Yeast Strains

©Copyright Ben Rotter 2004-2008
www.brsquared.org/wine

This list is limited to yeasts which are accurately identifiable (i.e., those with strain names identified by suppling companies). Yeast suppliers continue to introduce new strains to the market, as well as modify existing strain names on their packaging. Nevertheless, this list attempts to maintain a high degree of accuracy.


Current Listing

Strain Name (S.cerevisiae) Company Producers
43 strain Lalvin
7013 (Bordeaux) Gervin
71B strain (or 71B-1122 or boulardii SD-1120) Gervin, Lalvin, The Wine Lab
8906 strain (bayanus) Gervin
AC strain Lalvin
AMH strain Lalvin
BA11 strain Lalvin
BDX strain Lalvin
BGY strain Lalvin
Bordeaux SF strain Gervin
BM45 strain Lalvin
BRL97 strain Lalvin
CSM strain Lalvin
CY3079 strain Lalvin
D47 strain Gervin, Lalvin
D21 strain Lalvin
D80 strain Lalvin
D254 strain Lalvin
DV10 strain Lalvin
EC1118 strain (bayanus) Gervin, The Wine Lab?, Lalvin
GRE strain Lalvin
GVN strain Gervin
K1V-1116 strain Lalvin, Gervin
L-2056 strain Gervin
L2226 strain Lalvin
MO5 strain Lalvin
M1 strain Lalvin
M2 strain Lalvin
Montrachet strain, M-1107, Davis 522 Gervin, The Wine Lab, Presque Isle Wine Cellars
Narbonne selection, CC strain Gervin
Pasteur Institute strain (bayanus) (C-1108, UCD 595) Gervin
QA23 strain Lalvin
R2 strain Lalvin
R-HST strain Lalvin
RA17 strain Lalvin
RC212 (Bourgovin) strain Lalvin
S6U strain Lalvin
SM102 strain Gervin
T306 strain Lalvin
T73 strain Lalvin
W15 strain Lalvin
W27 strain Lalvin
W46 strain Lalvin
Lalvin yeasts are a product of Lallemand. Red Star Dry Yeast Strains are a product of The Wine Lab.


Strain Information

Name: S.cerevisiae (bayanus) strain EC1118
Producer: Gervin (Varietal C (gold label)), Lalvin (EC-1118 (Prise de Mousse))
Origin: Champagne, France
Used style: dry whites, sparkling, dessert, cider, apple, cranberry, hawthorn, cherry
other: worldwide - whites and rose
Ferment: vigorous
Temp.s: 5/7° to 35°C (39/45° to 95°F) (some say 10-25C), optimum 15C
Alcohol tolerance: High (18.5%), 16.5 to 17 g of sugar per % alcohol. Note sugar tolerance to 34 Brix (SG 2.450)
Foam: very low
Sediment: compact lees, good flocculation
SO2 tolerance: 25ppm?
Low nutrient tolerant: medium needs
Malolactic tolerant: no
H2S production: low
Flavour: Clean (neutral)
Other: competitive factor - good for stuck ferments, may be too competetive for MLF bacteria


Name: S.cerevisiae, D47 strain
Producer: Gervin (Varietal FF (white through blue label)), Lalvin (ICV D47 (C˘tes-du-Rh˘ne))
Origin: Dr. Dominique Delteil, head of the Microbiology Department, Institut coopératif du vin (ICV), in Montpellier, Rhone. ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990
Used style: fruity, full bodied
other: Chardonnay, rosÚs, mead, peach, pawpaw, mango, flowers
Ferment: fast
Temp.s: 10° to 30°C (50° to 86°F)
Alcohol tolerance:
Foam: low
Sediment: settles well, compact lees
SO2 tolerance:
Low nutrient tolerant: no
Malolactic tolerant: yes
H2S production:
Flavour:
Other: enzyme releases flavour-enhancing compounds (terpenes) from skins
extra mouth-feel from stirring lees after 1st racking (due to complex carbohydrates)


