The following list provides varietal recommendations, technical specifications, and other details about the rosé and fruit wine yeast stains we stock at The Beverage People. Click here to go directly to that yeast strain.
Recommended for use with the following grape varietals
Sweet Mead, Rosé, Fruit Wine, Sweet White Wine.
Sensory Profile
Known for fermenting fruity rosé wines and semi-sweet whites because it produces long-lived aromas that result from the synthesis of relatively stable esters and higher alcohols.
Other Noteworthy Characteristics
Softens high acid musts by partially metabolizing malic acid. It ferments with average vigor.
Recommended for use with the following grape varietals
Rosé, Fruit Wine, Cider, Sweet Wines.
Sensory Profile
Known for clean fermentations with moderate levels of fruity esters.
Other Noteworthy Characteristics
This cold tolerant yeast is known to reduce vegetal character. It ferments with slow vigor and can be stopped during fermentation with low temperatures and low nutrient conditions, leaving some residual sugar.
Recommended for use with the following grape varietals
Rosé, Chardonnay, Viognier.
Sensory Profile
Known to promote exotic floral, plum, strawberry and other berry aromas in white & rosé wines while increasing acidity.
Other Noteworthy Characteristics
Melody is a blend of Saccharomyces and non-Saccharomyces wine yeasts. The intention of the introduction of non-Saccharomyces strains into the blend is to bring back the complexity and full potential of a "wild" or traditional fermentation. Melody is made up of 60% S. cerevisiae, 20% L. thermotolerans, and 20% T. delbrueckii.
About Torulaspora Delbrueckii
It is known to increases wine viscosity and fullness due to production of annoproteins and polysaccharides, which can help mask vegetal character. Known to produce plum-like esters.
About Lachancea Thermotolerans
Produces lactic acid. During the fermentation, the lactic acid is then converted partially to ethyl lactate which provides aromatics of strawberry and other red berries. Increases total acidity due to the lactic acid formation.
Alcohol Tolerance
17%
SO2 Tolerance
The "wild strains" are sensitive to SO2. Limit SO2 addition to 30 ppm maximum at crush.
QA23 is an excellent thiol converter making it a complementary yeast for developing varietal Sauvignon Blanc passion fruit character and assists in the tropical thiol profile of other wines.
Other Noteworthy Characteristics
This yeast produces large amounts of the enzyme beta-glucosidase during growth which allows for the release of bound terpenes in aromatic varieties. It ferments with high vigor and low to moderate nitrogen demand.
Recommended for use with the following grape varietals
Riesling, Pinot Gris, Gewürztraminer, Rosé.
Sensory Profile
Steinberger's beta-glucosidase activity contributes elegant aromas, especially in aromatic white wines.
Other Noteworthy Characteristics
This yeast produces large amounts of the enzyme beta-glucosidase during growth which allows for the release of bound terpenes in aromatic varieties such as Riesling. It has high SO2 tolerance. It ferments with slow vigor at cool temperatures and can be stopped during fermentation with low temperatures and low nutrient conditions, leaving some residual sugar.
