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Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet. The selection was designed to isolate yeasts that would produce a fruity yet fresh character in wine that would live long after fermentation. The 71B strain is a rapid starter with a constant and complete fermentation between 15° and 30°C…
The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and ability to ferment equally well over a wide temperature range, the EC-1118 is one of the most widely used yeasts in the world. The fermentation characteristics of the EC-1118 — extremely low production of foam, volatile acid and…
This strain was isolated from grapes grown in the Côtes-du-Rhône region of France by Dr. Dominique Delteil, head of the Microbiology Department, Institut coopératif du vin (ICV), in Montpellier. ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990. The ICV D-47 is a low-foaming quick fermenter that settles well, forming a…
The K1V-1116 strain is a rapid starter with a constant and complete fermentation between 10° and 35°C (50° and 95°F), capable of surviving a number of difficult conditions, such as low nutrient musts and high levels of sulfur dioxide (SO2) or sugar. Wines fermented with the K1V-1116 have very low volatile acidity, hydrogen sulfide (H2S)…
Selected in Portugal by the University of Trás-os-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinho Verde region, Lalvin QA23 is an excellent choice for wine styles like Chardonnay, Sauvignon Blanc, Sémillon, Chardonel, and Gewürztraminer. Lalvin QA23 has low nutrient and oxygen requirements, and it has been known to ferment…
The Bourgovin RC 212 strain was selected from fermentations produced in the Burgundy region by the Bureau interprofessionnel des vins de Bourgogne (BIVB). It was selected for its ability to ferment a traditional heavier-style Burgundian Pinot Noir. The RC 212 is a low-foaming moderate-speed fermenter with an optimum fermentation temperature ranging from 20° to 30°C…
A high ester-producing cider strain imparting wonderful flavor depth, revealing the full fruit potential. Makes exceptionally crisp, flavorsome and refreshing ciders. Suitable for brewing all types of cider. Attenuation: High Flocculation: High Usage Directions: Sprinkle contents directly on up to 23 L (6 US Gal) of juice. Ferment at 18-24 degrees C (64-75 degrees F) for best results.
A top fermenting ale yeast suitable for a wide variety of hoppy and distinctive style beers. This strain produces light, delicate fruity esters and helps to develop malt character. Suitable for both English and American Pale Ales, Extra Special Bitters, Golden Ales and more. Attenuation: High Flocculation: High Usage Directions: Sprinkle directly on up to 23 L (6…
A top fermenting ale strain suitable for American style ales. This yeast produces an exceptionally clean flavor, ideal for when you want the hop character to really punch through. Suitable for American style pale ale, American double IPA, American style imperial stout and more. Attenuation: High Flocculation: High Usage Directions: Sprinkle contents directly on up to 23…
A yeast enzyme blend that enhances aromatics and esters, perfect for New England, hazy and fruit-forward IPAs. Select enzymes improve aroma and flavor from late hop and fruit additions. M66 Hophead Ale Yeast is suitable for New England IPAs, Juicy IPAs, Hazy IPAs, American IPAs, American Pale Ales, and more. Attenuation: High (77-82%) Flocculation: High (4 5)…
Saisonstein™ is an Omega-original, genetic hybrid of two saison strains, the French (OYL-026) and Belgian (OYL-027). It is versatile, aromatic, and attenuative with a silky mouthfeel. It excels in high gravity and it ferments more reliably and thoroughly than its parents. It is spicy, complex, tart, dry, and crisp with some bubblegum character present from its Belgian parent,…
Alcohol tolerance: 12 – 14%Optimum Fermentation Temperatures: 64-86°FRate of Fermentation: Slow ModerateFoam Production: LowSO2 Production: Very lowNutrient Requirements: High
Alcohol tolerance: >16%Optimum Fermentation Temperatures: 59-86°FRate of Fermentation: FastFoam Production: ModerateSO2 Production: LowNutrient Requirements: Normal
Alcohol tolerance: 13 – 15%Optimum Fermentation Temperatures: 59-86°FRate of Fermentation: FastFoam Production: ModerateSO2 Production: Low ModerateNutrient Requirements: Normal Formerly called Montrachet
Alcohol tolerance: 18%Optimum Fermentation Temperatures: 45-95°FRate of Fermentation: FastFoam Production: Very lowSO2 Production: ModerateNutrient Requirements: Normal
Alcohol tolerance: >16%Optimum Fermentation Temperatures: 64-86°FRate of Fermentation: FastFoam Production: LowSO2 Production: LowNutrient Requirements: Normal
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