{"title":"Wine Yeast","description":"","products":[{"product_id":"dry-yeast-qa23","title":"Wine Yeast, QA23","description":"\u003cp\u003eSelected in Portugal by the University of Trás-os-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinho Verde region, Lalvin QA23 is an excellent choice for wine styles like Chardonnay, Sauvignon Blanc, Sémillon, Chardonel, and Gewürztraminer.\u003c\/p\u003e\n\u003cp\u003eLalvin QA23 has low nutrient and oxygen requirements, and it has been known to ferment juice at low temperatures (15 °C\/59 °F) to dryness. QA23 is an excellent thiol converter making it a complementary yeast for developing varietal Sauvignon Blanc passion fruit character. It also produces large amounts of the enzyme beta-glucosidase during growth, which allows for the release of bound terpenes in aromatic varieties.\u003c\/p\u003e\n\u003cdiv id=\"playlist\"\u003e\n\u003cdiv id=\"main-item-details\" class=\"content\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Brewmaster","offers":[{"title":"Default Title","offer_id":44182230892801,"sku":"DYW60D","price":2.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/7731\/7633\/files\/1_5b94da4e-d680-45ce-ac8e-d6f63aa79b75.png?v=1725931144"},{"product_id":"dry-yeast-71b","title":"Wine Yeast, 71B","description":"\u003cp\u003eSelected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet. The selection was designed to isolate yeasts that would produce a fruity yet fresh character in wine that would live long after fermentation.\u003c\/p\u003e\n\u003cp\u003eThe 71B strain is a rapid starter with a constant and complete fermentation between 15° and 30°C (59° and 86°F) that has the ability to metabolize high amounts (20% to 40%) of malic acid.\u003c\/p\u003e\n\u003cp\u003eIn addition to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time is further decreased. 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.\u003c\/p\u003e\n\u003cp\u003eFor 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 alcohols, making it an excellent choice for fermenting concentrates.\u003c\/p\u003e\n\u003cp\u003eAlcohol Tolerance %: 12-14. Red grapes \u0026amp; red long term concentrates.\u003c\/p\u003e","brand":"Brewmaster","offers":[{"title":"Default Title","offer_id":44182230958337,"sku":"DYW50","price":2.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/7731\/7633\/files\/1_ee30857f-0414-43dd-bdd6-09ea9babde64.png?v=1725930908"},{"product_id":"dry-yeast-rc212","title":"Wine Yeast, RC212","description":"\u003cp\u003eThe Bourgovin RC 212 strain was selected from fermentations produced in the Burgundy region by the Bureau interprofessionnel des vins de Bourgogne (BIVB). It was selected for its ability to ferment a traditional heavier-style Burgundian Pinot Noir.\u003c\/p\u003e\n\u003cp\u003eThe RC 212 is a low-foaming moderate-speed fermenter with an optimum fermentation temperature ranging from 20° to 30°C (68° to 86°F). A very low producer of hydrogen sulfide (H2S) and sulfur dioxide (SO2), the RC 212 shows good alcohol tolerance to 16%. The RC 212 is recommended for red varieties where full extraction is desired. Lighter red varieties also benefit from the improved extraction while color stability is maintained throughout fermentation and aging. Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy notes.\u003c\/p\u003e\n\u003cp\u003eAlcohol Tolerance %: 12-14. Young reds.\u003c\/p\u003e\n\u003cdiv id=\"playlist\"\u003e\n\u003cdiv class=\"content\" id=\"main-item-details\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Brewmaster","offers":[{"title":"Default Title","offer_id":44182230991105,"sku":"DYW58","price":2.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/7731\/7633\/files\/1_8471dae0-beea-4772-9e68-a3d3a852d265.png?v=1725931194"},{"product_id":"wine-yeast-d47","title":"Wine Yeast, D47","description":"\u003cp\u003eThis strain was isolated from grapes grown in the Côtes-du-Rhône region of France by Dr. Dominique Delteil, head of the Microbiology Department, Institut coopératif du vin (ICV), in Montpellier. ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990.\u003c\/p\u003e\n\u003cp\u003eThe ICV D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 15° to 20°C (59° to 68°F) and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47. Recommended for making wines from white varieties such as Chardonnay and rosé wines. An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen.