Wine Yeasts
Lallemand Lalvin QA23™ 5 gr
€3.95*
Lalvin QA23™ was selected in Portugal by the University of Trás-os-Montes and Alto Douro (UTAD) in collaboration with the Vinhos Verdes region's viticultural commission. It is used for chardonnay, sauvignon blanc, chenin blanc, colombard and sémillon to produce fresh and fruity wines. It enhances the aromas of the typical varieties through its beta-glucosidase activity and is an excellent thiol converter, making it a complementary yeast for developing the characteristic passion fruit character of sauvignon blanc.
Lalvin™ QA23™ has low nutrient and oxygen requirements and will ferment juice with low turbidity, due to strong pre-clearance, at low temperatures (15°C) into dry wine. It is
classified as a Saccharomyces cerevisiae var. bayanus. Highly compatible with malolactic fermentation.
Specifications:
Saccharomyces cerevisiae var. bayanus
Can ferment juice at low temperatures (15 °C)
Alcohol tolerance: 16%
BZA (malo) compatible
Packaging: 5 g
Dosage: 4.5 g / 23 l
Wine Yeast All Purpose 10 gr
€2.95*
Arsegan All Purpose Wine yeast 10 gr.
Packages is sufficient for 10-20 litres of wine or most.
Saccharomyces Cerevisiae var. Cerevisiae.
Achieves alcohol content up to 12%.
Temperature range: 18-30 ° C.
Opened packages has a limited shelf life.
Wine Yeast Port 10 g
€2.95*
Arsegan wine port for solid wines, dry or medium or sweet. 1 Bag is sufficient for 10-20 litres of wine or most (without yeast starter).
Reaches alcohol levels up to 16% and ferments nice, the wine can be bottled medium but also fairly sweet and later also be strengthened with alcohol.
Excellent for fruit wine made from: Black Currants, Red Beets, Blueberries, Blackberries, Melon, Sloes, Raisins, Elderberries etc
Type Saccharomyces Cerevisiae var. Cerevisiae.
Temperature range: 18-30 ° C.
Opened packages has a limited shelf life.
Dynamite Aromatic Wine Yeast 40 gr
€3.95*
Dynamite Aromatic Wine Yeast holds the middle ground between a turbo yeast and a wine yeast. It is based on a wine yeast strain, chosen for its ability to produce pure and fruity wines.
This yeast allows fermentation to proceed more quickly but while retaining fruit qualities. A pectin enzyme has been added that breaks down unwanted components. This enzyme has a very high activity and can do the job even at 30°C. The closer to 30°C in the beginning, the better, but not higher.
Wine Yeast Chablis 10 g
€2.95*
Arsegan wine yeast Chablis 10 g for beautiful white wines. Granular yeast is especially suitable for the fermentation of white table wines while retaining their natural flavours.
1 bag is sufficient for 10-20 litres of wine or most (without yeast starter).
Achieves alcohol levels of up to 13% and gives a nice dry wine.
Temperature range: 18-30°C.
Produces only a few secondary flavours.
Saccharomyces Cerevisiae var. Cerevisiae
Also applicable to wine made from: White currants, Apple, Grapefruit, Mandarins, Pears, White Grapes etc.
Opened packages have a limited shelf life.
Wine Yeast Bourgogne 10 g
€2.95*
Arsegan Premium wine yeast Bourgogne 10 g, For smooth red and white wines. 1 Bag is sufficient for 10-20 litres of wine or most (without yeast starter).
Achieves alcohol levels of up to 13% and produces a nice dry wine
Type Saccharomyces Cerevisiae var. Cerevisiae
Excellent for fruit wine made from: Red and black Currants, Apricots, Apples, Gooseberries, Peach, Blueberries and Raisins etc.
Opened packages have a limited shelf life.
Wine Yeast Sweet Cider 10 g
€2.95*
Arsegan Wine Yeast Sweet Cider 10 g for sparkling wines of apples and pears. With (optional) residual sugar and secondary fermentation in the bottle.
Applicable to sweet cider made from: Apples, Pears, Birch juice, Lime blossom, Dandelions, Elder flowers etc.
