile acidity, SO₂, and H₂S, preserving the wine's natural aromas.
Aromatic Clarity: Enhances citrus, tropical fruit, and floral notes, resulting in a crisp and refreshing finish.
Alcohol Tolerance: Effective up to 16% ABV, accommodating various wine styles.
Temperature Range: Performs optimally between 54°F (12°C) and 86°F (30°C), offering flexibility in fermentation strategies.
Low Nutrient Requirements: Efficient fermentation with minimal nutrient supplementation, simplifying the winemaking process.
Short Lag Phase: Initiates fermentation quickly, ensuring a steady and reliable process.
Applications:
White Wines: Sauvignon Blanc, Chardonnay, Pinot Grigio, and Riesling, enhancing bright fruit expressions and crisp acidity.
Rosé Wines: Accentuates fresh berry and citrus notes, contributing to a vibrant and clean profile.
Aromatic Whites: Gewürztraminer and Viognier, highlighting floral and tropical fruit characteristics.
Sparkling Wines: Suitable for both traditional and Charmat methods, providing a clean and aromatic base.
Flavor Profile:
Citrus & Tropical Fruits: Prominent notes of lemon zest, lime, and pineapple.
Floral Undertones: Subtle hints of honeysuckle, orange blossom, and jasmine.
Bright Acidity: Maintains a crisp finish, enhancing the perception of freshness.
Silky Mouthfeel: Contributes to a smooth and balanced palate.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
Nutrient Addition: While LALVIN ICV OKAY has low nutrient demands, supplementation is recommended in low-nitrogen musts to ensure consistent performance.
Fermentation Temperature: Maintain between 54°F and 86°F to optimize ester production and prevent off-flavors.
Cold Stabilization: Ideal for cold fermentation processes to preserve crispness and aromatic freshness.
Lalvin K1 (V1116) is the perfect choice for winemakers aiming to craft fresh, aromatic white wines and vibrant fruit-based fermentations Whether perfecting a crisp Chenin Blanc, crafting a sparkling wine, or fermenting a bright fruit wine, K1 (V1116) delivers unmatched clarity, brightness, and aromatic intensity in every batch Enhance freshness and aromatic intensity in white wines and fruit fermentations Lalvin K1 (V1116) is a robust and versatile wine yeast strain, selected by the Institut Coopératif du Vin (ICV) in Montpellier, France. Renowned for its strong fermentation kinetics and high ester production, K1 (V1116) is ideal for crafting crisp white wines, sparkling wines, and fruit-based fermentations. Its resilience under challenging conditions makes it a reliable choice for both professional and home winemakers. High Ester Production: Enhances floral and fruity aromas, including notes of apple, citrus, and tropical fruits. Cold Fermentation Tolerance: Performs well at low temperatures, preserving delicate aromatics. Alcohol Tolerance: Effective up to 18% ABV, allowing for complete fermentation in high-sugar musts. Fermentation Range: Operates optimally between 50°F (10°C) and 95°F (35°C), providing flexibility across various wine styles. Low Nutrient Requirements: Thrives in musts with low nutrient content, reducing the need for supplementation. Low H₂S and SO₂ Production: Ensures clean fermentations with minimal off-flavors. Applications: White Wines: Sauvignon Blanc, Chenin Blanc, Riesling, and Pinot Grigio, where bright fruit and floral characteristics are desired. Sparkling Wines: Suitable for traditional method and Charmat process, promoting fine bubbles and crisp acidity. Fruit Wines: Enhances the natural fruit expression in apple, pear, peach, and berry wines. Mead and Cider: Promotes clean, crisp fermentations with bright aromatics. Flavor Profile: Bright Citrus & Apple: Sharp notes of green apple, lemon zest, and lime. Tropical Fruit Hints: Subtle expressions of pineapple and passion fruit. Floral Undertones: Light notes of honeysuckle and orange blossom contribute to aromatic lift. Clean, Crisp Finish: Maintains a fresh, pure expression of fruit with minimal sulfur notes. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development. Nutrient Addition: While K1 (V1116) has low nutrient requirements, supplementation is recommended in low-nitrogen musts to prevent sluggish fermentation. Fermentation Temperature: Maintain between 50°F and 95°F to optimize ester formation and maintain clarity. Download the PDF Download the PDF
Montrachet is the ideal choice for winemakers aiming to craft clean, crisp wines with bright fruit expression and balanced acidity
Whether perfecting a fresh Chardonnay, producing a structured Merlot, or refining a fruit-forward Zinfandel, Montrachet delivers consistency, clarity, and exceptional flavor development in every batch
Versatile fermentation for balanced red and white wines
Montrachet is a robust and adaptable strain, selected for its consistent fermentation performance and ability to enhance varietal expression in both red and white wines. Known for its clean profile, it is ideal for winemakers aiming to highlight natural fruit character while maintaining balanced acidity and smooth mouthfeel.