Name: S.cerevisiae, strain 71B (or 71B-1122 or boulardii SD-1120)
Producer: Gervin (Varietal D (red-on-white label)), The Wine Lab, Lalvin 71B-1122 (Narbonne)
Origin: Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J.Maugenet
Used style: professionals, used for eg vin nouveau
other: long lived fresh, fruity character, native North American grapes, apples, gooseberries, rhubarb
Ferment: rapid start, moderate
Temp.s: 15° and 30°C (59° and 86°F)
Alcohol tolerance: 14%
Foam: low
Sediment:
SO2 tolerance:
Low nutrient tolerant: no (low nutrient needs)
Malolactic tolerant:
H2S production:
Flavour:esters
Other: sensitive competition factor; fine bouquet, can metabolise 20-40% of malic acid, rounder, smoother, quick to mature (due to low phenol extraction); very suitable for blush and residual sugar whites; excretes no urea, so the ethyl carbamate potential is extremely low


Name: S.cerevisiae, Bourgovin RC212
Producer: Lalvin (RC212 Bourgovin)
Origin: Burgundy, France by the Bureau interprofessionneldes vins de Bourgogne (BIVB). Selected for ability to ferment traditional heavier-style Burgundian Pinot Noir
Used style: red, full extraction, plums, pomergrantes, blackberries, raspberries, dewberries, mulberries
other:
Ferment: moderate speed
Temp.s: 15° to 30°C (59° to 86°F)
Alcohol tolerance: 12-16%
Foam: low
Sediment:
SO2 tolerance:
Low nutrient tolerant:
Malolactic tolerant: yes
H2S production: very low, low SO2 production
Flavour:
Other: good color stability, good extraction


Name: S.cerevisiae, K1V-1116
Producer: Gervin, Lallemand brand/Lalvin
Producer's Name: Varietal E (blue on white label), K1-V1116 (Montpellier)
Origin: Institut coopératif du vin in Montpellier studied by Pierre Barre at INRA, isolated from numerous killer strains (first killer strain to go into commercial production)
Used style: dry whites, aged reds, French hybrid whites and mature reds, fruits such as peaches
other: Sauvignon Blanc, Chenin Blanc and Seyval widely used in world (esp. as dried yeast)
Ferment: slow, constant, complete (rapid starter)
Temp.s: 15° and 30°C (59° and 86°F), optimum 20C
Alcohol tolerance: capable of 20% if nutrients are available, 18% otherwise
Foam: low
Sediment:
SO2 tolerance: high
Low nutrient tolerant: high
Malolactic tolerant: no
H2S production: low
Flavour: Clean, neutral, expresses freshness
Other: good under stressed conditions, killer factor, freshness, fruit aromas retained longer, restarts stuck ferments, low volatile acidity


Name: S.cerevisiae, Bordeaux strain 7013
Producer: Gervin (No.1 Green Label)
Origin: Bordeaux (Narbonne)
Used style: Whites and reds - general purpose
other:
Ferment: starts quickly
Temp.s: down to 15C
Alcohol tolerance:
Foam:
Sediment: well settled
SO2 tolerance: 100 ppm
Low nutrient tolerant:
Malolactic tolerant:
H2S production:
Flavour:
Other:


Name: S.cerevisiae, M-1107, Montrachet strain, Davis 522
Producer: Gervin (No.2 Red label), The Wine Lab (?Montrachet), Presque Isle Wine Cellars
Producer's Name: No.2 Red label, Montrachet, Red Star brand
Origin: University California Davis (UCD)
Used style: full bodied, reds, autumn fruits
other: good colour extraction
Ferment: vigorous
Temp.s: 15-25C, optimum 20C
Alcohol tolerance: 15%
Foam: High
Sediment:
SO2 tolerance:
Low nutrient tolerant:
Malolactic tolerant:
H2S production: can be high (beware of residual sulphur)
Flavour:
Other: can be full flavoured, instense, complex (either very good or very bad), beware of high temperature spike, buttery


