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Dry Wine Yeast Lalvin, Lallemand, Red Star Dry Wine Yeast Wine Yeast & Additives   |   Wine Yeast & Malo-lactic   |   Dry Wine Yeast   4923 - ICV D-47 Lalvin Lavlin ICV D-47 Dry wine yeast is great for dry whites, blushes and sweet meads, Temp 50 to 86 F, Alc 14% ABV, enhances mouthfeel in Chardonanay & other whites and sweet meads. Price: $ .99 4921 - RC-212 Lalvin 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 4919 - 71B-1122 Lalvin 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 4915 - 1116-K1V Lalvin 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 4917 - EC-1118 Lalvin 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 DML - Malolactic Bacteria 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 4910 - Pasteur Red, Red Star 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 4900 - Montrachet, Red Star 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 4908 - Cote des Blancs, Red Star 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 4904 - Pasteur Champagne, Red Star 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 4902 - Premier Cuvee, Red Star 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 DYW60-F - Lallemand QA23 (8g) 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: $ 1.69 DYW62-F - Lallemand BDX (8g) A French isolate used extensively in California and Australia. Highly recommended for production of quality red wines. Able to ferment between 18° and 30°C to 16% (v/v) alcohol. Low volatile acid production. Medium-rate fermenter with low hydrogen sulfide production. Minimum color loss in red wines with enhanced flavor and aroma of the wine. Price: $ 1.69 DYW64-F - Lallemand CY3079 (8g) For classic white Burgundy. CY3079 is a steady, slow fermenter even at cold temperatures (13°C). This strain benefits from using GO-FERM and Fermaid K. When properly fed, CY3079 has good alcohol tolerance (up to 15%) and is a low producer of VA and H2S. It is recommended for barrel fermented Chardonnay and sur lie aging. Chardonnays produced with CY3079 have rich, full mouthfeel and are characterized by aromas of fresh butter, almond, honey, white flowers and pineapple. Price: $ 1.69 DYW66-F - Lallemand ICVD80 (8g) 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: $ 1.69 DYW68-F - Lallemand Assmanhausen (8g) 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: $ 1.69 DYW70-F - Lallemand Syrah (8g) Syrah is used for Syrah, Merlot and Carignane. It is a high glycerol producer and offers good mouthfeel and stable color extraction. It requires high nutrient levels and shows the best sensory results when rehydrated with GO-FERM. Typical aromas include violets, raspberries, cassis, strawberries, black pepper and grilled meat. Price: $ 1.69 DYW76-F - Lallemand Uvaferm 43 (8g) The best yeast to use on stuck fermentations. It has a high alcohol tolerance, short lag time, and ability to ferment over a broad temp. range. Great for a variaty of styles of wine, this yeast demonstrates a relativley neutral sensory effect on the finished wine, but has been known to impart some berry and cherry aromatics Price: $ 1.69 DYW78-F - Lallemand GRE (8g) 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: $ 1.69 DYW83-F - Lallemand MT (8g) 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: $ 1.69 20 Items Found in Wine Yeast & Additives Wine Yeast & Malo-lactic Dry Wine Yeast      .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   , Powered by Fortune3 E-Commerce Corp. 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