Premier
Cuvee
(saccharomyces bavanus) |
| good tolerance to ethanol and
sulphur dioxide |
| ferments to dryness |
| very low producer of foam,
urea, & fusel oils |
| recommended for reds,
whites, and especially champagne |
| does well restarting
"stuck" fermentations |
| fast, clean, neutral |
| certified Kosher |
Montrache
(saccharomyces cerevisiae) |
| strong fermentor |
| good ethanol tolerance |
| will readily ferment grape
musts and fruit juice to dryness |
| good tolerance to free sulphur
dioxide |
| recommended for full bodied
reds and whites |
| NOT recommended for
grapes dusted with sulphur |
| low volatile acidity, good
complex flavors, intense color |
| certified Kosher |
Cote
de Blancs
(saccharomyces cerevisiae) |
| slow fermentor |
| low foam |
| requires nutrient |
| fine fruit aroma |
| may be controlled with lower
temperatures to finish with residual sweetness |
| recommended for reds, whites,
sparkling wines, and non grape wines |
| certified Kosher |
Pasture
Champagne
(saccharomyces bavanus) |
| strong fermentor |
| very good ethanol tolerance |
| will readily ferment musts and
fruit juices to dryness |
| good tolerance to sulphur
dioxide |
| recommended for all whites,
some reds, and for fruit juices |
| not for sparkling
wines |
| good for restarting
"stuck" fermentations |
| certified Kosher |
Lalvin
KiV-1116
(saccharomyces cerevisiae) |
| ideal for grapes, must, and
fruit juice |
| inhibits wild yeast-
very competitive |
| restarts stuck fermentations |
| good for Mead |
| alcohol tolerant up to 14% |
Lalvin
71B-1122
(saccharomyces cerevisiae) |
| fruity aroma |
| ideal for concentrates |
| promotes malo-lactic
fermentation |
| consumes 35% of malic acid |
| fermentation speed is very
fast |
| very high sugar/alcohol yield |
Lalvin
EC-1118
(saccharomyces bayanus) |
| ideal for quick wines |
| inhibits wild yeasts |
| restarts stuck fermentations |
| good for sparkling
wines |
| alcohol tolerant up
to 18% |
