Winegrowers Supplies - Types of active dry yeasts for winemaking
1) Saccharomyces cerevisiae: is the yeast normally used for primary fermentation of must. Saccharomyces is the genus or family name; cerevisiae is the name of the species, within which there are many different strains having slightly different characteristics (tolerance to alcohol, sugar and SO2; temperature range for fermentation; nature of volatile compounds formed; sugar-to-alcohol yield; ease of coagulation; etc).
for white wines:-
Erbslöh Oenoferm Klosterneuberg: for high quality white wines.
IOC B-2000: for aromatic white wines; Bacchus, Schönburger, Ortega,
Siegerrebe, Huxelrebe, Müller-Thurgau, Scheurebe etc.
IOC BR-8000: produces a high level of glycerol and good length of flavour.
Uvaferm CEG: for high quality white wines, red wines; short lag time,
good at low temperature 8 - 15 °C, gentle fermentation, non-foaming (high protease
activity), good sedimentation/quick clarification.
Uvaferm CS2: for quality white wines (8 - 15 °C), red wines and rediluted concentrates
(15 - 25 °C); exceptionally good at low temperature, medium lag time and speed
of fermentation, non-foaming.
SIHA 3: strain WET136:
Gervin B: CC: low temperature (10 °C).
Gervin 7: GE: 12 °C.
Gervin 5: GVN: 12 °C.
Gervin 1: Narbonne 7013: general purpose, good settling.
for red wines:-
Erbslöh Oenoferm Rouge: for high quality red wines.
IOC R-9001: for fruity early drinking light red wines.
IOC R-9002: for darker red wines of good structure and potential for bottle age.
Assists colour stabilitry.
Uvaferm CM: basic general purpose, particularly for red wines (15 - 35 °C), short lag time,
fast fermentation, average foaming.
Gervin 2: Davis 522 (Montrachet): for red Burgundy, rapid fermentation.
Gervin A: SF: for red Bordeaux.
2) Saccharomyces bayanus: has high tolerance to alcohol, so is used for restarting stuck
fermentations, and for secondary fermentation to produce Sparkling Wines:-
IOC 18-2007 (prise de Mousse): clean, fast fermenting, low pH, low temperature
tolerance. Converts all sugars to alcohol without undesirable secondary components.
Also good for primary fermentation of base wines intended for Quality Sparkling Wine.
Lalvin EC-1118 (I.O. de Champagne):
Uvaferm BC: 12 - 30 °C, for secondary fermentation or restarting stuck fermentations,
or for slower primary fermentations; long lag time, complete fermentation at slow
speed, easy fermentation with high sugar or alcohol content.
SIHA 4: strain CH158:
SIHA 5: strain CH420: Agglomerating special yeast for methode champenoise, forms large
flakes after fermentation.
Gervin 3: Pasteur Institute (Davis 595).
Gervin 6: Davis 505 - good settling.
3) Schizosaccharomyces pombe: ferments malic acid, giving ethyl alcohol and CO2.
Used for reduction of malic acid.
4) Saccharomyces beticus: Flor Sherry yeast.
Gervin 4: Davis 519 - ferments in SO2 levels of 25 - 50 mgm/100l (ppm).
5) Saccharomyces chevalieri: yeast common in red wine production.
6) Saccharomyces fructum: ferments at very low temperature.
7) Saccharomyces diastaticus: ferments dextrins and 'starch'.8) High alcohol super yeasts:-
This product contains activated carbons, to enable it to reach this very high %alcohol.
It is nothing like the yeasts used for fermenting wines or beer, it acts much too quickly. It is
designed for the fastest and most reliable fermentation of a pure sugar/water
mix, producing alcohol, for use as a base for liqueurs.
The alcohol level can be further increased, where this is legal, by distillation.