Wine Yeast for Wine Making |

Wine Yeast

Yeast is a very important ingredient when it comes to wine. We have a large selection of both dry and liquid wine yeast, to ensure you have a good yeast option for whatever style you’re making. We also carry a few different strains of Malolactic bacteria, take a look and pick what suits your wine best!

Yeast are best if used within 6 months of the manufacture’s date when stored between 34-40° (1-4°C). Older yeast, or yeast that has been exposed to higher temperatures, may take longer to become active or swell.

Showing 1–20 of 56 results

  • 3001 – Dry Wine Yea..

    3001 – Dry Wine Yea..


    Specifically for Pinot Noir, especially when a cold soak will be used. Isolated in Burgundy after 3 years of trials to enhance complex and balanced Pinot Noir varietal character. Use nutrients, especially for 24+ brix fruit. Use 1 gram per gallon.

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  • 71B-1122 Dry Wine Yeast L..

    71B-1122 Dry Wine Yeast L..


    Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet. The selection was designed to isolate yeasts that would produce a fruity yet fresh character in wine that would live long after fermentation.

    The 71B strain is a rapid starter with a constant and complete fermentation between 15? and 30?C (59? and 86?F) that has the ability to metabolize high amounts (20% to 40%) of malic acid.

    In addition to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time is further decreased. The 71B is used primarily by professional winemakers for young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites.

    For grapes in regions naturally high in acid, the partial metabolism of malic acid helps soften the wine. The 71B also has the ability to produce significant esters and higher alcohols, making it an excellent choice for fermenting concentrates.

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  • Assmanshaussen AMH –..

    Assmanshaussen AMH –..


    AMH, or Assmanshaussen, is amazing for making Pinot noir and Zinfandel. Known to help retain color. Enhances spiciness and promotes fruit flavors and aromas. Best results from 68 to 86 degrees F, tolerant up to 15% alcohol. Use at a rate of 1 gram per gallon.

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  • BA11 Dry Wine Yeast Lalvi..

    BA11 Dry Wine Yeast Lalvi..


    White wine yeast that encourages aromas of orange blossom, pineapple and apricot. In relatively neutral white varieties BA11 brings out tropical fruit, cream, vanilla and spice. Produces big mouthfeel. Alcohol to 16%. Use 1g per gallon.

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  • BM 4X4 Dry Wine Yeast Lal..

    BM 4X4 Dry Wine Yeast Lal..


    A yeast blend of BM45 along with another strain chosen for its stronger fermentation. Allows you to get the unique flavors of jam, rose petals, and cherry liquor with less risk of stuck fermentation. Alchol tolerance to 15%. Use 1 gram per gallon.

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  • BM45 Brunello – Dry..

    BM45 Brunello – Dry..


    Use in Italian varietals and Cabernet. Amazing mouthfeel. Flavors include fruit jams, rose petals, cherry liqueur, with notes of sweet spices, licorice and cedar. Needs nutrients. Moderate fermenter. Up to 16% alcohol. Use 1 gram per gallon.

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  • Bordeaux Red -Dry Wine Ye..

    Bordeaux Red -Dry Wine Ye..


    Perfect for Bordeaux varietals but also works well with Zin. Known to add structure to wine. Medium-rate fermenter with low hydrogen sulfide production. Ferment between 64 and 86 degrees F and up to 16% alcohol. Use at a rate of 1 gram per gallon.

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  • Clos – Dry Wine Yea..

    Clos – Dry Wine Yea..


    Amazing for Syrah, Petite Syrah, Grenache, Tempranillo and Carignane. Emphasizes structure, aromatic complexity and mouthfeel. Flavors of cherry, pepper and chocolate. Good choice if temperature control is not an option during fermentation. 17% alcohol tolerance. Use 1 g per gallon.

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  • Cotes des Blanc Dry Wine ..

    Cotes des Blanc Dry Wine ..


    Also called Epernay II. Produces fine white wines with fruity/estery aromas. A steady, yet moderate to slow fermenter, it is easy to stop fermentation in cases where residual sugar is desired. Recommended for fruit wines, ciders and meads as well. Ferments from 50 to 80 degrees.

