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Yeast Chart
Yeast Chart
Dry or Liquid Dry Dry Dry Dry Dry Dry Dry Dry Dry Dry Dry Liquid Liquid Liquid Liquid
Strain Number 1080-02 1105-02 1022-02 1016-02 1018-02 Davis#904 Davis#522 Davis#750 Davis#595
Suggested Wine Styles Dry White, Blush, Sweet Mead Young Reds, Aged Reds
Alcohol Tolerance Level (%) 14% 14% 14% 16% 18% 16% 13% 12-14% 13-15% 18% 18-20% 17% 15% 14% 14% 18% 16% 17% 18% 11% 16% 12-13% 12-13% 12-14% 14% 14% 21%
Flocculation Description Medium Low Medium Low Low Low Low Low MediumLow Low Low Low Low Medium Low Low Low MediumLow LowMedium LowMedium LowMedium High Medium MediumHigh MediumHigh LowMedium Low Contributes mouthfeel in Chard and other whites, sweet mead Enhances varietal and spicy notes in reds, maintains color stability Contributes tropical-fruit esters, softens acidity perception Expresses freshness of white varieties Strong fermenter, low foam, neutral sensory impact Full-bodied red wines, fruit flavors, complex aromas Full-bodied intense-color red and white wines Slow fermenter, builds flavor and aroma, temperature sensitive White and some red, no tirage, restarts stuck fermentation Red, white and sparkling, restarts stuck fermentation Good aldehyde production in secondary fermentation A classic champagne yeast, neutral character Slightly fruity, leaves some residual sweetness Ferments dry but retains flavor from apples Slight ester, low sulfur dioxide, enhances varietal character Neutral, low fused alcohol production, ferments to dryness Moderate speed, fullbodied red wines, complementing esters Low foaming, barrel fermentation, ideal champagne base Award winning, low foaming, minimal sulfur production Rich fruity profile, complements fruit mead fermentation Full-bodied profile, true Sake character, used for Jius Bready, vanilla notes, allows fruit character to dominate Rich flavor, creamy, fruity profile, dry finish, hint of Riesling German red wine yeast, ferments slower, cold tolerant Classic German, full body, depth, dry smoky characteristics Smooth complex profile, slightly vinuous, jammy, rich Produces clean, dry profile, low ester
Blush, Whites, Nouveau, 59-86 Young Reds, Juice from Concentrates Stuck Fermentations, Cider 59-86 Champagne, Dry Meads, Secondary-Stuck Ferment, Late Harvest Cabernet, Syrah, Pinot, Merlot, Gamay, Zin, Berry and Cherry Wine Merlot, Chard, Zinfandel, Syrah Blush Wines, Sparkling Cuve, Riesling, Chard, Cider Dry White, Cabernet, Port, Cider, Mead, Fruits 45-95 64-86 59-86 64-86 59-86 45-95 59-86 70-75 70-75 68-75
Red Star Pasteur Red Red Star Montrachet Red Star Cote des Blancs Red Star Pasteur Champagne Red Star Premier Cuve Red Star Flor Sherry White Labs White Labs White Labs White Labs White Labs White Labs Wyeast Wyeast Wyeast Wyeast Wyeast Wyeast Wyeast Wyeast Wyeast Wyeast Champagne Sweet Mead and Wine English Cider Chardonnay White Wine
Davis#796 Anything but residualsugar wines Davis#519 Sherry (primary and secondary fermentation) WLP-715 Champagne, Cider, Dry Whites, Dry Meads, Barleywines WLP-720 Sweet Mead, Blush Wines, Cider, Fruit Wine, Gewrz, Riesling WLP-775 Cider WLP-730 WLP-740 WLP-760 3021 XL 3632 XL 3184 XL 3134 XL 3242 XL 3783 XL 3277 XL 3028 XL 3267 XL 3347 XL
Merlot Red Wine Liquid Yeast Cabernet Red Wine Yeast Pasteur Champagne Dry Mead Sweet Mead Sake #9 Chablis Rudisheimer Assmannhausen Pasteur Red Bordeaux Eau de Vie Liquid Liquid Liquid Liquid Liquid Liquid Liquid Liquid Liquid Liquid Liquid
White and Blush, Chablis, 50-90 Chenin and Sauvignon Blanc Cabernet, Shiraz, Pinot 60-90 Noir, Chard, Sauv. Blanc and Smillon Cabernet, Merlot, Chard 60-90 and Sauvignon Blanc Dry Whites, Spumante, 55-75 Sauv. Blanc, Pinot Blanc, Gewrz Mead, Fruit Mead, Herbal 55-75 Mead, Dry Cider, Cysers Cider, Cyser, Fruit Wine, Ginger Ale, Cherry, Raspberry, Peach Sake, Nigori, Dai Gingo, Fruit, Plum Wine, Rice Beer Fruity Whites, Chard, Chablis, Gewrz, Chenin Blanc, Pinot Gris Rhine Wines, Fruity Ciders, Riesling, Ice Wine Red German Wine, Riesling, Red Varietals, Merlot, Red French-Am Cabernet, Red Varietals, Gamay, Zin, Rhone, Burgundy, Pinot Noir Fr. Cabernet, Pinot Noir, Merlot, Petit Syrah,Rioja, Valdepeas Cordials, Grappa, Barleywine, Eau de Vie, Single Malts 60-75 60-75 55-75 55-75 60-90 55-90 55-90 65-80
Cider
60-75
Dry Red and White Wine, 60-90 add Brandy for classic Port Riesling, Sylvaner, Moselle, Liebfraumilch 55-75
Crisp dry fermenting yeast for fruits and fermentables Mild fruit profile, balanced depth and complexity, dry finish Produces full body, dry smoky character, drier than #3783