| 60420 | Red Star Cote Des Blancs Saccharomyces cerevisiae ORIGIN • Selected from a French grape cultivar.FERMENTATIVE PROPERTIES • Fast fermenting strain that ensures a regular fermentation even at low temperature (12°C-14°C, 53°F-57°F).• Little temperature increase in case of fermentation temperature is not controlled.• Alcohol tolerance: >14% vol.• Low production of foam and very low volatile acidity and sulphur compound production with an adapted nitrogen contribution (balanced addition of organic and mineral nitrogen).ORGANOLEPTIC PROPERTIES • Wines obtained with the Côte des Blancs yeast strain present very fine fruity aromas. • This strain respects typical varietal aromas of the grapes and intensifies primary aromas, especially those of very aromatic grape cultivars such as Sauvignon Blanc and Moscato. • With a good nitrogen supplementation, Côtes des Blancs can also produce a high quantity of fermentative aromas that value wines obtained from neutral grapes. S UGGESTIONS OF APPLICATIONS• Ideal for all high quality white wines with intense varietal expression such as Chardonnay, Sauvignon Blanc, Riesling, Gewurztraminer, Moscato. • Allows an optimum aromatic expression for the production of wines derivated from neutral grape cultivars. • As an aromatic yeast strain, Côte des Blancs also showed very good results on sparkling and rosé wines. |
5 Gram |
.85 |
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| 60422 |
Saccharomyces cerevisiae ORIGIN • First yeast strain selected by the University of Davis, California. Largely used in the United States of America. FERMENTATIVE PROPERTIES • This strain guaranties a quick start of the fermentation by rapidly settling into the must faced with indigenous microflora. • Good alcohol resistance (till 15% vol.) and specially recommended for fermentation without temperature control thanks to its ability to ferment within a large temperature range (15°C to 35°C, 59°F to 95°F). • Optimum resistance to all nutritional deficiencies (musts poor in available nitrogen) and to difficult conditions (strongly clarified musts, high SO2 content). ORGANOLEPTIC PROPERTIES • Neutral strain regarding the aromatic profile. Variety respect. • Selected for its ability to give very clean aromas and characterised by a low production of volatile acidity and acetaldehyde. SUGGESTIONS OF APPLICATIONS • Ideal strain for big volumes of wine when winemakers are mainly looking for a secure fermentation. • Well adapted to the production of high quality red and white wines, in which varietal aroma complexity is desired. • Optimum for the production of full-bodied red and white wines. |
5 Gram |
.85 |
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| 60424 |
Saccharomyces bayanus ORIGIN • Selected by the Pasteur Institute of Paris. Largely used in the United
States of America. FERMENTATIVE PROPERTIES • Particularly strong yeast strain with a very high alcohol tolerance (> 16%
vol.) • Low volatile acidity and acetaldehyde production. • Good resistance to low temperature fermentation (14°C). • Low nutrient requirements (nitrogen and fatty acids). ORGANOLEPTIC PROPERTIES • This yeast strain confers body and roundness thanks to its high glycerol
production and promotes the development of fresh and clean aromas. • Allows obtaining obtaining pure and pleasant aromas thanks to a straight
fermentation. • Excellent for the production of white thermo regulated and sparkling wines. SUGGESTIONS OF APPLICATIONS • Ideal for wines produced in big quantity. • Production of young wines. • Production of high alcohol white and red wines, in
which the winemaker wants to keep freshness and varietal aromas while controlling fermentation temperature. • Pasteur Champagne is one of the best strains to avoid sluggish fermentation and
to restart stuck ones with remaining residual sugars thanks to its ability to assimilate fructose
and to resist to alcohol. • Recommended for the production of sparkling wines processed by traditional or Charmat
methods. |
5 Gram |
.85 |
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| 60426 |
Saccharomyces bayanus ORIGIN • Premier Cuvée originates from France and was specially selected by Lesaffre.FERMENTATIVE PROPERTIES • The fastest, cleanest and most neutral fermenter in our product range. Able to ferment within a wide temperature range: 7°C - 35°C (45°F - 95°F)• Yeast with a high tolerance to ethanol (till 18% vol.) and free sulphur dioxides. Ferments to dryness.ORGANOLEPTIC PROPERTIES • Neutral strain allowing varietal aromas expression of Chardonnay and Pinot Noir either on the own or in blends.• Produces characteristic aromas of the Champenoise method: bread crust, hazelnut, butter…• Premier Cuvée is specially recommended for the prise de mousse of quality sparkling wines by valuing base wine varietal characteristics.SUGGESTIONS OF APPLICATIONS • Ideal for high quality sparkling wines processed with classic or Charmat method whose base wines are made upof Chardonnay, Pinot (Noir, Blanc and Gris)… • Well adapted for the production of dry white wines with varietal expression (Chardonnay, Pinot Blanc and Gris)• Performs very well for restarting stuck fermentations |
