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Wine Yeast

We are distributors for world leading wine yeast companies Lallemand, IOC and Anchor.  We have an extensive range of yeast for all wine varietals – use the filter facility to find the yeast best suited to you  or call for expert advice from our winemaking team

12 products

ALCHEMY-I

Alchemy I

Enhances fruity and floral esters and to a lesser extent, volatile thiols (passion fruit, grapefruit, gooseberry and guava aromas) in white wines.

ALCHEMY-II

Alchemy II

Enhances volatile thiols (box wood, passion fruit, grapefruit, gooseberry and guava aromas) in white wine. Recommended for white grape varieties.

ALCHEMY-III

Alchemy III

Used for the production of complex red wines, with good structure and body and offers a high contribution to fruit aromas.

ALCHEMY-IV

Alchemy IV

Produces wines with significant aroma intensity that are rounded and smooth, and it is suitable for all ageing red varietals.

N 96

N 96

A neutral wine yeast, which allows varietal character to dominate wine aroma, and is well suited to sparkling and ice wines as well as ciders.

NT-50

NT 50

Suitable for wine with or without wood maturation and enhances red and black berries and spicy aromas in red wines.

NT-116

NT 116

A robust, strong fermenting strain for the production of highly aromatic full-bodied red wines and aromatic, crisp white wines.

NT-202

NT 202

Recommended for the production of red wines, has a high alcohol tolerance, and a stimulating effect on malolactic fermentation.

VIN-7

VIN 7

Ideal for the production of aromatic white wines at low temperatures, releasing fruity aromas and flavours from precursors in the must.

VIN-13

VIN 13

Enhances volatile thiol aromas and produces esters. It is recommended for vinifying a variety of white wines and for the production of aromatic roses

Exotics Mosaic

Exotics Mosaic

Offers the security of an inoculated fermentation, with the sensory impact and complex aroma profiles linked with spontaneous fermentation.

EXOTICS NOVELLO

Exotics Novello

Exotics Novello Offers the security of an inoculated fermentation, with the sensory impact and complex aroma profiles linked with spontaneous fermentation.

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