Wine Yeast & Additives

RHÔNE 2226™ is the perfect choice for winemakers aiming to craft bold, structured Rhône-style wines with exceptional depth, color, and aging potential Whether you're perfecting a classic GSM blend, refining a robust Syrah, or aging a powerful Zinfandel, RHÔNE delivers unmatched character and complexity in every vintage Elevate the boldness and complexity of Rhône-style wines LALVIN RHÔNE 2226™ is a robust wine yeast strain specifically selected to enhance aromatic intensity, color extraction, and tannin structure in classic Rhône-style red wines. Renowned for its ability to amplify dark fruit, spice, and earthy undertones, RHÔNE 2226 brings out the full-bodied character and layered complexity expected from Syrah, Grenache, Mourvèdre, and blended GSM styles. Perfect for winemakers seeking to craft expressive, age-worthy reds with remarkable depth and balance. High Polyphenol Extraction: Enhances color intensity and tannin structure, contributing to long-lasting hues and bold mouthfeel. Aromatic Complexity: Promotes intense expressions of blackberry, plum, black cherry, and hints of spice. Alcohol Tolerance: Ferments up to 17% ABV, ensuring complete attenuation even in high-Brix musts. Temperature Range: Performs optimally between 59°F (15°C) and 82°F (28°C), maximizing flavor extraction and aromatic development. Low H₂S and SO₂ Production: Ensures clean, pure fruit expression with minimal off-flavors. Short Lag Phase & High Fermentation Vigor: Initiates fermentation rapidly and maintains consistent kinetics. Applications: Rhône Reds: Perfect for Syrah, Grenache, Mourvèdre, and GSM blends, bringing out deep fruit expression and firm tannins. Full-Bodied Reds: Ideal for Zinfandel, Malbec, and Petite Sirah, where bold structure and layered complexity are desired. Barrel-Aged Wines: Exceptional for wines destined for oak aging, enhancing notes of spice, leather, and toasted oak. Fortified Reds: Performs exceptionally well in Port-style and Amarone-style wines, supporting high alcohol levels and fruit concentration. Flavor Profile: Dark Fruit Dominance: Bold expressions of blackberry, black cherry, and plum create a rich, fruit-forward profile. Spice & Earthiness: Subtle layers of black pepper, anise, and leather add depth and complexity. Silky Tannins: Promotes smooth, well-structured tannins, providing excellent aging potential. Deep Color Stability: Supports anthocyanin preservation, resulting in vibrant, long-lasting color. 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 enhance fermentation kinetics and prevent sluggish behavior. Fermentation Temperature: Maintain between 59°F and 82°F to optimize polyphenol extraction and aromatic preservation. Extended Maceration: Ideal for long maceration periods to extract deeper color, tannin complexity, and aromatic richness.  

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TANGO is your go-to choice for crafting expressive, fruit-forward wines with remarkable aromatic intensity and a silky finish Whether you’re creating a crisp Chardonnay, a vibrant rosé, or a lush Pinot Noir, TANGO brings elegance, clarity, and bold flavor to every vintage Vibrant fruit expression and silky mouthfeel for stunning wines TANGO is a high-performance wine yeast strain engineered to enhance aromatic intensity, mouthfeel, and fermentation reliability in both red and white wines. Selected for its robust fermentation kinetics and exceptional ester production, TANGO unlocks vibrant notes of ripe berries, stone fruits, and citrus zest, while promoting a smooth, well-structured body. Perfect for winemakers seeking expressive, fruit-driven wines with a clean, polished finish. High Ester Production: Boosts berry, peach, and citrus aromatics, enriching the sensory profile. Silky Mouthfeel: Promotes polysaccharide synthesis, delivering a full, smooth palate experience. Alcohol Tolerance: Effective up to 15% ABV, supporting robust fermentation even in high-sugar musts. Temperature Range: Performs optimally between 59°F (15°C) and 77°F (25°C) for balanced fruit expression and clarity. Low Volatile Acidity Production: Ensures a clean, pure fermentation with minimal off-flavors. Medium Flocculation: Settles well post-fermentation, aiding in clarity and reducing sediment. Applications: White Wines: Perfect for Chardonnay, Pinot Grigio, and Viognier, bringing forward bright fruit and floral characteristics. Rosé Wines: Elevates strawberry, raspberry, and peach notes with a crisp, clean finish. Fruit-Forward Reds: Ideal for Pinot Noir, Grenache, and Merlot, highlighting berry and stone fruit aromatics. Sparkling Wines: Enhances freshness and vibrant fruit expression in Méthode Traditionnelle and Charmat Process sparkling wines. Flavor Profile:  Berry Aromatics: Intense expressions of strawberry, raspberry, and red cherry dominate the bouquet. Stone Fruits & Citrus: Notes of peach, nectarine, and citrus zest bring brightness and complexity. Floral Elegance: Hints of orange blossom and honeysuckle add aromatic lift and depth. Silky Texture: Promotes glycerol production, providing a smooth, rounded 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 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 enhance fermentation strength and prevent sluggish behavior. Fermentation Temperature: Maintain between 59°F and 77°F to optimize ester formation and aromatic clarity. Aging Potential: Suitable for both fresh, vibrant wines and those intended for short-term bottle aging, retaining aromatic vibrancy and mouthfeel.  

