Yeast Wine

by admin on July 4, 2012

Your yeast selection should be based on :

  1. The grape and style of wine
  2. Fermentation conditions
  3. Must nutrient levels (YANC)
  4. The enological properties that can enhance the sensory characteristics of your wines.


  • Additions rates vary and should be respected. They are based on total juice at brix <25. If your juice is >25 brix add 10g/hl more.
  • Follow proper yeast rehydration procedures. These are listed on the 5gm and 500gm packages. For 50gm and 100gm repacks please ask for your instruction sheet.
  • Manufacturers will give proprietary names to similar yeasts available through other manufacturers.