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Price:$ .99 / Each     RC-212 Lalvin Category: Dry Wine Yeast Lalvin RC-212 Dry Wine Yeast is great for young and aged reds, Temp 59-86 F, Alc 14%, Enchances varietal and spicy notes, promotes stabilization of color and tannins. Price:$ .99 / Each 71B-1122 Lalvin Category: Dry Wine Yeast Lalvin 71B-1122 Dry Wine Yeast is great for blushes, whites, young reds and juice from concentrate. Temp 59-86 F, Alc 14%, tropical-fruite esters, softens acidity Price:$ .99 / Each     1116-K1V Lalvin Category: Dry Wine Yeast Lalvin 1116-K1V Dry Wine Yeast is great for stuck fermentations, ciders and fruit wines. Temp 59-86 F, Alc 18%, expresses freshness of white varieties. Inhibits wild yeasts. Price:$ .99 / Each EC-1118 Lalvin Category: Dry Wine Yeast Lalvin EC-1118 Dry Wine Yeast is great for Champagne, dry meads, secondary and stuck fermentations. Late harvest wines. Temp 45-95 F, Alc 18%, Strong, rapid fermenter, low foam, neutral sensory impact. Price:$ .99 / Each     Malolactic Bacteria Category: Dry Wine Yeast BACCHUS MALOLACTIC BACTERIA CULTURE Oenococcus oeni ORIGIN The role of malolactic fermentation (MLF) bacteria on wine quality has increased due to world winemaking trends to reduce the use of sulfur dioxide in the must and to make wines with lower acidity and greater complexity. Thus, the control of bacteria and malolactic fermentations aims to minimize the risks and maximize the positive contributions of a MLF. Lallemand has made malolactic bacteria cultures since the mid- 1980s to help winemakers control MLF. Bacchus consists of natural wine bacteria isolates selected from the Lallemand Oenococcus oeni culture collection in Saint-Simon, France. These concentrated and freeze-dried Bacchus malolactic bacteria cultures have been pre-acclimated to survive in a wide range of conditions when directly added to the wine. OENOLOGICAL PROPERTIES AND APPLICATIONS Bacchus is the culture of choice for many professional winemakers in red and white wines, where a positive contribution of complexity, mouthfeel and structure are desired while also respecting the varietal character. Bacchus provides a large population of malolactic bacteria for a timely and easy addition. These malolactic cultures are an ideal and economic tool to complete rapid MLF even when the wine pH is as low as 3.1, alcohol to 13.5% and the total SO2 is less than 20 ppm. For best results in volumes up to 23 L, add Bacchus immediately after the alcoholic fermentation is complete and the wine temperature is 18°-24°C (64°-75°F). Price:$ 9.99 / Each Pasteur Red, Red Star Category: Dry Wine Yeast Red Star Pasteur Red Dry Wine Yeast is great for Cabernet, Syrah, Pinot, Gamay, Zinfandel, berry and cherry wines, 64-86 F, Alc 16%, Full-bodied red wines, fruit flavors, complex aromas. Price:$ .99 / Each     Montrachet, Red Star Category: Dry Wine Yeast Red Stars Montrachet Dry Wine Yeast is great for Merlot, Chardonnay, Zinfandel, Syrah. Temp 59-86 F, Alc 13%, Full-bodied intense color red and white wines. Price:$ .99 / Each Cote des Blancs, Red Star Category: Dry Wine Yeast Red Stars Cote des Blancs Dry Wine Yeast is great for Blush wines, Sparkling, Cuvee, Riesling, Chardonnay & Cider. Temp 64-86 F, Alc 12-14%, Slow fermenter, builds flavors and aroma, temperature sensitive. Price:$ .99 / Each     Pasteur Champagne, Red Star Category: Dry Wine Yeast Red Stars Pasreur Chapagne Dry Wine Yeast is great for Dry white, Cabernet, Port, Cider, Mead, Fruit wines. Temp 59-86 F, Alc 13-15%, White and some reds, restart stuck fermentation. Price:$ .99 / Each Premier Cuvee, Red Star Category: Dry Wine Yeast Red Stars Premier Cuvee Dry Wine Yeast is great for Reds, Whites, Champagnes. Anything but residual-sugar wines. Temp 45-95 F, Alc 18%, Restart stuck fermentation. Neutral flavor. Price:$ .99 / Each     Lallemand QA23 (8g) Category: Dry Wine Yeast Portuguese isolate used for production of fresh, fruity, white wines. Enhances aroma of terpenic varietals like Muscat, Sauvignon blanc and Gewurztraminer, through b-Glucosidase activity. Medium fermentation rate, alcohol tolerant to 16% (v/v) and optimum temperature 15° to 32°C. Low nutrient requirement and will ferment clarified juice of low solids content. Price:$ 1.99 / Each Lallemand ICVD80 (8g) Category: Dry Wine Yeast To enhance tannin structure ICV-D80 was isolated for its ability to ferment musts high in sugar and polyphenols. With proper nutrition (GO-FERM and Fermaid K), aeration and fermentation temperatures below 28°C, ICV-D80 will ferment up to 16% alcohol. ICV-D80 brings high