Wine Making
- Wine Yeast - Lalvin
- Wine Yeast - Others
- Wine Additives
- Wine Finings
Lallemand began producing oenological yeast for the wine industry in the early 1970's.
Since then, top-rated research institutes have collaborated with them to isolate and settle yeast strains naturally found in the best wine areas around the world.
A selection of the most successfull strains actually used in the industry are available here.
-
Burgandy RC-212
£1.20More information
The Bourgovin RC 212 strain was selected from fermentations produced in the Burgundy region by the Bureau interprofessionnel des vins de Bourgogne (BIVB). It was selected for its ability to ferment a traditional heavier-style Burgundian Pinot Noir.
Oenological properties and applications
The RC 212 is a low-foaming moderate-speed fermenter with an optimum fermentation temperature ranging from 20° to 30°C (68° to 86°F).
A very low producer of hydrogen sulfide (H2S) and sulphur dioxide (SO2), the RC 212 shows good alcohol tolerance to 16%.
The RC 212 is recommended for red varieties where full extraction is desired.
Lighter red varieties also benefit from the improved extraction while color stability is maintained throughout fermentation and aging.
Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy notes.
An excellent choice for both young & aged red wines.
5 gram sachet -
Champagne EC-1118
£1.20More information
The EC-1118 strain was isolated, studied and selected from Champagne fermentations.
Due to its competitive factor, hardiness and ability to ferment equally well over a wide temperature range, the EC-1118 is one of the most widely used yeasts in the world.
It is recommended for all types of wines, including sparkling, and late harvest wines, cider & mead.
It may also be used to restart stuck fermentations.
5 gram sachet -
Noveau 71B-1122
£1.20More information
A rapid starting, low foaming and reliable general purpose wine yeast which enhances fruit flavours and adds fruity esters, ideal for fermenting with red, rose or white grapes or concentrates. It can neutralize up to 40% of malic acid producing smooth and rounded wines which mature quickly.
The ideal fermentation temperature for this yeast is in the range of 15° to 30C°. It has an Alcohol Tolerance up to 14%.
5 gram sachet. -
White D47
£1.20More information
D-47 is a low-foaming quick fermenting white wine yeast which settles well, forming a compact lees at the end of fermentation.
This strain tolerates fermentation temperatures ranging from 15° to 20°C and enhances mouth feel whilst accentuating varietal character.
It is recommended for making wines from white varieties such as Chardonnay and for rosé wines.
It is also an excellent choice for producing mead but as honey contains such low levels of nutrient be sure to add nutrient at twice the level of that recommended for wines.
5 gram sachet.
Malolactic fermentation can occur in wines made with ICV D-47.
It tolerances alcohol levels of up to 14%. -
Wine All purpose K1-V1116
£1.20More information
Selected by the Institut Coopératif du Vin in Montpellier among numerous killer strains isolated and studied by Pierre Barre at INRA, the K1V-1116 strain was the first competitive factor yeast to go into commercial production and has become one of the most widely used active dried wine yeasts in the world.
The K1V-1116 strain is a rapid starter with a constant and complete fermentation between 10° and 35°C (50° and 95°F), capable of surviving a number of difficult conditions, such as low nutrient musts and high levels of sulfur dioxide (SO2) or sugar.
Wines fermented with the K1V-1116 have very low volatile acidity, hydrogen sulfide (H2S) and foam production.
The K1V-1116 strain tends to express the freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc and Seyval.
The natural fresh fruit aromas are retained longer than with other standard yeast strains.
Fruit wines and wines made from concentrates poor in nutrient balance benefit from the capacity of K1V-1116 to adapt to difficult fermentation conditions.
Restarts stuck fermentations.
Highly recommended for dry whites, aged reds, and late harvest wines.
5 gram sachet
