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06 Yeast Part 1


This article is from the WineMaking FAQ, by malak@CAM.ORG (Don Buchan) with numerous contributions by others.

06 Yeast Part 1

Here's a list of different kinds of yeast often used with different
kinds of wine. Ask your dealer for further recommendations, or visit

Epernay 2

Slow fermenter; leaves a delicate, perfumey aroma without tropical
overtones of UCD 594, and a smooth, fruity flavour. Temperature should
be kept cool to preserve fruitiness. Good for whites and fruits. May
have trouble going to dryness if used with too-cold or nutrient poor
wines (like Chardonnay). Sometimes used for Pinot Noir. Foams very

California Champagne, UCD 505

Flocculates superbly, leaving large chunks if left to settle
undisturbed. White wines have a simple, clean, yeasty quality similar
to champagne. Recommended for sparkling wines and very aromatic fruits.


Very fast and vigourous fermenter. Good for stuck fermentations. Never
use if you want to leave some residual sugar. Provides clean, varietal
wines. Often used for Cabernet.


Can produce varied results. When good, it's very, very good. When bad,
it's very, very bad. Never use if fruit has been recently dusted with
sulphur. Has a tendency to product H2S. Starts fast, attaining a very
high temperature, then slows and sometimes sticks if stressed. Very
good for reds and full bodied whites that need a hot fermentation.
Flavours are full and complex and intense in colour.


Intended for carbonic maceration of fresh, fruity red wine. Ferments
strongly but leaves a grapey sort of fruitiness.

Pasteur Champagne

An all purpose white wine yeast sometimes used for reds as well.
Usually a fast, complete fermentation. Do not use for slow
fermentations needing residual sugar. Flavours are clean and pleasant
while body and complexity are not emphasized. Sometimes used for stuck
fermentations. Despite the name, it is not used for sparkling wines.

Prise de Mousse

Ferments evenly and usually goes to completion. Clean, slightly yeasty
aroma does not interfere with varietal flavours. Used for both reds and


Slow fermentation rate with an austere fruitiness. Wines are spicy,
complex, with medium body and dark colour. Often preferred for Pinot
Noir. Sometimes needs balancing with oak ageing.


Used for grapes infected with botrytis. It intensifies the
apricot/honey flavours produced by the mould.


Ferments evenly, low H2S production, floculates well, makes compact
lees. Flavours are refined and elegant with emphasis on varietal fruit.
Often used for Chardonnay. Prone to sticking in nutrient-poor musts.


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