YeastLallemand - 26-30°C - Low - S. bayanus - Minimized SO2 and H2S Production - Restart Stuck Fermentation - Secondary Fermentation
Yeast has been an important part of our portfolio ever since our predecessor company (Berkeley Yeast Laboratory) was founded in 1933. Our first commercial yeast offerings consisted of strains given to us from the collection of the University of California. The College of Agriculture at Berkeley had safeguarded them throughout the dark years of Prohibition. In each of the subsequent harvests we have learned and evolved. We are uniquely positioned to assist winemakers in meeting each year’s new challenges.