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Wine Yeast & Nutrients

  • Cotes Des Blanc

    Cotes Des Blanc

    $1.59

    v

    Cotes Des Blanc

    $1.59

    Cote des Blancs is also known as Epernay II. It is recommended for Chardonnay, Riesling, mead and cider, as well as fruit wines, particularly apple. it imparts a fruity aroma in both red and white wines. A slow fermenter that works best between 50 and 80 degrees. This strain will not ferment to a dryness at the low end of the range, leaving residual sugar resulting in a sweeter wine.

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  • Premier Blanc

    Premier Blanc

    $1.59

    v

    Premier Blanc

    $1.59

    Premier Blanc
    This Saccharomyces bayanus strain is a strong fermenter with excellent alcohol tolerance (18%) and will readily ferment grape musts and fruit juices to dryness.

    It is very respectful of varietal character and balanced mouthfeel.
    Derived from a pure culture slant of the institute Pasteur in Paris (Davis 595)
    Good tolerance to sulfur dioxide.
    Although flocculent, it is not commonly used for sparkling wines.
    This product was formally known as Pasteur Blanc or Pasteur Champagne.
    S. cerevisiae; x. bayanus

    Application: Best suited for white, red and fruit wines.

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  • Pasteur Rouge

    Pasteur Rouge

    $1.59

    v

    Pasteur Rouge

    $1.59

    Premier Rouge
    Encourages the development of varietal fruit flavors balanced by complex aromas, especially in varietals from the Cabernet family.

    Premier Rouge is a strong even fermenter that produces full bodied reds.
    Good alcohol tolerance to 15%.
    Suited for red wines especially Cabernet Sauvignon and Cabernet Franc.
    Derived from the collection of the Institute Pasteur in Paris (Davis 904).
    It may be necessary to cool fermenting must to prevent unwanted temperature increase.
    This product was formally known as Pasteur Red.
    S. cerevisae; x. cerevisiae

    Application: Suited for red wines especially Cabernet Sauvignon and Cabernet Franc.

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  • Premier Cuvee

    Premier Cuvee

    $1.59

    v

    Premier Cuvee

    $1.59

    Premier Cuvee is a fast, neutral fermenter that is the most all-purpose yeast available.

    This yeast was particularly adapted to difficult fermentation conditions due to its high alcohol tolerance (16.5%) and low relative nitrogen requirements.
    Suited for red and white varieties including Chardonnay, Sparkling Base, Merlot and Cabernet Sauvignon.
    Particularly adapted to restart stuck or sluggish fermentations due to its high alcohol tolerance and low relative nitrogen requirements.
    Low producer of foam, urea, and fusel oils.
    S. cerevisiae; x. bayanus

    Application: Suited for red and white varieties including Chardonnay, Sparkling Base, Merlot and Cabernet Sauvignon.

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  • Booster Rouge

    Booster Rouge

    $1.99

    v

    Booster Rouge

    $1.99

    BOOSTER ROUGE
    For higher and smoother tannin intensity in reds

    Booster Rouge® is a yeast derivative nutrient originating from a specific wine yeast isolated and selected by the ICV. The yeast macromolecules in Booster Rouge interact with red polyphenols, resulting in a positive influence on the colloidal balance of the final wine. When used in red must sourced from hot climates, Booster Rouge wines are perceived as having higher fore-mouth volume and tannic intensity as well as fresher aromatic sensations. Booster Rouge complements short maceration premium reds fermented with ICV GRE for mid-palate intensity and fresh varietal aromas. Sensations of aggressive and drying tannins are minimized. In ultra-premium reds from balanced ripe mature grapes, Booster Rouge shows good synergy with ICV D254 and ICV D21. Licorice aromas and mid-palate intensity are enhanced. Booster Rouge may also be added during the latter part of alcoholic fermentation to contribute tannin intensity.

    To Use: Mix Booster Rouge in 10 times its weight in must or water. Booster Rouge can be added directly to the crusher or later during a pump-over. This product is partially soluble. Stir to maintain suspension before and during addition.

    Storage: Dated expiration. Store at 18°C(65°F). Once opened, keep tightly sealed and dry.

