Yeast Strains for Red Wine

Red plays a crucial role in the fermentation process of production. It is responsible for converting sugars into , creating the rich and complex flavors that are characteristic of red wines. In this article, we will delve into the specifics of red wine yeast, its characteristics, and its importance in creating high-quality red wines.

One of the popular strains of red wine yeast is Saccharomyces bayanus. This yeast is known for its low foaming nature, which makes it ideal for red wine production. It is a vigorous and fast fermenter, allowing for a quick and efficient fermentation process. This strain of yeast is versatile and can be used for both red and white wines, as well as ciders and wines.

Another widely used strain of yeast for red wine production is Lalvin ICV D47™. This yeast is derived from nature and has been further improved through a proprietary process called YSEO® by Lallemand. It is specifically recommended for the production of white, , and red wines. Lalvin ICV D47™ imparts unique characteristics to the wine, contributing to its overall flavor profile.

Brewer's yeast is a key ingredient in all fermented alcoholic beverages, including red wine. It is responsible for the fermentation process, converting sugars into alcohol and carbon dioxide. However, it is important to note that people with yeast allergies should avoid consuming alcoholic beverages made with brewer's yeast.

When it comes to Pinot Noir, a popular red wine variety, there are several yeast strains that are commonly used. Wyeast Bordeaux (3028) is known for producing wine with intense berry and graham-cracker aromas, as well as a complex flavor profile. Red Star Premier Cuvée is another popular choice, known for its ability to enhance fruit flavors and produce well-structured red wines. Wyeast Assmannhausen (3277) is favored for its ability to bring out the full potential of the Pinot Noir grape, resulting in wines with depth and complexity.

Red wine yeast is a crucial component in the production of high-quality red wines. Different strains of yeast can contribute to the unique flavor profiles and characteristics of red wines, such as the intense berry aromas in Pinot Noir. Understanding the role of yeast in the fermentation process can help winemakers create exceptional red wines that are enjoyed by wine enthusiasts around the world.

red wine yeast

Is D47 Yeast Good For Red Wine?

Lalvin ICV D47™ yeast is indeed suitable for red wine production. This particular yeast strain was carefully selected from nature and has undergone improvements through a proprietary process known as YSEO® by Lallemand.

D47 yeast is highly recommended for the production of red wines, along with white and rosé wines. It possesses desirable characteristics that make it a suitable choice for red wine fermentation.

Here are some key reasons why D47 yeast is good for red wine production:

1. Temperature Tolerance: Lalvin ICV D47™ yeast has a moderate temperature range, making it ideal for red wine production. It can ferment effectively at temperatures between 15°C and 20°C (59°F to 68°F), which is typically the range used for red wine fermentation.

2. Complex Aroma Profile: D47 yeast contributes to the development of complex aromas in red wines. It enhances the fruity and floral characteristics of the grapes, resulting in wines with a pleasant and aromatic bouquet. This is particularly desirable in red wines, as it adds depth and complexity to the final product.

3. Balanced Fermentation: D47 yeast is known for its ability to conduct a balanced fermentation, ensuring the conversion of sugars into alcohol while preserving the natural acidity of the wine. This is important for red wines, as it helps maintain the wine's structure and overall balance.

4. Soft Mouthfeel: Red wines made with D47 yeast often exhibit a smooth and soft mouthfeel. This can be attributed to the yeast's ability to produce glycerol during fermentation, which contributes to the wine's texture and body. This characteristic is highly desirable in red wines, as it enhances the overall drinking experience.

5. Reliable Performance: Lalvin ICV D47™ yeast is a reliable performer in red wine production. It has a good tolerance to difficult fermentation conditions, such as high sugar content and low nutrient availability, which are commonly encountered in red wine production. This reliability ensures consistent and predictable fermentation outcomes.

Lalvin ICV D47™ yeast is an excellent choice for red wine production. Its temperature tolerance, complex aroma profile, balanced fermentation, soft mouthfeel, and reliable performance make it a preferred yeast strain for red wine producers.


Red wine yeast plays a crucial role in the fermentation process of red wines. The choice of yeast strain can greatly impact the aroma, flavor, and overall quality of the final product. Saccharomyces bayanus, Lalvin ICV D47™, Wyeast Bordeaux (3028), Red Star Premier Cuvée, and Wyeast Assmannhausen (3277) are some popular yeast strains used for red wine production.

Saccharomyces bayanus is a low foaming and fast fermenting yeast, making it ideal for both red and white wines. It is also commonly used in the production of ciders and sparkling wines. Lalvin ICV D47™ is a yeast strain selected from nature and improved using a proprietary process, making it suitable for white, rosé, and red wine production.

Wyeast Bordeaux (3028) yeast strain offers intense berry and graham-cracker aromas, resulting in a complex profile. Red Star Premier Cuvée is another popular choice, known for its versatility in producing high-quality red wines. Wyeast Assmannhausen (3277) yeast strain also contributes to the flavor complexity, showcasing its suitability for Pinot Noir production.

It's important to note that brewer's yeast, commonly used in all fermented alcoholic beverages, including red wine, may cause allergies in some individuals. However, distilled liquors are not made with brewer's yeast.

The selection of the right yeast strain is crucial for achieving the desired characteristics and quality in red wine. Winemakers must carefully consider their options and choose a yeast strain that aligns with their desired flavor profile and production requirements.

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.