![]() Less attenuative than WLP715, leaving some residual sweetness. Contributes elegance, especially in barrel-fermented Chardonnays. Neutral, classic yeast, used to produce sparkling wine, cider, dry meads, and dry wines.Ĭhampagne isolate used for complexity in whites. Traditional strain used in Ginjo-shu production because of the yeast’s development of high fragrance components. An ideal choice for hardy red wine varieties, as well as aromatic whites such as Chardonnay.įor use in rice-based fermentations. Produces full body sake character, and subtle fragrance. Creates green almond, granny smith, and nougat characteristics found in Sherry.įor rice-based fermentations. Ideal for full fruit varietal and country red wines promoting good structure, balance and color.ĭevelops a film (flor) on the surface of the wine. Good choice for high alcohol and fortified wines but also for most country wines, sweet sparkling wines and ciders. Ideally suited for rich, full bodied red wines with exceptional flavor complexity. Ideal for sweet white/blush and dessert wines from grape and particularly from country fruits and flowers.Īcid reducing strain excellent for fruity white & blush country wines especially where residual sugars are desired. Ideal for light, fruity red wines for early consumption Ideal for crisp, fresh dry white/blush and all sparkling wines. Ideal for full-bodied, full-flavored dry and sweet white wines. Noted for developing powerfully fragrant, full-spice aromatic wines and is a perfect match for Germanic aromatic white wines. Excellent choice for oak barrel fermentations. Recommended for reds, whites and especially sparkling wines. One of the fastest, cleanest, and most neutral of all Red Star wine yeasts. Encourages development of varietal fruit flavors, balanced by complex aromas. One of the best choices for quality red wines. Recommended for treating stuck fermentations. Excellent choice for oak barrel fermentation.Īll-purpose and vigorous, a moderately foaming and sulfite-tolerant strain useful in producing white and red wines. Good alcohol tolerance that is useful in producing dry, full-bodied red and white wines. An excellent choice for fruity wines.Ī very good fermenter with regular kinetics. One of the most traditional aromatic strains for white wines. Emphasizes fruit and spice notes, accentuates character in red grapes. Will not give structure to a wine, but it excels at focusing the fruit either alone or as part of a blend. Portuguese isolate used for production of fresh, fruity, white wines. It is also ideal for ciders and sparkling wines.Ī vigorous and competitive fermenter that, because of its neutral effect on varietal character, is very well suited to fruit wines as well as wines to be made from grapes. Accentuates varietal character and contributes ripe tropical fruit and citrus notes.Ī low foaming, vigorous and fast fermenter good for both reds and whites. Leaves a wine very full bodied with enhanced mouthfeel. ![]() Gives a dependable fermentation with increased mouthfeel, and enhances tobacco, cedar, leather and jam characteristics. Can be used with whites, rosés, nouveaus, and concentrates.Ī blend of strains formulated for reliability under difficult conditions. CompanyĪ semi-dry white wine yeast that will enhance fruit flavors and add fruity esters. ![]() ![]() There are other companies and other strains, but these are the most common you can find them at most home winemaking supply stores. In either format, this is the right amount to inoculate a 5-gallon (19-L) batch. Here’s an up-to-date overview of the yeast strains these firms sell in small packages intended for home hobbyists, which is generally five grams for dry yeast packets and 35 to 175 mL for liquid vials or packets. You may have asked yourself, "Is Pinot Noir sweet?" The answer is, "no," but it is lighter and fruitier than many other dry red wines.Five companies – Lallemand (Lalvin), Red Star, Vintner’s Harvest, White Labs, and Wyeast – produce the vast majority of wine-yeast used by home wine makers in North America. Although they are still dry, they may taste the most approachable and fruity. However, they are still not very fruity and will tend more toward earthy, peppery, or vegetable flavors (not very sweet!).īold and fruity red wines may contain almost no sugar, but their aromas of cherries, raspberries, plums, and more may seem slightly more sweet than other dry red wines.įinally, we have approachable and fruity red wines. ![]() They have less fruit flavor and strong tannins, which have a bitter flavor.Įlegant, savory wines have less bitter tannin. Here is an overview of how different dry red wines taste, so you can pick the ones that most closely align with your preferences.īold, savory red wines will taste the least sweet of all. You’ll notice that most of these red wines are dry, with a few sweet selections appearing at the bottom. We've organized this wine chart from dry to sweet. ![]()
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