fore-mouth volume, big mid-palate mouthfeel and intense fine grain tannin to reds. It is one of the best strains for contributing big tannin volume and is characterized by ripe fruit, smoke and a licorice finish. When blended with wines fermented with ICV-D254 or Syrah, wines fermented with ICV-D80 bring more tannin intensity to the blend. Price:$ 1.99 / Each     Lallemand Assmanhausen (8g) Category: Dry Wine Yeast AMH is useful for making Pinot noir and Zinfandel. It is considered a color-friendly strain that enhances spicy (clove, nutmeg) and fruity flavors and aromas. AMH has a long lag phase, a slow to medium fermentation rate and benefits greatly from the use of GO-FERM and Fermaid K. Good strain domination is obtained with AMH if the culture is allowed to develop in about 10% of the total must for about 8 hours before final inoculation. Price:$ 1.99 / Each Lallemand Bordeaux (8g) Category: Dry Wine Yeast A French isolate used extensively in California and Australia and maintained at UC Davis as strain UCD-725. Highly recommended for production of quality red wines. Able to ferment between 64 and 86 degrees F and up to 16% alcohol. Low volatile acid production. Medium-rate fermenter with low hydrogen sulfide production. Does not really add to the mouthfeel of a wine, rather it focuses on the structural components. Minimum color loss in red wines with enhanced flavor and aroma of the wine. This is one of the yeasts that MoreWine uses in the production of the majority of our red wines. In past vintages, BDX has continuously been shown to excel not just with the Bordeaux varietals, but with Zinfandel and the Rhone one's, as well. Price:$ 1.99 / Each     Lallemand GRE (8g) Category: Dry Wine Yeast For easy-to-drink Rhone style wines. This strain is suitable for red, rose, and white wines. In reds, it contributes up front fruit to easy-to-drink Rhone style wines. GRE is used with short skin contact regimes (3 to 5 days) to reduce vegetal and undesirable sulfur components in varieties like Merlot, Cabernet, Grenache and Syrah. In fruit focused whites like Chenin blanc, Riesling, and Viognier, GRE results in stable fresh fruit characteristics and delivers a big fore-mouth impact. Alcohol tolerant to 15% (v/v). Price:$ 1.99 / Each Lallemand MT (8g) Category: Dry Wine Yeast For long aging Bordeaux varieties MT helps to bring out typical strawberry jam and caramel aromatics of Merlot. The color intensity and tannic structure of wines elaborated with the MT are higher when compared with standard yeasts used for Bordeaux red varietals. MT's fermentation kinetics are steady and its alcohol tolerance is high, however, it will benefit from a balanced nutrient strategy especially in low available nitrogen musts with high potential alcohol. Price:$ 1.99 / Each     Lallemand ICVD254 (8g) Category: Dry Wine Yeast Dry Wine Yeast - ICVD254 (8 g) DYW72 Rhone isolate for both red and white wines. Vigorous fermenter with a short lag time, this yeast creates enhanced mouthfeel and color stability due to polysaccharide-tannin complexing. Benefits include a high fore-mouth volume, big mid-palate mouthfeel, and intense fruit concentration in all wines, with the following differences: In red wines, ICV-D254 gives a jammy, concentrated, yet soft ripe fruit character, that can often have licorice and a mild spiciness to it. Red wines made with ICV-254 may be blended with ICV-D80 (DYW66) for a more concentrated, fuller-bodied wine. In white wines, however, butterscotch, smoke, hazelut, and almond characters are common but the yeast will definitely require nutrients. Some premium Chardonnay winemakers blend this yeast with CY3079 (DYW64) to create a wine with nutty aromas and a creamy mouthfeel. ICV-D254 is a vigorous fermenter, which means that it will run hot and fast if you let it get away from you, so rein it in if possible. For best results, 53 to 82 degrees F is recommended. Tolerant up to 16% alcohol. Price:$ 1.99 / Each AW4 Wine yeast Category: Dry Wine Yeast AW4 Saccharomyces Cerevisiae The ‘only strain’ for Germanic aromatic white wines. AW4 is noted for developing powerfully fragrant, full spice aromatic wines and is a perfect match for Gewurztraminer and also recommended for Sauvignon and Semillon where the Oenologist requires a positive aromatic esters contribution from the yeast. AW4 is a good fermenter across the range 14 to 30OC (57 -86OF), low foam formation and medium to high glycerol. It will ferment up to 14.5% abv. ethanol providing the temperature is held within the 20 - 25OC (68 -77OF) range and the pH is above 3.0. Price:$ 2.79 / Each     BV7 Wine Yeast Category: Dry Wine Yeast BV7 Saccharomyces Cerevisiae Ideal for full bodied, full flavoured dry and sweet white wines. BV7 will both preserve and enhance the grape variety and terroir, promoting excellent flavour complexity, good wine structure and balance but especially FULL AROMATIC FLAVOUR. To appreciate the impact of BV7, split a chardonnay must, fermenting half with CL23 and the remainder with BV7 – you will be amazed at the impact of the yeast strain upon fruit concentration. BV7 produces a wide range of low level beneficial congeners such as higher alcohols and esters and high glycerol promoting full body and structure to the wine and contributing significantly to mouth-feel, wine texture and palate intensity. Avoid fermenting above 13% abv. ethanol, BV7 is not particularly ethanol tolerant. Acceptable temperature range is 15 to 30OC (59 -86OF) but ferment below 22OC (72 OF) for maximum flavour development. Price:$ 2.79 / Each CL23 Wine Yeast Category: Dry Wine Yeast CL23 Saccharomyces Bayanus Ideal for crisp, fresh dry white/blush and all sparkling wines. Also the best strain for high alcohol tolerance. CL23 produces very low levels of fusel oils and other congener compounds during fermentation and so does not contribute much to wine flavour or aroma and can therefore be considered to be a particularly neutral / clean fermenter. However CL23 does contribute significantly to the wines structure and ferments out sugars completely allowing for the driest of wines to be made. CL23 is noted for its robus tness, being able to ferment to 18% abv. ethanol, tolerate high free SO2 and high levels of other stress factors such as organic acids, incorrect temperature and pH making CL23 the strain of choice for high alcohol wines or where uncertain recipes are employed and fermentation reliability is a key factor or where low temperature fermentation down to 8OC (46 OF) is required. This strain is ‘fermentation friendly’ in that it produces zero foam, starts fermenting rapidly so avoids potential bacterial contamination and can be used to re-start stuck fermentations. In certain situations, CL23 can be used for red winemaking – especially where wine structure and dryness are key factors – but a word of caution, CL23 will take out colour and fruit flavour so recipes should be adjusted accordingly. To appreciate such attributes, split a Cabernet Sauvignon Must and ferment out using CL23 versus VR21 – you will not believe both wines came from the same grape. Price:$ 2.79 / Each     CR51 Wine Yeast Category: Dry Wine Yeast CR51 Saccharomyces Cerevisiae Perfect for light, fruity red wines for early consumption CR51 will enhance ripe berry fruit flavours in light and fruity red wines and introduce a velvet texture perfect for Valpolicella and especially for Beaujolais style wines. This strain has an almost unique ability to confer a smooth even ‘silky’ quality to the wine, perfect for early consumption young reds. CR51 is a medium rate fermenter with optimal temperature between 22 to 30OC (72 -86OF) which will ferment to 13.5% abv. ethanol. Low to medium foaming strain with low volatile acid and SO2 production Price:$ 2.79 / Each CY17 Wine Yeast Category: Dry Wine Yeast CY17 Saccharomyces Cerevisiae Perfect for sweet white/blush and dessert wines from grape and particularly from country fruits & flowers. CY17 produces high levels of desirable congeners during fermentation including aromatic thiols, imparting rich fruity aromatics, full body and ‘tropical’ flavour characteristics to the wine. CY17 is also noted for high glycerol formation further enhancing sweetness. This is a slow fermenter compared to all other strains in the Vintner’s Harvest range typically taking up to 21 days to ferment table wines and up to 35 days for dessert wines. CY17 prefers a constant temperature in the 22 – 26OC (72 -78OF) range. Dropping the temperature below 15OC (59 OF) two-thirds the way through fermentation will arrest fermentation making CY17 suitable for producing naturally sweet wines (both potassium sorbate and metabisulphite must be used to prevent re-fermentation). CY17 is also excellent for sweet sparking wines, but strain CL23 must be employed for the bottle fermentation stage. Avoid free SO2 levels above 50 ppm and ensure pH above 3.2, CY17 is a delicate strain that must be treated with some respect. Pay particular attention to sterile winemaking conditions and a warm start to fermentation otherwise risk of bacterial contamination is increased. CY17 will happily ferment up to 15% abv. ethanol if such conditions are