This chart has been provided by Lallemand and Red Star,  makers of wine Yeast.
Both companies offer good products.  The Lallemand EC-1118 seems to be a yeast that I use quite often recently.    Each one has its benefits and intended uses.   Talk to your local supplier and get their input when selecting your yeast.  Also, if you are doing two batches of the same wine, you may want to try a yeast from each mfgr to determine which you like best in the overall finished product.   As I said, both are very good products.

Lalvin Yeast Quick Reference Chart
  ICV D-47 RC212 71B K1V-1116 EC-1118
Dry Whites **** * ** *** ***
Blush or R.S. Whites **** * **** ** **
Nouveau * * **** ** **
Young Reds * **** **** ** **
Aged Reds * **** ** *** ***
Champagne Base * * * ** ****
Secondary Ferment * * * * ****
Stuck Fermentations * * * **** ****
Late Harvest * * *** *** ****
Sensory Effect EVC EVC Esters Neutral Neutral
Temp. Range (°C) 10 - 30 15 - 30 15 - 30 15 - 30 7 - 35
Fermentation Speed Moderate Moderate Fast Fast Very Fast
Competitive Factor Yes Neutral Sensitive Yes Yes
Alcohol Tolerance 12 - 14% 12 - 14% 14% 18% 18%
Guide:
**** Strongest Recommendation
EVC = Enhanced Varietal Character

 

Selection Criteria Red Star YEAST TYPE
Wine Types Côte des Blancs * Flor Sherry French White Montrachet Pasteur Champagne Pasteur Red Premier Cuvée
Red

Blush




White

Sparkling




Sensory Effect






Fruity Esters





Aldehydes





Aroma/Esters





Full Bodied




Neutral




Other Characteristics






Vigorous Fermenter

Ferment to Dryness

Restart Stuck




Ethanol Tolerant



SO2 Tolerant
Low Foaming




Low Urea





Low Fusel Oil





* Note - Côte des Blancs is suitable only for cuvees (not for secondary in-bottle fermentations)

 

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Print this chart.....   If you have any questions, contact your local wine making supply or post a question on our forum.

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