5 Gram |
.85 |
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| 60428 |
Saccharomyces cerevisiae ORIGIN • Selected by the University of Davis, California. This yeast strain is widely used in the United States .FERMENTATIVE PROPERTIES • This strain guarantees a fast start of the fermentation process while taking immediately the upper hand on theindigenous flora • Good alcohol resistance (till 15% vol.) • Present a complete and regular fermentation kinetic within a wide temperature range from 17°C to 30°C • Low volatile acidity and acetaldehyde production under suitable nutritional conditions ORGANOLEPTIC PROPERTIES • Strain able to improve the softness and the roundness of full bodied wines thanks to the valorisation of the lightest tannins • Varietal strain adapted to the vinification of Bordeaux grapes: development of “cut herbs” like aromas with Cabernet Sauvignon and “ripen fruits” like aromas with Merlot • Adapted to international market requirements by producing full bodied red wines poor in astringency • Production of complex aromas which combine with oak flavors to create a very original organoleptic profile, what can bring character to the lightest wines SUGGESTIONS OF APPLICATIONS • Recommended for the vinifications of high quality red wines aged in oak barrels • Particularly adapted to the production of red wines from Cabernet, Merlot and Shiraz grape families and to all full bodied wines • For long maceration processes with grapes rich in astringent tannins |
5 Gram |
.85 |
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| 60441 | Alcotec
48 ** Works in ambient
temperatures up to 30 C (86 F). It will produce very clean alcohol but you should still use
activated carbon filtration for optimum purification before mixing with essences.
|
140 Grams |
$ 6.40 |
| 002361 |
CLASSIC TURBO YEAST ** Best all-rounder. Classic is the best selling Turbo Yeast world-wide, performing excellently under most conditions. It’s fast, capable of fermenting 6kg of sugar in 36 hours. It reaches 18% ABV where 8kg of sugar is used and has excellent temperature tolerance. Classic has been further improved with the inclusion of new mineral absorbents, further improving distillate quality. We recommend you use Turbo Carbon as it will significantly improve the performance of Classic Turbo.  |
240 Grams |
$ 6.10 |
| 002362 | TURBO YEAST EXPRESS
** When it's needed tomorrow.
Express is the fastest Turbo on the planet, fermenting
out 6kg of sugar in less than 24
hours and producing very good distillate quality. It is important that water
start temperature is correct and only 6kg of sugar is used to get maximum speed.
We recommend you use Turbo Carbon as it will significantly improve the
performance of Express Turbo. |
200 Grams |
$7.90
|
| 002363 |
TURBO YEAST POWER 23 **Extreme strength. Power should be used where high
alcohol strength is the most important thing. Fermenting to 23% ABV in the wash
will increase the still yield by nearly one third! Only use where cool air
temperature (between 18–24°C) can be maintained. Remember, the more alcohol
produced by the yeast, the lower the final distillate quality. We recommend you
use Turbo Carbon as it will significantly improve the performance of Power Turbo. |
390 grams |
$8.78 |
| 002364 |
HEAT WAVE TURBO YEAST **
When it's hot. The only Turbo to use when the air
temperature is above 33°C. Delivers excellent quality alcohol in hot conditions.
Heat Wave
is also the
only yeast we recommend for ‘stacking’. Up to a 200 litre volume can be fermented
using 8 sachets (providing the start liquid temperature and air temperature are
both 20°C). We recommend you use Turbo Carbon as it will significantly
improve the performance of Heat Wave
Turbo.
|
90 grams |
$ 5.00
|
| 002365 |
TRIPLE DISTILLED TURBO YEAST
**
Ultimate quality. Triple Distilled
Turbo should be used where ultimate alcohol quality is of primary importance. Only use where cool
air temperature (between 18–24°C) can be maintained. This is a revolutionary breakthrough in
Turbo Yeast development making it possible to produce “triple distilled” quality alcohol in the
home. It is essential to use Turbo Carbon with Triple Distilled Turbo Yeast
. |
210 grams |
$ 7.50
|
