Lalvin

Lalvin EC-1118 5g Wine, Cider & Champagne Yeast

The Lalvin Bourgovin RC212 (Burgundy) yeast has been selected by the BIVB (Bureau Interprofessionnel des Vins de Bourgogne), and was developed for red wines with color and structure. Due to the limited polyphenol adsorption on its cell wall, this yeast promotes the stabilization of the color and tannins during fermentation. This outstanding property makes Lalvin Bourgovin RC212 a wise choice to enhance the polyphenolic content of Gamay, Zinfandel and Grenache. Lalvin Bourgovin RC212 (Burgundy) consistently produces Pinot Noirs with good structure, ripe berry, bright fruit and spicy characteristics.Attenuation: N/AAlcohol tolerance: 16 %Optimum fermentation temperature: 20 - 30 °CProducer: Lallemand

Lalvin QA23, selected on soil types from the area of the appelation of Vinhos Verdes in Portuga offers qualities of fermentive security bound to a weak demand in assimilable nitrogen and O2.Lalvin QA23 is an excellent choice for wine styles like Chardonnay, Sauvignon Blanc, Sémillon, Chardonel and Gewürstraminer.Attenuation: N/AAlcohol tolerance: 16 %Flocculation: N/AOptimum fermentation temperature: 14 - 28 °C

Lalvin 71B is a wine yeast for nouveau-style wines. It was isolated by Pr. Maugenet’s team at the INRA (National Agricultural Research Institute) in Narbonne, France. Known for making blush and semi-sweet wines and owes its success to its abilities to produce amyl ester (isoamyl acetate), reinforcing the aromatic profile of wines. Lalvin 71B also softens high acid musts by partially metabolizing malic acid (20%-30%).Alcohol tolerance: 14 %Optimum fermentation temperature: 15 - 30 °C

Lalvin ICV-D47 is a Côtes du Rhône isolate for the production of complex whites with citrus and floral notes, and for full-bodied, barrel fermented Chardonnay and other white varietals. When left on lees, ripe, spicy aromas with tropical and citrus notes are developed. Lalvin ICV-D47 is a high polysaccharide producer known to accentuate fruit characteristics and bring volume and complexity to white wines.Alcohol tolerance: 14 %Optimum fermentation temperature: 15 - 20 °C

Lalvin ICV K1-V1116 was initially isolated in 1972 by Pierre Barre of the INRA Montpellier. When fermented at low temperatures (below 16°C) and, with the right addition of nutrients, Lalvin ICV K1-V1116 is one of the most floral ester-producing yeasts (isoamyl acetate, hexyl acetate, phenyl ethyl acetate). These esters bring fresh, floral aromas to neutral varieties or high-yield grapes.Among the high ester producers, Lalvin ICV K1-V1116 is the most resistant to difficult fermentation conditions such as low turbidity, low temperature, and low fatty acid content.Lalvin ICV K1-V1116 is a proven strain for the fermentation of ice wines. It can also be used for rosé or red wines.Simply rehydrate according to the instructions on the sachet, then stir into the must.Sufficient for 5 gallons (23 litres) of wine.Weight: 5g.Temperature range: 10-35°C (50-95°F).