Wine Yeast Selector & Comparison Chart

Species: S. cerevisiae (Narbonne)
ABV tolerance: 18%
Temp range: 15–25°C (opt 20°C)
Flocculation: Good · Fermentation speed: Fast
Nitrogen requirement: Low · SO2 tolerance up to 100ppm
Notes: Low volatile acidity
Pitch rate: 5g/23L
Rehydration: None required, add direct to must/juice and stir well

Species: S. cerevisiae (Burgundy-type)
ABV tolerance: 15%
Temp range: 15–25°C (opt 20°C)
Flocculation: Medium · Fermentation speed: Fast
Notes: Killer factor inhibits wild yeast, low foam. Pair with Yeast Nutrient and Bentonite; stabilise with Campden Tablets
Nitrogen requirement / detailed technical data: Not published by Gervin for this strain

Species: S. cerevisiae
ABV tolerance: 18%
Temp range: 15–25°C (opt 20°C)
Flocculation: Medium · Fermentation speed: Fast
Notes: Low foam; excellent for restarting stuck, over-sugared fermentations
Pitch rate: 5g/23L
Nitrogen requirement / detailed technical data: Not published by Gervin for this strain

Species: S. cerevisiae (French)
ABV tolerance: 21% (with adequate nutrients)
Temp range: 15–25°C (opt 20°C)
Flocculation: Medium · Fermentation speed: Fast
Notes: Highest ABV tolerance of the Gervin range, has a killer factor which may inhibit unwanted wild yeasts
Pitch rate: 5g/23L
Nitrogen requirement / detailed technical data: Not published by Gervin for this strain

Species: S. cerevisiae (French Strain GVN)
ABV tolerance: 15%
Temp range: 8–25°C (opt 18°C) — ferments down to 8°C, useful for cool cellars
Fermentation speed: Moderate
Notes: Combats volatile acidity and oxidation, preserves delicate aromas
Flocculation / Nitrogen requirement: Not published by Gervin for this strain

Species: S. cerevisiae
ABV tolerance: 16%
Temp range: 5–25°C — ferments down to 5°C, the lowest cold tolerance in the Gervin range
Notes: True Sauternes yeast selected by Brian Croser. Add nutrient to prevent excess volatile acidity
Flocculation / Fermentation speed / Nitrogen requirement: Not published by Gervin for this strain

ABV tolerance: 15%
Temp range: 15–25°C
Pitch rate: 5g/23L
Rehydration: Warm the beer to 20–22°C, sprinkle onto the surface without stirring, add a teaspoon of Yeast Nutrient. Leave 24 hours undisturbed — usually restarts within 24–48 hours
Flocculation / Fermentation speed / Nitrogen requirement: Not published by Gervin for this strain

Species: S. cerevisiae (Narbonne)
ABV tolerance: 15%
Temp range: 18–30°C (opt 22°C)
Fermentation speed: Medium
Notes: Selected by INRA at Narbonne. Minimal frothing, good glycerol yield, structured tannin backbone
Flocculation / Nitrogen requirement: Not published by Gervin for this strain

ABV tolerance: 15%
Temp range: 10–25°C (opt 18°C)
Fermentation speed: Medium
Notes: German-style yeast. Metabolises up to 30% of malic acid — reduces tartness in high-malic-acid fruits, similar in effect to malolactic fermentation but performed by the yeast itself rather than bacteria
Flocculation / Nitrogen requirement: Not published by Gervin for this strain

Species: S. cerevisiae (EC1118 strain)
ABV tolerance: 18.5%
Temp range: 15–25°C (opt 20°C)
Flocculation: Medium · Fermentation speed: Fast
Notes: Fine, persistent effervescence — reportedly involved in ~70% of Champagne production. Good for stuck-ferment restarts
Nitrogen requirement: Not published by Gervin for this strain

ABV tolerance: 15%
Temp range: 15–25°C (opt 20°C)
Fermentation speed: Medium
Notes: Metabolises up to 35% of malic acid — favoured for apples, ripe bananas, blackberries, apricots. Reduces tartness similar in effect to malolactic fermentation, but performed by the yeast itself rather than bacteria
Flocculation / Nitrogen requirement: Not published by Gervin for this strain

Species: S. cerevisiae
ABV tolerance: up to 14.5% (held within 20–25°C, pH above 3.0)
Temp range: 14–30°C (opt 20–25°C)
Fermentation speed: Good, consistent fermenter across its range
Nitrogen requirement: Low
Notes: Highly aromatic, intense fragrant fruity/spicy esters; medium to high glycerol, low foam. Not suitable above 14% ABV
Rehydration: None required, add direct to must and stir well

Species: S. cerevisiae
ABV tolerance: up to 15% (under favourable conditions)
Temp range: 22–26°C constant preferred
Fermentation speed: Slow — the slowest in the MJ wine range, up to 21 days for table wines, up to 35 days for dessert wines
Nitrogen requirement: Low
Notes: High glycerol formation enhances sweetness; can be cold-arrested below 15°C two-thirds through fermentation to make naturally sweet wines (stabilise with sorbate/metabisulphite). Delicate strain — needs sterile conditions and a warm start
Rehydration: None required, add direct to must and stir well

Species: S. cerevisiae
ABV tolerance: up to 14% (pH above 3.2)
Temp range: 18–28°C (opt 24°C)
Fermentation speed: Good, rapid onset — can slow in late fermentation, may need aeration after 10–12 days
Nitrogen requirement: Low · Killer factor: Sensitive
Notes: Reduces malic acid 30–35% and total titratable acidity — ideal for young wines and high-acid fruit. Reduces tartness similar in effect to malolactic fermentation, but performed by the yeast itself rather than bacteria. Increased risk of spontaneous MLF from lactic acid bacteria after fermentation. Not suitable above 14% ABV
Rehydration: None required, add direct to must and stir well

Species: S. cerevisiae
ABV tolerance: up to 13% — avoid pushing higher, not a particularly ethanol-tolerant strain
Temp range: 15–30°C, ferment below 22°C for maximum flavour development
Fermentation speed: Moderate
Nitrogen requirement: Low
Notes: Enhances volume/intensity for full varietal expression; produces higher alcohols, esters and high glycerol for body and mouthfeel. Dual purpose (red or white)
Rehydration: None required, add direct to must and stir well

Species: S. cerevisiae
ABV tolerance: up to 14%
Temp range: 16–24°C (opt 20°C)
Flocculation: Low (slow sedimentation) · Fermentation speed: Moderate
Nitrogen requirement: High · Killer factor: Sensitive · Optimal pH: 3.0–6.0
Notes: Soft, velvety-smooth wines with enhanced red berry fruit notes. Not suitable above 14% ABV
Rehydration: None required, add direct to must and stir well

Species: S. cerevisiae
ABV tolerance: 15%
Temp range: 18–28°C (opt 24°C)
Flocculation: Low · Fermentation speed: Moderate
Nitrogen requirement: High · Killer factor: Positive · Optimal pH: 3.0–6.0
Notes: Well-structured, balanced reds with enhanced dark fruit and good palate length; gentle on the must, preserves flavour, colour and body
Rehydration: None required, add direct to must and stir well

Species: S. cerevisiae
ABV tolerance: up to 13.5%
Temp range: 22–30°C (opt 24°C)
Fermentation speed: Medium rate
Notes: Enhances body/mouthfeel and complex fruit flavours with an "old-world" aromatic complexity; high glycerol producer; ideal for new and old world styles
Flocculation / Nitrogen requirement: Not published by Mangrove Jack's for this strain
Rehydration: None required, add direct to must and stir well

Species: S. bayanus
ABV tolerance: 18%
Temp range: 14–32°C (opt 26°C)
Fermentation speed: Fast
Nitrogen requirement: Low · Killer factor: Positive · Optimal pH: 2.9–6.0
Notes: Highest alcohol tolerance in the MJ wine range. Very neutral sensory impact — low glycerol, low body
Rehydration: None required, add direct to must and stir well

Species: S. bayanus
ABV tolerance: 18%
Temp range: 14–28°C (opt 24°C)
Fermentation speed: Fast
Nitrogen requirement: Low · Killer factor: Positive · Optimal pH: 2.9–6.0
Notes: High glycerol enhances mouthfeel with relatively low impact on flavour. Fortified wines, high alcohol wines, perry, mead, vegetable/flower wines
Rehydration: None required, add direct to must and stir well

Species: S. cerevisiae
ABV tolerance: 18%
Temp range: 15–30°C (opt 22°C)
Flocculation: Medium · Fermentation speed: Fast
Fermentable sugars: Glucose/Fructose/Maltose Yes · Maltotriose Partial · Sucrose Yes
Ester profile: High – Floral/Tropical
Pitch rate: 5g/4–5L
Storage: 4°C · Shelf life: 36 months

Species: S. cerevisiae
ABV tolerance: 14%
Temp range: 15–30°C (opt 22°C)
Flocculation: High · Fermentation speed: Medium
Fermentable sugars: Glucose/Fructose/Maltose Yes · Maltotriose Partial · Sucrose Yes
Ester profile: Medium – Apricot/Vanilla
Pitch rate: 5g/4–5L
Storage: 4°C · Shelf life: 36 months

Species: S. bayanus
ABV tolerance: 18%
Temp range: 10–30°C (opt 20°C)
Flocculation: High · Fermentation speed: Fast · Very-high attenuation
Fermentable sugars: Glucose/Fructose/Maltose/Maltotriose/Sucrose all Yes
Ester profile: Low – Neutral
Pitch rate: 5g/4–5L
Storage: 4°C · Shelf life: 36 months

Species: S. bayanus
ABV tolerance: High (exact figure not published by manufacturer)
Notes: Clean fermentation character; also useful to restart stuck fermentations in high-alcohol environments

ABV tolerance: 18%
Temp range: 20–30°C
Format: All-in-one 28g sachet — yeast, vitamins and nutrients in one pack, for 20–25L mead batches
Notes: Fermentation typically completes in 5–7 days; processes large amounts of honey without stalling
Pitch rate: 28g/20–25L
Rehydration: Mix 20L water (30–35°C) with 6–9kg honey, pitch below 30°C, ferment 20–30°C

Species: S. cerevisiae
ABV tolerance: 18%
Temp range: 20–30°C (opt 25°C)
Flocculation: Medium · Fermentation speed: Fast
Fermentable sugars: Glucose/Fructose/Maltose/Maltotriose/Sucrose all Yes
Ester profile: Medium – Floral/Honey
Pitch rate: 10–12g/20–30L
Storage: 4°C · Shelf life: 24 months

Format: All-in-one sachet combining yeast, nutrient, pectolase and vitamin B1
Notes: Removes the need for separate additives
Pitch rate: Treats up to 10 gallons (45L)