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Yeast Recommendations Guide - RED WINE

 

Guide to RED WINE Yeast Selection

 

Copyright ©2021 The Beverage People, Inc

 

The following list provides varietal recommendations, technical specifications, and other details about the red wine yeast stains we stock at The Beverage People. Click here to go directly to that yeast strain.

 


 

Red Wine Yeast List - Alphabetical


 

Assmanshausen

WY38 - 10 g | WY37 - 4 oz | WY36 - 1 lb

 

Recommended for use with the following grape varietals

Pinot Noir.

Sensory Profile

Enhances spicy (clove, nutmeg) and fruit flavors and aromas while adding overall complexity.

Other Noteworthy Characteristics

This yeast is known to enhance mouthfeel, help with color stability, reduce vegetal character, and ferment with slow vigor.

Alcohol Tolerance

15%

Temperature Range

68 - 86°F

Nutritional Need

Medium.  Click for nutrient addition instructions.

Good for Late Harvest & Difficult Conditions?

No


 

BM4x4

#9252 - 10 g | #9253 - 4 oz

 

Recommended for use with the following grape varietals

Sangiovese, Nebbiolo, Cabernet Sauvignon, Granache, Zinfandel.

Sensory Profile

Sensory descriptors include fruit jam, rose and cherry liqueurs, sweet spice, licorice, cedar and earthy elements.

Other Noteworthy Characteristics

Lalvin BM4x4® is a blend of two strains including the popular BM45 Brunello stain and a complimentary strain providing greater reliability under difficult conditions and helping avoid H2S production.  Produces high levels of polyphenol reactive polysaccharides, resulting in wines with increased mouthfeel and improved color stability.  It ferments with average vigor and benefits from balanced nutrient additions.

Alcohol Tolerance

16%

Temperature Range

61 - 82°F

Nutritional Need

High.  Click for nutrient addition instructions.

Good for Late Harvest & Difficult Conditions?

No


 

CSM (as in Cabernet-Sauvignon-Merlot)

WY53 - 10 g | WY56 - 4 oz | WY54B - 500 g

 

Recommended for use with the following grape varietals

Cabernet Sauvignon, Cabernet Franc, Merlot.

Sensory Profile

Sensory descriptors include intense aromatic profiles of berries, spice and licorice.

Other Noteworthy Characteristics

This yeast is known to reduce vegetal character, and help with color stability.  It is a good choice for early harvest of Bordeaux varietals with lower brix and risk of immature vegetal character.  It ferments with average vigor and benefits from balanced nutrient additions.

Alcohol Tolerance

14%

Temperature Range

59 - 89°F

Good for Late Harvest & Difficult Conditions?

No


 

Enartis Ferm WS (Williams-Selyem)

WY11 - 10 g | WY07 - 4 oz

 

Recommended for use with the following grape varietals

Pinot Noir, Zinfandel, High °Brix - high alcohol wines, Fruit-forward wines, Restart stuck fermentations.

Sensory Profile

Known  to respect varietal and terroir character while increasing fruit and spice expression.

Other Noteworthy Characteristics

Enartis Ferm WS is considered one of the most robust California yeast strains. It is known to help with color stability, and ferments with high vigor.  It can be used to restart or avoid stuck fermentations.

Alcohol Tolerance

18%

Temperature Range

60 - 86°F

Good for Late Harvest & Difficult Conditions?

Yes


 

French Red (also known as BDX)

WY30 - 10 g | WY20 - 4 oz | WY10 - 1 lb

 

Recommended for use with the following grape varietals

Merlot, Cabernet Sauvignon, Zinfandel, Syrah.

Sensory Profile

Known to respect terroir and allow for the expression of varietal character.

Other Noteworthy Characteristics

French Red (BDX) is known to optimize color and structure with soft tannin extraction and increased mouthfeel.  Due to this reputation for tannin extraction and its tendency to maintain varietal character after a clean fermentation, it has long been the go-to strain for Bordeaux varietals.  It ferments with average vigor and benefits from balanced nutrient additions.  Avoid cold fermentation temperatures.

Alcohol Tolerance

16%

Temperature Range

64 - 86°F

Good for Late Harvest & Difficult Conditions?

OK


 

ICV D21

WY41 - 10 g | WY16 - 4 oz | WY14B - 1 lb

 

Recommended for use with the following grape varietals

Big Reds---Merlot, Syrah, Zinfandel, Cabernet Sauvignon.

Sensory Profile

Strong interactions of the polysaccharides with the floral and fruity volatile compounds contribute to a more stable aromatic profile in the mouth and generally bold flavors. These attributes avoid the development of cooked jam and burning-alcohol sensations in highly mature and concentrated Cabernet Sauvignon, Merlot and Syrah.

