Ideal for all high quality white wines, Côte des Blancs creates intense varietal expression in styles such as, Chardonnay, Sauvignon Blanc, Riesling, Gewurztraminer and Moscato. For ciders, the yeast stain ferments the must to a fruity dryness, leaving the resulting beverage crisp, clean, tart and flavorful.
The strain is recommended for all white wines, some reds, young and high alcohol wines and fruit juices, promoting the development of fresh, clean flavors and aromas. For ciders, the strain will ferment the juice to dryness, leaving the beverage, crisp, dry, fruity and tart.
Premier Cuvée is noted as a very low producer of foam, urea, and fusel oils. Recommended for reds, whites and especially champagne, Premier Cuvee ferments a wide range of wines, proving versatile in the production of meads, ciders and a variety of wine styles.
A strong and even fermenter, the strain produces full-bodied reds while encouraging the development of varietal fruit flavors, balanced by complex aromas, especially during fermentation of grapes from the Cabernet family.
Recommended for full-bodied reds and whites, Montrachet is noted for good flavor and varietal complexity and intense color.An Ideal strain for big volumes of wine when winemakers are mainly looking for a safe fermentation.
The D47 is recommended for fermenting wines from white varieties such as Chardonnay and for styles such as Rosé, dry whites, blush and residual sugar wines. An excellent choice for producing meads, especially meads with added spices and/or honey derived from fruit bearing plants such as blackberries, the strain benefits from yeast nutrient supplementation, especially usable nitrogen for creating the proper environment for fermentation.
The K1V-1116 strain tends to express the freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc and Seyval while providing a rich texture, aroma and flavor in the fermentation of aged reds and late harvest wines. For ciders, the K1V demonstrates a “Killer” nature by crowding out wild yeasts and fermenting cleanly and quickly.
Recommended for all types of wines, the EC-1118 strain excel at fermenting sparkling, dry whites and late harvest wines and cider. Due to the strains hardiness, the EC-1118 may be used to kick-start sluggish or stuck fermentations in wines, meads or high gravity beers.
The RC 212 is recommended for both young and aged red varieties requiring complete fermentation such as Gamay, Zinfindel and Grenache. Beyond comprehensive attenuation of available fermentable sugars, the strain maintains color stability in lighter red styles throughout fermentation and aging. RC-212 consistently ferments Pinot Noir, producing the style with a quality structure creating and emphasizes the rich flavors and aromas of ripe berry, fruit, pepper and spice.
Yeast Energizer is a beneficial blend of diammonium phosphate, magnesium sulphate, yeast hulls, vitamins and trace minerals, providing needed nutrients for yeast during primary fermentation or added to yeast starter for quickly building up cell counts prior to pitching.
Pastuer Champagne yeast is used to ferment many white wines and some reds. For secondary fermentation of barley wine or Imperial styles, the yeast will finish much of the remaining fermentable sugar left untouched by the beer yeast, leaving the beer cleaner and drier to the palate. Ferments crisp and dry, Pastuer Champagne is ideal for fermenting sparkling style wines and champagne. Low foaming, the yeast exhibits excellent barrel fermentation with good flocculating characteristics.
The QA23 was selected for enhancing the flavors and aromas of grapes utilized in the production of premium white wines. Recommended for styles such as, Chardonnay, Sauvignon blanc, Chenin Blanc, Colombard and Semillon, the QA23 produces fresh, fruity and clean wines.