\u003c\/p\u003e\n\u003cp\u003eAlcohol Tolerance %: 12-14. Dry whites \u0026amp; blush wines.\u003c\/p\u003e\n\u003cdiv id=\"playlist\"\u003e\n\u003cdiv class=\"content\" id=\"main-item-details\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Brewmaster","offers":[{"title":"Default Title","offer_id":44182231351553,"sku":"DYW56D","price":2.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/7731\/7633\/files\/1_2bbd39df-922c-4a8a-9099-6044dd0fd718.png?v=1725930994"},{"product_id":"wine-yeast-ec-1118-5g","title":"Wine Yeast, EC-1118, 5g","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eThe fermentation characteristics of the EC-1118 — extremely low production of foam, volatile acid and hydrogen sulfide (H2S) — make this strain an excellent choice.\u003c\/p\u003e\n\u003cp\u003eThis strain ferments well over a very wide temperature range, from 10° to 30°C (50° to 86°F) and demonstrates high osmotic and alcohol tolerance. Good flocculation with compact lees and a relatively neutral flavor and aroma contribution are also properties of the EC-1118.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003eAlcohol Tolerance %: 18. Kit wines and sparkling wines.\u003c\/p\u003e\n\u003cdiv id=\"playlist\"\u003e\n\u003cdiv class=\"content\" id=\"main-item-details\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Brewmaster","offers":[{"title":"Default Title","offer_id":44271292809473,"sku":"DYW54","price":2.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/7731\/7633\/files\/1_466523a8-f960-4def-bbf6-39a78ae45ccc.png?v=1725931038"},{"product_id":"wine-yeast-k1-v1116-5g","title":"Wine Yeast, K1-V1116, 5g","description":"\u003cp\u003eSelected by the Institut coopératif du vin in Montpellier among numerous killer strains isolated and studied by Pierre Barre at INRA, the K1-V1116 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.\u003c\/p\u003e\n\u003cp\u003eThe K1-V1116 strain is a rapid starter with a constant and complete fermentation between 10° and 35°C (50° and 95°F), capable of surviving a number of difficult conditions, such as low nutrient musts and high levels of sulfur dioxide (SO2) or sugar. Wines fermented with the K1-V1116 have very low volatile acidity, hydrogen sulfide (H2S) and foam production.\u003c\/p\u003e\n\u003cp\u003eThe K1-V1116 strain tends to express the 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 K1-V1116 to adapt to difficult fermentation conditions. Restarts stuck fermentations.\u003c\/p\u003e\n\u003cp\u003eAlcohol Tolerance %: 12-14. Red \u0026amp; white grapes, and juices.\u003c\/p\u003e","brand":"Brewmaster","offers":[{"title":"Default Title","offer_id":44275806470401,"sku":"DYW52","price":2.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/7731\/7633\/files\/1_b77fc621-8bc3-4094-b7d4-7649e35ed0b5.png?v=1725931104"},{"product_id":"icv-d254","title":"Wine Yeast, ICV D254 8 gram pack","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eLALVIN ICV D254™ was selected by the ICV in 1998 from Syrah fermentations in Gallician, south of the Rhône Valley. In red wines, ICV D254 promises high fore-mouth volume, big mid-palate mouthfeel, intense fruit concentration, smooth tannins and a mildly spicy finish. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRed wines made with ICV D254 may be blended with LALVIN ICV D80™ or ICV D21™ to create more concentrated, full-bodied wines. In unripe reds, ferment 25% to 50% of the lot with ICV D254 and the balance with LALVIN ICV GRE™ to help mask vegetative character. As a complement to LALVIN CY3079™, winemakers use ICV D254 for fermenting Chardonnay with nutty aromas and creamy mouthfeel. Very malolactic bacteria compatible.