Yeast

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

This blend is recommended for any wine requiring malic acid reduction. It will cover a broad range of temperature and pH conditions. At...

Use between 35-40 g/hL per addition. Maximum dosage (EU): 40 g/hL. Product of Europe A blended complex yeast nutrient developed for low to moder...

Diammonium Phosphate (DAP) - A source of nitrogen for yeast. Use .5 - .75 grams per gallon (1/2 tsp per 5 gallons) of must to aid yeast and help re...

Yeast rehydration nutrient; OMRI listed Go-Ferm™ is the original yeast rehydration nutrient and contains a balance of micronutrients. It wa...

Yeast rehydration nutrient; OMRI listed Go-Ferm™ is the original yeast rehydration nutrient and contains a balance of micronutrients. It wa...

Co-inoculation strain of Oenococcus oeni for fresh and fruit-forward wines (White, Red, Rosé). This bacteria strain was specifically ...

Oenococcus oeni adapted to high alcohol; enhances mouthfeel Enoferm Alpha™ was selected by the IFV (formerly ITV) from a spontaneous f...

Oenococcus oeni adapted to high SO2 with positive aroma impact Enoferm Beta™ was isolated in the Abruzzi wine region of Italy. Its n...

Brand: IOC Alcohol Tolerance: 14% Minimum Temperature: 18°C Nutrient Demand: Low pH Limit: > 2.9 Total SO2 Limit (mg/L)...

Lalvin MT01 is a single strain of Oenococcus oeni isolated in the famous area of France for the production of sparkling wines....

Oenococcus oeni for balanced sensory and colour stability in low pH wine and low temperature ferments (White, Red, Fruit, Cid...

Oenococcus oeni strain for strong fermentation, freshness and fruit expression (White, Red). O-MEGA™ is suitable for fresh ...

Oenococcus oeni for fast fermentation with enhanced spice, fruit and mouthfeel (Red, White). PN 4™ is equally suited to red...

Brand: Lallemand Alcohol Tolerance: 16% Minimum Temperature: 15°C Nutrient Demand: Moderate pH Limit: > 3.3 Total SO2 L...

O. oeni adapted to high SO2 and high alcohol; enhances complexity and mouthfeel The 1-Step® VP41 (same strain as Lalvin MBR VP41) starte...

Vintner's Best Rhubarb Fruit Wine Base Flavouring is the perfect way to make your own delicious rhubarb wine at any time of the year. This concentr...

Diammonium Phosphate (DAP) - A source of nitrogen for yeast. Use .5 - .75 grams per gallon (1/2 tsp per 5 gallons) of must to aid yeast and help re...

Diammonium Phosphate (DAP) - A source of nitrogen for yeast. Use .5 - .75 grams per gallon (1/2 tsp per 5 gallons) of must to aid yeast and help re...

Diammonium Phosphate (DAP) - A source of nitrogen for yeast. Use .5 - .75 grams per gallon (1/2 tsp per 5 gallons) of must to aid yeast and help re...