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All Strains from Lalvin

71B-1122 By Lalvin (Lallemand Brewing)Wines, Meads, Ciders
A rapid starting and constant fermenting semi-dry white wine yeast that will enhance fruit flavors and add fruity esters, ideal for fermenting with neutral grapes or concentrates. Limits phenol extraction and may neutralize up to 40% of malic acid producing a smooth and rounded "nouveau" wines that will mature quickly. A low foaming strain. Use for whites, roses, nouveaus and concentrates.
Form Dry
Strain 71B-1122
Temp 59F to 89F
Attenuation 65 to 85
Flocculation High
Substitutes 4184
Tolerance 14%
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Bourgovin  By Lalvin (Lallemand Brewing)Wines
The Lalvin Bourgovin RC212 yeast has been selected by the BIVB (Bureau Interprofessionnel des Vins de Bourgogne), and was developed for red wines with color and structure. Due to the limited polyphenol adsorption on its cell wall, this yeast promotes the stabilization of the color and tannins during fermentation. This outstanding property makes Lalvin Bourgovin RC212 a wise choice to enhance the polyphenolic content of Gamay, Zinfandel and Grenache. Lalvin Bourgovin RC212 consistently produces Pinot Noirs with good structure, ripe berry, bright fruit and spicy characteristics.
Form Dry
Strain RC212
Temp 62F to 85F
Attenuation 70 to 85
Flocculation Medium
Substitutes None
Tolerance 16%
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EC-1118 By Lalvin (Lallemand Brewing)Wines, Meads
Lalvin EC-1118 is the original ‘prise de mousse’. It was isolated in Champagne and its use is validated by the Comité Interprofessionnel du Vin de Champagne (CIVC). Its strong competitive character, its ability to ferment at low temperature, good flocculation and excellent alcohol tolerance, make Lalvin EC-1118 an excellent strain to be used in a wide range of applications (such as sparkling wines, fruit wines and ciders).
Form Dry
Strain EC-1118
Temp 59F to 70F
Attenuation 45 to 0
Flocculation Medium
Substitutes None
Tolerance 18%
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Monpellier White Wine By Lalvin (Lallemand Brewing)Wines
Vigorous fermenting, neutral as far as how it affects flavors. Used well with varieties of fruits, this would probably be good for alternative fruit uses.
Form Dry
Strain ICV-K1-V1116
Temp 59F to 59F
Attenuation 45 to 0
Flocculation Medium
Substitutes None
Tolerance 18%
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Prise de Mousse By Lalvin (Lallemand Brewing)Wines, Ciders, Meads
Vigorous and fast fermenting, great for ciders and apple wines.
Form Dry
Strain EC-1118
Temp 59F to 59F
Attenuation 45 to 0
Flocculation Medium
Substitutes 4184
Tolerance 18%
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