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  • CY3079 – Dry Wine Y..

    CY3079 – Dry Wine Y..


    Ideal choice for Chardonnay and lees aging. Short lag time, alcohol tolerant to 15% and optimum expression at 59 to 77 degrees F. Needs nutrients. Pineapple, floral, toasted bread, honey, almond when aged on the lees. Use at a rate of 1 gram per gallon.

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  • D 47 ICV Dry Wine Yeast L..

    D 47 ICV Dry Wine Yeast L..


    This strain was isolated from grapes grown in the C?tes-du-Rh?ne region of France by Dr. Dominique Delteil, head of the Microbiology Department, Institut coop?ratif du vin (ICV), in Montpellier. ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990.

    The ICV D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 15? to 20?C (59? to 68?F) and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47. Recommended for making wines from white varieties such as Chardonnay and ros? wines. An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen.

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  • D21 – Dry Wine Yeas..

    D21 – Dry Wine Yeas..


    Famous for bringing out fresh, as opposed to jam-like, fruit flavor and for emphasizing the perception of acidity. Perfect for warm climate, high sugar reds. Great mouhtfeel from polysaccharide production. Low SO2 producer. 16% alc tolerant. Use 1g per g

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  • D47 – Dry Wine Yeas..

    D47 – Dry Wine Yeas..


    A top choice for many white wines and particularly famous for making Chardonnays with huge mouth feel. Expect tropical and citrus flavors/aromas. Fantastic yeast for lees aging. Use 1 gram per gallon.

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  • D80 – Dry Wine Yeas..

    D80 – Dry Wine Yeas..


    Renowned for ability to enhance tannin structure. Produces flavors of dark fruit, smoke, and licorice. Perfect for reds grown in warmer climates or at lower elevations that need more backbone. High alcohol tolerance to 16%. Use 1 gram per gallon.

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  • Dry Wine Yeast – 58..

    Dry Wine Yeast – 58..


    A top choice for Pinot Gris, Gewurztraminer, Riesling, Viognier and Semillion. Huge mouthfeel. Releases terpenes to produce fruity/floral flavors. Also makes very interesting smoky, spiciness. Great for mead. Use 1 gram per gallon.

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  • Dry Wine Yeast – Ch..

    Dry Wine Yeast – Ch..


    Good for ethanol and SO2 tolerance. Begins fermentation quickly and is reliable at cooler fermentation temperatures. Neutral flavor profile. Recommended for dry white and red wines but actually not the first choice for champagne (DYW10 is.) Alcohol tolerance to 17% and a fermentation range of 60 to 80 degrees.

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  • Dry Wine Yeast – Rh..

    Dry Wine Yeast – Rh..


    Perfect in Viognier, Marsanne, Roussane, and Chardonnay with emphasis on pear and pineapple. In Rhone style Rose wines expect a strawberry focus. Great mouthfeel. Can ferment down to 56F. Low nutrient needs. 15% alcohol tolerance. Use 1 gram per gallon.

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  • Dry Wine Yeast – RH..

    Dry Wine Yeast – RH..


    Produces premium, crisp white wines destined for aging. Developed for Riesling. Best used when the most transparency between fruit and a finished wine is sought. Developed for Riesling. Alcohol tolerant to 15%. Use 1 gram per gallon.

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  • Dry Wine Yeast – RP..

    Dry Wine Yeast – RP..


    California isolated strain famous for Zin. Ideally suited to making rich, concentrated reds with big mouthfeel. Good mineral and spice notes achievable with nutrients such as Go-Ferm & Fermaid. Alcohol tolerant to 16%. Use 1 gram per gallon.

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  • Dry Wine Yeast – Sy..

    Dry Wine Yeast – Sy..


    Perfect for Syrah, Merlot and Carignane. It requires high nutrient levels. Aromas include violets, raspberries, cassis, strawberries, black pepper and grilled meat. Ferment between 59 and 86 degrees F with an alcohol tolerance to 16%. Use 1 gram per gallon.

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