1 bag is sufficient for 10-20 litres of wine or most (without yeast starter) or up to 100 litres at the same time as yeast starter / activator.
Contains 6% Sorbitol as unfermentable sugar.
Achieves alcohol content 8-10%.
Temperature range: 10 - 30 ° C.
Saccharomyces Cerevisiae var. Cerevisiae.
Opened packages has a limited shelf life.
Wine Yeast Bordeaux 10 g
€2.95*
Arsegan wine yeast Bordeaux 10 g especially for the fermentation of red and white aromatic wines with a higher production of esters and fat acids.
1 bag is sufficient for 10-20 litres of wine or most (without yeast starter).
Achieves alcohol levels of up to 14% and the result in nicely dry wines.
Wide temperature range: 12-35°C
Type Saccharomyces Cerevisiae var. Cerevisiae
Excellent for fruit wine made from: Blueberries, Blackberries, Blue and white Grapes, Elderberries, Figs etc.
Opened packages has a limited shelf life.
Lallemand Lalvin K1 (V1116) 5 gr
€3.95*
Lalvin ICV K1-V1116 was initially 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, Lalvin ICV K1-V1116 is one of the most floral ester-producing yeasts (isoamyl acetate, hexyl acetate, phenyl ethyl acetate). These esters bring fresh, floral aromas to neutral varieties or high-yield grapes.Among the high ester producers, Lalvin ICV K1-V1116 is the most resistant to difficult fermentation conditions such as low turbidity, low temperature, and low fatty acid content.Lalvin ICV K1-V1116 is a proven strain for the fermentation of ice wines. It can also be used for rosé or red wines.
Mangrove Jack's Wine Yeast CR51 8gr
€3.95*
Saccharomyces Cerevisiae – Perfect for light, fruity red wines for early consumption.CR51 will enhance ripe berry fruit flavours in light and fruity red wines and introduce a velvet texture perfect for Valpolicella and especially for Beaujolais style wines. This strain has an almost unique ability to confer a smooth even ‘silky’ quality to the wine, perfect for early consumption young reds.CR51 is a medium rate fermenter with optimal temperature between 22 to 30ºC (72 -86ºF) which will ferment to 13.5% abv. ethanol. Low to medium foaming strain with low volatile acid and SO² production.
MJ Mead M05 Mede-gist 10 g
€3.45*
A high ester-producing strain conferring fresh, floral esters, especially when fermented cool. This yeast has high alcohol tolerance and ferments well over a wide temperature range.Suitable for all styles of mead.
Flocculation: High (4/5)
Attenuation: 95-100%
Recommended fermentation temperature: 15-30°C
Alcohol Tolerance: till 18% ABV
Content: 10 g
Wine Yeast Professional bag 1 x 10 gram
€2.95*
Arsegan Professional Wine yeast 10 gr., Suitable for all types of fruit. Enough for 10-20 litres of wine or must (add directly without starter).
Enough for 10-20 litres of wine or must without a yeast starter.
Achieves alcohol levels of up to 16% and the yeast nicely dries.
Dose: 4 grams / 10 litres at start-up, secondary fermentation or in difficult circumstances
Temperature range: 18-30 ° C.
Type Saccharomyces Cerevisiae var. bayanus
Opened packages has a limited shelf life.
Wine Yeast Malo-Lactic Bag 10 Gram
€2.95*
Arsegan Premium wine maker Malo-Lactic breaks down to 50% of the malic acid present. An excess of malic acid is especially common with fruit wines and gives a sharp, sour taste. Arsegan Malo-Lactic consumes 18 grams of sugar for 1% alcohol and is therefore very suitable to make a wine with a lower alcohol content from a most with a higher density.
1 Bag is sufficient for 10-20 litres of wine or must without a yeast starter.
The wine can be bottled medium but also fairly sweet.
Promotes colour extraction
Also suitable for red wines
Neutral aroma profile.
Alcohol tolerance 14-15 vol.%
Temperature range: 20-30 ° C
Opened packages has a limited shelf life.
