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09-11 Lalvin - Dry - Wine - Yeast
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See Reference Chart Below |
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| 60434 | Lalvin EC1118 (neutral, Hi alcohol tolerance (18%) Performs well to restart stuck fermentation | .85 |
| 60435 | Lalvin K1V-1116 (12-14%) For producing wines from grapes and fresh fruit | .85 |
| 60436 | Lalvin 71B-1122 (14%) For producing wines with fruity aroma. Ideal for concentrates. | .85 |
| 60437 | Lalvin ICV-D-47 (15%) Ideal for dry fruity white wines | .85 |
| 60438 | Lalvin RC212 Red wine, (12-14%) enhances character | .85 |
| 60440 | Bacchus ML see Description Below | 15.00 |
Lalvin Yeast Quick Reference Chart
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| ICV D-47: This strain was
isolated from grapes grown in the Côte de Rhône region of France by Dr.
Dominique Delteil, head of the Microbiology Department, Institut Coopératif
du Vin (ICV), in Montpellier. ICV D-47 strain was selected from 450 isolates
collected between 1986 and 1990.
OENOLOGICAL PROPERTIES AND APPLICATIONS This strain is recommended for making wines from white varieties such as Chardonnay and Rosé. It is also an excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen. |
| The Bourgovin RC 212 strain was
selected from fermentations produced in the Burgundy region by the Bureau
interprofessionnel des vins de Bourgogne (BIVB). It was selected for its
ability to ferment a traditional heavier-style Burgundian Pinot Noir.
OENOLOGICAL PROPERTIES AND APPLICATIONS The RC 212 is recommended for red varieties where full extraction is desired. Lighter red varieties also benefit from the improved extraction while color stability is maintained throughout fermentation and aging. Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy |
71B 1122: 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.
OENOLOGICAL PROPERTIES AND APPLICATIONS
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 alcohol, making it an excellent choice for fermenting concentrates.
K1V-1116: Selected by the Institut Coopératif du Vin (ICV) in Montpellier among numerous killer strains isolated and studied by Pierre Barre at INRA, the K1V-1116 strain was the first competitive factor yeast to go into commercial production and has become one of the most widely used active dried wine yeasts in the world.
OENOLOGICAL PROPERTIES AND APPLICATIONS
The K1V-1116 strain is a rapid starter with a constant and complete fermentation
between 15° and 30°C (59° and 86°F), capable of surviving a number of difficult
conditions, such as low nutrient musts and high levels of SO2 or
sugar. Wines fermented with the K1V-1116 have very low volatile acidity, H2S
and foam production.
The K1V-1116 strain tends to express freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc and Seyval. The natural fresh fruit aromas are retained longer than with other standard yeast strains. Fruit wines and wines made from concentrates poor in nutrient balance benefit from the capacity of K1V-1116 to adapt to difficult fermentation conditions. Restarts stuck fermentations.
EC-1118: Strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and ability to ferment equally well over a wide temperature range, the EC-1118 is one of the most widely used yeasts in the world.
OENOLOGICAL PROPERTIES AND APPLICATIONS
The fermentation characteristics of the EC-1118 - extremely low production of
foam, volatile acid and H2S - make this strain an excellent choice.
This strain ferments well over a very wide temperature range, from 7° to 35°C
(45° to 95°F) and demonstrates high osmotic and alcohol tolerance. Good
flocculation with compact lees and a relatively neutral flavor and aroma
contribution are also properties of the EC-1118.
The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations.
BACCHUS MALOLACTIC BACTERIA CULTURE
Oenococcus oeni
ORIGIN
The role of malolactic fermentation (MLF) bacteria on wine quality has increased due to world winemaking trends to reduce the use of sulfur dioxide in the must and to make wines with lower acidity and greater complexity. Thus, the control of bacteria and malolactic fermentations aims to minimize the risks and maximize the positive contributions of a MLF. Lallemand has made malolactic bacteria cultures since the mid- 1980s to help winemakers control MLF. Bacchus consists of natural wine bacteria isolates selected from the Lallemand Oenococcus oeni culture collection in Saint-Simon, France. These concentrated and freeze-dried Bacchus malolactic bacteria cultures have been pre-acclimated to survive in a wide range of conditions when directly added to the wine.
OENOLOGICAL PROPERTIES AND APPLICATIONS
Bacchus is the culture of choice for many professional winemakers in red and white wines,where a positive contribution of complexity, mouthfeel and structure are desired while also respecting the varietal character. Bacchus provides a large population of malolactic bacteria for a timely and easy addition. These malolactic cultures are an ideal and economic tool to complete rapid MLF even when the wine pH is as low as 3.1, alcohol to 13.5% and the total SO2 is less than 20 ppm. For best results in volumes up to 23 L, add Bacchus immediately after the alcoholic fermentation is complete and the wine temperature is 18°-24°C (64°-75°F).