Products

Dried rice syrup solids, used an an adjunct in brewing. Rice extract provides fermentable sugar, but has a relatively light, neutral flavor. Use it in beers when you want to...

Specifically for Pinot Noir, especially when a cold soak will be used. Isolated in Burgundy after 3 years of trials to enhance complex and balanced Pinot Noir varietal character. Use...

A top choice for Pinot Gris, Gewurztraminer, Riesling, Viognier and Semillion. Huge mouthfeel. Releases terpenes to produce fruity/floral flavors. Also makes very interesting smoky, spiciness. Great for mead. Use 1...

Great for blush and residual sugar white wines. Highly aromatic. Produces smooth wines that mature quicker. Very fast starting strain. Alcohol tolerance of 14%. Use 1 gram per gallon.

AMH, or Assmanshausen, is amazing for making Pinot noir and Zinfandel. Known to help retain color. Enhances spiciness and promotes fruit flavors and aromas. Best results from 68 to 86...

A yeast blend of BM45 along with another strain chosen for its stronger fermentation. Allows you to get the unique flavors of jam, rose petals, and cherry liquor with less...

Use in Italian varietals and Cabernet. Amazing mouthfeel. Flavors include fruit jams, rose petals, cherry liqueur, with notes of sweet spices, licorice and cedar. Needs nutrients. Moderate fermenter. Up to...

Perfect for Bordeaux varietals but also works well with Zin. Known to add structure to wine. Medium-rate fermenter with low hydrogen sulfide production. Ferment between 64 and 86 degrees F...

Amazing for Syrah, Petite Syrah, Grenache, Tempranillo and Carignane. Emphasizes structure, aromatic complexity and mouthfeel. Flavors of cherry, pepper and chocolate. Good choice if temperature control is not an option...

Ideal choice for Chardonnay and lees aging. Short lag time, alcohol tolerant to 15% and optimum expression at 59 to 77 degrees F. Needs nutrients. Pineapple, floral, toasted bread, honey,...

Famous for bringing out fresh, as opposed to jam-like, fruit flavor and for emphasizing the perception of acidity. Perfect for warm climate, high sugar reds. Great mouhtfeel from polysaccharide production....

A top choice for many white wines and particularly famous for making Chardonnays with huge mouth feel. Expect tropical and citrus flavors/aromas. Fantastic yeast for lees aging. Use 1 gram...

Renowned 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....

Famous for its ability to ferment under stressful conditions of low pH, high total SO2 and low temperature. Preserves varietal fruit character while adding roundness and volume. Low H2S producer....

Neutral flavor and aroma. Famous for being a strong fermenter with no problems. Use in any wine where yeast flavor impact is not desired. Higher alcohol tolerance to 18%. Use...

Versatile yeast suitable for reds, roses and whites. In red wines, it produces easy-to-drink Rhone style wines. Develops fresh, ripe fruit qualities and enhances the mouthfeel of a wine. Alcohol...

Rhone isolate for both red and white wines. Enhances mouthfeel and color stability. In reds gives a jammy, concentrated, soft ripe fruit character with mild spiciness. Needs nutrients. Fast fermenter....

Rapid starting yeast often used in fruit wines, white wines, and meads. Has a killer factor and will overcome wild yeast. Famous for aromatic floral aromas. Great in tough ferments....

Classic strain for Cab and Merlot. Enhances varietal fruit and floral aromas, along with strawberry jam, caramel, and spice notes. Helps color stability, tannic structure and mouthfeel. Alcohol tolerance to...

Helps induce and extract varietal character from warm weather/high brix fruit that might be overripe. Excellent for Chardonnay and Roses. Strong fermenter with moderate nutrient needs. Use 1 gram per...

Enhances the varietal chacter by enzymatic release of bound aroma precursors. Perfect for aromatic whites like Sauvignon Blanc, Riesling, Gewurztraminer, Chenin Blanc, Vidal, and Seyval. Ferments down to 50F. Ideal...

Uniquely reduces perception of acidity and astringency in high acid red wines. Delicate fruit-forward aromas of cherry, blackberry, plum, along with violets and vanilla. Perfect for sangiovese and hybrids. Alcohol...

Used in Pinot or other light reds where full extraction is desired. Color stability is maintained throughout fermentation and aging. Aromas of ripe berry and fruit are emphasized while respecting...

Produces premium, crisp white wines destined for aging. Developed for Riesling. Best used when the most transparency between fruit and a finished wine is sought. Developed for Riesling. Alcohol tolerant...

California isolated strain famous for Zin. Ideally suited to making rich, concentrated reds with big mouthfeel. Good mineral and spice notes achievable with nutrients such as Go-Ferm & Fermaid. Alcohol...

Perfect for Syrah, Merlot and Carignane. It requires high nutrient levels. Aromas include violets, raspberries, cassis, strawberries, black pepper and grilled meat. Ferment between 59 and 86 degrees F with...