Dried yeast EC 1118™ Prise de Mousse - Lalvin™ - 5 g

Fructose is the sweetest of all natural sugars at 173 units compared to sucrose at 100 units. It is particularly effective as a flavor enhancer for fruits and berries Fructose - for fermentation or sweetening of liqueurs, jams, etc. Sweetener compared to sucrose (100) = 173. Store in a dry and cool place. Glucose = dextrose, meritose, grape sugar. Ideal sugar for complete and faster fermentation without residual sugar. Also suitable for preparing kombucha. Volume compared to sucrose (100) = 74.3. It ferments better and does not leave off-flavors unlike store-bought sugar.

Winning yeast awarded with "The original Prize de Mousse". Lalvin EC 1118® champagne yeast is especially suitable for the fermentation of champagne and white wines. Champagne yeast is suitable for white, red and rose wines and ciders. Alcohol tolerance 18%. Low foaming. Fermentation at 10...30°C, quick clarification and very compact sediment, compatible with MLF (lactic acid bacteria), positive effect on SO2, prevents spontaneous MLF (lactic acid) production, package 125g, dosage 20-25g/hl. A 125g pack contains approx. 1500 l. Use: Dissolve the yeast in 35...40°C water, wait 20 minutes and mix again. Then mix with a small amount of wine, lowering the temperature of the yeast solution to approximately the temperature of the wine (5...8C difference). The whole process must be completed within 30 minutes. Recommended wine-raw temperature +18C..

Lalvin W15® has been selected as the best yeast in its category by the Swiss Wädenswil Wine Institute. The yeast is intended for the production of dry white and red wines. During fermentation, little heat is generated, which is good for the freshness and fruitiness of the wine. In addition, it keeps the pH low. Lalvin W15 increases the fullness of wine by producing high levels of glycerol and succinic acid. Suitable for white, red and rosé wines, MLF (lactic acid bacteria) is recommended, high glycerol and succinic acid production, increases e.g. natural properties of the grape. Package 125g, dosage 20-25g/hl for white or pink and 25-35g/hl for red. In the case of red wine, a 125g package will make approx. 1200l and white approx. 1500 l. Fermentation temperature +10...+23C. Alcohol max. 15% Usage: Use warm water (35-37C) in 10x more quantity than yeast and mix well. Let stand for 20 minutes and then add to the wine..

Winning yeast awarded with "The original Prize de Mousse". Lalvin EC 1118® champagne yeast is especially suitable for the fermentation of champagne and white wines. Champagne yeast is suitable for white, red and rose wines and ciders. Alcohol tolerance 18%. Low foaming. Fermentation at 10...30°C, quick clarification and very compact sediment, compatible with MLF (lactic acid bacteria), positive effect on SO2, prevents spontaneous MLF (lactic acid) production, package 125g, dosage 20-25g/hl. A 125g pack contains approx. 1500 l. Use: Dissolve the yeast in 35...40°C water, wait 20 minutes and mix again. Then mix with a small amount of wine, lowering the temperature of the yeast solution to approximately the temperature of the wine (5...8C difference). The whole process must be completed within 30 minutes. Recommended wine-raw temperature +18C..

Lalvin 71B® is an award-winning yeast from the Institut National de la recherche Agronomique (INRA) in Narbonne, France. This yeast is known for the production of so-called vins nouveaux, pre-processed or tropical fruit wine. Persistent aromas arise from the production of relatively stable esters and higher alcohols. Lalvin 71B is also characterized by the partial conversion of malic acids into alcohol and CO2 during fermentation. Suitable for white, red and rosé wines, reduced malic acid, MLF (malo) recommended, recommended for aromatic grapes such as Riesling, Kerner, Müller-Thurgau, Dornfelder, Rondo, etc. Saccharomyces var. cerevisiae: 500 g package, dose 20-25 g/hl for white or pink and 25-35 g/hl for red Usage: Use warm water (35-37C) 10x more than yeast and mix well. Let stand for 20 minutes and then add to the wine..

Lalvin 71B® is an award-winning yeast from the Institut National de la recherche Agronomique (INRA) in Narbonne, France. This yeast is known for the production of so-called vins nouveaux, pre-processed or tropical fruit wine. Persistent aromas arise from the production of relatively stable esters and higher alcohols. Lalvin 71B is characterized by the partial conversion of malic acids into alcohol and CO2 during fermentation. Suitable for white, red and rosé wines, reduced malic acid, MLF (malo) recommended, recommended for aromatic grapes such as Riesling, Kerner, Müller-Thurgau, Dornfelder, Rondo, etc. Saccharomyces var. cerevisiae: 5g package, dose 20l for white or pink and 14l for red. Usage: Use warm water (35-37C) in 10x more quantity than yeast and mix well. Let stand for 20 minutes and then add to the wine..

Winning yeast awarded with "The original Prize de Mousse". Lalvin EC 1118® champagne yeast is especially suitable for the fermentation of champagne and white wines. Champagne yeast is suitable for white, red and rose wines and ciders. Alcohol tolerance 18%. Low foaming. Fermentation at 10...30°C, quick clarification and very compact sediment, compatible with MLF (lactic acid bacteria), positive effect on SO2, prevents spontaneous MLF (lactic acid) production, package 125g, dosage 20-25g/hl. A 125g pack contains approx. 1500 l. Use: Dissolve the yeast in 35...40°C water, wait 20 minutes and mix again. Then mix with a small amount of wine, lowering the temperature of the yeast solution to approximately the temperature of the wine (5...8C difference). The whole process must be completed within 30 minutes. Recommended wine-raw temperature +18C..

