Description: 10 Packs Lalvin Dry Wine Yeasts 5 grams each: EC-1118- Saccharomyces cerevisiae (ex-bayanus): 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 hydrogen sulfide (H2S) — make this strain an excellent choice. This strain ferments well over a very wide temperature range, from 10° to 30°C (50° to 86°F) and demonstrates high osmotic and alcohol tolerance. Good flocculation with compact lees and a relatively neutral flavor and aroma contribution are also properties of the EC-1118. The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations. An excellent choice for champagnes and late harvest wines. Also a very good choice for dry whites. Bourgovin RC-212 - Saccharomyces cerevisiae: 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 (68° to 86°F). A very low producer of hydrogen sulfide (H2S) and sulfur dioxide (SO2), the RC 212 shows good alcohol tolerance to 16%. 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. An excellent choice for both young & aged red wines. 71B-1122 - Saccharomyces cerevisiae: 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 (59° and 86°F) that has the ability to metabolize high amounts (20% to 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. An excellent choice for blush & residual sugar whites, nouveau & young red wines. Also a good choice for late harvest wines. ICV-D-47 - Saccharomyces cerevisiae: 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 compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 15° to 20°C (59° to 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. An excellent choice for dry whites, blush wines and residual sugar wines. K1-V1116 - Saccharomyces cerevisiae: Selected by the Institut coopératif du vin in Montpellier among numerous killer strains isolated and studied by Pierre Barre at INRA, the K1V-1116 strain was the first competitive factor yeast to go into commercial production and has become one of the most widely used active dried wine yeasts in the world. This 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) and foam production. The K1V-1116 strain tends to express the freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc and Seyval. The natural fresh fruit aromas are retained longer than with other standard yeast strains. Fruit wines and wines made from concentrates poor in nutrient balance benefit from the capacity of K1V-1116 to adapt to difficult fermentation conditions. Restarts stuck fermentations. Highly recommended for dry whites, aged reds, and late harvest wines. BM 4x4 - Saccharomyces cerevisiae: A blend of two yeast strains BM 4x4 is known for its round mouthfeel, reliability, and stable color During the yeast growth phase, BM 4X4 releases a significant quantity of polyphenol-reactive polysaccharides into the fermenting must. The quantity and the quality of the polysaccharides released during fermentation facilitate the production of red wines with great mouthfeel and improved color stability, with dependable fermentation even under difficult fermentation conditions. In whites, BM 4x4 releases a high level of esters responsible for fruit aromas and also brings roundness to the mouthfeel. Guarantee and Customer Service: Please do not hesitate to ask any other questions! A happy customer is our goal and as such we will get back to you immediately with answers to your questions. We enjoy maintaining our customer satisfaction so if upon receipt of your item you are not satisfied please let us know so that we can work out a solution. Shipping: Yes we do combine shipping if you purchase multiple items from us, send us a message before you pay and we will send you a modified invoice. Please note that some items may not be combined. Your item will ship carefully packaged the same or the next day!
Price: 9.69 USD
Location: Warner Robins, Georgia
End Time: 2024-08-14T13:45:48.000Z
Shipping Cost: 0 USD
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Item Specifics
Restocking Fee: No
Return shipping will be paid by: Seller
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money Back
Final Product: Wine
Type: Yeast
Modified Item: No
Model: Dry Wine Yeast
Non-Domestic Product: No
Brand: Lalvin
Available Variations
Color: K1V-1116
Price: 12.9 USD
Available Quantity: 19
Quantity Sold: 19
Color: Bourgovin Rc-212 rc212
Price: 11.9 USD
Available Quantity: 6
Quantity Sold: 6
Color: 71B-1122
Price: 12.9 USD
Available Quantity: 5
Quantity Sold: 5
Color: EC-1118
Price: 12.9 USD
Available Quantity: 75
Quantity Sold: 65
Color: ICV-D-47
Price: 12.9 USD
Available Quantity: 23
Quantity Sold: 23
Color: BM 4v4
Price: 9.69 USD
Available Quantity: 5
Quantity Sold: 5
