(For professional wineries, yeast cultures are available in quantities to inoculate 200, 400, 600, or 800 gallons. They are also available on slants. Malolactic cultures, described in more detail near the bottom of this page, are available in multiples of 1 liter sizes to inoculate 59 gallons.) 

WLP715 Champagne Yeast
Classic yeast used to produce champagne, cider and dry wines. This is a clean, neutral yeast.
Alcohol Tolerance: 17%
Attenuation: >75%
Flocculation: Low
Optimum Fermentation Temperature: 70-75°F

WLP718 Avize Yeast
This yeast contributes to the complexity of white varietals, especially in barrel fermented Chardonnay.
Alcohol Tolerance: 15%
Attenuation: >80%
Flocculation: Low
Optimum Fermentation Temperature: 60-90°F

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.
Alcohol Tolerance: 15%
Attenuation: <75%
Flocculation: Low
Optimum Fermentation Temperature: 70-75°F

WLP727 Steinberg-Geisenheim Yeast
This yeast is German in origin, and produces substantial fruit and ester characteristics. Perfect for Gewürztraminer and Riesling.
Alcohol Tolerance: 14%
Attenuation: >80%
Flocculation: Low
Optimum Fermentation Temperature: 50-90°F

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.
Alcohol Tolerance: 14%
Attenuation: > 80%
Flocculation: Low
Optimum Fermentation Temperature: 50-90°F

WLP735 French White Yeast
This classic yeast produces a creamy, rich texture in white varietals. Gives an enhanced creamy texture.
Alcohol Tolerance: 16%
Attenuation: >80%
Flocculation: Low
Optimum Fermentation Temperature: 60-90°F

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.
Alcohol Tolerance: 18%
Attenuation: > 80%
Flocculation: Low
Optimum Fermentation Temperature: 60-90°F

WLP749 Assmanshausen Yeast
This yeast is German in origin and produces a spicy, fruity aroma. Enhances the velvety texture in Pinot Noir and Zinfandel.
Alcohol Tolerance: 16%
Attenuation: >80%
Flocculation: Low
Optimum Fermentation Temperature: 50-90°F

WLP750 French Red Yeast
This classic Bordeaux yeast that results in a rich, smooth flavor profile.
Alcohol Tolerance: 17%
Attenuation: >80%
Flocculation: Low
Optimum Fermentation Temperature: 60-90°F

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.
Alcohol Tolerance: 16%
Attenuation: >80%
Flocculation: Low
Optimum Fermentation Temperature: 60-90°F 

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.
Alcohol Tolerance: 16%
Attenuation: >80%
Flocculation: Low
Optimum Fermentation Temperature: 60-90°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.
Attenuation: >80%
Flocculation: Medium
Optimum Fermentation Temperature: 68-75°F
Alcohol Tolerance: Medium-High

Malolactic Cultures:

WLP675 Malolactic Cultures
White Labs Malolactic Cultures have been gaining converts throughout the professional winery world. These are available in multiples of 1 liter sizes to inoculate 59 gallons

More services for Professional Wineries

Malolactic Bacteria Instructions for WLP675