Yeast is a very important ingredient when it comes to wine making. The wine yeast you select will have a notable effect on your wine.
We have a large selection of both dry and liquid wine yeasts, to ensure you have a good yeast option for whatever style you're making. We also carry Malolactic Cultures, take a look and pick what suits your wine best!
Find beer yeast and distillers yeast here.
Wyeast's Fruity White yeast strain produces an extremely fruity profile, high ester formation. It allows the fruit character to dominate aroma and the flavor profile. Learn More
Great for White, Red, Fruit, Cider (66 gal) dose
Adapted to low temperature and low pH; enhances polyphenolic content and fruit character
Lalvin MBR 31 was selected by the ITV for use in red and white wines.
Performs well even under stressful conditions such as low pH (3.1) and low temperature (greater than 13ºC/55ºF).
Known for its positive sensory characteristics. In reds, it may increase berry fruit flavors and mouthfeel. In whites, it is known for light buttery flavor, respect for fruit, increased body and length of finish.
It may be slow to start but finishes quickly. Learn More
Great for Red, White (66 gal) dose
Adapted to high SO₂ and high alcohol; enhances complexity and mouthfeel
Lalvin MBR VP41® was isolated in Italy during an extensive European Union collaboration.
Performs well at a pH above 3.2 and a total SO2 level of 50-60 ppm. In temperatures below 16ºC(61ºF) it is a slow starter but can complete fermentation.
Chosen for its strong implantation, steady fermentation, high alcohol tolerance (up to 15.5% v/v), enhanced mouthfeel and wine structure.
Both red and white wines fermented with VP41 have increased richness and complexity.
Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines / strong ales. Clean and neutral. Learn More
This Bordeaux yeast strain produces a distinctive, intense berry graham cracker nose, jammy, rich, very smooth complex profile, slightly vinous. Learn More
Fresh liquid cultures of Oenococcus oenii (ER1A and EY2D) provides rapid and complete malic acid to lactic acid reduction to balance and soften wines. Learn More
K1V-1116 is a vigorously fermenting, dominant strain that will overcome wild yeast, and ferment well in a must that is low in nutrients. Brings out the freshness of white grape varieties, especially Sauvignon Blanc. Learn More
Lalvin 71B is a low foaming strain that is a very rapid starter that will produce smoother, more aromatic wines that will mature quickly, as it limits phenol extraction and neutralizes malic acid up to about 40%. Well suited for whites, concentrates and nouveaus.
Formerly Known As: 71B-1122 Narbonne Learn More
This Prisse de Mousse strain is fast-starting, clean and neutral. EC-1118 is a popular choice because of its consistently strong fermentation characteristics and high alcohol tolerance, up to 18%.
The first choice for champagne and sparkling wines. Also good for restarting stuck fermentations. Ferments between 50 and 80 degrees. Learn More
Lalvin ICV D-47 wine yeast, or Saccharomyces cerevisiae, will produce white wines of superior quality. The complex carbohydrates impart an enhanced mouthfeel.
Well suited to Chardonnays, Rosés, and wines that will have a malolactic secondary fermentation. It may also be used in mead in conjunction with yeast supplements. Learn More