Yeast - Wine Reference Charts
Lalvin Wine Yeast Reference Chart
LALVIN
|
ICV D-47
|
RC212
|
71B-1122
|
K1V-1116
|
EC-1118
|
QA23 | BM 4x4 |
Dry Whites
|
4
|
1
|
2
|
3
|
3
|
4 | 1 |
Blush or R.S. Whites
|
4
|
1
|
4
|
2
|
2
|
2 | 1 |
Nouveau
|
1
|
1
|
4
|
2
|
2
|
1 | 1 |
Young Reds
|
1
|
4
|
4
|
2
|
2
|
2 | 3 |
Aged Reds
|
1
|
4
|
2
|
3
|
3
|
1 | 4 |
Champagne Base
|
1
|
1
|
1
|
2
|
4
|
4 | 1 |
Secondary Ferment
|
1
|
1
|
1
|
1
|
4
|
3 | 1 |
Stuck Fermentations
|
1
|
1
|
1
|
3
|
4
|
3 | 1 |
Late Harvest
|
1
|
1
|
3
|
3
|
4
|
3 | 1 |
Sensory Effect
|
E.V.C.
|
E.V.C.
|
Esters
|
Neutral
|
Neutral
|
E.V.C. | E.V.C. |
Temp. Range (°F)
|
59 - 68
|
68 - 86
|
59 - 86
|
50 - 95
|
50 - 86
|
59 - 90 | 61 - 82 |
Fermentation Speed
|
Moderate
|
Moderate
|
Moderate
|
Fast
|
Very Fast
|
Fast | Moderate |
Competitive Factor
|
Active
|
Neutral
|
Sensitive
|
Active
|
Active
|
Active | Active |
Alcohol Tolerance
|
14%
|
16%
|
14%
|
18%
|
18%
|
16% | 15% |
Low Foaming
|
Y
|
Y
|
Y
|
Y
|
Y
|
Y | Y |
Fresh Fruits / Mead | Y | Y | Y | ||||
Cider | Y | Y | Y | ||||
Guide:
4 Strongest Recommendation EVC = Enhanced Varietal Character |
4 = Strongest Recommendation
Red Star Wine Yeast Reference Chart
RED STAR
|
Cote des
Blancs |
Pasteur
Red |
Premier
Cuvee |
Montrachet
|
Pasteur
Champagne |
|
Dry Whites
|
4
|
1
|
4
|
3
|
3
|
|
Non-Dry Whites
|
4
|
1
|
1
|
2
|
2
|
|
Blushes
|
4
|
1
|
2
|
2
|
2
|
|
Nouveau
|
1
|
1
|
4
|
2
|
2
|
|
Young Reds
|
1
|
4
|
2
|
2
|
2
|
|
Aged Reds
|
1
|
4
|
2
|
3
|
3
|
|
Champagne
|
2
|
1
|
4
|
2
|
2
|
|
Dark Berries
|
1
|
4
|
1
|
4
|
1
|
|
Light Berries
|
3
|
1
|
3
|
2
|
4
|
|
Orchard Fruits
|
4
|
1
|
2
|
2
|
4
|
|
Citrus Fruits
|
2
|
1
|
2
|
1
|
4
|
|
Melons
|
2
|
1
|
2
|
2
|
4
|
|
Roots
|
1
|
1
|
1
|
4
|
1
|
|
Botanicals
|
1
|
1
|
1
|
4
|
2
|
|
Secondary Fermentation
|
1
|
1
|
3
|
1
|
4
|
|
Stuck Fermentation
|
1
|
1
|
3
|
3
|
4
|
|
Late Harvest
|
1
|
1
|
3
|
3
|
4
|
|
Fermentation Speed
|
Moderate
|
Moderate
|
Very Fast
|
Fast
|
Fast
|
|
Temperature Range
|
64-86
|
64-86
|
45-95
|
59-86
|
59-86
|
|
Alcohol Tolerance
|
12-14%
|
13-15%
|
18%
|
13%
|
13-15%
|
|
Sensory Effects
|
|
|
|
|
|
|
Fruity Esters
|
Y
|
|
|
|
|
|
Full Bodied
|
|
Y
|
|
Y
|
|
|
Neutral
|
|
|
Y
|
|
Y
|
|
Other Characteristics
|
|
|
|
|
|
|
Ferment to Dryness
|
|
Y
|
Y
|
Y
|
Y
|
|
SO2 Tolerant
|
Y
|
Y
|
Y
|
Y
|
Y
|
|
Low Foaming
|
Y
|
|
Y
|
|
Y
|
*NOTE – Cote des Blancs is suitable only for cuvees (not secondary in-bottle fermentations)
4 = Strongest Recommendation
Wyeast Wine Yeast Reference Chart
Wyeast
|
Form
|
Strain
|
Suggested Wines
|
Temp Range
|
Alcohol Tolerance & Flocculation
|
Pasteur Champagne
|
Liquid
|
4021 Activator
|
Dry Whites, Gewürztraminer, Pinot Blanc, Sauvignon Blanc, Spumante
|
55-75°
|
17% Medium
|
Chateau Red
|
Liquid
|
4028 Activator
|
Burgundy, Cabernet, Gamay, Pinot Noir, Red Varietals, Rhone, Zinfandel
|
55-90°
|
14% Medium
|
Sake #9
|
Liquid
|
4134 Activator
|
Dai Gingo, Fruits, Nigori, Plum Wine, Rice Beer, Sake
|
60-75°
|
16% Low
|
Sweet Mead
|
Liquid
|
4184 Activator
|
Cherry, Cider, Cyser, Fruit Wine, Ginger Ale, Peach, Raspberry
|
60-75°
|
11% Medium
|
Chablis
|
Liquid
|
4242 Activator
|
Chablis, Chardonnay, Chenin Blanc, Fruity Whites, Gewürztraminer, Pinot Gris