Name: S.cerevisiae (bayanus), C-1108, Pasteur Institute strain (UCD 595)
Producer: Gervin (No.3 Yellow label), Red Star Yeasts (?Pasteur Champagne)
Origin: Champagne, France (mixed population culture)
Used style: sparkling, dessert
other: clean, neutral ferments
Ferment: starts fast, proceeds very slowly
Temp.s: 12-30C range (some say 15-25C), optimum 20C
Alcohol tolerance: High (17%)
Foam: Medium (some high in warm weather)
Sediment: Fine lees
SO2 tolerance: 25ppm
Low nutrient tolerant:
Malolactic tolerant:
H2S production:
Flavour: Clean
Other: good for stuck ferments


Name: S.cerevisiae, strain GVN
Producer: Gervin (No.5 White label)
Origin: France
Used style: fruit table
other: English table wines
Ferment:
Temp.s: 9-15C
Alcohol tolerance:
Foam: Low
Sediment:
SO2 tolerance:
Low nutrient tolerant:
Malolactic tolerant:
H2S production:
Flavour:
Other:


Name: S.cerevisiae, Bordeaux SF strain
Producer: Gervin (Varietal A (red/white label))
Origin: French yeast selected by INRA at Narbonne
Used style: red Bordeaux(claret)
other:
Ferment:
Temp.s: 18-35C
Alcohol tolerance:
Foam: low
Sediment:
SO2 tolerance: 50ppm
Low nutrient tolerant:
H2S production:
Flavour: aromatic yeast
Other: high glycerol yield


Name: S.cerevisiae, Narbonne selection, CC strain
Producer: Gervin (Varietal B (black.white label))
Origin:
Used style: young fruity bouqueted wines
other:
Ferment: starts easily
Temp.s: down to 10C
Alcohol tolerance:
Foam: Low
Sediment:
SO2 tolerance:
Low nutrient tolerant:
Malolactic tolerant:
H2S production:
Flavour: formation of fruity esters at low temp.s
Other:


Name: S.cerevisiae, strain SM102
Producer: Gervin (Varietal HA (white label))
Origin: France
Used style: table wines
other:
Ferment:
Temp.s:
Alcohol tolerance: low sugar tolerance
Foam:
Sediment:
SO2 tolerance:
Low nutrient tolerant:
Malolactic tolerant:
H2S production:
Flavour:
Other: aroma enhancing (whites and roses)


Name: S.cerevisiae, strain L-2056
Producer: Gervin (Varietal Rhone (purple on white label)), Lalvin (L2056)
Origin: Cote du Rhone vineyards, France by I.T.V.
Used style: full-bodied; dry whites, young and aged reds
other: now widely in Australia
Ferment: moderate
Temp.s: 16-32 C (59-88 F)
Alcohol tolerance: 16%
Foam: Low
Sediment: settles well
SO2 tolerance: (low SO2 production)
Low nutrient tolerant:no (high needs)
Malolactic tolerant:
H2S production: low
Flavour: esters
Other: low volatile acidity production over a wide temperature range; competetive; enhanced colour extraction and good colour stability, retains varietal characteristics


Name: S.cerevisiae (bayanus), Strain 8906
Producer: Gervin (No.6)
Origin:
Used style: sparkling
other:
Ferment:
Temp.s:
Alcohol tolerance: High (18%)
Foam:
Sediment:
SO2 tolerance:
Low nutrient tolerant:
Malolactic tolerant:
H2S production:
Flavour:
Other: good for stuck ferments


