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: 5/7ø to 35øC (39/45ø to 95øF) (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 (Côtes-du-Rhône))
Origin: Dr. Dominique Delteil, head of the Microbiology Department, Institut coop‚ratif 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, rosés, mead, peach, pawpaw, mango, flowers
Ferment: fast
Temp.s: 10ø to 30øC (50ø to 86øF)
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: 15ø and 30øC (59ø and 86øF)
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: 15ø to 30øC (59ø to 86øF)
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 coop‚ratif 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: 15ø and 30øC (59ø and 86øF), 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 rosés 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 30.5ºC (85ºF)
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: Estação Vitivinicola de Barraida, Portugal (1997)
Used style: white and rosé
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: Côtes du Rhône 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: rosé 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 rosés
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: Müller Thurgau, Switzerland
Used style: dry whites and rosés
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: