Yeast Selection

Yeast selection is one of the most consequential decisions in winemaking. Different strains produce dramatically different results from identical must. Here is how to choose the right yeast for your wine.

Understanding Yeast Strains

Wine yeast strains have been isolated and cultivated for specific characteristics. Some emphasize fruit, others create complexity, and some simply ferment reliably under difficult conditions. No single yeast is “best”—the right choice depends on your goals.

Popular Red Wine Yeasts

Lalvin RC212 (Bourgorouge)
The classic Burgundy strain. Enhances fruit character and color extraction in Pinot Noir. Produces soft, approachable wines. Lower alcohol tolerance (14%) keeps wines balanced.

Lalvin BM45
Italian strain excellent for Sangiovese, Barbera, and other high-acid varietals. Softens harsh tannins and enhances mouthfeel. Good for traditional Italian-style wines.

Red Star Premier Rouge
Reliable workhorse strain. Clean fermentation with moderate ester production. Good all-purpose red wine yeast for beginners.

Lalvin D254
Produces rich, full-bodied wines with enhanced structure. Excellent for Cabernet Sauvignon, Syrah, and age-worthy reds. High alcohol tolerance (16%).

Popular White Wine Yeasts

Lalvin QA23
Enhances tropical fruit aromatics. Excellent for Sauvignon Blanc and aromatic whites. Produces clean, crisp wines.

Lalvin D47
Creates rich, complex whites with enhanced mouthfeel. Ideal for Chardonnay and Viognier. Can produce buttery notes with malolactic fermentation.

Red Star Côte des Blancs
Classic Champagne strain. Slow, cool fermentation preserves delicate aromatics. Good for sparkling wine or delicate whites.

Specialty Yeasts

Lalvin EC1118 (Champagne)
The survivor strain. High alcohol tolerance (18%), ferments in wide temperature range, restarts stuck fermentations. Use when fermentation conditions are challenging.

Lalvin 71B
Metabolizes malic acid, naturally reducing acidity. Great for high-acid fruit wines or when you want softer, more approachable wines quickly.

Matching Yeast to Grape

Traditional pairings exist because they work:

• Pinot Noir: RC212, BM45
• Cabernet Sauvignon: D254, BM4x4
• Chardonnay: D47, CY3079
• Sauvignon Blanc: QA23, VIN13
• Riesling: W15, 58W3

Yeast Handling Tips

Rehydration: Most dry yeasts should be rehydrated in warm water (95-104°F) for 15-20 minutes before pitching. Some newer yeasts can be pitched directly—read the instructions.

Nutrients: Yeast need more than sugar. Diammonium phosphate (DAP) and yeast nutrients ensure healthy fermentation and prevent off-flavors from stressed yeast.

Temperature: Each strain has an optimal range. Fermenting outside that range produces off-flavors or stuck fermentation.

When to Experiment

Once you have mastered basic winemaking, try fermenting the same must with different yeasts side by side. The differences are educational—and help you understand what each strain contributes.