The following list provides varietal recommendations, technical specifications, and other details about the white 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
Cider, Chardonnay, Sauvignon, Late Harvest, Fruit Wine, and White Wine when clean minerality is desired.
Sensory Profile
Known for extremely "clean" fermentations that respect varietal character. It is similar to the popular Prise de Mousse "Champagne Yeast" but lower in bitter sensory contribution and relatively low in phenolic extraction.
Other Noteworthy Characteristics
This cold tolerant yeast is a saccharomyces bayanus strain that is considered a "workhorse" yeast. It can handle high SO2 levels, low pH (2.8-2.9) and high alcohol levels. It ferments with high vigor and can be used to restart stuck fermentations. It is particularly recommended for ciders made from traditional cider apple varieties, as well as Chardonnay or Sauvignon Blanc with a mineral 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.
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.
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.
