There are many factors that contribute to the making of
a great wine. From the regional origin of the grapes to the fermentation
and ageing conditions of the finished wine, there are a lot of variables
and few constants in the world of winemaking. If there is one consistency
that a winemaker must have, it is in the quality of their yeast.
Why Use Yeast Fermentation, at the simplest level, is the first step
in the recycling process which reduces a compound to its simplest elements.
Fermentation used to produce foods is always a combination of the appropriate
yeast and environment.
In fermentation there are two classifications of bacteria,
favorable and unfavorable. Favorable refers to bacteria which either
create the favorable conditions for other favorable bacteria and or create
desirable aroma, flavor and texture compounds in the wine. Unfavorable
agents are those which cause spoilage, degrade the environment required
by favorable bacteria or taint the flavor and appearance of the finished
product.
Favorable and unfavorable bacteria exist in all raw materials
used in fermented food production. Grape juice, raw milk, and grains
are examples of fermentation raw materials. Some of these common
foods will contain harmful bacteria even under the best storage and handling
conditions. For this reason the first step in fermentation is to
stabilize the raw material. The method used depends on the material.
Grape juice is stabilized by the addition of sulfite, milk is pasteurized
by heat, meats are cured using salts and grains are cooked. In each
case, the method used contributes to the quality of the finished product
by contributing to a favorable environment for the proliferation of the
desired fermentation bacteria.
Once the environment is stabilized, the fermentation yeast
specifically suited to the type of wine being made is added and fermentation
begins. This assures that of all the bacteria (wild yeast) originally
found on the grapes (the ones which produce the best wine) will dominate.
ANTI-FOAM
AGENT 6 gram packet $1.20
A powdered, food-grade silicone used to reduce excessive foaming during
fermentation. Add up to one gram of the Anti-Foam powder per gallon
of beer or wine prior to fermentation to prevent foam from pushing up and
clogging your airlock. It can also be added during the boiling stage
of brewing to prevent messy boil-overs! The Anti-Foam will not affect the
finished flavor, appearance or head retention of your beverage. Use
1 gram per gallon.
Lalvin Wine Yeast
Lalvin®
yeast by Lallemand® is trusted by some of the
world's best-known professional winemakers to give them the performance
they need time after time, and that same reliability is found in our Lalvin®
yeast and bacteria strains for the home winemaker. Every Lalvin®
product goes through rigorous scientific testing at each phase of production,
guaranteeing the same high quality results with every batch. We offer
a variety of strains that compliment a full range of winemaking styles,
giving you the characteristics you are looking for with the unmatched ease-of-use
that only active dry yeast can provide.
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 ready to start
the fermentation process.
NARBONNE
71B-1122 Alcohol tolerance up to 14% $.80
ea.
Isolated and selected by the National Agricultural Research
Institute in Narbonne, France. 71B is particularly known for its
use in fermenting fruity blush and semi-sweet whites. Long-lived aromas
are due to its production of esters and higher alcohols. 71B also softens
high acid musts by partially metabolizing malic acid.
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. For 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. 5 grams
for 5 to 6 gallons of wine.
CHAMPAGNE
EC-1118 Alcohol tolerance to 18%. $.80
ea.
Use for white, red, and sparkling wines or to restart stuck fermentations.
EC1118 is the original, steady, low foamier, and is excellent for barrel
fermentations. It ferments well at low temperatures, and flocculates well
with very compact lees.
The 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. 5 grams for 5 to 6 gallons
of wine.
MONTPELLIER
K1V-1116 Alcohol tolerance 18%. $.80 ea.
This strain tends to express freshness of grape varieties,
especially in Sauvignon Blanc, Semillon and Chenin Blanc. Natural
fresh fruit aromas are retained for a longer time. It is also recommended
for French hybrid whites and mature reds. Can withstand a wide range of
fermentation temperatures 50 -107°F and ferments well under stressed
conditions and is especially useful in restarting stuck fermentations.
The K1V-1116 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 K1V-1116 to adapt to difficult
fermentation conditions. Restarts stuck fermentations. 5 grams
for 5 to 6 gallons of wine.
RED
WINE RC-212 Alcohol tolerance 12%-14%
$.80 ea.
The Bourgorouge RC212 strain was
selected from fermentations in Burgundy by the Bureau Interprofessional
des Vins de Bourgogne, for its ability to produce ripe berry, bright fruit
and spicy characteristics. It consistently produces Pinot Noirs with
good structure.
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. An excellent choice for both young &
aged red wines. 5 grams for 5 to 6 gallons of wine.
WHITE
WINE ICV-D-47 Alcohol tolerance 15% $.80
ea.
A low-foaming quick fermenter that
settles well, forming a compact lees at the end of fermentation.
This strain tolerates fermentation temperatures ranging from 50° to
86°F and enhances mouth feel due to complex carbohydrates. Malolactic
fermentation proceeds well in wine made with ICV D-47.
This strain is 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. 5 grams for 5 to 6 gallons
of wine.
BACCHUS
MALOLACTIC BACTERIA $7.95
The role of malolactic fermentation (MLF) bacteria on
wine quality has increased due to world winemaking trends to reduce the
use of sulfur dioxide in the must and to make wines with lower acidity
and greater complexity. Thus, the control of bacteria and malolactic
fermentation aims to minimize the risks and maximize the positive contributions
of a MLF. Lallemand has made malolactic bacteria cultures since the
mid 1980s to help wine makers control MLF. Bacchus consists of natural
wine bacteria isolates selected from the Lallemand Oenococcus oeni culture
collection in Saint-Simon, France. These concentrated and freeze-dried
Bacchus malolactic bacteria cultures have been pre-acclimated to survive
in a wide range of conditions when directly added to the wine.
BACCHUS
MALOLACTIC BACTERIA $7.95