Lalvin R2® is the yeast of choice in the Sauternes region of France. This yeast has the outstanding ability to work at temperatures up to 5°C. It produces intensely fruity wines with a floral aroma. Suitable for white and pink wines and ciders. Operating temperature from 5°C. MLF (malo) compatible. High alcohol tolerance: 16%. Recommended for white varieties such as Sauvignon Blanc, Riesling and Gewürztraminer. Saccharomyces cerevisiae var. bayanus 500 g package. Dosage 20-25 g/hl.

Lalvin ™ QA23 ™ has been selected as the best yeast in the Vinhos Verdes region in Portugal by the collaboration of the University of Trás-os-Montes and Alto Douro (UTAD). Lalvin ™ QA23 ™ is an excellent choice for wines such as Chardonnay, Sauvignon Blanc, Sémillon, Chardonel, Chenin Blanc, Colombard and Gewürztraminer for crisp and fresh fruit wines. It enhances the aromas of typical varieties due to its beta-glucosidase activity and is an excellent thiol converter, making it a complementary yeast to develop the passion fruit character of Sauvignon Blanc. Lalvin ™ QA23 ™ weakly assimilates nitrogen/nutrients and O2s together...ferments low turbidity juice to dry wine at low temperature (15°C). It is classified as Saccharomyces cerevisiae var. bayanus Goes very well with malolactic fermentation. Saccharomyces cerevisiae var. bayanus, able to ferment juice at low temperature (14-28°C), alcohol tolerance: 16%, MLF compatible, package: 5 g, dosage: 4.5 g / 23 l.

Lalvin ™ QA23 ™ has been selected as the best yeast in the Vinhos Verdes region in Portugal by the collaboration of the University of Trás-os-Montes and Alto Douro (UTAD). Lalvin ™ QA23 ™ is an excellent choice for wines such as Chardonnay, Sauvignon Blanc, Sémillon, Chardonel, Chenin Blanc, Colombard and Gewürztraminer for crisp and fresh fruit wines. It enhances the aromas of typical varieties due to its beta-glucosidase activity and is an excellent thiol converter, making it a complementary yeast to develop the passion fruit character of Sauvignon Blanc. Lalvin ™ QA23 ™ weakly assimilates nitrogen/nutrients and O2s together...ferments low turbidity juice to dry wine at low temperature (15°C). It is classified as Saccharomyces cerevisiae var. bayanus Goes very well with malolactic fermentation. Saccharomyces cerevisiae var. bayanus, able to ferment juice at low temperature (14-28°C), alcohol tolerance: 16%, MLF compatible, package: 5 g, dosage: 4.5 g / 23 l.

SafSpirit C-70 is a distiller's preferred yeast that has a strong multi-functional strain. Yeast produces high-quality alcohol from all kinds of substrates. Produces high-quality alcohol, optimal fermentation temperature: 25-33 ° C; dosage: 30-50 g/hl..

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Selected yeast from the Champagne region, suitable for all types of ciders. Works in a wide temperature range. Very good fructose assimilation. Flocculation: high, fermentation temperature: 10-30°C, dosage: 20 to 30g/hl for first fermentation, works at low pH: from 2.9, low nitrogen requirements: from 150ppm, recommended sugar/alcohol: 16.3g/l 1% per ABV, maximum recommended SO2 level: 70 mg/l, minimum recommended turbidity: 50 NTU..

Lalvin 71B® is an award-winning yeast from the Institut National de la recherche Agronomique (INRA) in Narbonne, France. This yeast is known for the production of so-called vins nouveaux, pre-processed or tropical fruit wine. Persistent aromas arise from the production of relatively stable esters and higher alcohols. Lalvin 71B is characterized by the partial conversion of malic acids into alcohol and CO2 during fermentation. Suitable for white, red and rosé wines, reduced malic acid, MLF (malo) recommended, recommended for aromatic grapes such as Riesling, Kerner, Müller-Thurgau, Dornfelder, Rondo, etc. Saccharomyces var. cerevisiae: 5g package, dose 20l for white or pink and 14l for red. Usage: Use warm water (35-37C) in 10x more quantity than yeast and mix well. Let stand for 20 minutes and then add to the wine..

Lalvin ™ QA23 ™ has been selected as the best yeast in the Vinhos Verdes region in Portugal by the collaboration of the University of Trás-os-Montes and Alto Douro (UTAD). Lalvin ™ QA23 ™ is an excellent choice for wines such as Chardonnay, Sauvignon Blanc, Sémillon, Chardonel, Chenin Blanc, Colombard and Gewürztraminer for crisp and fresh fruit wines. It enhances the aromas of typical varieties due to its beta-glucosidase activity and is an excellent thiol converter, making it a complementary yeast to develop the passion fruit character of Sauvignon Blanc. Lalvin ™ QA23 ™ weakly assimilates nitrogen/nutrients and O2s together...ferments low turbidity juice to dry wine at low temperature (15°C). It is classified as Saccharomyces cerevisiae var. bayanus Goes very well with malolactic fermentation. Saccharomyces cerevisiae var. bayanus, able to ferment juice at low temperature (14-28°C), alcohol tolerance: 16%, MLF compatible, package: 5 g, dosage: 4.5 g / 23 l.