    Recommended Dosage
    30 g/hL 2.5 lb/1000 gal

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  • Fermaid K

    Fermaid K

    $1.99

    Fermaid K

    $1.99

    v

    Fermaid K

    $1.99

    FERMAID K
    Complete yeast nutrient

    Fermaid® K is a blended complex yeast nutrient that supplies ammonia salts (DAP), free amino acids (organic nitrogen derived from inactivated yeast), sterols, unsaturated fatty acids, key nutrients (magnesium sulfate, thiamin, folic acid, niacin, biotin, calcium pan­tothenate) and inactive yeast. For best results, Fermaid K should be used in conjunction with an appropriate yeast rehydration nutrient (such as Go-Ferm or Go-Ferm Protect) to assure proper nutrition of cultured yeast from rehydration through completed fermentation. Add 25 g/hL at 1/3 sugar depletion or in two doses; 12.5 g/hL at the end of lag phase and 12.5 g/hL at 1/3 sugar depletion.

    Fermaid K provides unsaturated fatty acids and sterols. These are important survival factors needed to maintain alcohol resistance and permease activity. They also help keep volatile acidity levels low.

    Nitrogen is needed for protein synthesis and to maintain cellular growth. Nitrogen from the alpha amino acids contained in Fermaid K is utilized much more efficiently than from the ammonia salts.

    The cell wall fractions in Fermaid K absorb short and medium chain fatty acids that are toxic to the yeast. They also provide nucleation sites to help keep the yeast in suspension.

    To Use: Fermaid K should be mixed with room temperature water before adding to an active fermen­tation to avoid CO2 release and overflowing of tanks or barrels. The amount of water used is not critical. Simply add enough to make a slurry.

    Storage: Dated expiration. Store at 18°C(65°F). Once opened, keep tightly sealed and dry.

    Recommended Dosage
    25 g/hL 2 lb/1000 gal

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  • Fermaid O

    Fermaid O

    $1.99

    Fermaid O

    $1.99

    v

    Fermaid O

    $1.99

    FERMAID O
    Autolyzed yeast nutrient without DAP

    Fermaid® O is certified organic by OMRI. It is an autolyzed yeast nutrient with a high content of organic nitrogen (amino acids). It is formu­lated without DAP. It is best to add Fermaid O in two doses. Add half the dose at the end of lag phase (at the onset of fermentation) and the other half between 1/4 and 1/3 sugar depletion.

    To Use: Fermaid O should be mixed with room tem­perature water before adding to an active fermentation to avoid CO2 release and overflowing of tanks or bar­rels. The amount of water used is not critical. Simply add enough to make a slurry.

    Storage: Dated expiration. Store at 18°C(65°F). Once opened, keep tightly sealed and dry.

    Recommended Dosage
    40 g/hL 3.5 lb/1000 gal

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  • Go-Ferm

    Go-Ferm

    $1.99

    Go-Ferm

    $1.99

    v

    Go-Ferm

    $1.99

    GO-FERM
    Organic yeast rehydration nutrient

    Go-Ferm® is certified organic by OMRI. It is a natural yeast rehydration nutrient con­taining a balance of micronutrients. It was developed to enhance kinetics and thereby potentially avoid problem fermentations. Suspend Go-Ferm in the rehydration wa­ter before adding the selected active dried yeast culture. The yeast soak up the valuable bio-available micronu­trients as they rehydrate. Infusing yeast with these es­sential nutrients arms them against ethanol toxicity and optimizes nutrient availability to the rehydrating yeast culture. The result is fermentations that finish stronger.

    Rehydration with Go-Ferm is effective for helping the yeast survive the fermentation. If these micronutrients were added directly to the must, competitive microor­ganisms would use a significant amount of them and others would be chelated by polyphenols or inactivated by SO2. Do not use nutrients containing ammonia salts, such as DAP, during yeast rehydration - they are toxic to the yeast at high levels.

    To Use: Mix Go-Ferm in 20 times its weight in clean 43°C(110°F) water. For every 1 kg (2.2 lb) Go-Ferm, use approximately 5 gallons of water. Let the mixture cool to 40°C(104°F) then add the active dried yeast. Let stand for 20 minutes. Slowly (over 5 minutes) add equal amounts of must (juice) to be fermented to the yeast slurry. Watch the temperature difference. Do not allow more than 10°C(18°F) difference between the must (juice) and the yeast slurry. Atemperate as neces­sary.

