Lalvin

A rapid starting and constant fermenting semi-Dry white wine Yeast that will enhance fruit flavors and add fruity esters ideal for fermenting with neutral Grapes or concentrates. Limits phenol extraction and may neutralize up to 40% of malic acid. 71B-1122 Saccharomyces cerevisiae ORIGIN 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. OENOLOGICAL PROPERTIES and APPLICATIONS The 71B strain is a rapid starter with a constant and complete fermentation between 15° and 30°C (59° and 86°F) that has the ability to metabolize high amounts (20%-40%) of malic acid. In addition to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time is further decreased. The 71B is used primarily by professional winemakers for young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites. For grapes in regions naturally high in acid, the partial metabolism of malic acid helps soften the wine. The 71B also has the ability to produce significant esters and higher alcohols, making it an excellent choice for fermenting concentrates.

A vigorous white wine Yeast that will leave a wine very full bodied with enhanced mouthfeel. Accentuates varietal character and contributes ripe tropical fruit and citrus notes. Recommended for Chardonnay and Rose as well as mead ICV D-47 Saccharomyces cerevisiae ORIGIN 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. OENOLOGICAL PROPERTIES and APPLICATIONS The ICV D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation.  This strain tolerates fermentation temperatures ranging from 15°-20°C (59°-68°F) and enhances mouthfeel due to complex carbohydrates.  Malolactic fermentation proceeds well in wine made with ICV D-47.  Recommended for making wines from white varieties such as Chardonnay and rosé wines.  An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen.

Lalvin RC212 Wine Yeast 5 gm. A moderate speed low foaming fermenter ideal for full bodied Red wines. Promotes color and tannin stabilization for lighter Reds throughout fermentation and aging. It is used for Reds where full extraction is desired. 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. OENOLOGICAL PROPERTIES AND APPLICATIONS The RC 212 is a low-foaming moderate-speed fermenter with an optimum fermentation temperature ranging from 15° to 30°C (59° to 86°F). A very low producer of hydrogen sulfide (H2S) and sulphur dioxide (SO2), the RC 212 shows good alcohol tolerance from 12% to 14% per volume. The RC 212 is recommended for red varieties where full extraction is desired. Lighter red varieties also benefit from the improved extraction while color stability is maintained throughout fermentation and aging. Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy notes.