Dried yeast R2™ - Lalvin™ - 500 g

Lalvin W15® has been selected by the Swiss Wine Institute of Wädenswil as the best yeast in its category. The yeast is intended for making dry white and red wines. During fermentation, little heat is generated, which is beneficial for wine freshness and fruits. Additionally, it keeps the pH low. Lalvin W15 increases wine perfection 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, enhances natural characteristics e.g. in grapes. Package 125g, dosage 20-25g/hl for white or rosé and 25-35g/hl for red. A 125g package yields approximately 1200l for red wine and 1500l for white wine. Fermentation temperature +10...+23C. Alcohol max. 15% Usage: Use warm water (35-37C) in 10x larger quantity than yeast and mix well. Let stand for 20min and then add to 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 5g, dosage 4.5g 23l. 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..

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 ™ 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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SafSpirit FD-3 is recommended for fruit fermentation. Yeast does not need much food and is very resistant to alcohol. Ideal for the production of apple brandy (Calvados) and cognac. Optimal fermentation temperature: 15-32°C and dosage 30-50 g/hl.

This cider yeast is a high ester yield strain that gives great depth of flavor and shows the juice's full fruit potential. Ciders fermented using this strain are exceptionally crisp, delicious and refreshing. This super strong yeast has good fructose assimilation and is able to ferment under difficult conditions and a wide temperature range. Flocculation Rate: 5 (Very High) / Final Severity: Low (High Attenuation) / Recommended Temperature Range: 12-28°C.

Special granulated universal yeast for wine fermentation. This fructophilic yeast enhances natural fruit aromas! Ideal for use in stagnant fermentation, secondary fermentation and high wort wines without residual sugar. Vinoferm KY ensures a cleaner and more complete fermentation with low foaming and a high alcohol yield. SO2 tolerant. Features: Saccharomyces Bayanus, Fermentation temperature: 15-25°C, Yeast nutrient requirements: low, Alcohol tolerance: 18%, Glycerol production: 5-6 g/l, Kill factor: yes, GMO-free and vegan Grape varieties: Suitable for all grape varieties. Dosage: 15-25 g/hl approx. 7g 50L Use: Mix 1 part of yeast with 7 parts of water and 3 parts of wort at 35-40°C. Allow to rehydrate for at least 15 minutes. Then add the wort. Make sure the temperature difference between the yeast starter and the wort in your fermentation tank is no more than 10°C. Shelf life: Vacuum packed. Store unopened in a cool and dry place (<15°C, ideally 4-8°C). Use within 2-3 days after opening. OenoBioTech OenoBioTech is a leading independent manufacturer and distributor of quality beverage ingredients and processing aids for wine, beer, cider, potable alcohol and fruit juices. Its products are designed to improve the quality, taste, appearance and shelf life of your beverages. OenoBioTech supplies wine ingredients worldwide and has many well-known international wine producers among its customers. The company has ISO 9001, ISO 22000 and FSSC 22000 certificates, as well as Kosher and Halal certificates..