Special section: White
Labs Liquid Wine Yeast
(Editor's note: White Labs is a proud sponsor of the Colorado Mountain
Wine Festival. For more information, visit www.coloradowinefest.com.)
What makes White Labs Liquid Yeast Different?
Liquid yeast has many advantages over dried yeast. The variety of liquid strains is much greater, but what's most
important is the flavor profile. Most home
winemakers would agree that wine made with liquid yeast is superior in flavor.
Liquid yeast is also supplied in smaller quantities. To make home winemaking
even easier, White Labs produces vials of liquid yeast culture that is ready to
inoculate the juice.
What do home winemakers and retailers say about White Labs liquid yeast?
White Labs liquid wine yeast is similar to their beer yeasts. They enhance
the flavor profile and the wine fermentation starts quicker than with dry yeast,
which leaves less chance for bacterial contamination. After the customer selects
the ingredients for their wine, we ask "Would you like live yeast?"
and then select the proper yeast for their ingredients and wine varietals
– Gary Wilder, Brew Your Own Brew, Tucson, AZ
We did an experiment. We chose one red and one white making two batches of
each. One batch was made with dry yeast supplied with the kit and the other
batch was made with White Labs liquid yeast. The wines made with the liquid
yeast were much smoother, aged quicker and were overall easier drinking. –
Robert Christian, The Beer Essentials, Tacoma, WA
Strains Available from White Labs
WLP715 Champagne Yeast
Classic yeast used to produce champagne, cider and dry wines. This is a
clean, neutral yeast.
WLP718 Avize Yeast
This yeast contributes to the complexity of white varietals, especially in
barrel fermented Chardonnay.
WLP720 Sweet Mead/Wine Yeast
This yeast leaves residual sweetness in the wine. Good for blush styles like
White Zinfandel, as well as sweet ciders, Gewurztraminer and Riesling.
WLP727 Steinberg-Geisenheim Yeast
This yeast is German in origin, and produces substantial fruit and ester
characteristics. Perfect for Gewürztraminer and Riesling.
Dry wine yeast. Slight ester production, low sulfur dioxide production.
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.
WLP735 French White Yeast
This classic yeast produces a creamy, rich texture in white varietals.
WLP740 Merlot Red Yeast
This yeast produces very active fermentations resulting in dryness. It is
neutral in flavor and perfect for Merlots, as well as Shiraz, Pinot Noir and
WLP749 Assmanshausen Yeast
This yeast is German in origin and produces a spicy, fruity aroma. Enhances
the velvety texture in Pinot Noir and Zinfandel.
WLP750 French Red Yeast
This classic Bordeaux yeast that results in a rich, smooth flavor profile.
WLP760 Cabernet Red Yeast
This moderate fermenting yeast results in a full-bodied flavor profile. Ester
production will complement flavor especially in Merlot, Chianti, Chardonnay and
WLP770 Suremain Burgundy Wine Yeast
Emphasizes fruit aromas in barrel fermentations. High nutrient requirement
to avoid volatile acidity production. Alcohol Tolerance: 16% Attenuation:
>80% Flocculation: Low. Optimum fermentation temperature: 60-90 degrees F.
WLP775 English Cider Yeast
Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is
produced during fermentation, but will disappear in first two weeks of
aging. Can also be used for wine and high gravity beers.
Attenuation: >80% Flocculation: Medium. Optimum fermentation temperature:
68-75 degrees F.
Basic Home Wine Making Techniques
Links for More Information on Home Wine Making
Malolactic Bacteria Instructions for WLP675
Back to White Labs Main Page