Clean Fermentation Profile: Maintains varietal character while enhancing natural fruit notes.
Balanced Flavor Development: Highlights apple, pear, and citrus notes in white wines; berry and stone fruit undertones in reds.
Alcohol Tolerance: Capable of fermenting up to 13% ABV.
Temperature Range: Optimally ferments between 68°F (20°C) and 86°F (30°C).
Nitrogen Needs: Low nitrogen requirements, facilitating fermentation in musts with moderate nutrient levels.
Sensory Contribution: Generally neutral, allowing the grape's natural flavors to shine.
Applications:
Chardonnay & Sauvignon Blanc: Enhances fruit expression and maintains crisp acidity.
Merlot & Cabernet Sauvignon: Promotes clean, structured profiles with smooth tannin integration.
Zinfandel & Syrah: Brings forward rich berry notes and balanced spice characteristics.
Fruit Wines & Ciders: Perfect for meads, apple wines, and berry wines with a clean, bright finish.
Flavor Profile:
Crisp Fruits: Elevates apple, pear, and light citrus in white wines.
Berry and Stone Fruits: Highlights cherry, plum, and blackberry in reds.
Subtle Spice and Floral Notes: Contributes gentle esters for aromatic complexity.
Balanced Acidity: Preserves natural acidity while delivering a smooth mouthfeel.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor expression.
Nutrient Addition: Add yeast nutrients in low-nitrogen musts to enhance fermentation strength.
Fermentation Temperature: Maintain between 68°F and 86°F to optimize fruit expression and fermentation efficiency.
NBC™ is the go-to choice for winemakers aiming to craft bright, aromatic white and rosé wines with exceptional clarity and mouthfeel
Whether you're perfecting a crisp Sauvignon Blanc, crafting an elegant Chardonnay, or enhancing a vibrant rosé, NBC™ guarantees refined flavor, aromatic depth, and lasting freshness
Maximize aromatic complexity and mouthfeel in white and Rosé wines
Lalvin NBC™ is a premium wine yeast strain meticulously selected to enhance aromatic expression, mouthfeel, and fermentation reliability in white and rosé wines. Engineered to unlock bound aromatic compounds and promote polysaccharide synthesis, it brings forward vibrant notes of citrus, tropical fruits, and floral elegance. Ideal for winemakers aiming to craft wines with exceptional aromatic lift and a smooth, balanced finish.
High Ester Production: Elevates expressions of passion fruit, citrus zest, and peach, enriching the aromatic bouquet.
Thiolic Release: Effectively liberates bound thiols, enhancing tropical fruit and citrus aromatics.
Enhanced Mouthfeel: Stimulates polysaccharide production, contributing to a rounder, fuller body.
Alcohol Tolerance: Effective up to 14.5% ABV, ensuring complete and reliable fermentation.
Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C), preserving aromatic clarity and freshness.
Low H₂S and SO₂ Production: Ensures clean fermentation, minimizing off-flavors and preserving fruit integrity.
