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Lalvin Yeast

Lalvin Yeast is a brand of the Lallemand company. The selection work was done by related research institutes to isolate and settle yeast strains naturally found in the important wine areas around the world. A selection of the most successful strains are actually used in the industry.

Through a state-of the art manufacturing process, Lalvin yeast is brought to peak conditions for use in wine making 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.

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    The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines, mead and cider. If you could only choose one yeast to have in your cupboard, this would be the one. Lalvin EC-1118 (Champagne Yeast Or Saccharomyces Cerevisiae Bayanus)

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    The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines, mead and cider. If you could only choose one yeast to have in your cupboard, this would be the one. Lalvin EC-1118 (Champagne Yeast Or Saccharomyces Cerevisiae Bayanus)

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    VP41 Bacteria was isolated in a hot region of Italy during a European Craft malolactic bacteria selection project for wine bacteria with unique performance and winemaking properties. VP41™ stood out as a highly tolerant strain, which can perform under the most difficult winemaking conditions such as very high alcohol as well as low pH.)

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    Known for its Reliability and Robustness, QA23 tends to ferment well in clarified juice, low in nutrients. In addition, its ability to ferment at relatively low temperatures makes it an ideal choice for the making of many white wines. This is a fructophilic yeast, hence tends to ferment well at the end of fermentation.

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    Vineyard isolate from Côtes du Rhône. In red varietals, Rhône 2226 enhances varietal flavour and aroma, contributes to structure, and maintains high colour intensity. Can also be used for certain white varieties (eg Semillon) from warmer regions. Also useful for restarting stuck fermentations, A vigorous fermenter, tolerates 18% v/v alcohol.

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