Lalvin Yeasts

Lalvin AC

Lalvin ICV D-47

Lalvin RC212 (Bourgovin)

Lalvin RA17

Lalvin AC- : This yeast was selected from fermentations in the Nantes region with the objective of finding a strain that would lower the acidity perception while maintaining and developing fresh fruit and floral aromatics. A moderate speed fermenter, the AC- can tolerate fermentation temperatures to 85 degrees F., yet still produce low levels of SO2 and H2S. This yeast is used in the Loire Valley for Sauvignon Blanc and Muscadet. It should prove useful for high acidity North American native grape varieties and high acid fruits.

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Lalvin ICV D-47 (Côtes-du-Rhône) : ICV D-47 is a low-foaming quick fermenter that settles well and forms compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 50° to 86° F. and enhances mouth feel 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, and for persimmon, peach, paw-paw and mango, and for aromatic wines such as rose petal and woodruff. It is also an excellent choice for producing mead if supplemented with yeast nutrients, especially usable nitrogen.

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Lalvin RC212 (Bourgovin) : This yeast is traditionally used in the Burgundy region for full red wines and is a favorite of home winemakers seeking similar big reds. It has good alcohol (14%) and high temperature (86° F.) tolerance and excellent color stability. It is quite suitable for use with non-grape red fruit (plums, prickly pear cactus fruit, pomergrantes) and berries (blackberries, raspberries, dewberries, mulberries).

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Lalvin RA17 : This yeast was isolated in Burgundy and is used for young, easy to drink Pinot Noirs and Gamays. It enhances the varietal aromas and quickly develops an early release red. This strain should be good for Zinfandel, Merlot, and even Black Corinth, but also for plum, damson and black currant. This is a worthwhile strain to keep in the refrigerator for a special need.

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Lalvin T73 : Isolated from a premium Spanish Claret, this strain is noted for its ability to enhance the natural aromas and flavors of red wines produced in very warm climates. Wines that especially have trouble "opening up" are enhanced by the well-balanced production of esters and higher alcohols. In the American Southwest, this is a good strain for Black Spanish and Mars. A good glycerol production contributes to a pleasant mouth feel.

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Lalvin K1V-1116 (Montpellier) : This strain tends to express freshness of the grape or fruit variety, especially in Sauvignon Blanc, Semillon and Chenin Blanc, but also in fruit such as peaches, nectarines and kiwis. The natural fresh fruit aromas are retained for a longer period compared to standard yeasts. It is recommended for French hybrid whites and mature reds as well. The K1 ferments well under stressed conditions and may be used to restart a stuck fermentation. Of considerable interest to many is the fact that K1 is capable of fermenting to 20% alcohol if sufficient nutrients and yeast hulls are used.

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Lalvin EC-1118 Prise de Mousse : This is the original, steady, low foamer, excellent for barrel fermentation or for working on heavy suspended pulps. It is one of the most popular wine yeasts in the world. It ferments well at low temperatures, flocculates well, and produces very compact lees. It is good for Champagne bases, secondary fermentations, restarting stuck fermentations, and for late harvest grapes. It is also the yeast of choice for apple, crabapple, cranberry, hawthorn, and cherry wines. It has excellent organoleptic properties and should be in every vintner's refrigerator.

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Lalvin L2056 : This strain is gaining use and is becoming more available. It retains varietal aromas and flavors well, has good alcohol tolerance, and low SO2 production. It maintains good color stability and is good for quick reds.

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Lalvin 71B-1122 (Narbonne) : This yeast metabolizes more of the malic acid during fermentation than most other yeasts and should be considered for wines which are high in acid. It is noted for producing "fruity" reds, such as vin nouveau, and works well with high-acid native North American varieties, producing rounder, smoother, more aromatic wines that tend to mature quickly.

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Lalvin R2 : Isolated in the Sauternes region of Bordeaux, this strain has excellent cold temperature tolerance and will contribute esters which makes it a very good strain for whites made from grapes such as Riesling, Chenin Blanc, Vidal, and Seyval. May be used for fruit wines whenever a Sauternes wine yeast is specified.

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Lalvin Wadenswil 27: This Swiss strain boasts a slow, steady, low-foaming fermentation tolerant of low temperatures. Its low heat production make it an excellent choice for whites and reds alike, with reds experiencing a lack of color loss due to low glycosidase production.