Other Noteworthy Characteristics

D21 is known to enhance mouthfeel, and help with color stability.  Unlike most wine yeasts, it can increase acidity during fermentation. It ferments with average vigor and is known for its good fermentation performance, even under high temperature and low nutrient conditions.

Alcohol Tolerance

16%

Temperature Range

59 - 90°F

Good for Late Harvest & Difficult Conditions?

Yes


 

ICV D254

WY44 - 10 g | WY43 - 4 oz | WY61 - 500 g

 

Recommended for use with the following grape varietals

 

Cabernet Sauvignon, Syrah, Zinfandel, Sangiovese, Chardonnay.

Sensory Profile

In red wines, it develops ripe fruit, jam and cedar aromas together with mild spiciness.  In white wines, sensory descriptors include butterscotch, hazelnut and almond aromas.

Other Noteworthy Characteristics

This yeast is cold tolerant and known to enhance mouthfeel, help with color stability, and ferment with high vigor. It can ferment up to 16% alcohol when aerated and kept below 82°F. On the palate it contributes to big mouthfeel and intense fruit concentration.

Alcohol Tolerance

16%

Temperature Range

50 - 85°F

Nutritional Need

Medium.  Click for nutrient addition instructions.

Good for Late Harvest & Difficult Conditions?

OK


 

M2

WY50 - 10 g | WY49 - 4 oz | WY63-1 - 1 lb

 

Recommended for use with the following grape varietals

  

Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Cider.

Sensory Profile

M2™ is popular at the Beverage People because of the tropical fruit esters that are produced such as pineapple, mango, grapefruit, and other citrus and blossom notes.

Other Noteworthy Characteristics

This yeast is known to accentuate volume in the mouth which can benefit a Chardonnay or Cider greatly. It reduces vegetal character which can be helpful with Bordeaux varietals.  It ferments with high vigor and, therefore, requires some temperature control for white wine and cider production.

Alcohol Tolerance

16%

Temperature Range

59 - 86°F

Nutritional Need

Medium.  Click for nutrient addition instructions.

Good for Late Harvest & Difficult Conditions?

OK


 

RC212

WY55 - 10 g | WY57 - 4 oz | WY52B - 500 g

 

Recommended for use with the following grape varietals

Pinot Noir, Grenache.

Sensory Profile

RC212 is known for its ability to generate ripe berry, bright fruit and spicy characteristics.

Other Noteworthy Characteristics

When used for Pinot Noir, it will extract more color than the other popular Pinot Noir strains, along with an associated increase in tannin structure. It ferments with average vigor and benefits from balanced nutrient additions. Avoid cold fermentation temperatures.

Alcohol Tolerance

16%

Temperature Range

68 - 86°F

Good for Late Harvest & Difficult Conditions?

No


 

RP15™ ("Rockpile")

WY24 - 10 g | WY42 - 4 oz | WY58 - 500 g

 

Recommended for use with the following grape varietals

Syrah, Zinfandel, Petite Syrah, and other Rhone varietals.

Sensory Profile

Enoferm RP15™, also known as "Rockpile", is characterized by red fruit and mineral notes.  However, it is particularly prized for its impact on mouthfeel.

Other Noteworthy Characteristics

Isolated from spontaneous Rockpile Syrah fementations in collaboration with winemaker Jeff Cohn. It is used in concentrated reds for a lush, balanced mouthfeel. It ferments with average vigor and low to moderate nitrogen demand.

Alcohol Tolerance

17%

Temperature Range

59 - 90°F

Good for Late Harvest & Difficult Conditions?

Yes


 

Uvaferm 43 RESTART™

#9537 - 10 g | #9536 - 4 oz | #9535 - 500 g

 

Recommended for use with the following grape varietals

Restart of Stuck Fermentation, High Brix - High Potential Alcohol Wines.

Sensory Profile

Uvaferm 43 RESTART™ is sensory neutral.

Other Noteworthy Characteristics

Developed by Lallemand, it is Saccharomyces Bayanus strain whose resistance to the stressful conditions of stuck fermentations has been naturally increased with the addition of micronutrients, sterols and polyunsaturated fatty acids to strengthen the yeast cell membranes. The yeast cells are more robust, acclimate more quickly and have a lower mortality rate after inoculation. For best results, follow the Uvaferm 43 Restart Protocol. It can enhance mouthfeel, ferments with high vigor and low to moderate nitrogen demand.

Alcohol Tolerance

18%

Temperature Range

55 - 95°F

Good for Late Harvest & Difficult Conditions?

Yes