HARVEST
2003 SPECIALIZED WINE YEASTS
MALO-LACTIC
CULTURES & COLOR ENZYMES
ENOFERM
ACTIVE DRY YEAST
(10 gram, refrigerated-$2.00) (Limited supply, only
during grape season)
Use: (5 grams per 5 gallons juice) (10 grams per
100 lbs. grapes)
Always
suppliment with Super-Super Food and D.A.P.!
(See the New Nutrient Addition Chart)
BDX: Alcohol
tolerance to 16%. Optimizes color and structure with soft tannin extraction and increased
mouthfeel. Used with Cabernets, Merlot, Zinfandel, and Syrah.
Contributes to varietal fruit character and enhanced complexity for fuller bodied wines. We use this yeast for our Paso Cabs and Merlots.
L2226: This
Rhone isolate is the yeast of choice for fully ripe fermentations including Zinfandel, Syrah and Merlot. Fruity aromas, especially
black cherry, cola and berries are enhanced. High color and good structure contribution,
short lag phase, high sugar and alcohol tolerance make this yeast suitable for most red
varietals. It is a workhorse for restarting stuck or sluggish fermentations. We use this
yeast for our intense Paso Robles Zinfandel.
SYRAH: Cotes du
Rhone isolate for Syrah,
Zinfandel and Merlot. Alcohol
tolerance of up to 16% by volume. Optimum fermentation temperature of 59* to 86*F. Typical
aromas include raspberries, pepper, cassis, violets and strawberries. Glycerol production
is high and the strain offers stable color extraction. Adequate nutrients promote the best
organoleptic development. We use it for our Paso Syrah.
BRUNELLO, BM 45: Italian
isolate selected for complex aromas and flavor contribution, enhanced mouthfeel, low
astringency, color stabilization, and tolerance for temperature and alcohol. Slow starter,
moderate fermenter. Recommended for Sangiovese and extended maceration wines. We use it for
our Temecula Sangiovese.
SIMI WHITE: Enhances
fruityness. Prized for aroma and flavor contribution
to Chardonnays. It is a slow fermenter, somewhat
foamy, nutrient needy. Ideal ferment temps are 59°F - 86ºF. Tolerates up to 14% alcohol.
We love it with our Monterey Chardonnay.
ASSMANSHAUSEN: The best yeast for Pinot Noir. Slow to medium ferment rate. Alcohol
tolerant to 15%m making it a good choice for Zinfandel also. Color friendly. Enhances structure. Contributes notes of
spice and fruit. Preculturing in 10% of total crush for about 8 hours prior to final
inoculation can shorten the long lag phase. We use it with our Edna Valley Pinot.
LALVIN
ACTIVE DRY YEAST
( 5 gram packs, nitrogen flushed-$1.00 )
Use: (5 grams per 5 gallons juice) (10 grams per
100 lbs. grapes)
Always
suppliment with Super-Super Food!
(See
the New Nutrient Addition Chart)
BOURGOVIN RC-212:
Recommended for red varieties where full extraction is
desired. Improved color stability. Aromas of ripe berry and fruit are emphasized while
respecting pepper and spicy notes.
ICV D-47: Recommended
for making wine from white varieties such as Chardonnay and rose wines. Also excellent for
meads. Be sure to supplement with Super-super food.
71B-1122: Recommended for nouveau, blush, and residual sugar
wines. Partially metabolizes malic acid, softening high acid wines. Can produce
significant esters and higher alcohol, making it an excellent choice for fermenting
concentrates.
K1V-1116: Tends to express and retain longer the fresh fruit
aromas of white grape varieties such as Sauvignon Blanc, Chenin Blanc, and Seyval. Fruit
and also concentrate wines, low in nutrients, benefit from its ability to adapt to
difficult fermentation conditions. Good, with Super-Super Food addition, for re-starting
stuck ferments.
EC-1118: This is
a Saccharomyces bayanus, not cerevisiae, yeast. Due to its nutrient grabby,
competitive nature and its ability to ferment well over a wide temperature range it is
recommended for all types of wine, including sparkling, late harvest, and cider. Good for
re-starting, with Super-Super Food addition, stuck ferments.
RED
STAR ACTIVE DRY YEAST
( 5 gram, nitrogen flushed packs-50 cents )
Use: (5
grams per 5 gallons juice) (10 grams per 100 lbs. grapes)
Always
suppliment with Super-Super Food and D.A.P.!
(See the New Nutrient Addition Chart)
COTE DES BLANC: For
fruity whites or reds, blanc de noirs, on-grape wines, cider, mead. Slow, low foaming with
a delicate, floral perfume and a smooth, fruity flavor. Sensitive to cold shock and
alcohol, leaving sweetness if chilled to stop ferment. Nutrient sensitive.
MONTRACHET (UCD#522): For
full-bodied reds, Chardonnay. A vigorous fermenter, prone to high temperature spike. Also,
slightly more prone to H2S formation if residual sulfur spray is present. Full flavored
and complex.
PASTEUR CHAMPAGNE:
(UCD#595): For whites, some
reds. A multi-use yeast. Higher alcohol tolerant. Fast fermenter with clean, simple,
yeasty aromas/flavors. Not for carbonating sparkling wine.
PASTEUR RED: For Cab,
Merlot, other full-bodied reds. A strong, somewhat foamy fermenter that encourages
varietal intensity and complexity. Super-Super Food addition is recommended.
PREMIER CUVEE (Prise de Mousse:
For all dry wines; sparking; re-starting stuck
wines. Low foaming, vigorous, nutrient grabby, Saccharomyces byanus. Clean,
slightly yeasty aroma. Perhaps a bit too simple for reds and complex whites, it's a very
popular all-purpose yeast because of its tendency to complete fermentation without
sticking.
M-L
CULTURES/COLOR/LACTIC ENZYMES
NEW! VINIFLORA CH-16: High Alcohol Tolerant. Isolated from a 16% Petit Sirah. Loves pH above 3.4 but will do well in
lower pH and all reds and whites. Not Lysozyme resistent like last year's ML 35. This is a freeze-dried culture of Oenococcus oeni
from Chr. Hansen Labs. It is intended for DIRECT ADDITION. Just dissolve in juice/wine and add. Do not make a starter. Do not open packet until ready to use. The 1.5 gram
package is good for up to 66 gallons or 600 lbs of grapes. $19.95/pkg. Keep frozen. Supplement with Malo-Start when adding post ferment.
WYEAST M-L: This is
a liquid Oenococcus oeni for 5 gallons of juice. It's a mix of OSU1 & OSU2
which tolerates low pH (3.0) and low temperatures to 55*F, if supplemented with Malo-Start. $5.95/pkg.
VINOZYME G: Selectively
releases high quality color pigments and tannins from skins. Increases stable color and a
more desireable structure/mouthfeel. 1 pkg. (3.0 grams) / 200 lbs. - $2.00
LYSOZYME: From Chr. Hansen Labs. Natural protein extracted from
egg whites. Extremely useful in inhibiting most cases of spoilage in musts, stuck and
bottled wines. Effective against gram-positive bacteria, including most lactic acid
bacteria, M-L, Pedio, and most Lactobacillus. (will NOT inhibit yeast or gram-negative
bacteria like Acetobacter) Multiple uses, as in ending a partial
MLF and killing other lactic acid bacteria before spoilage takes over.
(dose to end MLF: 1.1grams/gallon = 300 ppm.)(500 ppm, legal limit, needed with ML 35)
1 pkg. (11 grams) / 10
gallons - $4.95