Yeasts
Strain selection for predictable, clean fermentations.
From Lamothe-Abiet, developed alongside ISVV. Each strain is selected for implantation rate, fermentation kinetics, and the aromatic profile it brings to your wine.
Or call (707) 823-2883Yeast strains selected for clean, controlled fermentation.
BVNA partners with Lamothe-Abiet to provide yeast strains developed through years of research at ISVV, the French institute for vine and wine sciences. Each strain is selected for fast implantation, controlled fermentation kinetics, and low production of undesirable compounds across a broad range of must conditions.
Key features
- High implantation rates for reliable fermentation starts
- Short lag phase to outcompete native flora
- Stress resistance across nutrient-poor and high-Brix musts
- Broad temperature and turbidity tolerance
- Low production of volatile acidity, H2S, and ureic precursors
- Selected aromatic profiles for varietal expression
- Active dried form for easy rehydration
- Developed in partnership with ISVV research
Excellence B-Nature gives us consistent fermentation behavior across vintages. We trust it for our most important lots.
Winemaker, Adelsheim Vineyard
Shop our complete yeast lineup.
Browse and purchase directly online with shipping to your winery. Click any product for full specs, application notes, and details.
Not sure which yeast is right? Talk to our sales team
Questions about our yeasts.
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Each strain in our range is selected for a specific aromatic and structural profile. Reach out to our sales team and we can walk you through which yeast fits your varietal, must conditions, and desired fermentation kinetics.
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Active dried yeast rehydrates in warm (not hot) water at 35–40°C for 15–20 minutes before pitching. The Application Guide below has step-by-step protocols for each strain.
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Yes, we offer volume discounts for cellars purchasing in bulk. Contact our sales team for a custom quote based on your harvest needs.
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Sealed packages of active dried yeast remain viable for 2–3 years when stored cool and dry. Once opened, use within several months for best performance.
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Most strains in our range tolerate musts up to 26–28 Brix. Strain-specific tolerances are listed on each product page. For very high-Brix fermentations, our sales team can recommend the most stress-resistant options.
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Stuck fermentations come from nutrient deficiency, temperature stress, or strain mismatch. Pair your yeast selection with appropriate nutrients (see our Nutrients category) and monitor temperature carefully through primary fermentation.
Learn more about yeasts.
Questions about which product is right for your wine? Our team can help.
Our specialists know our products well and will help you match the right product to your varietal, must conditions, and winemaking goals.
Contact Our Sales Team Or call us at (707) 823-2883