Lallemand Black Pearl Wine Yeast 500g

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Lallemand Yeast Lallemand Black Pearl Wine Yeast 500g

Supports intense black fruit character like blackcurrant and blackberry while developing volume and mouthfeel, bringing a highly sought-after balance in Super Premium and Iconic red wines. Suitable for a wide range of red varieties (suggested varieties include Merlot, Syrah, Grenache, Cabernet...

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Price: $72.50 AUD

2025-03-03 Brewcraft In stock! Order now!

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Brand: Lallemand

Category: Wine Making

Description

Supports intense black fruit character like blackcurrant and blackberry while developing volume and mouthfeel, bringing a highly sought-after balance in Super Premium and Iconic red wines. Suitable for a wide range of red varieties
(suggested varieties include Merlot, Syrah, Grenache, Cabernet Sauvignon).

• Optimal fermentation temperature range: 18-28 °C
• Alcohol tolerance up to 16% v/v
• Good to excellent fermentative rate even at high temperature
• Competitive (“Killer K2”) factor neutral
• Medium to high nutritional requirement
• Low to very low relative potential for SO2 production
• Compatible with malolactic wine bacteria

LALLEMAND YEAST DATA YEAST SUGGESTIONS – Use 25 g of yeast per 100 L
PURPOSE	STYLE	YEAST	ALCOHOL TOLERANCE
All- Rounder	All wines, cider, fruit wines etc.	LALVIN EC1118TM	18%	The benchmark for yeast able to ferment in challenging conditions. Neutral and respects the fruit
All- Rounder	Red Wines	LALVIN Rhone 2226TM	18%	Excellent yeast for premium red wines – great mouthfeel and structure. Ideal in very ripe fruit.
Shiraz	Fruity and soft	PERSYTM	16%	Low / no H2S producer – creates soft and fruit driven wines.
Shiraz	Structural	LALVIN CLOSTM	17%	Robust and reliable – gives great fruit flavours, adds complexity and structure.
Cabernet Sauvignon	Fruity and soft	PERSYTM	16%	Low / no H2S producer – creates soft and fruit driven wines.
Cabernet Sauvignon	Structural	LALVIN Black PearlTM	16%	Creates wines with dark fruit flavours with great mouthfeel.

Pinot Noir	Premium	LALVIN RC212TM	16%	The benchmark for Pinot Noir
Other / Alternative Red Varieties	Premium	LALVIN CLOSTM	17%	Robust and reliable – gives great fruit flavours and adds complexity. Great for all alternative varieties
White Wine	Best Seller	LALVIN QA23TM	15%	Highest selling white wine strain

YEAST REHYDRATION AND FERMENTATION NUTRITION GUIDELINES
Yeast Rehydration Nutrient	GO-FERM Sterol FlashTM	Use 30 g/100 L	CALCULATIONS • Determine how much juice is to be fermented (eg. 400 L) • Determine how much yeast is needed (eg. yeast dose 25 g/100 L = 100 g yeast for 400 L) • Determine how much GO-FERM Sterol FlashTM is needed (eg. GSF dose 30 g/100 L = 120 g of GSF for 400 L) • Determine how much water is needed to rehydrate the yeast (20 x weight of yeast = 2000 mL (2 L) for 400 L of water) INSTRUCTIONS FOR REHYDRATION OF YEAST • Add chlorine free water to a bucket. Ensure water is more than 15° C. • Add GO-FERM Sterol FlashTM and mix • Add yeast and leave for 20 minutes to rehydrate • Add this yeast culture to the wine.
Fermentation Nutrient	Fermaid ATTM	2 x 20 g/100 L adds	First addition at the start of fermentation. Second addition 1/3rd through fermentation.
Fermentation Nutrient	Fermaid OTM	2 x 20 g/100 L adds	First addition at the start of fermentation. Second addition 1/3rd through fermentation.
Difficult conditions	ResKueTM	Cell Walls Add 1 x 300 ppm	To be used if the fermentation rate starts to slow down. ResKue will detoxify the ferment, allowing the yeast to finish fermenting.

MALOLACTIC FERMENTATION (MLF)
PURPOSE	STYLE	YEAST	ALCOHOL TOLERANCE
ALL varieties	Best Seller	LALVIN VP41TM	17%	Highest selling, most robust and reliable strain for malolactic fermentation

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