Wine Yeasts Section: Lalvin
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Lalvin K1V-1116 K1V-1116 strain was the first competitive factor yeast to go into commercial production and has become one of the most widely used active dried wine yeasts in the world. Temp range: 50 - 86°F (10° to 30°C) Alcohol Tolerance: 12 - 14% The K1V-1116 strain tends to express freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc and Seyval. The natural fresh fruit aromas are retained longer than with other standard yeast strains. Fruit wines and wines made from concentrates poor in nutrient balance benefit from the capacity of K1V-1116 to adapt to difficult fermentation conditions. Restarts stuck fermentations. item #5417 the price $.65 |
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Lalvin EC-1118 The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and ability to ferment equally well over a wide temperature range, the EC-1118 is one of the most widely used yeasts in the world. Temp range: 45 - 95°F (7° to 35°C) Alcohol Tolerance: 18% The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations. item #5415 the price $.75 |
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Lalvin 71B-1122 The selection was designed to isolate yeasts that would produce a fruity yet fresh character in wine that would live long after fermentation. It also metabolizes 20-40% of the malic acid, making it a good choice for high acid juices. Temp range: 59 - 86°F (15° to 30°C) Alcohol Tolerance to 14% The 71B is used primarily by professional winemakers for young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites. For grapes in regions naturally high in acid, the partial metabolism of malic acid helps soften the wine. The 71B also has the ability to produce significant esters and higher alcohol, making it an excellent choice for fermenting concentrates. item #5416 the price $.65 |
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Lalvin D-47 This strain was isolated from grapes grown in the Côte de Rhône region of France. D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. Temp range: 50° to 86°F (10° to 30°C) Alcohol Tolerance: 12 - 14% This strain is recommended for making wines from white varieties such as Chardonnay and Rosé. It is also an excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen. item #5419 the price $.75 |
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This yeast culture resides on a media of dried grape skins, seeds and pulp. You must start this culture up to two full days before use.
item #5420
the price $1.95
item #5440
the price $1.95
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Prices/Inventory subject to change without notice.
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