Yeast Bank

1-100%
1-100°F (-17-38°C)
Pinot Noir Strains

Core Strains are composed of 68 beer and wine yeast strains including wild yeast and bacteria as well as WLP600 Kombucha SCOBY. These strains are grown year-round with a shipping lead time of 1 to 17 days. The Core Strains are available to professionals, retailers, and homebrewers, with both PurePitch® and Custom Pour packaging for professionals. Homebrew-sized options are packaged in PurePitch® and vial packaging.

White Labs Vault Strains are a collection of specialty strains. The availability for specialty strains from The Vault depends on whether the customer is a homebrewer, professional, or retailer. Homebrewers may place a pre-order on select strains by visiting whitelabs.com/thevault or purchase yeast directly from a retailer that carries The Vault Seasonal Releases. All strains from The Vault are available to professionals with longer lead times and minimum order requirements.

WLP707 California Pinot Noir Yeast

Specialty strain from The Vault
Wine, Mead and Cider

Produces fruity and complex aromas and is reliable for difficult fermentations. Isolated from pinot noir grapes in Davis, CA.**This strain has been...
Attenuation
80% - 100%
Flocculation
N/A
Alcohol Tolerance
Very High (Over 15%)
Optimum Fermentation Temperature
60°F - 90°F

WLP740 Merlot Red Wine Yeast

Wine, Mead and Cider

Neutral character, with low fusel-alcohol production. Ferments dry.**This strain has been genetically typed in our lab using polymerase chain...
Attenuation
80% - 100%
Flocculation
Low
Alcohol Tolerance
Very High (Over 15%)
Optimum Fermentation Temperature
60°F - 90°F

WLP749 Assmanshausen Wine Yeast

Specialty strain from The Vault
Wine, Mead and Cider

This strain is a German red wine yeast that is cold tolerant. Produces spicy fruit aromas.
Attenuation
80% - 100%
Flocculation
Low
Alcohol Tolerance
Very High (Over 15%)
Optimum Fermentation Temperature
50°F - 90°F

WLP770 Suremain Burgundy Wine Yeast

Specialty strain from The Vault
Wine, Mead and Cider

Emphasizes fruit aromas in barrel fermentations. Posesses a high nutrient requirement to avoid volatile acidity production.
Attenuation
80% - 100%
Flocculation
Low
Alcohol Tolerance
Very High (Over 15%)
Optimum Fermentation Temperature
60°F - 90°F