Knowledge base
Fermentation
Yeast Strains Guide
Choosing the right yeast strain is one of the most impactful decisions you can make. Different strains produce different flavour compounds, have different alcohol tolerances, and behave differently at various temperatures.
Common Strains
| Strain | Type | Alcohol tol. | Temp (°C) | Character |
|---|---|---|---|---|
| EC-1118 (Champagne) | Saccharomyces cerevisiae | 18% | 10–30 | Neutral, vigorous, high alcohol tolerance |
| 71B | S. cerevisiae | 14% | 15–30 | Fruity, high ester, reduces malic acid — ideal for country wines |
| RC212 (Bourgovin) | S. cerevisiae | 16% | 20–30 | Burgundy reds — enhances colour, spice, structure |
| D47 | S. cerevisiae | 15% | 15–20 | Aromatic whites, meads — keep cool or produces fusel alcohol |
| QA23 | S. cerevisiae | 16% | 12–25 | Sauvignon Blanc — grassy, tropical, high terpene release |
| R2 | S. cerevisiae | 17% | 14–28 | Bordeaux reds — robust, full body, stable colour |
| Lalvin K1V-1116 | S. cerevisiae | 18% | 10–35 | Hardy, cold tolerant, neutral — restart sluggish ferments |
Manufacturer Comparison
- Lallemand / Lalvin — EC-1118, 71B, RC212, D47, K1V-1116. Widely distributed, reliable documentation.
- White Labs — WLP720 (Sweet mead), WLP727 (Steinberg Geisenheim). Liquid cultures.
- Wyeast — 4632 (Dry mead), 4946 (Bold Red). Liquid smack-packs.
- Scott Laboratories — ICV-D80, D254 — popular in commercial operations.
💡 For country wines and meads, 71B is the most popular choice — it metabolises 20–40% of malic acid, producing a softer, rounder wine even without MLF.
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