Yeast selection is one of those underappreciated levers in winemaking that can really shape your finished wine. Flavor, aroma, mouthfeel, fermentation kinetics, and even clarity are all on the table. And you’re right, there are a lot of choices. Luckily, each strain generally falls into a few broad functional categories, which can help simplify your decision-making process. Let’s go over a few yeast “personality types” you’ll often run into:
1. Workhorses (High Alcohol Tolerance & Fermentation Reliability)
These yeasts are great if you’re working with a must that’s high in sugar or likely to be nutrient-deficient. They’re less likely to stall out and tend to finish dry. These strains are especially helpful if you’re fermenting late-harvest grapes, fruit wines, or anything where sugar levels climb into the 25+ °Brix range. Some popular examples:
EC-1118 (Lalvin) — Often used in sparkling wine, cider, and mead production. Neutral aromas and good SO2 tolerance. A true all-around yeast.
QA23 (Lalvin) — A nice aromatic choice, used for whites and rosés with good alcohol tolerance (up to 16%).
2. Aroma-Enhancers (Unlocking Precursor Compounds)
Certain yeast strains are known for their ability to cleave aroma precursors (like thiols and terpenes) through enzymes such as beta-glucosidase or beta-lyase. These strains are especially helpful with aromatic varieties like Sauvignon Blanc, Riesling, or Muscat, where unlocking floral and citrus notes is the name of the game.
Look for strains that mention “aromatic release,” “terpene release,” or “thiol expression” in their descriptors. These are often your secret weapon for lifting the nose on an otherwise quiet wine. K1-V1116 (Lalvin) is an example, as is QA23, mentioned above.
3. Hybrids & Non-Saccharomyces (Complexity Builders)
More recently, winemakers have been experimenting with mixed fermentations or “hybrid” strains that include both Saccharomyces cerevisiae and other yeast species (like Torulaspora delbrueckii or Lachancea thermotolerans). These bring added complexity, texture, or even acidity shifts to the final wine. These strains often come with more specific instructions (like requiring co-inoculation or temperature control), but they can be a great tool if you’re ready to branch out. It is still difficult to find these strains available in small-scale quantities, but they are becoming more popular so hopefully they become available in sachets soon.
To address the second part of your question: Can you just use the same yeast for everything?
Technically, yes, but you might be limiting yourself. If I had to choose one “desert island” yeast I would definitely go with EC-1118, AKA “Prise de Mousse.” In fact, most wine kits come with this yeast, no matter the varietal or style, simply because it will get the job done and is neutral in character. However, I like to think of yeast like paintbrushes: Sure, you can use a basic round brush for everything, but once you learn what a fan brush or palette knife can do, your creative options really open up.
If you’re new to choosing strains visit yeast company websites, which allow you to compare yeast types. You’ll also find tech sheets that explain things like alcohol tolerance, temperature range, nitrogen needs, fermentation speed, and aroma contributions.
If you’re not ready to experiment mid-vintage, do some side-by-side trials next year. Split a 5-gallon (19-L) batch into two or three smaller carboys and pitch different yeasts. It’s one of the best ways to learn how dramatically one ingredient can change a wine.
Thanks for a great question — and happy fermenting. Yeast may be microscopic, but their impact on your wine is anything but small.
