Which wine yeast to buy for which type of wine - my 15 tips

Do you sometimes find it hard to choose the right type of wine yeast? Don't know which one to buy? In this article, I'll share my tips to make your choice easier. There are approximately 1600-1700 different types of wine yeast. Lallemand, Kitzinger, Fermentis, and more. Personally, I prefer Erbslöh yeast . I've had excellent experiences with it, and the selection is wide enough without losing track.

Yeast selection is one of the most important decisions in winemaking, as the yeast strain chosen largely shapes the wine, influences its organoleptic (sensory) qualities, and reduces the risk of fermentation problems.

But now you might be wondering: How do I select a yeast strain with the "right" characteristics to achieve my style of wine with predictable results? What factors should I consider?

Each cultured yeast strain is isolated and developed to allow specific grape varieties to express their full, individual organoleptic characteristics for a desired wine style. For example, a white wine strain might be recommended for a specific grape variety to reveal its characteristic fruitiness, while a red wine strain might be recommended for greater phenolic stabilization, resulting in improved mouthfeel and color stability. In addition to contributing to the sensory profile, strains can be specifically recommended to address specific fermentation requirements, such as restarting a stuck fermentation or promoting malolactic fermentation.

• White wine :
  • Fresh, tight and fruity (lower in alcohol and based on fruit aromas): Freddo , Riesling , X-treme
  • Fuller white wine (higher in alcohol, riper fruit, more intense flavour, longer aftertaste, wood aging possibly): Bouquet , Chardonnay
  • Sweet white wine: Interdry
  • Rosé wine (retention of color) : Rosé
  • Fruity Elegant red wine : Structure , Rouge F3
  • Red wine with body, tannin, wood aging, intense taste: Color
  • Sparkling wine: Champ F3

For the specific wine types: mead, sparkling wine, rosé and cider I use these four yeasts:

Most strains can tolerate alcohol levels up to 14% or 15% alcohol/vol., while others can tolerate up to 18% alcohol/vol. Yeasts with a lower alcohol tolerance can cause fermentation to stop and stall when high alcohol levels are required, for example, in the production of Sauternes. For these high-alcohol wines, a yeast strain that tolerates more alcohol is recommended.

Suitable yeast for high alcohol percentage: X-treme (up to 17° alc vol.)

Fermentation that is too slow or too fast can result in hydrogen sulfide (H2S), a sulfide compound that gives off an unpleasant rotten-egg or sewage odor, and which can develop into thiols (mercaptans) – sulfide compounds that give off an unpleasant rotten-coal or burnt-rubber odor. A moderate and consistent fermentation rate is recommended for the vinification of top-quality wines to promote maximum retention of volatile fruit aromas and the extraction of other phenolic compounds.

While slow fermentation is generally desirable for white wines and faster but consistent fermentation for red wines, fermentation rate also depends on temperature: the higher the temperature, the higher the fermentation rate. Therefore, when choosing a yeast strain, consider the desired fermentation rate, taking into account the temperature of the surrounding winemaking space. For example, a fermentation temperature that is too high will cause a yeast with a slow fermentation rate to ferment rapidly and potentially cause significant yeast stress.

• Slow wine yeasts: X-Treme
• Medium: Bouquet , Champ F3 , Riesling , Chardonnay , Color , Rouge F3
• Fast wine yeasts: Freddo , Rosé

Foam production is an important consideration when choosing the capacity of fermentation vessels, which is also strongly influenced by the amount of solids in the must that will settle during and after fermentation. Ferment must inoculated with yeasts that produce more foam in larger-capacity vessels to prevent overflow. Generally, you should use a carafe, bucket, or other fermentation vessel with a three-quarter capacity, for example, a 26-liter bucket for fermenting 20 liters of juice.

Flocculation refers to the yeast's ability to form flocs, i.e., to settle and sink to the bottom of the fermenter after fermentation. This is an important consideration because 1) for wines that are consumed early, settling must occur quickly to allow for rapid separation of the wine from the spent yeast and early bottling, and 2) a significant amount of wine is lost depending on the volume and compaction of the spent yeast that forms at the bottom of the fermenter.

Volatile acids, namely acetic acid, and volatile acids (also called volatile acids) are vital components of a wine's bouquet, but only in very small concentrations. At higher concentrations, volatile acids will negatively affect the quality of wines and can potentially cause spoilage; therefore, choose a yeast strain that avoids the production of volatile acids.

