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What makes White Labs Liquid Wine 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 through Quality Wine and Ale Supply
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.
WLP730 Chardonnay
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.
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 Cabernets.
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 Chenin Blanc.
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.
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