Yeast
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CABERNET SAUVIGNON ISOLATE FROM DAOU VNEYARDS & WINERY, CALIFORNIA
- Moderate speed fermenter.
- High alcohol tolerant (up to 17%) and resistant to high temperatures (up to 38°C).
- Medium nutrient requirements.
- Produces powerful, complex and structured wines with long ageing potential.
Recommendations: High °Brix grapes; varietal expression; high temperature fermentation; white, rosé and red wines; fruity aromas; ester and acetate production.
Dosage: 200 g/tonProduct
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For Use in Winemaking
ZINFANDEL ISOLATE FROM WILLIAMS SELYEM WINERY, CALIFORNIA
- Easytech
- Fast fermenter
- High alcohol tolerant (up to 18%)
- Low nutrients requirements
- Produces elegant, clean, fresh, fruity and spicy wines with round and smooth mouthfeel
Recommendations: High °Brix; high alcohol wines; fruit-forward wines; white, rosé and red wines; restart stuck fermentations direct inoculation.
Dosage: 200 g/tonFor Use in Cider Making
Considered one of the most robust California yeast strains. Guarantees complete and clean fermentations even in challenging conditions. Respects cultivated variety characters, increases freshness and fruit expression, and produces round cider with a balanced mouthfeel. Low producer of H2S.
Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)Product
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For Use in Winemaking
PINOT NOIR ISOLATE FROM SONOMA COAST, CALIFORNIA
- Moderate speed fermenter.
- Low nutrient requirements.
- High polyphenol extraction capacity.
- Respects varietal character and terroir, while enhancing floral, fruit and spicy notes
- It is also a good choice for Zinfandel, Grenache, Nebbiolo, Sangiovese, Cinsault, Pinotage, and Barbera.
Recommendations: Fruity and spicy aromas; varietal expression; intense color; structure and roundness.
For Use in Cider Making
Isolated in Sonoma County north of Gravenstein Hwy. Enhances spice and fruit aromas, while maintaining apple orchard characters. Strong fermenter, it ensures a fast and complete fermentation. Produces complex and elegant ciders with exceptional mouthfeel. Low producer of H2S, minimal nutritional requirements.
Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)Product
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For Use in Winemaking
- Fast fermenter.
- Low nutrient requirements.
- Low VA, H2S and SO2 production.
- Expresses thiols (ß-lyase activity).
- Produces white and tropical fruit aromas, increasing aromatic complexity without overshadowing primary aromas.
Recommendations: Intense aromas; thiol production; varietal expression; ester and acetate production.
Dosage: 20-40 g/hL (1.7-3.4 lb/1,000 gal)For Use in Cider Making
Yeast strain with dual ability to express thiols (ß-lyase activity) and produce high content of esters. Expresses thiol precursors (grapefruit, tropical fruit, and passion fruit) and produces intense cultivar aromas. Good fermenter at low temperatures and in reductive conditions. Low producer of H2S, medium nutritional requirements.
Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)Product
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For Use in Winemaking
Isolated from dried grapes destined for Amarone wine production. Resistant to high °Brix, high alcohol content, low pH and ferments well at low temperatures. It produces elegant, clean wines with dark fruit, spice and varietal characters. It releases large amounts of polysaccharides, thus improving mouthfeel and color stability.
Recommendations: Late harvest; high °Brix; low temperature fermentation; cold climate areas; rosé and red wines.
Dosage: 200 g/tonFor Use in Cider Making
Isolated from dried grapes destined for Amarone wine production. Ferments well at low temperatures (50-60°F, 10-15°C). Produces elegant, vibrantly aromatic and cultivar-driven ciders. Releases polysaccharides to balance mouthfeel and texture of finished cider. Recommended for ice cider and low temperature fermentations.
Dosage: 20-40 g/hL (1.7 -3.3 lb/1,000 gal)Product
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