All Erbslöh yeasts in this article produce little volatile acid

Acetaldehyde is a byproduct of alcoholic fermentation and, like volatile acids, can add complexity to wine when produced in small quantities. At higher concentrations, acetaldehyde will negatively impact wine quality; therefore, choose a yeast strain that minimizes acetaldehyde production.

Yeast strains must be matched to grape varieties to allow for the production and release of ester compounds, higher alcohols, and the many other volatile compounds responsible for shaping the aroma and flavor profile in grape varieties.

My favorite white wine yeasts:

Although sulfur dioxide (SO2) is naturally produced during fermentation, bacteria used for malolactic fermentation (MLF) can be inhibited if the amount of SO2 exceeds the bacteria's SO2 tolerance. Only alcoholic fermentation can produce more SO2 than the bacteria can tolerate and inhibit MLF. Furthermore, if you've added sulfites at the beginning of fermentation, for example, to suppress wild yeasts or prevent rot, this will further inhibit the bacteria's ability to initiate MLF. If you plan to process wine using MLF, choose a yeast strain with very low SO2 production.

All Erbslöh yeasts in this article produce relatively little SO2

Furthermore, some yeast strains are more compatible than others with the malolactic bacteria required for MLF, so choose a yeast strain compatible with malolactic bacteria if you plan to process your wine using malolactic bacteria. If malolactic bacteria is not desired, choose a strain that is less compatible.

• Buy wine yeast that promotes malo: Rouge F3 , Structure
• neutral: Bouquet , Riesling , Color , X-treme
• Buy wine yeast that prevents malo: Champ F3 , Freddo , X-treme , Rosé

Excessive H2S can be perceived as an unpleasant rotten-egg or sewage odor. Even when properly fed, S. cerevisiae yeast can produce minuscule amounts of H2S that are undetectable by smell and may or may not be harmful to the wine. Another source of H2S is the condition or quality of the juice or raw material, which may contain residual elemental sulfur from late vineyard spray applications, which the yeast reduces to H2S during fermentation.

All Erbslöh yeasts in this article produce little H2S

My favorite wine yeasts for red wine:

Nutrient needs are an important consideration when producing wines where the yeast

• Wine yeasts with high need for yeast nutrition: Bouquet
• Neutral need for wine yeasts: Champ F3 , Riesling
• Low need for wine yeasts: Freddo , X-treme , Rosé

Armed with this knowledge, you should be able to confidently choose a yeast strain suitable for your winemaking needs, i.e., one suited to the grape variety and desired results, as well as the winemaking conditions.

Before the winemaking season begins, and once you've decided on the grape variety and the style of wine you plan to make, investigate any potential unfavorable environmental conditions, such as a cold fermentation room, that could be detrimental to your yeast. Try to address potential problems as early as possible to avoid winemaking headaches, or at the very least, be as prepared as possible.

This is especially good advice for unforeseen problems such as poor grape condition (e.g. rot, where you will need to spend extra time sorting the berries and definitely add yeast nutrients), high pH (where you will need to manage the risk of microbial spoilage and decide how much to pre-ferment with sulfites and perhaps acidify), high Brix (where you may need a higher performing yeast strain), poor color (where you may need additional enzymes and perhaps a yeast strain that promotes extra color extraction) and a whole host of other potential "surprises."

So plan carefully and be prepared. Order your winemaking supplies early; ensure you have a well-stocked supply of important additives like yeast, nutrients, enzymes, sulfites, tartaric acid, deacidifying agents, and sugar (for chaptalizing to a higher alcohol content). You never know what to expect or what problems you might encounter—you don't want to be stuck late on a Saturday night with a slow fermentation or other issues.

Don't assume all is well with the (fermenting) juice. Smell and taste the juice, smell it during fermentation, and observe any intermingling in the early stages—yeast can alert you to problems by releasing H2S, for example. Acting quickly in the first half of fermentation can prevent problems toward the end of alcoholic fermentation and beyond, with the MLF if desired. With a little prevention and care for a good alcoholic fermentation, the winemaker can reap the benefits of a clean, aromatic fermentation and maximize the wine's potential.

To get your fermentation off to a good start, it's definitely worth making a yeast starter. In this video, I show you how:

You don't combine wine yeasts in the same fermentation vessel because one will overpower the other, and you won't get what you hoped for. You ferment two batches of wine separately with different yeasts and then combine them after they've finished fermenting. This way, you get the most out of the two different yeast strains.

So, I'm at the end of my wine yeast journey. I hope you've learned something new. If you found this article valuable and still need to purchase your wine yeast, please consider doing so in our online store. This way, you ensure we can continue to produce information and videos about the vineyard.

Good luck with your wine growing adventure,

Tom