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No.
1 Green Label (S.cerevisiae, Bordeaux strain 7013)
No.
2 Red Label (S.cerevisiae, Monrachet strain, Davis522)
No.
3 Yellow Label (S.cerevisiae (bayanus) Pasteur Institute strain)
No.
5 White Label (S.cerevisiae, strain GVN)
A
Red/White Label (S.cerevisiae, Bordeaux SF strain)
B
Black/White Label (S.cerevisiae, Narbonne selection, CC strain)
C
Gold Label (S.cerevisiae (bayanus) Strain EC1118)
D
Red on White Label (S.cerevisiae, strain 71B)
E
Blue on White Label (S.cerevisiae, strain V1116)
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No.
1 Green Label (S.cerevisiae, Bordeaux strain 7013)
This
yeast is widely used in France to make both white and red wines. It starts
quickly, works at temperatures down to 15°C and settles well at the end
of the fermentation period. It will tolerate up to 100ppm of sulphur
dioxide. It is recommended as general-purpose yeast.
No.
2 Red Label (S.cerevisiae, Monrachet strain, Davis522)
This
is very vigorous yeast giving a rapid start to the fermentation. Excellent
for all red table wines, it is especially recommended for making wines
from autumn fruits such as blackberries, elderberries and sloes. It will
ferment at temperatures down to 15°C. Because this yeast ferments
vigorously, room should be allowed in the fermentation vessel to take
possible foaming into account.
No.
3 Yellow Label (S.cerevisiae (bayanus) Pasteur Institute strain)
This
yeast is designed to produce sparkling wines, so it tolerates higher
levels of alcohol than most yeasts and is ideal for high alcohol dessert
style wines. It is excellent for restarting a "stuck"
fermentation due to too much sugar being added to the must. This yeast can
be used for either white or red wines, and allows the wines to take on the
main characteristics of the ingredients. It will ferment well in the 12-30°C
range. The sulphur dioxide level should be kept below 25ppm.
No.
5 White Label (S.cerevisiae, strain GVN)
This
French yeast is particularly good for making quality white fruit table
wines. It forms little foam and ferments well at low temperatures (8-15°C),
thus ensuring that the wines develop excellent bouquets. This yeast is
used for the production of quality English table wines.
A
Red/White Label (S.cerevisiae, Bordeaux SF strain)
This
French yeast was selected by INRA at Narbonne to compliment the
characteristics of the grapes. It is used for the production of red
Bordeaux (Claret) wines. It is described as an "aromatic" yeast,
which develops a pleasant and lasting aroma. It produces minimal frothing,
and produces a good yield of glycerol. It ferments well over the
temperature range 18-35°C. It will tolerate up to 50 ppm of sulphur
dioxide.
B
Black/White Label (S.cerevisiae, Narbonne selection, CC strain)
This
is another high quality "aromatic" yeast, intended for the
production of wines with a young fruity bouquet, similar to many of those
from Germany. It starts easily, and produces little frothing. It ensures
fermentation at temperatures down to 10°C, with associated formation of
fruity esters.
C
Gold Label (S.cerevisiae (bayanus) Strain EC1118)
This
yeast is said to be involved in the production of 70% of Champagne. It has
similar characteristics to No.3 yeast, but is considered rather superior
by many professional winemakers. It is recommended for making sparkling
wines, dessert wines and for restarting "stuck" ferments. It is
used worldwide for the production of high quality white and rosé table
wines. It is valuable for producing high alcohol wines (up to 18.5%).
D
Red on White Label (S.cerevisiae, strain 71B)
This
yeast has two particular characteristics. Firstly it produces an
exceptionally fine bouquet. Secondly it can metabolize up to 35% of any
malic acid present in the must. This makes the yeast very useful when the
fruit basis (e.g. apples, gooseberries, rhubarb) may be over acid, with a
high percentage of malic acid.
E
Blue on White Label (S.cerevisiae, strain V1116)
This
yeast contains the "killer" factor, which helps to inhibit the
growth of "wild" yeasts. It ferments well even when the nutrient
level is on the low side, so it is ideal for the production of
"honey" wines such as mead. It is further capable of producing
wines of high alcoholic strength. Very "clean" wines are
produced, allowing the flavours and aroma of the ingredients to dominate.
It will ferment down to 10°C
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