| Strain (click for full data sheet) |
Description |
Max Alc% |
Temp oC |
| 71B |
For fresh, fruity nouveau wines. Has the ability to degrade malic acid.
|
14 |
15-30 |
AMH
|
Slow fermenter with attributes; initially friendly to indigenous yeast. Enhances spicy
and fruit flavours, especially Pinot Noir and Zinfandel
|
15 |
20-30 |
Ba11
|
Promotes aromatics and mouthfeel; suited to cool climate white wines that require softer
palate structure and delicate fruit flavour.
|
15 |
12-25 |
Bayanus AWRI1176
|
Saccharomyces bayanus with aromas tending to dominate whites; tames green herbaceous characters in Cabernet Sauvignon; used for complexity; not for aromatic styles
|
14 |
10-30 |
BDX
|
Reliable strain, minimal colour loss, enhanced flavour & aroma with underlying complexity makes this yeast suited to most medium to full bodied red styles.
|
16 |
18-30 |
| BGY |
A steady fermenter at temperatures between 24-28oC. Suited to Pinor noir
|
15 |
24-28 |
BM45
|
Enhanced mouthfeel, complexity and colour stability in premium red wines
|
15 |
18-28 |
|
BM4X4
Tech sheet
|
Valued by winemakers seeking mid palate structure while at the same time respecting
varietal expression. "Dynamic synergy" - the sensory attributes of BM45 with greater
fermentation reliability in difficult conditions.
|
15 |
18-28 |
C
|
Clean, reliable fermenter for fresh fruity white styles. Partial degradation of malic acid
favours acid softness.
|
16 |
15-30 |
Clos
|
NEW selection from the Spanish Priorat region. Attributes include high alcohol tolerance and wide fermentation temperature range. Respects varietal character, adds complexity and minerality.
|
17 |
15-35 |
|
Cross Evolution
Tech sheet
|
For aromatic whites and roses. A new generation hybrid yeast
|
5 |
10-20 |
| CSM |
Bordeaux selection for stylish reds; promotes aromatic profiles in medium bodied Cabernet & Merlot wine styles. Favours extraction of soft tannins and retention of colour. |
14 |
15-32 |
CY3079
|
Slow white fermenter with early onset of post fermentation autolysis to yield roundness in
support of primary fruit without complexity – another quite achiever of note!
|
15 |
15-25 |
DV10
|
Champagne selection for primary and secondary fermentation; ability to perform in stressful conditions; clean and neutral
|
18 |
10-35 |
EC1118
|
Robust, reliable and neutral - useful for a wide range of applications; original strain not to be under estimated.
|
18 |
10-30 |
GHM
|
For cool climate Riesling and other aromatic white varieties.
|
14 |
16-20 |
ICV D21
|
Suited to fermentation of warm and hot climate red fruit with low acidity. Intense fore-mouth, mid palate tannin structure.
|
16 |
15-28 |
ICV D47
|
For complex whites with citrus and floral notes. Suited to wines undergoing barrel fermentation.
|
14 |
15-20 |
ICV D80
|
Delivers fore-mouth volume, big mid-palate structure and intense grainy tannins, with red fruit intensity
|
16 |
15-28 |
ICV D254
|
Popularity plus. Favours fruit expression in whites and reds while enhancing mid-palate mouthfeel; adding after taste qualities by softening acidity and tannins.
|
16 |
12-28 |
ICV GRE
|
Suited to early drinking white and red styles; Its reliability in fermentation favours upfront expression of aromatics.
|
15 |
15-28 |
ICV K1
|
A general purpose, reliable yeast for whites, reds and roses. As a significant producer of floral fermentation esters, it is valued for its ability to enhance fruity notes in varieties lacking aromatic intensity.
|
18 |
15-35 |
| ICV Opale |
For premium rosé and whites benefitting from fresh fruit expression on mid-palate. Intense complex fruit aromas. |
14 |
12-30 |
| Level2 TD |
An innovative sequential inoculation kit of Torulaspora delbrueckii 291 and Saccharomyces cerevisiae. To enhance aromatics, mouthfeel and complexity |
14.5 |
16-20 |
M
|
For reds, especially Grenache. Useful for tannin extraction.
|
14 |
15-30 |
M1
|
For aromatic whites, aged reds, rosés and 'sticky' wines
|
16 |
12-20 |
M2
|
Respectful to varietal characters, an all rounder for red and white table wines
|
15 |
15-30 |
M69
|
Sugar tolerant - ideal for classic sweet white styles, low producer of SO2 binding compounds & aroma enhancing in whites. Glycerol producer
|
15 |
15-34 |
ProDessert
|
Encapsulated QA23 for residual sugar wines
|
16 |
15-32 |
ProRestart
|
Encapsulated QA23 for stuck and sluggish ferment
|
16 |
15-32 |
QA23
|
For fresh, fruit-focussed whites - reliable fermenter rated highly in thiol conversion to bring about enhanced aromatics
|
16 |
15-32 |
R2
|
Its ability to ferment at low temperature under well controlled fermentation conditions, this yeast favours varietal retention and offers supporting esters to maximise aromatic expression.
|
16 |
10-30 |
RC212
|
For Pinot Noir! Limited colour adsorption onto yeast cells, protecting polyphenols during aging
|
16 |
20-30 |
Rhone 2056
|
Suited to both whites & reds; fruit forward styles. Contributes complexity, spiciness and colour.
|
16 |
15-28 |
Rhone 2226
|
Alcohol tolerance and fermentation performance are key attributes
|
18 |
15-28 |
Rhone 2323
|
A quite achiever in fermentation, generating fullness in terms of both fruit and polyphenols. Extracts phenolic compounds which favour enhancement of tannin structure.
|
15 |
15-28 |
Rhone 4600
|
Suited to elegance in aromatic whites & rosés
|
15 |
13-22 |
R-HST
|
For flavour-rich, cool climate Riesling aromatic white
|
14 |
10-35 |
RP15
|
Use for medium–full bodied Shiraz, Cabernet and Merlot. Result in flavour richness and mineral aromatic notes.
|
17 |
20-30 |
S6U
|
For structure and flavour complexity in dry white wines
|
15 |
16-22 |
Simi
|
For fruity whites and rosé styles.
|
14 |
15-30 |
Syrah
|
Reliable fermenter for Shiraz and Merlot. Offers rich middle palate and promotes violet and red fruit aromas in Shiraz
|
16 |
15-32 |
SVG
|
For fresh fruity white styles
|
15 |
16-25 |
| T306 |
Favoured by Industry for its ability to promote aromatics while adding to complexity and mouthfeel in early release red and white table wines. |
14 |
15-30 |
| VRB |
Aromatic complexity, esters and balanced mouthfeel |
17 |
15-28 |