employed. Price:$ 2.79 / Each     MA33 Wine Yeast Category: Dry Wine Yeast MA33 Saccharomyces Cerevisiae Acid reducing strain excellent for fruity white & blush country wines especially where residual sugars are desired. MA33 has the ability to metabolize between 30 and 35% of malic acid making this strain the perfect choice for country fruits which are naturally high in acid. Reducing malic acid will soften the wine and give a vin nouveau character for early consumption with a balanced palate. MA33 is also noted for its production of fruity esters and fusel oils conferring fresh fruity character to the wine. There is an increased chance of Malolactic fermentation by lactic acid bacteria following MA33 fermentation. MA33 is a killer-sensitive strain. It is a good fermenter between 18 and 27OC (64 -80OF), with a rapid onset to fermentation although can exhibit a slow late fermentation profile and may require aeration after 10 – 12 days fermentation. Will ferment up to 14% abv. ethanol providing the pH is above 3.2. Price:$ 2.79 / Each R56 Wine Yeast Category: Dry Wine Yeast R56 Saccharomyces Cerevisiae Ideally suited for rich, full bodied red wines with exceptional flavour complexity. Noted for exceptional depth and flavour complexity, R56 exhibits complex aromatics during fermentation conferring an old world quality which one might only expect from natural flora multiple strain fermentations. Unusually for complex aromatic strains, R56 still respects the varietal character of the fruit and confers good structure and balance. R56 is also a high glycerol producing strain. R56 is a medium rate fermenter with optimal temperature between 22 to 30OC (72 -86OF) which will ferment to 13.5% abv. ethanol. Price:$ 2.79 / Each     SN9 Wine Yeast Category: Dry Wine Yeast SN9 Saccharomyces Bayanus Very good all round strain, best choice for high alcohol and fortified wines but also excellent for most country wines, sweet sparkling wines and ciders. If you only had one wine yeast strain, this would be the strain because whilst being relatively neutral in character SN9 does introduce excellent weight and structure no matter the must or fruit and produces a congener profile that always compliments the wine. SN9 is particularly good when fermenting flower or low fruit recipes which often lack vinosity, weight and depth. SN9 is another strain noted for its robustness, being able to ferment to 18% abv. ethanol, tolerate high free SO2 and high levels of other stress factors such as organic acids, incorrect temperature and pH. But unlike CL23, SN9 adds weight and high glycerol production making the strain perfect for high alcohol sweet wines or where uncertain recipes are employed and fermentation reliability is a key factor or where low temperature fermentation down to 10OC (50OF) is required. This strain is ‘fermentation friendly’ in that it produces zero foam, starts fermenting rapidly so avoids potential bacterial contamination and can be used to re-start stuck fermentations. SN9 is also the most osmotolerant and the fasting clearing of all Vintner’s Harvest strains. Price:$ 2.79 / Each VR21 Wine Yeast Category: Dry Wine Yeast VR21 Saccharomyces Cerevisiae Exceptional strain for full fruit varietal and country red wines promoting good structure, balance and colour. The majority of yeast strains strip out fruit flavour and colour from the must, not so with VR21 which is particularly noted for preserving and retaining the natural fruit characteristics of the grape / country fruit and enhancing palate length. VR21 is a relatively neutral strain producing subtle levels of aroma and flavour compounds, allowing full expression of varietal / country characteristics whilst enhancing colour, wine structure and balance. VR21 is an ethanol tolerant killer strain, capable of fermenting to 15% abv. ethanol. Good production of glycerol, low volatile acid production, zero sulphur dioxide formation and low foaming. Price:$ 2.79 / Each        Found 27 Items in Dry Wine Yeast Wine Yeast & Additives      Product Search   Click here to go back to "Wine Yeast & Additives" .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   Stomp Them Grapes 4731 Lipan St. Denver, CO 80211 United States Ph: 303-433-6552 Fax: 303-433-6554 e-mail: stompthemgrapes@gmail.com		Lallemand Assmanhausen (8g) AMH is useful for making Pinot noir and Zinfandel. It is con... Price: $ 1.99 / Each Add to cart Enlarge Malolactic Bacteria BACCHUS MALOLACTIC BACTERIA CULTURE Oenococcus oeni ORIGIN ... Price: $ 9.99 / Each Add to cart Enlarge

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