Name: S.cerevisiae (bayanus) strain BM45
Producer: Lalvin (BM45)
Origin: Isolated and characterized in collaboration with the Consorzio del Vino Brunello di Montalcino and the University of Siena (1991-1994). Selected from many world class Brunello fermentations.
Used style: Sangiovese (brings out fruit jam, rose & cherry liquors, with evident and clean notes of sweet spices, licorice and cedar) and Chardonnay (sur lie aged and barrel fermented)
other:
Ferment: slow start
Temp.s:
Alcohol tolerance: 15%
Foam:
Sediment:
SO2 tolerance:
Low nutrient tolerant:
Malolactic tolerant:
H2S production: low
Flavour: low VA, high levels of polysaccharides producing wines with increased mouthfeel
Other: well adapted to long maceration programs


Name: S.cerevisiae (bayanus) strain BRL97
Producer: Lalvin (BRL97)
Origin: Barolo strain selected from 4 year study by University of Torino from over 600 isolates taken from 31 wineries of the Barolo region. The selection goal was to find a dominant natural yeast from Nebbiolo that is able to retain and enhance color.
Used style: Pinot Noir/Barbera/Barolo/Nebbiolo/big reds
other:
Ferment: fast starter, moderate speed
Temp.s:
Alcohol tolerance: 15%
Foam:
Sediment:
SO2 tolerance:
Low nutrient tolerant: moderate requirements
Malolactic tolerant:
H2S production: low
Flavour: low VA
Other: good MLF compatibility


Name: S.cerevisiae (bayanus) strain D254
Producer: Lalvin (D254)
Origin: Isolated by the ICV from Syrah fermentations after screening 3,000 isolates and putting 450 of them through trials
Used style: Syrah, big reds, big whites (especially barrel fermented)
other:
Ferment:
Temp.s: 53-82 F
Alcohol tolerance: 16%
Foam: low
Sediment:
SO2 tolerance:
Low nutrient tolerant: Yes
Malolactic tolerant:
H2S production:
Flavour: In reds, develops ripe fruit, jam, and cedar aromas together with a mild spiciness, high fore-mouth volume, big mid-palate mouthfeel with intense fruit concentration, and a smooth tannin, mildly spicy finish. In whites (eg barrel fermented Chardonnay) pronounced butterscotch, creamy, smoky, hazelnut and almond aromas
Other:


Name: S.cerevisiae (bayanus) strain D80
Producer: Lalvin (ICV-D80)
Origin: ICV in the Rhone Valley
Used style: Zinfandel, Syrah, Petite Sirah
other:
Ferment: rapid start, moderate rate
Temp.s: 64-96░ F
Alcohol tolerance: 15%
Foam:
Sediment:
SO2 tolerance:
Low nutrient tolerant: yes
Malolactic tolerant:
H2S production:
Flavour: High fore mouth volume, big mid-palate mouthfeel with an intense fine-grain tannin sensation, and a long lasting licqourice finish
Other: high sugar and polyphenol tolerance, ability the emphasise fruit variety; D80 complements D254 by bringing more tannin intensity to a blend of the two


Name: S.cerevisiae (bayanus) strain GRE
Producer: Lalvin (GRE)
Origin: Dr. Delteil of the ICV selected GRE in 1992 from the Cornas area of the Rhone Valley
Used style: easy-to-drink Rhone style wines with up front direct red fruit
other:
Ferment:
Temp.s: 64-96░ F
Alcohol tolerance: 15%
Foam:
Sediment:
SO2 tolerance:
Low nutrient tolerant: no, high nitrogen requirements
Malolactic tolerant:
H2S production:
Flavour: Rhone whites and rosÚs gives stable direct fresh fruit characters such as melon and apricot and delivers big fore mouth impact
Other: easy-to-drink Rhone style is well expressed by short skin contact (3 to 5 days), avoiding risk of vegetal and sulfur off-characters in varieties such as Merlot and Cabernet


