Wine Yeast

Strong strain with a very high alcohol tolerance (>16% vol.). Used to avoid sluggish fermentation and to restart stuck ones with remaining residual sugars. Recommended for sparkling wines processed by traditional or Charmat methods.

Robust, reliable, and neutral. Useful for a wide range of applications, including wine and fruit cider fermentations.

Lalvin 71B is known for making blush and semi-sweet wines.

Selected in the champagne region this fructophilic strain is perfectly suited for all cider type productions even under difficult fermentation conditions.

Good alcohol resistance (till 15% vol.). Recommended for high quality red wines aged in oak barrels particularly: Cabernet, Merlot and Shiraz grapes.

Recommended for white and rosé red wine production.

The fastest, cleanest and most neutral fermenter. High tolerance to ethanol (till 18% vol.) and free of sulphur dioxides. Performs well for restarting stuck fermentations.

Fast fermenting strain that ensures a regular fermentation even at low temperature (53°F to 57°F).

Guarantees a quick start of the fermentation. Good alcohol resistance (till 15% vol.), large temperature range (59°F to 95°F). Ideal strain for big volumes of wine when looking for a secure fermentation.

Crisp and dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears, and other fruit. Allows fruit character to dominate the profile.

Lalvin ICV K1-V1116 is a proven strain for the fermentation of ice wines. It can also be used for rosé or red wines and dry ciders.