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Lalvin Wine Yeast – Premium Fermentation Yeast for Winemaking (Multiple Strains)
CAD 1.49
Type
V&A CRAFT
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Lalvin EC-1118 has been selected in a famous sparkling wine region for its excellent properties in producing sparkling base wine as well as "in-bottle" secondary fermentation. It i
s very resistant to osmotic pressure. Lalvin EC1118 is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral as it gives very little sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines. Lalvin K1 (V1116) has been selected by INRA Montpellier located in France in the Mediterranean region. When fermented at low temperatures (below 16°C) and with the right addition of nutrients, Lalvin K1 (V1116) is one of the yeast producing the most floral esters (isoamyl acetate, hexyl acetate, phenyl ethyl acetate). These esters bring fresh floral aromas to neutral varieties or high-yield grapes. Among the high ester producers, Lalvin K1 (V1116) is the most resistant strain in difficult fermentation conditions, such as low turbidity, low temperature and low fatty acid content. Lalvin K1 (V1116) is also a proven strain for the fermentation of ice wines. Lalvin D47 has been isolated in France in the Cotes-du-Rhone area by the ICV (Institut Coopératif du Vin) to produce full-bodied barrel-fermented Chardonnay and other white varietal grapes. Due to the release of polysaccharides into the must during fermentation, this yeast contributes to a round, soft palate with good weight. This process can also help to stabilize aromatic compounds. Lalvin D47 is highly recommended to produce premium, barrel fermented Chardonnay. When left on lees, spicy, tropical and citrus notes will develop and the wine is then said to have a silky persistence. This strain is very compatible with malolactic-bacteria. It's also a popular choice for mead brewing. Lalvin Bourgovin RC212 has been isolated in the Burgundy region of France, by the Bureau Interprofessionel des Vins de Bourgogne (BIVB) for its ability to highlight the Pinot Noir grape variety qualitative potential, especially in regards to the polyphenols. Indeed, thanks to its limited cell wall polyphenol absorption, Lalvin Bourgovin RC212 promotes color and tannin stabilization during fermentation. This specific property makes Lalvin Bourgovin RC212 a perfect choice to ferment grape varieties such as Pinot Noir, Grenache and Zinfandel with delicate structure, ripe cherry, bright fruity and spicy character. Lalvin 71B has been isolated and selected by INRA Narbonne (France), for its ability to produce a high level of esters (isoamyl ester), allowing it to reinforce the aromatic profile of wines fermented from neutral varieties. Lalvin 71B has the capacity to absorb polyphenolic compounds on its cellular wall which limits tannin structure of young and fresh red wine. Grape must inoculated with Lalvin 71B will easily go through malolactic fermentation, as 20-40% of malic acid can be metabolized by this yeast strain during primary fermentation. Lalvin 71B is the perfect choice to create young, fresh and fruity red, rose and white wines that are easy to drink. It is also a good choice for late harvest wines. Lalvin QA23 has been selected in Portugal by the University of Trás-os-Montes e Alto Douro (UTAD) for its ability to enhance the aromatic intensity of white wines, particularly varieties such as Sauvignon Blanc. This strain is well known for promoting the formation of volatile thiols, which contribute vibrant citrus, tropical fruit, and passion fruit aromas. Lalvin QA23 performs well across a wide temperature range but excels at cooler fermentations, where it helps preserve freshness and varietal character. It also supports a clean, steady fermentation while maintaining good mouthfeel, making it an excellent choice for crafting crisp, expressive white and rosé wines with bright aromatic profiles.