    Storage: Dated expiration. Store at 18°C(65°F). Once opened, keep tightly sealed and dry.

    Recommended Dosage
    30 g/hL 2.5 lb/1000 gal

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  • 71B

    71B

    $2.99

    71B

    $2.99

    v

    71B

    $2.99

    71B
    Pinot Gris, Riesling, Grenache, Rosé, Red French Hybrids, American Cultivars, Fruit Wines

    S. cerevisiae • cerevisiae
    Isolated and selected by the INRA in Narbonne, France.
    Known for fermenting fruity rosé wines and semi-sweet whites because it produces long-lived aromas that result from the synthesis of relatively stable esters and higher alcohols.
    Softens high acid musts by partially metabolizing malic acid.
    Sensitive to competitive factors and may have difficulty competing with wild flora. Careful rehydration with Go-Ferm or Go-Ferm Protect and early inoculation will help Lalvin 71B® dominate in competitive conditions.
    Also good for cider.

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  • Alchemy I

    Alchemy I

    $2.99

    Alchemy I

    $2.99

    v

    Alchemy I

    $2.99

    ALCHEMY I
    Sauvignon Blanc, Chardonnay, Chenin Blanc, Riesling, Pinot Gris

    S. cerevisiae • blend
    Scientifically formulated blend of wine yeast strains developed in collaboration with the Australian Wine Research Institute (AWRI) in South Australia.
    Alchemy I is a strong aroma producer with fast fermentation kinetics. It is low foaming and has low to medium nitrogen requirements.
    Barrel fermentation is not recommended and temperature control is advised.
    The ratio of the yeast in the blend has been formulated to provide an optimal aromatic profile. Alchemy I enhances esters (fruity, floral) and volatile thiols (boxwood, passion fruit, grapefruit and guava aromas).
    Also good for cider.

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  • AMH (Assmanshausen)

    AMH (Assmanshausen)

    $2.99

  • Avante (Andante) Yeast

    Avante (Andante) Yeast

    $2.99

    Andante has been renamed Avante in 2017.

    Renaissance Yeast’s strains have excellent fermentation kinetics, desirable sensory characteristics, and are produced to the highest quality standards. Renaissance Yeast is the exclusive developer of a novel, patented H2S-preventing technology that is the result of a natural trait in yeast that increases sulfur and nitrogen utilization efficiency during fermentation, thereby preventing hydrogen sulfide formation.

    Avante is a H2S-preventing red wine yeast strain that produces an intense fruit overture followed by a mild spiciness and a smooth tannin finish. Andante also imparts good mid-palate fullness with color and flavor stability across all varietals. The strain ferments at a moderate tempo and performs well in medium nitrogen musts.

    Key Features
    Recommended for Cabernet Sauvignon, Zinfandel, Syrah and Sangiovese
    Saccharomyces cerevisiae
    Fermentation temperature limits 65 to 95 ?F
    Alcohol tolerance 17% v/v
    Low – Medium nitrogen requirements
    Yeast does not produce hydrogen sulfide
    Moderate fermentation tempo
    Low production of SO2
    Classically bred, Non-GMO
    For use in wine and cider

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  • Aroma White

    Aroma White

    $2.99

    Aroma White

    $2.99

    v

    Aroma White

    $2.99

  • BA11

    BA11

    $2.99

    BA11

    $2.99

    v

    BA11

    $2.99

  • BC S103 - 8g

    BC S103 - 8g

    $2.99

    BC S103 - 8g

    $2.99

    v

    BC S103 - 8g

    $2.99

    Recommended for extreme winemaking conditions. BCS103 is known for clean fermentations that respect the varietal character.

    • Very high alcohol tolerance (up to 18%).
    • Wide fermentation temperature spectrum: 10 – 35 C (50-95 F)
    • Ideal to restart stuck or sluggish fermentations with very low H2S and VA production.
    • Easy-2-Use™
    • S. cerevisiae; x. bayanus.

