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Yeast Recommendations Guide - WHITE WINE

 

Guide to WHITE WINE Yeast Selection

 

Copyright ©2021 The Beverage People, Inc

 

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.

 


 

White Wine Yeast List - Alphabetical


 

ICV D254

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

 

Recommended for use with the following grape varietals

 

Chardonnay, Cabernet Sauvignon, Syrah, Zinfandel, Sangiovese. 

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

  

Chardonnay, Sauvignon Blanc, Cider, Cabernet Sauvignon.

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


 

Melody™

#9232 - 10 g | #9770 - 4 oz | #9224 - 500 g

 

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.

Temperature Range

59 - 82°F

Nutritional Need

Medium.  Click for nutrient addition instructions.

Good for Late Harvest & Difficult Conditions?

No


 

Prise de Mousse - EC1118

WY23 - 10 g | WY13 - 4 oz | WY39 - 1 lb

 

Recommended for use with the following grape varietals

 

Mead, Sparkling Wine, Fruit Wine, Icewine.

Sensory Profile

Prise de Mousse is sensory neutral.

Other Noteworthy Characteristics

This cold tolerant yeast is considered to be a "champagne yeast", and remains the standard at The Beverage People for meads.  It ferments with high vigor but low foaming, and low to moderate nitrogen demand. It flocculates with compact lees.  These characteristics make it good for bottle or barrel fermentation.

Alcohol Tolerance

18%

Temperature Range

50 - 86°F

Good for Late Harvest & Difficult Conditions?

Yes


 

QA23

WY65 - 10 g | WY67 - 4 oz | WY64B - 500 g

 

Recommended for use with the following grape varietals

  

Sauvignon Blanc, Chardonnay, Rosé, Gewürztraminer, Pinot Blanc, Cider.

Sensory Profile

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.

Alcohol Tolerance

16%

Temperature Range

59 - 90°F

Good for Late Harvest & Difficult Conditions?

Yes


 

Steinberger

WY29 - 10 g | WY19 - 4 oz | WY09B - 500 g

 

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.

Alcohol Tolerance

13%

Temperature Range

59 - 77°F

Good for Late Harvest & Difficult Conditions?

No