3242 Chablis Yeast
(Chardonnay, Pinot Gris, Sauvignon Blanc, etc.)
3244 Chianti Yeast
(Barolo, Valpolicella, Barbersco, Montipluciano, etc. )
3267 Bordeaux Yeast
(Cabernet, Merlot, Pinot Noir, Shiraz, Rioja, etc.)
3783 Rudisheimer Yeast
(Riesling, Piesporter, Liebfraumilch, Ice Wine, etc.)
4007 Malo-lactic wine culture
(softens acidity in wines) |