    Application: Suited for Cabernet, Zinfandel, Chardonnay, Sparkling Base, High brix musts.

    Packaging: 500 gram packet and 10 kg box.

    Recommended Dosage: 2 lb/1,000 gal.; 25 g/hL.

    Easy 2 Use

    Easy-2-Use™ yeast strains have been intensively tested to insure viability, fermentation abilities and organoleptic profiles uniformity with all types of rehydration procedure (normal rehydration, cold or hot water, direct inoculation in the must).

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  • BDX

    BDX

    $2.99

    BDX

    $2.99

    v

    BDX

    $2.99

  • BM 4x4

    BM 4x4

    $2.99

    BM 4x4

    $2.99

    v

    BM 4x4

    $2.99

  • BM45

    BM45

    $2.99

    BM45

    $2.99

    v

    BM45

    $2.99

  • BRL97

    BRL97

    $2.99

    BRL97

    $2.99

    v

    BRL97

    $2.99

  • CLOS

    CLOS

    $2.99

    CLOS

    $2.99

    v

    CLOS

    $2.99

  • Cross Evolution

    Cross Evolution

    $2.99

    v

    Cross Evolution

    $2.99

  • CSM

    CSM

    $2.99

    CSM

    $2.99

    v

    CSM

    $2.99

  • CY3079

    CY3079

    $2.99

    CY3079

    $2.99

    v

    CY3079

    $2.99

  • D21

    D21

    $2.99

    D21

    $2.99

    v

    D21

    $2.99

  • D254

    D254

    $2.99

    D254

    $2.99

    v

    D254

    $2.99

  • D47

    D47

    $2.99

    D47

    $2.99

    v

    D47

    $2.99

  • D80

    D80

    $2.99

    D80

    $2.99

    v

    D80

    $2.99

  • EC1118 (Prise de Mousse)

    EC1118 (Prise de Mousse)

    $2.99

  • Ferm ES 181

    Ferm ES 181

    $2.99

    Ferm ES 181

    $2.99

    v

    Ferm ES 181

    $2.99

  • Zymaflore FX10

    Zymaflore FX10

    $2.99

    v

    Zymaflore FX10

    $2.99

  • Go-Ferm Protect Evolution

    Go-Ferm Protect Evolution

    $2.99

    GO-FERM PROTECT EVOLUTION
    Organic yeast rehydration nutrient for difficult or stuck fermentations

    Go-Ferm Protect Evolution was previously known as Go-Ferm Protect, Fortiferm or Enoferm Protect.
    Go-Ferm Protect Evolution® is a natural yeast rehydration nutrient developed specifical­ly for problem musts and stuck fermentations. It is certified organic by OMRI. Difficult fermentation conditions may include overripe fruit (>28°B), marginal fruit quality (poorly developed fruit, Botrytis, rot, high bacteria count, insecticide or fungicide residue), low nutrient levels and overclarified juice.

    Go-Ferm Protect is the result of a multi-year study of prob­lem fermentations by Lallemand and National Agricultural Research Institute (INRA) in France. Their scientists found that in problem musts deficiencies in sterols and polyun­saturated fatty acids can leave yeast susceptible to osmotic shock, ethanol toxicity, temperature and other stress factors. The NATSTEPTM (NATural STErol Protection) process was designed to meet these fermentation challenges.

    Go-Ferm Protect incorporates sterols and polyunsaturated fatty acids (for cell protection) together with vitamins and minerals to help ensure yeast survival and to help main­tain fermentation activity to completion.
    Go-Ferm Protect provides a combination of protective and nutritive benefits for optimal fermentation results.

    To Use: Mix Go-Ferm Protect in 20 times its weight in clean 43°C(110°F) water. For every 1 kg (2.2 lb) Go-Ferm Protect, use approximately 5 gallons of water. Let the mixture cool to 40°C(104°F) then add the active dried yeast. Let stand for 20 minutes. Slowly (over 5 minutes) add equal amounts of must (juice) to be fermented to the yeast slurry. Watch the temperature. Do not allow more than 10°C(18°F) difference between the must (juice) and the yeast slurry. Atemperate as necessary.

