Cider and Wine Yeast

An excellent choice for champagnes and late harvest wines. Also a very good choice for dry whites. The EC-1118 strain was isolated, studied and sel...

Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet. The selection was designed to isolate yeasts that ...

An excellent choice for dry whites, blush wines and residual sugar wines. This strain was isolated from grapes grown in the Côtes-du-Rhône region o...

The Bourgovin RC 212 strain was selected from fermentations produced in the Burgundy region by the Bureau interprofessionnel des vins de Bourgogne ...

Selected by the Institut coopératif du vin in Montpellier among numerous killer strains isolated and studied by Pierre Barre at INRA, the K1V-1116 ...

Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales.  Attenuation ...

A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations...

Classic cider yeast. Ferments dry, but retains flavour from apples. Sulphur is produced during fermentation, but will disappear in first two weeks ...

Ensures a very good assimilation of fructose and excellent for low gravity ciders.     Killer Factor: Sensitive Dry Cider Suitability: Yes K...

Ensures a very good assimilation of fructose and excellent for low gravity ciders.     Killer Factor: Killer Dry Cider Suitability: Yes Kine...

Ensures a very good assimilation of fructose and excellent for low gravity ciders.     Killer Factor: Sensitive Dry Cider Suitability: Yes K...

Ensures a very good assimilation of fructose and excellent for high gravity ciders.     Killer Factor: Neutral Dry Cider Suitability: No Kine...