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YEASTS

 
Only yeasts which are definitely identifiable (i.e. ones with strain names) are included here.
Note: Producers may constantly bring out new strains, as well as change the names they label particular strains as.

Sources: Lallemand Home Page, The Wine Lab 1995 Reference Manual, the Presque Isle Wine Cellars 94-95 catalog, the Mead Lover's Digest and the Cider Digest, rec.crafts.winemaking.

Current Listing Includes:
Strain Name (S.cerevisiae) Company Producers
EC1118 strain (bayanus) Gervin, The Wine Lab?, Lalvin
D47 strain Gervin, Lalvin
71B strain (or 71B-1122 or boulardii SD-1120) Gervin, Lalvin, The Wine Lab
Bourgovin RC212 strain Lalvin
K1V-1116 strain Lalvin, Gervin
Bordeaux strain 7013 Gervin
Montrachet strain, M-1107, Davis 522 Gervin, The Wine Lab, Presque Isle Wine Cellars
Pasteur Institute strain (bayanus) (C-1108, UCD 595) Gervin
GVN strain Gervin
Bordeaux SF strain Gervin
Narbonne selection, CC strain Gervin
SM102 strain Gervin
L-2056 strain Gervin
8906 strain (bayanus) Gervin
BM45 strain Lalvin
BRL97 strain Lalvin
D254 strain Lalvin
D80 strain Lalvin
GRE strain Lalvin
CY3079 strain Lalvin
AC strain Lalvin
S6U strain Lalvin
RA17 strain Lalvin
T73 strain Lalvin
R2 strain Lalvin
DV10 strain Lalvin



Lalvin yeasts are a product of Lallemand.
Red Star Dry Yeast Strains are a product of The Wine Lab.

Others (unknown strain number):
Epernay II
Light, fruity styles, stuck fermentation can occur (especially at low temperatures - UCDavis teach that to ferment to dryness, this strain needs additional nitrogren (in the form of DAP or amino nitrogren) to a 140ppm starvation level), temp.s of 50-70 F & optimum not at low temp. (suffers from cold shock), leaves some residual sugar, sensitive to high alcohol levels.
California Champagne (UCD 505)
sparkling wines; simple, clean and yeasty fermentation; sensistive to alcohol (>11%) and SO2 (25 mg/L); flocculates into large clumps
Steinberg
cold ferments; delicate, complex bouquet of fruit in young whites at low temperatures; very cold tolerant (<40F); sensitive to SO2 (50 mg/L)
Pasteur Red
Full-bodied reds; vigorous, clean fermentations; good color extraction.

 

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