White Labs

FAQs for Wine

Winemakers often ask us the following questions. We hope our answers are helpful to you. Use your browser's search function to find keywords that are associated with your question. If you have a different question, please email us.

Questions and answers related to select yeast strains may be found on the dedicated yeast strain pages.

For questions and answers related to WLP675 Malolactic Cultures, please visit here.

Wine FAQs

What makes White Labs liquid 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 winemakers would agree that wine made with liquid yeast is superior in flavor. Liquid yeast is also supplied in custom, craft sizes with great attention to detail. To make winemaking even easier, White Labs produces vials of liquid yeast culture that is ready to inoculate the wine or must.

How long can I wait to use White Labs Yeast?

White Labs Yeast leaves our lab at the highest level of viability in the industry, regardless of whether it is dried or liquid. Nonetheless, it is best to use the yeast as soon as possible, as viability does decrease over time. Home winemaking vials are dated with a "best by" date to ensure quality.

I am interested in your HLP media that you have for sale. Would this be effective for wineries?

The HLP media is designed specifically to test for Lactobacillus and Pediococcus bacterial presence. If this is an issue in your winery, or something you would be interested in testing for, it is definitely a great media to use.