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Premium Yeast for Premium Wines

Some of the world’s best winemakers trust Lalvin dry yeast to bring out the best in their wines.
Through a specialized manufacturing process, Lalvin yeast is brought to peak condition
for use in winemaking applications, then quickly stabilized by removing most of
the moisture content. This allows Lalvin dry yeast to stay active through storage
until it is rehydrated and pitched, ready to start the fermentation process.

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Here is a table showing the characteristics of each strain.
Choose the one that suits your needs.

  RC 212 ICV D-47 71B-1122 ICV K1V-1116 EC-1118
DRY WHITES * **** ** *** ***
BLUSH OR R.S. WHITES * **** **** ** **
NOUVEAU * * **** ** **
YOUNG REDS **** * **** ** **
AGED REDS **** * ** *** ***
CHAMPAGNE BASE * * * ** ****
SECONDARY FERMENT * * * * ****
STUCK FERMENTATIONS * * * *** ****
LATE HARVEST * * *** *** ****
SENSORY EFFECT E.V.C. E.V.C. ESTERS NEUTRAL NEUTRAL
TEMP. RANGE (CELCIUS) 20°- 30° 15°- 20° 15°- 30° 10°- 35° 10°- 30°
FERMENTATION SPEED MODERATE MODERATE MODERATE MODERATE VERY FAST
ALCOHOL TOLERANCE (% /VOL.) 16% 14% 14% 18% 18%
NUTRITIONAL REQUIREMENTS HIGH LOW LOW LOW LOW
**** STRONGEST RECOMMENDATION – E.V.C.: ENHANCES VARIETAL CHARACTER


Storage and Rehydration


STORAGE

Dry yeast can be refrigerated or frozen
for greater stability during long term storage.
Allow cold yeast packages to reach
room temperature then rehydrate
as directed for use.


REHYDRATION

Dissolve the dry yeast in 50 mL (2 oz)
of warm NOT HOT water (40°- 43°C /
104°-109°F). Let stand 15 minutes
without stirring, then stir well to suspend
all the yeast. Add to previously sulfited must.
(The yeast should not be kept in the
rehydration medium longer
than recommended.)