Name: S.cerevisiae (bayanus) strain CY3079
Producer: Lalvin (CY3079)
Origin: Burgundy region by the Bureau Interprofessional des Vins de Bourgogne
Used style: typical white Burgundy styles, barrel fermented and sur lie aged Chardonnay
other:
Ferment: slow steady (even at cooler temperatures)
Temp.s: 60-86░ F
Alcohol tolerance: 15%
Foam:
Sediment:
SO2 tolerance:
Low nutrient tolerant:
Malolactic tolerant:
H2S production: low
Flavour: low volatile acidity, releases peptides at the end of fermentation that are believed to enhance many of the aromas such as fresh butter, honey, white flowers and pineapple; rich, full mouthfeel
Other:


Name: S.cerevisiae strain AC
Producer: Lalvin (AC)
Origin: Loire region, isolated by the University of Nantes (ITV) in collaboration with Lallemand
Used style: Sauvignon Blanc and Muscadet
other: young, balanced dry or off dry white wines
Ferment: moderate speed
Temp.s: up to 30.5║C (85║F)
Alcohol tolerance: 14%
Foam:
Sediment:
SO2 tolerance:
Low nutrient tolerant:
Malolactic tolerant:
H2S production: low (even at high temperatures)
Flavour:
Other: low SO2 production (even at high temperatures)


Name: S.cerevisiae (uvarum) strain S6U
Producer: Lalvin (S6U)
Origin: Dr. Ciolfi of the Instituto Sperimentale per l'Enologia near Rome
Used style: for low temperature, low SS musts
other:
Ferment:
Temp.s:
Alcohol tolerance:
Foam:
Sediment:
SO2 tolerance:
Low nutrient tolerant:
Malolactic tolerant:
H2S production:
Flavour:
Other: high glycerol production (1-2 g/l higher than other strains) and high titratable acidity (1.5 g/l higher) at the end of fermentation thus increasing mouthfeel, lower alcohol produced (compared to other strains) when fermenting at low temperatures


Name: S.cerevisiae strain RA17
Producer: Lalvin (RA17)
Origin: Isolated and selected by the Bureau interprofessionneldes vins de Bourgogne (BIVB)
Used style: young, aromatic, easy-to-drink Pinot Noir and Gamay wines
other:
Ferment:
Temp.s:
Alcohol tolerance: 15%
Foam:
Sediment:
SO2 tolerance:
Low nutrient tolerant: no, high requirements
Malolactic tolerant: yes
H2S production:
Flavour:
Other: Enhances the varietal aromas and quickly develops an early release red


Name: S.cerevisiae (bayanus) strain T73
Producer: Lalvin (T73)
Origin: Isolated from a premium Rioja in Valencia, Spain
Used style:
other:
Ferment: moderate speed
Temp.s:
Alcohol tolerance: 16%
Foam:
Sediment:
SO2 tolerance:
Low nutrient tolerant:
Malolactic tolerant:
H2S production:
Flavour:
Other: enhances the natural aromas and flavors of red wines produced in very warm climates, enhanced well-balanced production of esters and higher alcohols


Name: S.cerevisiae (bayanus) strain R2
Producer: Lalvin (R2)
Origin: Sauternes, Bordeaux
Used style: Riesling, Chenin Blanc, Vidal or Seyval
other:
Ferment: fast
Temp.s: cold tolerance (42-86░ F)
Alcohol tolerance: 16%
Foam:
Sediment:
SO2 tolerance:
Low nutrient tolerant:
Malolactic tolerant:
H2S production:
Flavour: contributes esters
Other: good resistance to sticking


Name: S.cerevisiae (bayanus) strain DV10
Producer: Lalvin (DV10) / "Epernay"
Origin: Selected by the Oenological Station of Champagne (SOEC) and approved by the CIVC in Epernay
Used style: Champagne
other: mead and cider
Ferment: strong over good temperature range
Temp.s: 50-96░ F
Alcohol tolerance: 18%
Foam:
Sediment:
SO2 tolerance: high
Low nutrient tolerant: low oxygen and nitrogen demands
Malolactic tolerant:
H2S production:
Flavour: clean, low VA
Other: avoids bitter sensory contributions, good low pH tolerance