Applications:
White Wines: Perfect for Sauvignon Blanc, Chardonnay, Riesling, and Pinot Grigio, enhancing bright fruit and floral notes.
Rosé Wines: Adds layers of strawberry, raspberry, and citrus zest with a crisp, clean finish.
Aromatic Blends: Ideal for Chenin Blanc, Gewürztraminer, and Viognier, boosting aromatic lift and mouthfeel.
Sparkling Wines: Enhances elegance and aromatic expression in both Méthode Traditionnelle and Charmat Process sparkling wines.
Flavor Profile:
Tropical Fruits: Bold expressions of passion fruit, pineapple, and mango dominate the aroma.
Citrus & Stone Fruits: Bright notes of lemon zest, grapefruit, and peach provide vibrancy and depth.
Floral Aromatics: Hints of honeysuckle, jasmine, and orange blossom contribute to aromatic complexity.
Silky Mouthfeel: Promotes glycerol production, resulting in a soft, well-structured palate.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
Nutrient Addition: Supplement with yeast nutrient to prevent sluggish fermentation and optimize ester production.
Fermentation Temperature: Maintain between 57°F and 68°F to enhance thiol release and prevent off-flavors.
Oxygenation: A light oxygenation during early fermentation improves yeast vitality and ester synthesis.
The optimal choice for winemakers looking to enhance the aromatic complexity and clean, vibrant character of their wines
Whether you’re crafting a bright Sauvignon Blanc, a floral rosé, or an aromatic light red, PERSY delivers exceptional clarity, mouthfeel, and aromatic expression in every bottle
Craft elegant, aromatic wines with exceptional fruit expression
PERSY is a premium Saccharomyces cerevisiae yeast strain meticulously selected for its ability to enhance aromatic intensity, mouthfeel, and fermentation reliability. Specially engineered for white wines, rosé wines, and aromatic light reds, PERSY excels at releasing bound aroma compounds, resulting in wines with vibrant notes of tropical fruits, citrus, and floral elegance. Its clean fermentation profile and moderate ester production make it ideal for wines where freshness and varietal character are paramount.
High Ester Production: Elevates floral and fruit-driven aromatics, with dominant notes of passion fruit, lychee, and peach.
Clean Fermentation: Minimal volatile acidity and low SO₂ production ensure a pure expression of the grape.
Balanced Mouthfeel: Promotes polysaccharide synthesis, adding body and smoothness to the wine.
Alcohol Tolerance: Supports ABV levels up to 15%, perfect for light to medium-bodied wines.
Temperature Range: Optimally ferments between 57°F (14°C) and 68°F (20°C), preserving aromatic integrity.
Low H₂S Production: Minimizes sulfur-related off-flavors, ensuring cleaner, crisper finishes.
Applications
White Wines: Perfect for Sauvignon Blanc, Chardonnay, Riesling, and Pinot Grigio, enhancing bright fruit notes and floral complexity.
Rosé Wines: Adds layers of red berry and citrus aromas, with a fresh, crisp mouthfeel.
Aromatic Reds: Suitable for Gamay and Pinot Noir, boosting delicate floral and berry aromatics.
Sparkling Wines: Enhances freshness and aromatic lift in both Méthode Traditionnelle and Charmat Process sparkling wines.
Flavor Profile
Tropical Fruits: Rich expressions of passion fruit, lychee, and mango deliver a lush, aromatic bouquet.
Citrus & Floral Notes: Highlights lemon zest, orange blossom, and subtle honeysuckle.
Clean, Crisp Finish: Preserves natural acidity, delivering a refreshing, structured mouthfeel.
Silky Texture: Promotes glycerol production, adding smoothness and a balanced palate.
Usage
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
Nutrient Addition: Supplement with yeast nutrient to ensure robust fermentation, particularly in low-nitrogen musts.
Fermentation Temperature: Maintain between 57°F and 68°F to maximize ester production and prevent off-flavors.
Aging Potential: Suitable for fresh, vibrant wines designed for early consumption, while retaining aromatic lift over time.
