Welcome To Lalvin!

Meet Clayton Cone, Fermentation Guru

At Lallemand we are blessed to have one of the world's foremost authorities in fermentation science. Back when many self-proclaimed fermentation experts were just a sparkle...

Winemaking Products

71B-1122 Wine Yeast

Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet. The selection was...


Bourgovin RC 212 Wine Yeast

The Bourgovin RC 212 strain was selected from fermentations produced in the Burgundy region by the Bureau...


EC-1118 Wine Yeast

The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and...


ICV K1V-1116 Wine Yeast

Selected by the Institut coopératif du vin in Montpellier among numerous killer strains isolated and studied by...


Our Company

About Lalvin Yeast

There are many factors that contribute to the making of a great wine. From the regional origin of the grapes to the fermentation...

Technical Articles

Adding Yeast to the Fermenter

You are right about adding the yeast to the fermenter ASAP to give them a head start on the already present micro flora....


Storing Wine Yeast

Active Dry Yeast, at <5% moisture, is originally packaged in an oxygen free atmosphere either via nitrogen flush or...


Timing of Mead Nutrients

Yeast prefer that the nutrients be added in increments over the first 1/3 of the fermentation. When all of the nutrients are...


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