Lalvin Wine Yeast

There are many factors that contribute to the making of a great wine. From the regional origin of the grapes to the fermentation & ageing conditions of the finished wine, there are a lot of variables and few constants in the world of wine making. If there is one area of consistency that a winemaker must have, it is in the quality of their yeast.Lalvin yeast by Lallemand is trusted by some of the world’s best-known professional winemakers to give them the performance they need time after time, and that same reliability is found in our Lalvin® yeast and bacteria strains for the home winemaker. Every Lalvin® product goes through rigorous scientific testing at each phase of production, guaranteeing the same high quality results with every batch. We offer a variety of strains that compliment a full range of wine making styles, giving you the characteristics you are looking for with the unmatched ease-of-use that only active dry yeast can provide.Make sure your next great wine starts with great yeast. K1 V1116 - Floral ester producing yeast, These esters bring fresh, floral aromas to neutral varieties or high-yield grapes. Lalvin ICV K1-V1116 is the most resistant to difficult fermentation conditions such as low turbidity, low temperature, and low fatty acid content. EC1118 - The original 'Prise De Mousse', It was isolated in Champagne and its use is validated by the Comité Interprofessionnel du Vin de Champagne (CIVC). Strong competitive character, able to ferment at low temperatures with an excellent alcohol tolerance. 71B - Designed for Noveau-style wines, originating from Narbonne France. 71B is ideal for making blush & semi-sweet wines. D47 - Well know for it's accentuated fruit & volume, originating from Montpellier France, ideal for white wines & barrelled fermentation. The D47 will demonstrate enhanced flavour & aroma. QA23 - selected on soil types from the area of the appelation of Vinhos Verdes in Portuga offers qualities of fermentive security bound to a weak demand in assimilable nitrogen and O2. Ideal for White Wines. RC212 - Developed for red wines with colour & structure. Due to the limited polyphenol adsorption on its cell wall, this yeast promotes the stabilization of the color and tannins during fermentation.