Click here to see a chart of suggested wine yeasts to use for the wine you are making.
This is extremely helpful when making wine from fruit other than grapes.
USAGE RECOMMENDATIONS
- For sweet ciders from fresh apple juices. Delivers high aromatic intensity and complexity with fresh, fruity notes (apple, banana-pear, and exotic fruits) combined with elaborated fruit notes (applesauce). Finishes with a sweet, round mouthfeel.
USAGE RECOMMENDATIONS
- For sweet and dry ciders from concentrated or fresh apple juices. Delivers a citrus-forward aroma profile with notes of applesauce for nice complexity and a sweet, round mouthfeel. Suits difficult fermentation conditions.
USAGE RECOMMENDATIONS
- Ideal for all types of sweet and dry ciders from fresh or concentrated apple juices. Provides a delicate aroma profile of fresh (apple) and elaborated (applesauce) fruit notes with a balanced mouthfeel, respecting cider structure.
BM 4X4® is a blend of BM45™ and another yeast known for its fermentation reliability. BM45™ is known and appreciated around the world for its round mouthfeel and stable color (see above description for BM45). However, BM45™ is a slow fermenter and can require substantial nutrients to complete fermentation successfully and without the production of sulfides.
Seasonal Item, Call for availability
Malolactic Blend
™
Species: Oenococcus oeni blend
Profile: Our blend is recommended for any wine requiring malic acid reduction. It will cover a broad range of temperature and pH conditions.
Temperature Range: 13-35 °C, 55- 90°F
Inoculates up to 5 Gallons of wine
Seasonal Item, Call for availability
STRAIN: 4007
Malolactic Blend
™
Species: Oenococcus oeni blend
Profile: Our blend is recommended for any wine requiring malic acid reduction. It will cover a broad range of temperature and pH conditions.
Temperature Range: 13-35 °C, 55- 90°F
Inoculates up to 5 Gallons of wine
Seasonal Item: Call for Availability
STRAIN: 4221
Ey2d Malolactic
™
Species: Oenococcus oeni
USAGE RECOMMENDATIONS
- Best for sweet and dry ciders from fresh or concentrated apple juices. Provides very fresh aromatic profiles (apple, floral) with a crisp mouthfeel; enhances cider structure. Suits difficult fermentation conditions.
Viniflora® Oenos™ 2.0 is a Oenococcus oeni selected for faster malolactic fermentation. Viniflora® Oenos™ 2.0 was launched in 2014 as a new generation of Viniflora® Oenos™. Viniflora® Oenos™ 2.0 fits the same specifications as Viniflora® Oenos™. However, it was selected for even faster malolactic fermentation. This means that when a winemaker desires a fast, efficient and reliable malolactic fermentation Viniflora® Oenos™ 2.0 should be the first choose.