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-v-b4f9da3f=\"\"\u003eTechnical information\u003c\/h3\u003e\n\u003cdiv data-v-b4f9da3f=\"\"\u003e\n\u003cul\u003e\n\u003cli\u003eGeneral sensory contribution: Complements varietal character\u003c\/li\u003e\n\u003cli\u003eCompetitive factor: Neutral\u003c\/li\u003e\n\u003cli\u003eMinimum temperature: 15 °C\u003c\/li\u003e\n\u003cli\u003eMaximum temperature: 28 °C\u003c\/li\u003e\n\u003cli\u003eNutritional needs: Moderate\u003c\/li\u003e\n\u003cli\u003eMLF compatibility: Strongly recommended\u003c\/li\u003e\n\u003cli\u003eSO\u003csub\u003e2\u003c\/sub\u003eproduction: Low\u003c\/li\u003e\n\u003cli\u003eFermentation rate: Moderate\u003c\/li\u003e\n\u003cli\u003eAlcohol tolerance: 16 %\u003c\/li\u003e\n\u003cli\u003eGlycerol production: Moderate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-v-b4f9da3f=\"\"\u003ePairing\u003c\/h3\u003e\n\u003cdiv data-v-b4f9da3f=\"\"\u003e\n\u003cul\u003e\n\u003cli\u003eCabernet Franc: Plum, Color stability\u003c\/li\u003e\n\u003cli\u003eCabernet Sauvignon: Berry, Jam, Color Stability, Round Mouthfeel\u003c\/li\u003e\n\u003cli\u003eChardonnay: Stone Fruit, Nuts, Volume\u003c\/li\u003e\n\u003cli\u003eMalbec: Dark Fruit, Jam, Mid-palate enhancement\u003c\/li\u003e\n\u003cli\u003eSyrah: Fruit, Spice, Structural enhancement, Color stability\u003c\/li\u003e\n\u003cli\u003eTempranillo: Plum, Tannin intensity, Mid-palate enhancement\u003c\/li\u003e\n\u003cli\u003eViognier: Stone fruit, Spice\u003c\/li\u003e\n\u003cli\u003eZinfandel: Berry, Plum\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003eAvailable in 8g pouches.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Brewmaster","offers":[{"title":"Default Title","offer_id":45163150541057,"sku":"DYW72","price":3.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/7731\/7633\/files\/1_cf3b98ba-6830-4a0b-a7a6-69ca55e08a6c.png?v=1724387020"},{"product_id":"dry-malolactic-wine-bacteria-vp41-2-5-gram","title":"Dry Malolactic Wine Bacteria - VP41 (2.5 gram)","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eVP41 used in red and white wines will have increased richness and complexity\u003c\/li\u003e\n\u003cli\u003eChosen for its good implantation, steady fermentation, high alcohol tolerance\u003c\/li\u003e\n\u003cli\u003eIn red wines, increased spicy, cherry and red fruit flavors have been noted\u003c\/li\u003e\n\u003cli\u003eLallemand Oenology specializes in the development, production, and marketing of top-grade yeast and bacteria\u003c\/li\u003e\n\u003cli\u003eGood for 66 gallons\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eVP41 was isolated in the Abruzzi region of Italy during an extensive European Union collaboration for use in red and white wines. VP41 was chosen for its good implantation, steady fermentation, high alcohol tolerance (up to 15% v\/v), enhanced mouthfeel, and wine structure. This strain will ferment well with a pH above 3.2 and total SO2 levels up to 50-60 ppm. In red wines, increased spicy, cherry and red fruit flavors have been noted. Red and white wines fermented with VP41 have increased richness and complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlcohol tolerance:\u003c\/strong\u003e \u0026lt;15.5% v\/v\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSO2 tolerance:\u003c\/strong\u003e \u0026lt;60 ppm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003epH:\u003c\/strong\u003e \u0026gt;3.2\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature: \u003c\/strong\u003e\u0026gt;61°F\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003e​\u003c\/b\u003eYou can't store malolactic bacteria once the package has been opened. Note: Malolactic bacteria added during the ferment will compete with the yeast for nutrients and are antagonistic to yeast, sometimes causing problems resulting in stuck or stalled fermentations. The best time to add an ML culture is after racking off the gross lees.\u003c\/p\u003e","brand":"Brewmaster","offers":[{"title":"Default Title","offer_id":45620680589569,"sku":"DYWM3","price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/7731\/7633\/files\/1_2cd85911-1229-48da-8862-c31c4a5b56cd.png?v=1727403045"},{"product_id":"wine-yeast-d80-8-gram-pack","title":"Wine Yeast, D80 8 gram pack","description":"\u003cp\u003e\u003cspan\u003e8 gram package. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRenowned for ability to enhance tannin structure. Produces flavors of dark fruit, smoke, and licorice. Perfect for reds grown in warmer climates or at lower elevations that need more backbone. High alcohol tolerance to 16%. Use 1 gram per gallon.\u003c\/span\u003e\u003c\/p\u003e","brand":"Brewmaster","offers":[{"title":"Default Title","offer_id":50252391612673,"sku":"DYW66","price":3.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/7731\/7633\/files\/1_cf3b98ba-6830-4a0b-a7a6-69ca55e08a6c.png?v=1724387020"}],"url":"https:\/\/truebru.com\/collections\/wine-yeast.oembed","provider":"TrueBrü","version":"1.0","type":"link"}