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BRG is the ideal choice for winemakers dedicated to crafting powerful, structured red wines with deep aromatic complexity and lasting color stability Whether perfecting a Cabernet Sauvignon, crafting an elegant Bordeaux blend, or aging a robust Syrah, BRG brings depth, character, and elegance to every vintage Enhance complexity and deepen aromatics in bold red wines BRG is a premium wine yeast strain meticulously developed to amplify color stability, tannin structure, and aromatic depth in robust red wines. Engineered for optimal polyphenol extraction and balanced fermentation kinetics, BRG brings forth rich expressions of dark berries, spice, and earthy undertones. Ideal for winemakers focused on crafting full-bodied reds with strong aging potential and intense flavor complexity. Enhanced Polyphenol Extraction: Promotes deep color intensity and tannin structure in red wines. Rich Aromatic Profile: Amplifies blackberry, plum, black cherry, and cassis notes with hints of tobacco and leather. Alcohol Tolerance: Supports ABV levels up to 15%, suitable for full-bodied and high-alcohol red wines. Temperature Range: Ferments optimally between 64°F (18°C) and 82°F (28°C), allowing for flexible fermentation strategies. Low H₂S and SO₂ Production: Ensures clean, pure fruit expression with minimal off-flavors. Medium to High Flocculation: Settles well post-fermentation, aiding in clarity and reducing sediment. Applications: Bold Red Wines: Perfect for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, enhancing fruit concentration and structured mouthfeel. Barrel-Aged Reds: Exceptional for wines destined for oak maturation, with deep flavors that integrate beautifully over time. Fortified Reds: Handles higher alcohol environments gracefully, ideal for Port-style and Amarone-style wines. Bordeaux Blends: Amplifies structure and aromatics in Cabernet Franc, Petit Verdot, and Malbec for age-worthy complexity. Flavor Profile: Dark Berry Concentration: Intense expressions of blackberry, plum, black cherry, and cassis dominate the palate. Spice & Earthiness: Notes of tobacco, cedar, black pepper, and leather add layers of depth. Silky Tannins: Enhances mouthfeel with smooth, integrated tannins, providing balance and structure. Deep Color Stability: Encourages anthocyanin preservation, resulting in vibrant, long-lasting color. 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, particularly in high-sugar musts. Fermentation Temperature: Maintain between 64°F and 82°F for maximum color extraction and aromatic preservation. Extended Maceration: Ideal for extended maceration techniques to enhance color and tannin complexity.  

