Species: Saccharomyces cerevisiae 

Profile: Ideal for red or white wines, which mature rapidly with Beaujolais type fruitiness, and for bigger reds requiring aging. Low foaming, low sulfur production over a broad range of temperatures.

Species: Saccharomyces bayanus

Profile: Used in many white wine fermentations and also some red wines. Also used for secondary fermentation of barley wine. Ferments crisp and dry, ideal for base wines in making sparkling wine. Low foaming, excellent barrel fermentation, good flocculating characteristics.

Reveals thiols resulting in varietal complexity and aromatic freshness. RUBY™

Instructions: Add contents to up to 25L juice.

Robust, reliable and neutral, high alcohol tolerance. EC1118

Instructions: Add contents to up to 25L juice.

Species: Saccharomyces cerevisiae 

Profile: Saké #9 used in conjunction with Koji for making wide variety of Asian Jius (rice based beverages). Full bodied profile, silky and smooth on palate with low ester production.

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.

Profile: A liquid suspension of Oenococcus oeni grown in a sterile organic juice based nutrient enriched medium. This product will provide rapid and complete malic acid reduction in high acid wines. Malic acid reduction will balance and soften wine while enhancing flavor and aroma characteristics including vanilla and buttery notes. Malolactic conversion is generally completed within 1-3 months. Er1A is an excellent choice for red wines. It was isolated for its tolerance to low pH conditions.

Best suited for fermenting fruit forward white wines. RHÔNE 4600

Instructions: Add contents to up to 25L juice. Use with BrewMaster Wine Nutrient.

Promotes red berry fruit aromas and adds a rich middle palate. SYRAH™