|
55-75°
|
12-13% Medium
|
Chianti
|
Liquid
|
4244 Activator
|
Barbera, Barberesco, Barolo, Chianti, Nebbiolo, Sangiovese
|
55-75°
|
14% Medium
|
Bordeaux
|
Liquid
|
4267 Activator
|
Fr. Cabernet, Merlot, Petit Syrah, Pinot Noir, Riojo, Valdepeñas
|
55-90°
|
14% Medium
|
Eau de Vie
|
Liquid
|
4347 Activator
|
Barleywine, Cordials, Eau de Vie, Grappa, Single Malts
|
65-80°
|
21% Low
|
Dry Mead
|
Liquid
|
4632 Activator
|
Cyser, Dry Cider, Fruit Mead, Herbal Mead, Meads
|
55-75°
|
18% Low
|
Cider
|
Liquid
|
4766 Activator
|
Cider
|
60-75°
|
12% Low
|
Portwine
|
Liquid
|
4767 Activator
|
add Brandy for classic Port, Dry Reds, Dry Whites
|
60-90°
|
14% Medium
|
Rudesheimer
|
Liquid
|
4783 Activator
|
Fruity Ciders, Ice Wine, Rhine Wines, Riesling
|
55-75°
|
12-13% Medium
|
Zinfandel
|
Liquid
|
4946 Activator
|
Pinot Noir, Syrah or any high sugar must, Zinfandel
|
60-85°
|
18% Medium
|
Yeast Strain Chart showing Lalvin, Red Star, Vintner's Harvest, White Labs, and Wyeast
Company | Yeast Name | Dry/Liquid | Strain # | Suggested Wine Styles | Temp Range (°F) | Alcohol Tolerance (% ABV)/Flocculation |
Lalvin | KIV-1116 | Dry | 1016-02 | Cider, Stuck Fermentations | 59-86° | 18% Low |
Lalvin | EC-1118 | Dry | 1018-02 | Champagne, Dry Meads, Late Harvest, Secondary-Stuck Ferment | 45-95° | 18% Low |
Lalvin | 71-B | Dry | 1022-02 | Blush, Juice from Concentrates, Nouveau, Whites, Young Reds | 59-86° | 14% Medium |
Lalvin | ICV D-47 | Dry | 1080-02 | Blush, Dry Whites, Sweet Mead | 50-86° | 14% Medium |
Lalvin | BOURGOVIN RC 212 | Dry | 1105-02 | Aged Reds, Young Reds | 59-86° | 14% Low |
Red Star | Flor Sherry | Dry | Davis#519 | Sherry (primary and secondary fermentation) | 59-86° | 10-20% Low |
Red Star | Montrachet | Dry | Davis#522 | Chardonnay, Merlot, Syrah, Zinfandel | 59-86° | 13% Low |
Red Star | Pasteur Champagne | Dry | Davis#595 | Cabernet, Cider, Dry Whites, Fruits, Meads, Port | 59-86° | 13-15% Medium-Low |
Red Star | C | Dry | Davis#750 | Blush, Chardonnay, Cider, Riesling, Sparkling Cuv | 64-86° | 12-14% Low |
Red Star | Premier Curv | Dry | Davis#796 | Anything but residual-sugar wines | 45-95° | 18% Low |
Red Star | Pasteur Red | Dry | Davis#904 | Berry and Cherry Wine, Cabernet, Gamay, Merlot, Pinot, Syrah, Zinfandel | 64-86° | 16% Low |
Vintner's Harvest | Saccharomyces Cerevisiae | Dry | AW4 | Whites | 68-77° | 14.5% |
Vintner's Harvest | Saccharomyces Cerevisiae | Dry | BV7 | Complex whites, Dry Whites, Whites | 59-86° | 13% Low |
Vintner's Harvest | Saccharomyces Bayanus | Dry | CL23 | Blush, Dry, Dry Whites, Sparkling Cuv, Whites | 46-75° | 18% High |
Vintner's Harvest | Saccharomyces Cerevisiae | Dry | CR51 | Fr. Cabernet, Merlot, Syrah | 72-86° | 13.5% |
Vintner's Harvest | Saccharomyces Cerevisiae | Dry | CY17 | Blush, Fruit Wine, Fruity Whites, Whites | 72-78° | 15% Medium |
Vintner's Harvest | Saccharomyces Cerevisiae | Dry | MA33 | Blush, Fruit Wine, Fruity Whites | 64-80° | 14% |
Vintner's Harvest | Saccharomyces Cerevisiae | Dry | R56 | Cabernet, Shiraz, Zinfandel | 72-86° | 13.5% |
Vintner's Harvest | Saccharomyces Bayanus | Dry | SN9 | Aged Reds, Blush, Cider, Fruit Wine, Sparkling Cuv, Whites, Young Reds | 68-75° | 18% |