Name: S.cerevisiae strain 43
Producer: Lalvin
Origin:
Used style: selected for ability to restart stuck fermentations
Ferment:
Temp.s: 55-95 F
Alcohol tolerance: 18%
Foam:
Sediment:
SO2 tolerance: 35 mg/l minimum
Low nutrient tolerant:
Malolactic tolerant:
H2S production:
Flavour: reputedly enhanced in high sugar musts
Other:


Name: S.cerevisiae strain AMH
Producer: Lalvin
Origin:
Used style: Pinot Noir, Zinfandel
Ferment: long lag phase and slow-medium speed
Temp.s: 68-86░ F
Alcohol tolerance: 15%
Foam:
Sediment:
SO2 tolerance:
Low nutrient tolerant:
Malolactic tolerant:
H2S production:
Flavour: enhanced spicy/fruit flavours
Other:


Name: S.cerevisiae strain BA11
Producer: Lalvin
Origin: EstašŃo Vitivinicola de Barraida, Portugal (1997)
Used style: white and rosÚ
Ferment: fast
Temp.s: 68-86░ F
Alcohol tolerance: 16%
Foam:
Sediment:
SO2 tolerance:
Low nutrient tolerant: no, requires high nitrogen
Malolactic tolerant:
H2S production:
Flavour: excellent ester production (orange blossom, pineapple and apricot in neutral whites), clean, enhanced mouthfeel
Other:


Name: S.cerevisiae strain BDX
Producer: Lalvin
Origin: France
Used style: Merlot and Cabernet Sauvignon
Ferment: excellent, moderate
Temp.s: 64-86░ F
Alcohol tolerance: 16%
Foam:
Sediment:
SO2 tolerance:
Low nutrient tolerant: high nutrient requirements
Malolactic tolerant:
H2S production:
Flavour:
Other:


Name: S.cerevisiae strain BGY
Producer: Lalvin
Origin: Burgundy, France
Used style: Pinot Noir
Ferment: slow
Temp.s: 75-86░
Alcohol tolerance: 15%
Foam:
Sediment:
SO2 tolerance:
Low nutrient tolerant:
Malolactic tolerant:
H2S production:
Flavour:
Other:


Name: S.cerevisiae strain CSM
Producer: Lalvin
Origin: Bordeaux, France
Used style: Cabernet Sauvignon, Cabernet Franc and Merlot
Ferment:
Temp.s: 59-89░ F
Alcohol tolerance: 14%
Foam:
Sediment:
SO2 tolerance:
Low nutrient tolerant: no, requires high level
Malolactic tolerant: yes
H2S production:
Flavour: improved phenolic extraction, reduced vegetal aromas, enhanced mouthfeel
Other:


Name: S.cerevisiae strain ICV-D21
Producer: Lalvin
Origin: (1999)
Used style: Cabernet Sauvignon, Merlot and Syrah
Ferment: fast
Temp.s: 64-96░
Alcohol tolerance: 16%
Foam:
Sediment:
SO2 tolerance:
Low nutrient tolerant:
Malolactic tolerant:
H2S production:
Flavour: low sulphur compounds, reduced herbaceous character, polysaccharides
Other:


Name: S.cerevisiae strain L2226
Producer: Lalvin
Origin: C˘tes du Rh˘ne isolate
Used style:
Ferment:
Temp.s: 59-89░ F
Alcohol tolerance: 18%
Foam:
Sediment:
SO2 tolerance:
Low nutrient tolerant:
Malolactic tolerant:
H2S production:
Flavour:
Other: high sugar tolerance


Name: S.cerevisiae strain MO5
Producer: Lalvin
Origin: Isolated in Muscadet, Loire
Used style: (bland) whites
Ferment: slow
Temp.s: 59-90░ F
Alcohol tolerance: 14%
Foam:
Sediment:
SO2 tolerance:
Low nutrient tolerant: no, requires high nitrogen and oxygen
Malolactic tolerant:
H2S production:
Flavour: enhanced fruity esters
Other: favoured for lees ageing


