Yeasts

Lalvin

K1V-1116
12-14% alcohol tolerance
All purpose. For producing wines from grapes and fresh fruit. Recommended for Sauvignon Blanc, Sémillon, Chenin Blanc, White French Hybrids, American Cultivars, Sparkling Base, Fruit Wine
RC-212
12-14% alcohol tolerance
For red wines of smooth character and rounded structure. Recommended for Pinot Noir, Grenache, Cabernet Sauvignon, Chambourcin, Rosé
71B-1122
14% alcohol tolerance
For wines with a fruity aroma. Ideal for Pinot Gris, Riesling, Grenache, Rosé, Red French Hybrids, American Cultivars, and Fruit Wines.
ICV-D47
15% alcohol tolerance
For superior quality white wines. Ideal for dry and fruity white wines, especially Chardonnay.
EC-1118
18% alcohol tolerance
For all white wines, sparkling wines, ciders and to restart stuck fermentations.

AMH/Assmanshausen

15% alcohol tolerance. Long lag phase with a slow to medium fermentation rate; a well-managed nutrient program during rehydration and fermentation is essential. Enhances spicy (clove, nutmeg) and fruit flavors and aromas while adding overall complexity. Fermentation potential is enhanced with AMH if the culture is allowed to develop in about 10% of the total must volume for eight hours prior to final inoculation.Perfect for Pinot Noir, Zinfandel, Riesling.

BA-11

16% alcohol tolerance.  Promotes clean aromatic characteristics and intensifies mouthfeel and lingering flavors in white or sparkling base wines. Encourages the fresh aromas of tropical fruit, cream, vanilla and spice in relatively neutral white grape varieties.  It has excellent fermentation kinetics, even at low temperatures (68-86°F), a 16% alcohol toxicity ceiling, and excellent promotion of esters. It promotes clean, aromatic, varietal characteristics and intensifies mouthfeel and lingering flavors in white wines and does almost as well with rosé styles. In relatively neutral white varieties, it encourages the fresh fruit aromas of orange blossom, pineapple and apricot. It requires a high-nitrogen nutrient. 
Recommended for white, rosé, and sparkling wines

BM4x4

15% alcohol tolerance
Blend of BM45 and a complimen­tary strain chosen by Lallemand to provide all the advantages of BM45 with even greater reliability under difficult conditions.  Positive interaction between strains means a more dependable fermentation together with increased aromatic intensity, color intensity and length of finish.
Recommended for Sangiovese, Cabernet Sauvignon, Grenache, Zinfandel, Nebbiolo, Chardonnay.

BM45

16% alcohol tolerance
Produces high levels of polyphenol reactive polysac­charides, resulting in wines with increased mouthfeel and improved color stability. Has high nitrogen requirements and can produce H2S under poor nutrient conditions. Sensory descriptors include fruit jam, rose and cherry li-queurs, sweet spice, licorice, cedar and earthy elements.  Recommended for Sangiovese, Cabernet Sauvignon, Grenache, Zinfandel, Nebbiolo, Chardonnay.
CLOS
17% alcohol tolerance
Ferments over a wide range of temperatures (14-32°C/58-90°F). Enhances aromatic complexity, structure and mouthfeel. Good compatibility with malolactic fermentation. Recommended for Syrah, Grenache, Carignane, Tempranillo
VRB Uvaferm   
17% alcohol tolerance
Short lag phase and a steady fermentation rate with low VA production over a wide temperature range. Creates exceptional flavor complexity while softening tannins and improving mid-palate mouthfeel. Enhances varietal characteristics, ester production and has good compatibility with malolactic fermentation. Its flavor attributes are often described as ripe fruit, jam, hazelnut and dried plums.  Great for Tempranillo, Barbera, Sangiovese, and Zinfandel.
ICV D21
16% alcohol tolerance
Noted for its good fermentation performance even under high temperature and low nutrient conditions. Produces very few sulfide compounds during fermentation. Selected for fermenting red wines with stable color, in­tense fore-mouth volume, mid-palate tannin structure and fresh aftertaste.  Recommended for Merlot, Syrah, Zinfandel, Cabernet Sauvignon, and Chardonnay.
ICV D80
16% alcohol tolerance
Rapid starter with moderate fermentation rates. Creates high fore-mouth volume, big mid-palate mouthfeel, an intense, fine-grain tannin sensation and a long lasting licorice finish. Selected for its ability to bring out differentiated varietal aromas by reinforcing the rich concentrated flavors found in varieties such as Zinfandel and Syrah.

