This strain tends to express freshness of white grape
varieties such as Sauvignon Blanc, Chenin Blanc and Seyval. The natural
fresh fruit aromas are retained longer than with other standard yeast
strains. Fruit wines and wines made from concentrates poor in nutrient
balance benefit from the capacity of K1V-1116 to adapt to difficult
fermentation conditions. Restarts stuck fermentations.
This strain was isolated, studied and selected from
Champagne fermentations. Due to its competitive factor and ability to
ferment equally well over a wide temperature range, the EC-1118 is one of
the most widely used yeasts in the world. The fermentation characteristics
of the EC-1118 - extremely low production of foam, volatile acid and H2S -
make this strain an excellent choice. This strain ferments well over a
very wide temperature range, from 7o to 35oC (45o to 95oF) and
demonstrates high osmotic and alcohol tolerance. Good flocculation with
compact lees and a relatively neutral flavor and aroma contribution are
also properties of the EC-1118. The EC-1118 strain is recommended for all
types of wines, including sparkling, and late harvest wines and cider. It
may also be used to restart stuck fermentations.
For: full-bodied reds, Chardonnay A vigorous yeast
preferred by some for full-bodied reds and Chardonnays, it may have a high
temperature spike unless cooled during the peak of fermentation.
Montrachet is known for a tendency to make H2S, especially when residual
sulfur dust is present at harvest. As a result, we suggest that winemakers
approach Montrachet with caution. If no sulfides are formed, wines are
full-flavored, complex and intense.I personally Dont
recommend ever using this Yeast!!!!
Red Star Pasture Red
(French Red, Bordeaux Red) --
For Cabernet Sauvignon, Merlot and other full-bodied reds.
This strong, even fermenter produces full-bodied reds that age well in oak
and in the bottle. Pasteur Red encourages development of varietal
intensity balanced by complex aromas and flavors. Grapes of the Cabernet
family respond well to this yeast, as do other flavorful grapes such as
red Rhone varieties. It is the all-time most successful red wine yeast.
Nutrient supplementation is recommended.
Star Cote Des Blanc
fruity / ester aromas.. moderate fermenter..temperature
sensitive.... don't have wide variations in ferm. temp. Tends to stop
before dry (leaves residual sugar) Also known as Epernay.
Cuvee (see also EC-1118)
(Formerly known as Prise de Mousse) Ferments over wide
temperature range, good for sparkling and still wines. Good strain to
restart a stuck or sluggish fermentation. Often imparts a suble citrus
like flavor. Good with whites or reds. Saccharomyces byanus strain.
Sugar/Alcohol yield varies between 16.5 to 17 g of sugar per % alcohol. AT
150 g sugar per Lt. at 15c the yield is 16.96 alcohol at 200 g sugar per
Lt. at 28c the yield is 17.02.
Moderately vigorous with high SO2 and alcohol tolerance.
Fairly neutral. Cold tolerant. Saccharomyces byanus strain