Name: S.cerevisiae strain M1
Producer: Lalvin
Origin:
Used style: rosÚ and white and high sugar musts
Ferment:
Temp.s: down to 54░ F
Alcohol tolerance: 16%
Foam:
Sediment: good floc and compact lees
SO2 tolerance:
Low nutrient tolerant:
Malolactic tolerant:
H2S production:
Flavour: enhanced ester production (to 68░ F)
Other:


Name: S.cerevisiae strain M2
Producer: Lalvin
Origin:
Used style: whites and rosÚs
Ferment:
Temp.s: 59-86░ F
Alcohol tolerance: 15%
Foam:
Sediment:
SO2 tolerance:
Low nutrient tolerant: no, high requirements
Malolactic tolerant:
H2S production:
Flavour: neutral, low ester production
Other:


Name: S.cerevisiae strain QA23
Producer: Lalvin
Origin: Portugese isolate
Used style: Sauvignon Blanc, Chenin Blanc, Colombard, and Semillon
Ferment: fast
Temp.s: 50-90░ F
Alcohol tolerance: 16%
Foam:
Sediment:
SO2 tolerance:
Low nutrient tolerant: yes
Malolactic tolerant:
H2S production:
Flavour: enhanced aromas from terpenic varietals via beta-glucosidase activity
Other: low SS tolerance


Name: S.cerevisiae strain R-HST
Producer: Lalvin
Origin: Austrian Riesling (1991-1996 trials)
Used style:
Ferment: short lag phase
Temp.s: 50-86░ F
Alcohol tolerance: 15%
Foam:
Sediment:
SO2 tolerance:
Low nutrient tolerant:
Malolactic tolerant:
H2S production:
Flavour: neutral
Other: good high sugar must tolerance, enhanced body/mouthfeel


Name: S.cerevisiae strain T306
Producer: Lalvin
Origin: Tyrrell's Vineyard's Pinot Noir, Pokolbin, Hunter Valley, Australia
Used style: Pinot Gris, Chardonnay, Semillon, and Chenin Blanc
Ferment: fast
Temp.s: 59-86░ F
Alcohol tolerance: 14%
Foam:
Sediment:
SO2 tolerance:
Low nutrient tolerant: no
Malolactic tolerant:
H2S production:
Flavour:
Other:


Name: S.cerevisiae strain W15
Producer: Lalvin
Origin: MŘller Thurgau, Switzerland
Used style: dry whites and rosÚs
Ferment: moderate speed
Temp.s: 50-81░ F
Alcohol tolerance: 16%
Foam:
Sediment:
SO2 tolerance:
Low nutrient tolerant: no, high requirements
Malolactic tolerant:
H2S production:
Flavour: clean fruit and heavier mouthfeel
Other: higher glycerol and succinic acid production (especially > 77░ F)


Name: S.cerevisiae strain W27
Producer: Lalvin
Origin: Switzerland
Used style:
Ferment: slow
Temp.s: 39-85░ F
Alcohol tolerance: 14%
Foam: low
Sediment:
SO2 tolerance:
Low nutrient tolerant:
Malolactic tolerant: yes
H2S production:
Flavour:
Other: retention of color in reds (low glycosidase production)


Name: S.cerevisiae strain W46
Producer: Lalvin
Origin: Pinot Noir, Zurich, Switzerland
Used style: whites, Pinot Noir
Ferment: start quickly, fast
Temp.s: 39-85░
Alcohol tolerance: 14%
Foam:
Sediment:
SO2 tolerance:
Low nutrient tolerant: yes
Malolactic tolerant:
H2S production:
Flavour: clean fruit, low colour loss in Pinot Noir, enhanced aormatics in Riesling and Sylvaner
Other:



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