Rapid starter that can ferment well in low nutrient musts with higher levels of SO2 or sugar. Will overcome wild yeast. Expresses the freshness of white grape varieties such as Sauvignon Blanc. Will help restart stuck ferments. 18% alcohol tolerance. 59 to 86 degrees.
Good flocculation and a neutral flavor and aroma. This is a strain that is popular because of its strong fermentation characteristics and lack of problems. Can be used in a wide range of wines including most red wines, sparkling wines and late harvest version where the alcohol tolerance is a perfect fit. Ferments from 45 to 95 degrees with an alcohol tolerance of 18%. Not a great choice for wine that will be seeing a malo-lactic fermentation as EC-1118 naturally produces higher levels of SO2 which can inhibit malo-lactic fermentations.
Isolated from the Burgundy region of France. Recommended for red varieties where full extraction is desired. Color stability is maintained throughout fermentation and aging. Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy notes, as well. Alcohol tolerance of 16%. Ferments well from 59 to 86 degrees.
71B is a very fast starting strain that produces round, smooth, more aromatic wines that mature quickly. Great for blush and residual sugar white wines. Lots of aroma and an alcohol tolerance of 14%. 59 to 86 degree fermentation range