introduces wine strains
White Labs is pleased to announce the release of wine
strains, a move designed to provide winemakers with the best yeast on
the market. White Labs is hoping to make as important a difference in
winemaking as it has in the brewing world.
"This could be the greatest advance in
winemaking in several years," said Chris Mueller, vice president of
The wine strains are available year-round and are
packaged similar to the companys long line of brewers yeast. White
Labs currently sells the yeast to many Southern California wineries. It
is now making the following strains available to home winemakers and
WLP715 Champagne Yeast: Classic yeast, used to
produce champagne, cider, dry meads, dry wines, or to fully attenuate
barley wines/ strong ales. Can tolerate alcohol concentrations up to 17
percent. Neutral. Attenuation: > 75 percent. Flocculation: Low.
Optimum fermentation temperature: 70-75°F.
WLP720 Sweet Mead/ Wine Yeast: A wine yeast
strain that is less attenuative than WLP715, leaving some residual
sweetness. Slightly fruity. A good choice for sweet mead and cider, as
well as Blush wines, Gewurztraminer, and Riesling. Attenuation: < 75
percent. Flocculation: Low. Optimum fermentation temperature: 70-75°F.
WLP730 Chardonnay White Wine Yeast: Dry wine
yeast. Slight ester production, low sulfur dioxide production. Enhances
varietal character. WLP730 is a good choice for all white and blush
wines, including Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc.
Fermentation speed is moderate. Alcohol tolerance: 14 percent.
Attenuation: > 80 percent. Flocculation: Low. Optimum fermentation
WLP740 Merlot Red Wine Yeast: Neutral, low fusel
alcohol production. Will ferment to dryness, alcohol tolerance to 18
percent. Vigorous fermenter. Also well suited for Cabernet, Shiraz,
Pinot Noir, Chardonnay, Sauvignon Blanc, and Semillon. Alcohol
tolerance: 18 percent. Attenuation: > 80 percent. Flocculation: Low.
Optimum fermentation temperature: 60-90°F.
WLP760 Cabernet Red Wine Yeast: High temperature
tolerance. Moderate fermentation speed. Excellent for full bodied red
wines, ester production complements flavor. Also suitable for Merlot,
Chardonnay, Chenin Blanc, and Sauvignon Blanc. Alcohol tolerance: 16
percent. Attenuation: > 80 percent. Flocculation: Low. Optimum
fermentation temperature: 60-90°F.