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ELIXIR is the ideal choice for winemakers aiming to craft expressive, fruit-forward wines with aromatic depth and a refined mouthfeel Whether perfecting a crisp Sauvignon Blanc, a floral rosé, or a smooth Pinot Noir, ELIXIR delivers consistency, clarity, and character in every bottle Enhance aromatic complexity and mouthfeel in your wines ELIXIR is a specialized Saccharomyces cerevisiae hybrid yeast strain developed to elevate the aromatic profile and mouthfeel of white and rosé wines. Its unique enzymatic capabilities enable the release of bound aroma precursors, resulting in wines with vibrant notes of tropical fruits, citrus, and floral elements. ELIXIR also promotes a well-rounded, structured mouthfeel, making it an ideal choice for crafting expressive wines with balance and complexity. Aromatic Enhancement: Releases bound terpenes and thiols, intensifying aromas of passion fruit, pineapple, citrus zest, and subtle jasmine notes. Improved Mouthfeel: Promotes polysaccharide synthesis, contributing to a rich, smooth body and silky texture. Controlled Fermentation: Maintains steady, clean fermentation with low volatile acidity and minimal off-flavors. Alcohol Tolerance: Supports ABV up to 15%, suitable for full-bodied whites and medium-bodied reds. Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C) for balanced aromatic development. Low H₂S and SO₂ Production: Minimizes sulfur off-notes, preserving pure fruit expression and clarity. Applications: White Wines: Ideal for Sauvignon Blanc, Chardonnay, Pinot Grigio, and Viognier, delivering bright citrus, tropical fruit, and floral characteristics. Rosé Wines: Enhances fresh berry and floral aromas with a crisp, clean finish. Aromatic Reds: Suitable for Pinot Noir and Gamay, adding complexity and aromatic lift. Sparkling Wines: Contributes elegance and aromatic clarity to traditional and Charmat method sparkling wines. Flavor Profile: Tropical Fruits: Dominant notes of passion fruit, pineapple, and mango. Citrus & Floral Aromatics: Accentuates lemon zest, orange blossom, and jasmine for a layered bouquet. Balanced Acidity: Maintains a clean, crisp finish that complements fruit-forward expressions. Silky Mouthfeel: Promotes glycerol production for a rounder, fuller body and smooth 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 enhance fermentation strength and prevent sluggish behavior. Fermentation Temperature: Maintain between 57°F and 68°F (14°C and 20°C) to maximize ester formation and prevent off-flavors. Aging Potential: Suitable for both early-drinking wines and those destined for bottle maturation, maintaining vibrancy and clarity over time.    

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RUBY is the go-to strain for winemakers aiming to craft bold, fruit-forward red wines with exceptional color stability and structured mouthfeel Whether you're perfecting a Cabernet Sauvignon, enhancing a bold Zinfandel, or refining a classic Bordeaux blend, RUBY brings the richness and depth that elevate your wine to world-class quality Enhance color stability and elevate red fruit aromatics in your wines RUBY is a specialized Saccharomyces cerevisiae strain developed to amplify red wine aromatic complexity, enhance color stability, and refine mouthfeel. Its unique metabolic profile promotes the release of varietal thiols and other aroma compounds, resulting in wines with vibrant red and black fruit notes, fine tannic structure, and a persistent finish. RUBY is particularly effective in fermentations aiming for intensity, freshness, and aromatic depth. Aromatic Enhancement: Releases varietal thiols and other aroma compounds, intensifying notes of red fruits like raspberry and cherry, as well as blackcurrant and plum. Color Stability: Promotes anthocyanin preservation, resulting in vibrant, long-lasting color intensity. Structured Mouthfeel: Contributes to a full-bodied experience with smooth tannins and a balanced finish. Alcohol Tolerance: Effective up to 16% ABV, ensuring complete fermentation even in high-sugar musts. Temperature Range: Performs optimally between 61°F (16°C) and 82°F (28°C), providing flexibility across different fermentation strategies. Low SO₂ Production: Delivers clean, pure fruit expression without sulfur-related off-flavors. Applications: Bold Red Wines: Perfect for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, emphasizing fruit intensity and structure. Fruit-Driven Blends: Ideal for GSM (Grenache, Syrah, Mourvèdre) blends, enhancing layered complexity and mouthfeel. Rosé Wines: Contributes vibrant color and fresh red fruit aromas to full-bodied rosés. Barrel-Aged Reds: Holds up well to extended aging, developing deep layers of fruit and spice over time. Flavor Profile: Red and Black Fruits: Prominent flavors of raspberry, cherry, blackcurrant, and plum deliver a fruit-forward profile. Spice Notes: Hints of black pepper, anise, and cinnamon complement rich fruit character. Balanced Tannins: Enhances mouthfeel with a velvety texture and structured finish, ideal for aging. Silky Smoothness: Promotes glycerol production for a rounded, silky palate experience. 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 color stabilization. Nutrient Addition: Supplement with yeast nutrient to support strong fermentation and prevent sluggish behavior. Fermentation Temperature: Maintain between 61°F and 82°F (16°C and 28°C) for maximum color extraction and aromatic retention. Extended Maceration: Works exceptionally well with extended maceration techniques to further enhance color and tannin structure.  

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