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The Wayback Machine - https://web.archive.org/all/20050112092150/http://www.leeners.com:80/wineeast.html
WINE
MAKING YEAST
People familiar with bread
making, or who have knowledge of beer making
will want to re-hydrate the yeast prior to pitching it. This contradicts
our instructions, which direct you to sprinkle the yeast directly on top
of the juice. Who are you going to believe? You can re-hydrate the yeast
if you wish, but be aware that anything less than utterly strict adherence
to proper re-hydration procedures will kill your yeast instead of helping
it. There's a long scientific explanation for this, but it boils down to
viability. Simply sprinkling the yeast on top of the must will give you
a higher live cell count than re-hydrating in most cases, and will be far
less trouble.
LALVIN
WINE YEAST NARBONNE
71B-1122 Alcohol tolerance up to 14% $.70
ea.-
Isolated and selected by
theNational Agricultural Research Institute in Narbonne, France. 71B is
particularly known for its use in fermenting fruity blush and semi-sweet
whites. Long-lived aromas are due to its production of esters and higher
alcohols. 71B also softens high acid musts by partially metabolizing malic
acid.
CHAMPAGNE
EC-1118 Alcohol tolerance to 18%. $.70
ea.-
Use for white, red, and
sparkling wines or to restart stuck fermentations. EC1118 is the original,
steady, low foamer, and is excellent for barrel fermentations. It ferments
well at low temperatures, and flocculates well with very compact lees.
MONTPELLIER
K1-1116 Alcohol tolerance 18%. $.70 ea.-
This strain tends to express
freshness of grape varieties, especially in Sauvignon Blanc, Semillon and
Chenin Blanc. Natural fresh fruit aromas are retained for a longer time.
It is also recommended for French hybrid whites and mature reds. Can withstand
a wide range of fermentation temperatures 50 -107°F and ferments well
under stressed conditions and is especially useful in restarting stuck
fermentations.
RED
WINE RC-212 Alcohol tolerance 12%-14%
$.70 ea.-
The
Bourgorouge RC212 strain was selected from fermentations in Burgundy by
the Bureau Interprofessional des Vins de Bourgogne, for its ability to
produce ripe berry, bright fruit and spicy characteristics. It consistently
produces Pinot Noirs with good structure.
WHITE
WINE ICV-D-47 Alcohol tolerance 15% $.70
ea.-
A
low-foaming quick fermenter that settles well, forming a compact lees at
the end of fermentation. This strain tolerates fermentation temperatures
ranging from 50° to 86°F and enhances mouthfeel due to complex
carbohydrates. Malolactic fermentation proceeds well in wine made with
ICV D-47. This strain is recommended for making wines from white varieties
such as Chardonnay and Rosé. Also excellent choice for mead.
BACCHUS
MALOLACTIC CULTURE for 6 gallons
$12.95 ea.-
The role of malolactic fermentation
(MLF) bacteria on wine quality has increased due to world winemaking trends
to reduce the use of sulfur dioxide in the must and to make wines with
lower acidity and greater complexity. Thus, the control of bacteria and
malolactic fermentations aims to minimize the risks and maximize the positive
contributions of a MLF. Add directly to wine after first racking.
RED
STAR WINE YEAST PREMIER
CUVEE $.40 ea.-
This yeast has good tolerance
to ethanol and free sulfur dioxide, and ferments to dryness. A very low
producer of foam, urea, and fusel oils.Recommended for reds, whites and
especially champagne. TReported to perform well restarting stuck fermentations.
Winemakers have remarked that Premier Cuvée is the fastest, cleanest,
and most neutral fermenter offered by Red Star®. Ferments best between
45°-95°F.
PASTURE
CHAMPAGNE $.40 ea.-
It is a strong fermenter
with good ethanol tolerance, and will readily ferment grape musts and fruit
juices to dryness. This strain also has good tolerance to free sulfur dioxide.
Recommended for full bodied reds and whites. Pasteur Champagne is noted
for low volatile acidity, good flavor complexity, and intense color.
COTE
de BLANC $.40 ea.-
Derived from a selection
of the Geisenheim Institute in Germany. It is a relatively slow fermenter,
like Geisenheim Epernay, but producing less foam. Requires nutrient addition
for most chardonnay fermentations. Côte des Blancs produces fine,
fruity aromas and may be controlled by lowering temperature to finish with
some residual sugar. Recommended for reds, whites, sparkling cuvées
and non-grape fruit wines.
PASTURE
RED $.40 ea.-
From the Institute Pasteur
in Paris. It is a strong, even fermenter that produces full bodied reds.
This yeast encourages the development of varietal fruit flavors, balanced
by complex aromas, especially when using grapes of the Cabernet family.
It may be necessary to cool the fermenting must to prevent unwanted temperature
increase.
MONTRACHET
$.40
ea.-
It is a strong fermenter
with good ethanol tolerance, and will readily ferment grape musts and fruit
juices to dryness. This strain also has good tolerance to free sulfur dioxide.
This strain is recommended for full bodied reds and whites. Montrachet
is noted for low volatile acidity, good flavor complexity, and intense
color.