Vintner's Harvest | Saccharomyces Cerevisiae | Dry | VR21 | Fruit Wine, Red Varietals, Young Reds | 68-75° | 15% |
White Labs | Champagne | Liquid | WLP-715 | Barleywine, Champagne, Cider, Dry Meads, Dry Whites | 70-75° | 17% Low |
White Labs | Avise Wine Yeast | Liquid | WLP-718 | Chardonnay, Complex whites | 60-90° | 15% Low |
White Labs | Sweet Mead and Wine | Liquid | WLP-720 | Blush, Cider, Fruit Wine, Gew, Sweet Mead | 70-75° | 15% Low |
White Labs | Steinberg-Geisenheim Wine Yeast | Liquid | WLP-727 | Gew, Riesling | 50-90° | 14% Low |
White Labs | Chardonnay White Wine | Liquid | WLP-730 | Blush, Chablis, Chenin Blanc, Sauvignon Blanc, Whites | 50-90° | 14% Low |
White Labs | French White Wine Yeast | Liquid | WLP-735 | Muscadelle, S, Sauvignon Blanc | 50-90° | 16% Low |
White Labs | Merlot Red Wine Yeast | Liquid | WLP-740 | Cabernet, Chardonnay, Pinot Noir, S, Sauvignon Blanc, Shiraz | 60-90° | 18% Low |
White Labs | Assmanshausen Wine Yeast | Liquid | WLP-749 | Pinot Noir, Zinfandel | 50-90° | 16% Low |
White Labs | French Red Wine Yeast | Liquid | WLP-750 | Cabernet Franc, Cabernet Sauvignon, Merlot | 60-90° | 17% Low |
White Labs | Cabernet Red Wine Yeast | Liquid | WLP-760 | Cabernet, Chardonnay, Merlot, Sauvignon Blanc | 60-90° | 16% Low |
White Labs | Suremain Burgundy Wine Yeast | Liquid | WLP-770 | Chardonnay, Pinot Blanc, Pinot Noir | 60-90° | 16% Low |
White Labs | English Cider | Liquid | WLP-775 | Cider | 68-75° | 14% Medium |
Wyeast | Pasteur Champagne | Liquid | 4021 Activator | Dry Whites, Gew, Pinot Blanc, Sauvignon Blanc, Spumante | 55-75° | 17% Medium |
Wyeast | Chateau Red | Liquid | 4028 Activator | Burgundy, Cabernet, Gamay, Pinot Noir, Red Varietals, Rhone, Zinfandel | 55-90° | 14% Medium |
Wyeast | Sake #9 | Liquid | 4134 Activator | Dai Gingo, Fruits, Nigori, Plum Wine, Rice Beer, Sake | 60-75° | 16% Low |
Wyeast | Sweet Mead | Liquid | 4184 Activator | Cherry, Cider, Cyser, Fruit Wine, Ginger Ale, Peach, Raspberry | 60-75° | 11% Medium |
Wyeast | Chablis | Liquid | 4242 Activator | Chablis, Chardonnay, Chenin Blanc, Fruity Whites, Gew, Pinot Gris | 55-75° | 12-13% Medium |
Wyeast | Chianti | Liquid | 4244 Activator | Barbera, Barberesco, Barolo, Chianti, Nebbiolo, Sangiovese | 55-75° | 14% Medium |
Wyeast | Bordeaux | Liquid | 4267 Activator | Fr. Cabernet, Merlot, Petit Syrah, Pinot Noir, Riojo, Valdepe | 55-90° | 14% Medium |
Wyeast | Eau de Vie | Liquid | 4347 Activator | Barleywine, Cordials, Eau de Vie, Grappa, Single Malts | 65-80° | 21% Low |
Wyeast | Dry Mead | Liquid | 4632 Activator | Cyser, Dry Cider, Fruit Mead, Herbal Mead, Meads | 55-75° | 18% Low |
Wyeast | Cider | Liquid | 4766 Activator | Cider | 60-75° | 12% Low |
Wyeast | Portwine | Liquid | 4767 Activator | add Brandy for classic Port, Dry Reds, Dry Whites | 60-90° | 14% Medium |
Wyeast | Rudesheimer | Liquid | 4783 Activator | Fruity Ciders, Ice Wine, Rhine Wines, Riesling | 55-75° | 12-13% Medium |
Wyeast | Zinfandel | Liquid | 4946 Activator | Pinot Noir, Syrah or any high sugar must, Zinfandel | 60-85° | 18% Medium |
Winemakers Depot - Your Trusted Source for Wine Making Supplies, Wine Kits, Beer Kits and Homebrew