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.

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. Ey2d is suggested for white wines. It has been selected for its tolerance to low cellar temperatures.

For sweet and dry ciders with a fresh aromatic profile, notes of cooked fruit and a sweet, round mouthfeel.

Produces a full-bodied character and subtle fruity esters. For use in rice-based fermentations; typically used in conjunction with koji (to produce fermentable sugar). This strain can also be used successfully in beer fermentations.

Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel-fermented Chardonnays.

Classic yeast for white wine fermentation, giving an enhanced creamy texture. Low foam producer.

Neutral character, with low fusel-alcohol production. Ferments dry.

Classic yeast that is neutral in character, and a strong fermenter. Great for use in wine, cider and mead allowing the character of the fermentables to become the prominent flavors.

Classic cider yeast that ferments dry, but retains the flavor from apples.