    Storage: Dated expiration. Store at 18°C(65°F). Once opened, keep tightly sealed and dry.

    Recommended Dosage
    30 g/hL 2.5 lb/1000 gal

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  • GRE

    GRE

    $2.99

    GRE

    $2.99

    v

    GRE

    $2.99

  • L2056 (Rhone 2056)

    L2056 (Rhone 2056)

    $2.99

  • L2226 (Rhone 2226)

    L2226 (Rhone 2226)

    $2.99

  • M2

    M2

    $2.99

    M2

    $2.99

    v

    M2

    $2.99

  • Noblesse

    Noblesse

    $2.99

    Noblesse

    $2.99

    v

    Noblesse

    $2.99

    NOBLESSE
    Contributes to softness on the finish

    ICV Noblesse® is certified organic by OMRI. It is a yeast derivative nutrient for use in red and white wines. Wines made with ICV Noblesse exhibit a more intense perception of ripe fruit together with an overall roundness and softness in the finish. There is decreased tannic intensity in the mid-palate.

    ICV Noblesse can help reduce undesirable aggressive characters or sensations of dryness. It can also help reduce the burning sensations common in higher alco­hol wines and in wines made from botrytised grapes. The production process used for ICV Noblesse inactivates sulfite-reductase potential, greatly limiting the sulfur off-odors. Although immediate results are possible it may take three to five months for full integration.

    To Use: Mix ICV Noblesse in 10 times its weight in water or must (juice). Add during a pump-over or tank mixing. This product is partially soluble. Stir to maintain suspension before and during addition.

    Storage: Dated expiration. Store at 18°C(65°F). Once opened, keep tightly sealed and dry.

    Recommended Dosage
    30 g/hL 2.5 lb/1000 gal

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  • Opti-RED

    Opti-RED

    $2.99

    Opti-RED

    $2.99

    v

    Opti-RED

    $2.99

    OPTI-RED
    For rounded and smooth tannin reds

    Opti-RED® is certified organic by OMRI and is a unique inactivated yeast derivative nutrient. It is the product of a specific refining process which results in a high level of polyphenol reactive cell wall polysaccharides. Opti-RED may be used either at the beginning or toward the end of red wine fermentations to obtain fuller bodied, more color stable, smooth palate wines. Lallemand has known that different yeast strains produce different levels and types of polysaccharides during their growth phase. Building on this experience, they developed Opti-RED from specific yeasts harvested at the end of their growth phase when polysaccharides are more reactive than those released during autolysis. Using Opti-RED in the must provides early polysaccharide availability for complexing with polyphenols as soon as they are re­leased and diffused. This early complexing results in red wines with more intense color and better tannin integration. Using Opti-RED in the latter part of alcoholic fermentation allows the winemaker to shape harsh polyphenols into smoother, more approach­able tannins.

    To Use: Mix Opti-RED in 10 times its weight in must or water. If adding early in fermentation, distribute into the tank as it is filling or during a pump-over. Opti-RED can also be added directly to the crusher. If adding later, add during a pump-over or during tank mixings. This product is partially soluble. Stir to main­tain suspension before and during addition.

    Storage: Dated expiration. Store at 18°C(65°F). Once opened, keep tightly sealed and dry.

    Recommended Dosage
    EARLY ADDITION
    227 g/ton 0.5 lb/ton
    LATER ADDITION
    20-30 g/hL 1.6-2.4 lb/1000 gal

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  • Primitivo

    Primitivo

    $2.99

    Primitivo

    $2.99

    v

    Primitivo

    $2.99

  • QA23

    QA23

    $2.99

    QA23

    $2.99

    v

    QA23

    $2.99

  • R2

    R2

    $2.99

    R2

    $2.99

    v

    R2

    $2.99

  • Zymaflore RB 2

    $2.99

    v

    Zymaflore RB 2

    $2.99

  • RC212

    RC212

    $2.99

    RC212

    $2.99

    v

    RC212

    $2.99

  • Rhone 4600

    Rhone 4600

    $2.99

    Rhone 4600

    $2.99

    v

    Rhone 4600

    $2.99

  • RP15

    RP15

    $2.99

    RP15

    $2.99

    v

    RP15

    $2.99