Wine Yeast

Some of the world’s best winemakers trust Lalvin dry yeast to bring out the best in their wines.
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 rehydrated and pitched, ready to start the fermentation process.

STORAGE

Dry yeast can be refrigerated or frozen for greater stability during long term storage.
Allow cold yeast packages to reach room temperature then rehydrate as directed for use.

REHYDRATION

Dissolve the dry yeast in 50 mL (2 oz) of warm NOT HOT water (40°- 43°C / 104°-109°F).
Let stand 15 minutes without stirring, then stir well to suspend all the yeast.
Add to previously sulfited must. (The yeast should not be kept in the rehydration medium longer
than recommended.)

RC212

ICV D-47

71B-1122

ICV K1V-1116

EC-1118

DRY WHITES

*

***

**

***

***

BLUSH OR R.S. WHITES

*

****

****

**

**

NOUVEAU

*

*

****

**

**

YOUNG REDS

****

*

**

***

***

AGED REDS

****

*

**

***

***

CHAMPAGNE BASE

*

*

*

**

****

SECONDARY FERMENT

*

*

*

*

****

STUCK FERMENTATIONS

*

*

*

***

****

LATE HARVEST

*

*

***

***

****

SENSORY EFFECT

E.V.C.

E.V.C.

ESTERS

NEUTRAL

NUETRAL

TEMP. RANGE (C)

20°- 30°

15°- 20°

15°- 30°

10°- 35°

10°- 30°

FERMENTATION SPEED

MODERATE

MODERATE

MODERATE

MODERATE

VERY FAST

ALCOHOL TOLERANCE (% /VOL.)

16%

14%

14%

18%

18%

NUTRITIONAL REQUIREMENTS

HIGH

LOW

LOW

LOW

LOW

**** = Strongest recommendation  -  EVC = Enhances Varietal Character




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