Brewers Connection
Lalvin® WINE yeast by Lallemand
  Lalvin Yeast
Trusted by some of the world’s best-known professional winemakers and successful for home wine makers around the world. Lalvin® offers a variety of strains that compliment a full range of wine making styles, giving you the characteristics you are looking for with the unmatched ease-of-use that only active dry yeast can provide.
Item Description Price  
000119 LALVIN EC-1118 - 5g package (Product data sheet)    
  The original ‘prise de mousse’. Isolated in Champagne. Its strong competitive character, its ability to ferment at low temperature, good flocculation and excellent alcohol tolerance, make Lalvin EC-1118 an excellent strain to be used in a wide range of applications (such as sparkling wines, fruit wines and ciders). Alcohol tolerance up to 18%
000126 LALVIN 71B-1122 - 5g package (Product data sheet)    
  A wine yeast for nouveau-style wines. It was isolated from Narbonne, France. Lalvin 71B is known for making blush and semi-sweet wines and owes its success to its abilities to produce amyl ester (isoamyl acetate), reinforcing the aromatic profile of wines. Lalvin 71B also softens high acid musts by partially metabolizing malic acid (20%-30%). Alcohol tolerance up to 14%
000133 LALVIN K1-V1116 - 5g (Product data sheet)    
  When fermented at low temperatures (below 16°C) and with the right addition of nutrients, Lalvin ICV K1-V1116 is one of the most floral ester-producing yeasts (isoamyl acetate, hexyl acetate, phenyl ethyl acetate). These esters bring fresh, floral aromas to neutral varieties or high-yield grapes. Lalvin K1-V1116 is resistant to difficult fermentation conditions such as low turbidity, low temperature, and low fatty acid content. Lalvin ICV K1-V1116 is a proven strain for the fermentation of ice wines. It can also be used for rosé or red wines. Alcohol tolerance up to 18%
000140 LALVIN RC212 - 5g package (Product data sheet)    
  Lalvin Bourgovin RC212 yeast was developed for red wines with color and structure. Due to the limited polyphenol adsorption on its cell wall, this yeast promotes the stabilization of the color and tannins during fermentation. This outstanding property makes Lalvin Bourgovin RC212 a wise choice to enhance the polyphenolic content of Gamay, Zinfandel and Grenache. Lalvin Bourgovin RC212 consistently produces Pinot Noirs with good structure, ripe berry, bright fruit and spicy characteristics. Excellent for meads. Alcohol tolerance up to 16%
000157 LALVIN D47 - 5g package (Product data sheet)    
  A Côtes du Rhône isolate for the production of complex whites with citrus and floral notes, and for full-bodied, barrel fermented Chardonnay and other white varietals. When left on lees, ripe, spicy aromas with tropical and citrus notes are developed. Lalvin ICV-D47 is known to accentuate fruit characteristics and bring volume and complexity to white wines. Average alcohol tolerance up to 14%
00078 LALVIN QA23 - 5g pack (no data sheet available)    
  A strain selected on soil types from the area of the appelation of Vinhos Verdes in Portuga offers qualities of fermentive security bound to a weak demand in assimilable nitrogen and O2. Lalvin QA23 is an excellent choice for wine styles like Chardonnay, Sauvignon Blanc, Sémillon, Chardonel and Gewürstraminer. Tolerance to alcohol: 16%
00108 LALVIN BM4X4 -5g pack (no data sheet available)    
  This strain was isolated as part of a research program in Montalcino, in the heart of the Tuscany region (Italy). It is a blend of Lalvin yeasts that will bring out the best in both red and white wines. During the growth phase, this yeast blend has the capacity of releasing a significant quantity of polyphenol-reactive polysaccharides into the fermenting must. The quantity and the quality of the polysaccharides released during fermentation facilitate the production of red wines with great mouthfeel and improved color stability It delivers dependable fermentation kinetics under difficult fermentation conditions. In whites, BM 4×4 releases a high level of esters responsible for fruit aromas. It also brings roundness to the mouthfeel and facilitates malolactic fermentation. Alcohol tolerance: 16%