Wine Yeast Dry Cider 10 gram
€2.45*
Arsegan Wine Yeast Dry Cider 10 grams. for sparkling wines of apples and pears. Also for wines with secondary fermentation in the bottle.
Dosage 4 gr / 10 ltr.
Achieves alcohol content up to 8%
Temperature range: 18-30 ° C.
Type Saccharomyces Cerevisiae var. bayanus
Opened package has a limited shelf life.
Wine Yeast Mead 10 g
€2.95*
Arsegan wine yeast Mede / Honey wine 10 gr. for white honey wine, dry, medium or sweet.
1 Bag is sufficient for 10-20 litres of wine or most (without yeast starter).
Achieves alcohol content up to 14%.
The wine can be bottled medium but also fairly sweet.
Excellent for all types of honey, but pay attention to the acidity in order to ensure the fermentation evenly.
Saccharomyces Cerevisiae var. Cerevisiae.
Opened packages has a limited shelf life.
Mangrove Jack's Wine Yeast BV7 8gr
€3.95*
A white wine strain which enhances volume and intensity for full varietal flavour expression. This moderate fermenting yeast also promotes good body and structure, whilst still preserving and respecting the natural flavour and aroma characteristics of the grape.Suitable for Chardonnay, Semillon, Muscat, Pinot Gris and more.Alcohol Tolerance: 14%
Mangrove Jack's Wine Yeast VR21 8gr
€3.95*
A yeast strain suitable for all styles of red wine (except high alcohol wines above 15% ABV), this moderate fermenting yeast produces well-structured, well-balanced wines with enhanced dark fruit notes and good palate length. The positive organoleptic impact of this strain allows for promoting varietal fruit expression without detracting from the natural qualities of the grape.Suitable for for Cabernet Sauvignon, Syrah, Shiraz, Zinfandel, Grenache, Tempranillo, Sangiovese and more.Alcohol Tolerance: 15% ABV
Mangrove Jack's Wine Yeast CY17 8gr
€3.95*
A white wine yeast strain for making both dry and sweet wines, and also rosé wines. This moderate fermenting yeast is also perfectly suited to making country style wines from fruits and flowers, as these flavours and aromas are naturally enhanced. This strain promotes body, and confers rich and full, fruit and floral aromatics.Suitable for Sauvignon Blanc, Zinfandel, Muscat, Muscadet, Dessert wines and more.Alcohol Tolerance: 14% ABV
Lallemand Lalvin D47™
€3.95*
The Lalvin D47™ strain was isolated from grapes grown in the Côtes-du-Rhône region in France by Dr Dominique Delteil, head of the Microbiology Department, Institut coopératif du vin (ICV), in Montpellier. The ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990.
ICV D-47 is a low-foaming fast yeast that settles well and forms a compact lees at the end of fermentation. This strain tolerates fermentation temperatures between 15° and 20°C (59° and 68°F) and improves mouthfeel thanks to its complex carbohydrates.
Malolactic fermentation proceeds well in wines made with ICV D-47. Recommended for making wines of white varieties such as Chardonnay and rosé wines. An excellent choice for making mead, but make sure to add yeast nutrients, especially usable nitrogen. An excellent choice for dry white wines, blush wines and residual sugar wines.
Wine Yeast Medium Cider 10 gram
€2.95*
Arsegan Wine Yeast Medium Cider 10 grams. Yeast for sparkling wines from apples and pears and wines with secondary fermentation in the bottle.
Dosage 5-10 gr / 20 ltr.
Achieves alcohol levels 8-10%
Contains 4% sorbitol as unfermentable sugar.
Temperature range: 18-30 ° C.
Type Saccharomyces Cerevisiae var. bayanus
Opened packages has a limited shelf life.
Mangrove Jack's Wine Yeast CL23 8gr
€3.95*
A multi-purpose yeast strain with a very neutral sensory impact, suitable for most wine style but especially white, blush and sparkling wines. This fast fermenting yeast is highly robust, tolerating difficult fermentation conditions and alcohol levels up to 18% ABV.Suitable for Cabernet Sauvignon, Chardonnay, Vegetable wine and more.Alcohol Tolerance: 18% ABV