ICV D254

16% alcohol tolerance
Develops ripe fruit, jam and cedar aromas together with mild spiciness. On the palate it contributes high fore-mouth volume, big mid-palate mouthfeel and intense fruit concentration. When used for white wines (particularly Chardonnay), sensory descriptors include butterscotch, hazelnut and almond aromas. Recommended for Cabernet Sauvignon, Syrah, Zinfandel, Sangiovese, Chardonnay

 

L2056

 16% alcohol tolerance

Low producer of SO2 and VA over a wide temperature range and can tolerate alcohol up to 16% (v/v). Has relatively high nutrient requirements.  Expresses varietal character, retains good color and is excellent for fruit forward styles.  Wines made with Lalvin L2056® have been shown to be interesting and complex when blended following fermentation with wines made with T73 or ICV D254.  recommended for Syrah, Grenache, Barbera, Zinfandel, Red French Hybrids.

QA23

16% alcohol tolerance

Low nutrient and oxygen requirements, known to ferment at low temperatures (59°F) to dryness.  An excellent thiol converter making it a complementary yeast for devleoping arietal Sauvignon Blanc passion fruit character.  it also produces large amounts of the enzyme beta-glucosidase during growth which allows for the release of bound terpenes in aromatic varieties.  An excellent choice for Chardonnay, Sauvignon Blanc, Semillon, Chardonel and Gewurtztraminer.

 

RP15/Rockpile

 

17% alcohol tolerance. Moderate speed fermenter, used in concentrated reds for a rich, lush, balanced mouthfeel. Characterized by red fruit and mineral notes. Low to moderate nitrogen demand, benefits from careful rehydration with Go-Ferm.  Recommended for Syrah, Zinfandel, Merlot, Cabernet Sauvignon.

ELIXIR

15% alcohol tolerance. 
Product of the yeast hybridization program of the Institute for Wine Biotechnology at the University of Stellenbosch in South Africa. Good implantation in clarified juices and requires good nutrition and proper temperature control. Elixir has moderate nitrogen requirements and should ferment between 14-25°C (57-77°F) for a slow and steady fermentation. It is a low S02, H2S and VA producer with alcohol tolerance to 15% (v/v).  Vitilevure Elixir™ expresses terpenes, norisoprenoids and thiols (e.g. in Sauvignon Blanc), adding complexity to aromatic varieties.   Recommended for aromatic whites and rosés to enhance floral and fruity aromas with greater complexity, including Sauvignon Blanc, Chardonnay, Viognier, Rose.

Red Star

MONTRACHET (SACCHAROMYCES CEREVISIAE)
Guarantees a quick start of the fermentation. Good alcohol resistance (till 15% vol.), large temperature range (15°C to 35°C, 59°F to 95°F). Ideal strain for big volumes of wine when looking for a secure fermentation.
PASTEUR CHAMPAGNE (SACCHAROMYCES BAYANUS)
Strong strain with a very high alcohol tolerance (>16% vol.). Used to avoid sluggish fermentation and to restart stuck ones with remaining residual sugars. Recommended for sparkling wines processed by traditional or Charmat methods.
COTE DES BLANC - EPERNAY 2 (SACCHAROMYCES CEREVISIAE)
Fast fermenting strain that ensures a regular fermentation even at low temperature (12°C to 14°C, 53°F to 57°F). Alcohol tolerance: >14% vol. Allows an optimum aromatic expression for the production of wines derived from neutral grape cultivars.
PREMIER CUVE' - PRISE DE MOUSSE (SACCHAROMYCES BAYANUS)
The fastest, cleanest and most neutral fermenter. High tolerance to ethanol (till 18% vol.) and free sulphur dioxides. Performs well for restarting stuck fermentations.
PASTEUR RED (SACCHAROMYCES CEREVISIAE)
Good alcohol resistance (till 15% vol.). Recommended for the vinifications of high quality red wines aged in oak barrels particularly Cabernet, Merlot and Shiraz grape families and to all full bodied wines.