 |
Wine Yeast Chart
|
Company |
|
Dry or Liquid |
|
Strain Number |
|
Suggested Wine Styles |
|
Temp Range (°F) |
|
Alcohol Tolerance (% ABV)/Flocculation |
|
Lalvin |
|
ICV D-47 |
|
Dry |
|
1080-02 |
|
Dry
White, Blush, Sweet Mead |
|
50-86° |
|
14%
Medium |
|
Lalvin |
|
BOURGOVIN RC 212 |
|
Dry |
|
1105-02 |
|
Young
Reds, Aged Reds |
|
59-86° |
|
14% Low |
|
Lalvin |
|
KIV-1116 |
|
Dry |
|
1016-02 |
|
Stuck
Fermentations, Cider |
|
59-86° |
|
18% Low |
|
Lalvin |
|
EC-1118 |
|
Dry |
|
1018-02 |
|
Champagne, Dry Meads, Secondary-Stuck Ferment, Late Harvest |
|
45-95° |
|
18% Low |
|
Red Star |
|
Pasteur
Red |
|
Dry |
|
Davis#904 |
|
Cabernet, Syrah, Pinot, Merlot, Gamay, Zin, Berry and Cherry Wine |
|
64-86° |
|
16% Low |
|
Red Star |
|
Montrachet |
|
Dry |
|
Davis#522 |
|
Merlot,
Chard, Zinfandel, Syrah |
|
59-86° |
|
13% Low |
|
Red Star |
|
Côte des
Blancs |
|
Dry |
|
Davis#750 |
|
Blush
Wines, Sparkling Cuvée, Riesling, Chard, Cider |
|
64-86° |
|
12-14%
Low |
|
Red Star |
|
Pasteur
Champagne |
|
Dry |
|
Davis#595 |
|
Dry
White, Cabernet, Port, Cider, Mead, Fruits |
|
59-86° |
|
13-15%
Medium-Low |
|
Red Star |
|
Premier
Curvée |
|
Dry |
|
Davis#796 |
|
Anything
but residual-sugar wines |
|
45-95° |
|
18% Low |
|
Red Star |
|
Flor
Sherry |
|
Dry |
|
Davis#519 |
|
Sherry
(primary and secondary fermentation) |
|
59-86° |
|
18-20%
Low |
|
White
Labs |
|
Champagne |
|
Liquid |
|
WLP-715 |
|
Champagne, Cider, Dry Whites, Dry Meads, Barleywines |
|
70-75° |
|
17% Low |
|
White
Labs |
|
Sweet
Mead and Wine |
|
Liquid |
|
WLP-720 |
|
Sweet
Mead, Blush Wines, Cider, Fruit Wine, Gewürz |
|
70-75° |
|
15% Low |
|
White
Labs |
|
English
Cider |
|
Liquid |
|
WLP-775 |
|
Cider |
|
68-75° |
|
14%
Medium |
|
White
Labs |
|
Chardonnay White Wine |
|
Liquid |
|
WLP-730 |
|
White
and Blush, Chablis, Chenin and Sauvignon Blanc |
|
50-90° |
|
14% Low |
|
White
Labs |
|
Merlot
Red Wine Yeast |
|
Liquid |
|
WLP-740 |
|
Cabernet, Shiraz, Pinot Noir, Chard, Sauv. Blanc and Sémillon |
|
60-90° |
|
18% Low |
|
White
Labs |
|
Cabernet
Red Wine Yeast |
|
Liquid |
|
WLP-760 |
|
Cabernet, Merlot, Chard and Sauvignon Blanc |
|
60-90° |
|
16% Low |
|
White
Labs |
|
Avize
Wine Yeast |
|
Liquid |
|
WLP-718 |
|
Complex
whites, Chardonnay |
|
60-90° |
|
15% Low |
|
White
Labs |
|
Steinberg-Geisenheim Wine Yeast |
|
Liquid |
|
WLP-727 |
|
Reisling
and Gewürztraminer |
|
50-90° |
|
14% Low |
|
White
Labs |
|
French
White Wine Yeast |
|
Liquid |
|
WLP-735 |
|
Sauvignon Blanc, Sémillon and Muscadelle |
|
50-90° |
|
16% Low |
|
White
Labs |
|
Assmanshausen Wine Yeast |
|
Liquid |
|
WLP-749 |
|
Pinot
Noir and Zinfandel |
|
50-90° |
|
16% Low |
|
White
Labs |
|
French
Red Wine Yeast |
|
Liquid |
|
WLP-750 |
|
Cabernet
Sauvignon, Cabernet Franc and Merlot |
|
60-90° |
|
17% Low |
|
White
Labs |
|
Suremain
Burgundy Wine Yeast |
|
Liquid |
|
WLP-770 |
|
Pinot
Noir, Chardonnay, Pinot Blanc |
|
60-90° |
|
16% Low |
|
|
|
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