Yeast 

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  • Mangrove Jack's Wine Yeast CL23

    Saccharomyces Bayanus – Ideal for crisp, fresh dry white/blush and all sparkling wines.  Also the best strain for high alcohol tolerance. CL23 produces very low levels of fusel oils and other congener compounds during fermentation and so does not contribute much to wine flavour or aroma and can therefore be considered to be a particularly neutral / clean fermenter.

    5,90 zł In stock
  • Mangrove Jack's Wine Yeast VR21

    Saccharomyces Cerevisiae –  Exceptional strain for full fruit varietal and country red wines promoting good structure, balance and colour.

    5,90 zł In stock
  • Mangrove Jack's Wine Yeast AW4

    AW4 is noted for developing powerfully fragrant, full spice aromatic wines and is a perfect match for Gewurztraminer and also recommended for Sauvignon and Semillon where the Oenologist requires a positive aromatic esters contribution from the yeast.

    5,90 zł In stock
  • Wine yeast Bioferm Killer 7 g

    Saccharomyces Cerevisiae var. Bayanus. Specially for the fermentation of high alcohol wines. Ferments consistently, even at lower temperatures, with low residual sugar. Very good results with Pinot Gris and Chardonnay wines. Wide temperature range: 10-30 °C. Alcohol tolerance: 16 % vol. Contains the 'killer' factor to inhibit wild yeasts.

    12,50 zł In stock
  • Wine yeast Lalvin RC212 5g

    Lalvin Bourgovin RC 212 Professional Winemaking Yeast. This is the product used by professional wineries. This is a 5g foil sachet. 5g is the amount for any quantity of wine up to 23 litres.

    9,90 zł Out of stock
  • Wine yeast Bioferm Blanc 7 g

    Saccharomyces Cerevisiae var. Cerevisiae. Specially selected for the fermentation of white table wines with preservation of the natural aroma (produces very little secondary aromas). Alcohol tolerance up to 14 % vol. Temperature range: 18-30 °C. Dosage: 2-3 g/10 litres.

    11,00 zł In stock
  • Wine yeast Lalvin K1-V1116 5g

    The ICV-K1 has been isolated in 1972 by Pierre Barre of the INRA Montpellier. When fermented at low temperatures (below 16°C) and with the right addition of nutrients, ICV-K1 is one of the more floral ester producing yeast (isoamyl acetate, hexyl acetate, phenyl ethyl acetate). These esters bring fresh, floral aromas to neutral varieties or high yield grapes.

    9,90 zł Out of stock
  • Wine yeast Lalvin D47 5g

    Lalvin ICV-D47 is a Côtes du Rhône isolate for the production of full-bodied, barrel fermented Chardonnay and other white varietals. When left on lees, ripe, spicy aromas with tropical and citrus notes are developed. ICV-D47 is a high polysaccharide producer known to accentuate fruit characteristics and bring volume and complexity to white wines.

    9,90 zł Out of stock
  • Wine yeast Bioferm Champ 7 g

    Saccharomyces cerevisiae var. bayanus. Yeast that provides a neutral fermentation with a high sulphite resistance (up to 25-30 mg free SO2 per litre). Ensures a consistent and persistent fermentation. Also in case of stalled wines, re-fermentation and sparkling wines and for second fermentation in beers. Temperature range: 15-30 °C. Alcohol tolerance: up to 17 % vol.

    11,00 zł In stock
  • Wine yeast Bioferm Cool 7 g

    Saccharomyces Cerevisiae var. Bayanus. Yeast specially selected for its ability to ferment wines at low temperatures. Produces wines with a fruity character when slowly fermented at 13-17 °C. Ferments at temperatures starting at 8 °C!

    12,50 zł In stock