Below is a list of cultured yeast strains commonly used for fermentation.

Sauvignon Blanc
VL3- VL3 is known to enhance the typical aromatic characteristics associated with Sauvignon Blanc. Showing early characters of grapefruit and tree fruit that develop into a true Sauvignon expression. The yeast strain is also well suited for white wines that are aged on their lees.

BA 11- This strain was selected from Portugal in 1997. Encourages clean tropical fruit and spice notes in aromatic white wines. BA11 is also known to provide a more developed mouthfeel and lingering finish in whites.

EC1118- Originally selected and noted for use in Champagne fermentations, this strain allows the natural flavors and aromas associated with the fruit to take center stage.

Chardonnay
CY3079- CY3079 was cultured specifically to complement white Burgundy styles. This strain is recommended for barrel fermented Chardonnays aged on lees. Known to produce a richly styled Chardonnay with full mouthfeel.

MONTRACHET- Frequently used to promote more complex aromatics in Chardonnays.

ICV-D47- Isolated in Côtes du Rhône, ICV-D47 is known to accentuate fruit characteristics and bring more complexity to white wines. Barrel fermented Chardonnays, aged on lees, produce spicy, citrus and ripe tropical aromatics.

Rhone Whites
BA11- This strain was selected from Portugal in 1997. Encourages clean tropical fruit and spice notes in aromatic white wines. Also known to provide a more developed mouthfeel and lingering finish in whites.

QA23- Encourages fresh fruit notes and clean fermentations at lower temperatures.

ICV-D47- Isolated in Côtes du Rhône, ICV-D47 is known to accentuate fruit characteristics and bring more complexity to white wines. Barrel fermented Chardonnays, aged on lees, produce spicy, citrus and ripe tropical aromatics.
Pinot Noir

RC212- Promotes stabilization of color and tannins during fermentation. Produces structured Pinot Noirs with elements of ripe berry, bright fruit and spice.

AMH- This German strain is noted for its use in Pinot Noir and Zinfandel. AMH enhances spicy notes, like nutmeg and clove, while promoting fruity aromatics. The strain is also known to produce color friendly wines.

BGY- Isolated in the Burgundy region, BGY is used primarily to ferment Pinot Noir.

Syrah
SYRAH- This strain is a Côte du Rhône isolate used for Syrah and Merlot. Noted for imparting classic Syrah characteristics, this strain offers varietally sound mouthfeel and stable color extraction. Typical aromas associated with this yeast strain include violets, raspberries, cassis, strawberries and black pepper.

ICV-D80- This yeast strain was isolated in 1992 from the Côte Rôtie area of the Rhône Valley. With proper nutrition, this strain will ferment wines up to 16% alcohol. Known to bring high fore-mouth volume, big mid-palate mouthfeel and intense fine grain tannin to reds. It is one of the best yeasts for contributing big tannin volume and is characterized by ripe fruit, smoke and a licorice finish.

Zinfandel/Sangiovese
BM45- Isolated in Italy, this strain is suited for long maceration programs. Known to contribute jam, spice and earthy elements while reducing vegetal notes. BM45 promotes color stability and great mouthfeel.

Harmony- This strain contributes round rich flavors and black fruit characteristics. The Harmony strain can handle alcohol levels up to 16%.

Bordeaux Varietals
BDX- This French isolate has been used extensively in California and Australia since the late 1980’s. It is highly recommended for the production of quality red wines, especially Merlot and Cabernet Sauvignon, with minimum color loss and enhanced flavor and aroma.

CSM- Isolated in Bordeaux, CSM is good when producing lower alcohol wines. The strain highlights red fruit notes while providing a balanced, round mouthfeel.
Bordeaux Varietals continued

BM45- BM45 is a relatively slow starter and is well suited for long maceration programs. It produces high levels of polysaccharides resulting in wines with great mouthfeel and improved color stability. It is used on red varieties to contribute jam, spice and earthy elements while also minimizing vegetal characteristics.

ICV-D254- Isolated in the Rhône region, ICV-D254 is noted for accentuating ripe fruit, jam, cedar and mild spiciness. It also contributes to bigger mouthfeel in the mid-palate and handles alcohol levels up to 16%.

Melody- Melody is known to enhance aromatic complexity while offering round tannins and a prolonged mouthfeel. The strain is able to withstand higher alcohol fermentations into the 16% range.