| Company | Yeast Name | Dry or Liquid | Strain Number | Suggested Wine Styles | Temp Range (ƒF) | Alcohol Tolerance Level (%) | Flocculation | Description |
| Lalvin | ICV D-47 | Dry | 1080-02 | Dry White, Blush, Sweet Mead | 50-86ƒ | 14% | Medium | Contributes mouthfeel in Chard and other whites, sweet mead |
| Lalvin | BOURGOVIN RC 212 | Dry | 1105-02 | Young Reds, Aged Reds | 59-86ƒ | 14% | Low | Enhances varietal and spicy notes in reds, maintains color stability |
| Lalvin | 71-B | Dry | 1022-02 | Blush, Whites, Nouveau, Young Reds, Juice from Concentrates | 59-86ƒ | 14% | Medium | Contributes tropical-fruit esters, softens acidity perception |
| Lalvin | KIV-1116 | Dry | 1016-02 | Stuck Fermentations, Cider | 59-86ƒ | 16% | Low | Expresses freshness of white varieties |
| Lalvin | EC-1118 | Dry | 1018-02 | Champagne, Dry Meads, Secondary-Stuck Ferment, Late Harvest | 45-95ƒ | 18% | Low | Strong fermenter, low foam, neutral sensory impact |
| Red Star | Pasteur Red | Dry | Davis#904 | Cabernet, Syrah, Pinot, Merlot, Gamay, Zin, Berry and Cherry Wine | 64-86ƒ | 16% | Low | Full-bodied red wines, fruit flavors, complex aromas |
| Red Star | Montrachet | Dry | Davis#522 | Merlot, Chard, Zinfandel, Syrah | 59-86ƒ | 13% | Low | Full-bodied intense-color red and white wines |
| Red Star | Cote des Blancs | Dry | Davis#750 | Blush Wines, Sparkling CuvÈe, Riesling, Chard, Cider | 64-86ƒ | 12-14% | Low | Slow fermenter, builds flavor and aroma, temperature sensitive |
| Red Star | Pasteur Champagne | Dry | Davis#595 | Dry White, Cabernet, Port, Cider, Mead, Fruits | 59-86ƒ | 13-15% | Medium-Low | White and some red, no tirage, restarts stuck fermentation |
| Red Star | Premier CuvÈe | Dry | Davis#796 | Anything but residual-sugar wines | 45-95ƒ | 18% | Low | Red, white and sparkling, restarts stuck fermentation |
| Red Star | Flor Sherry | Dry | Davis#519 | Sherry (primary and secondary fermentation) | 59-86ƒ | 18-20% | Low | Good aldehyde production in secondary fermentation |
| White Labs | Champagne | Liquid | WLP-715 | Champagne, Cider, Dry Whites, Dry Meads, Barleywines | 70-75ƒ | 17% | Low | A classic champagne yeast, neutral character |
| White Labs | Sweet Mead and Wine | Liquid | WLP-720 | Sweet Mead, Blush Wines, Cider, Fruit Wine, Gew¸rz, Riesling | 70-75ƒ | 15% | Low | Slightly fruity, leaves some residual sweetness |
| White Labs | English Cider | Liquid | WLP-775 | Cider | 68-75ƒ | 14% | Medium | Ferments dry but retains flavor from apples |
| White Labs | Chardonnay White Wine | Liquid | WLP-730 | White and Blush, Chablis, Chenin and Sauvignon Blanc | 50-90ƒ | 14% | Low | Slight ester, low sulfur dioxide, enhances varietal character |
| White Labs | Merlot Red Wine Yeast | Liquid | WLP-740 | Cabernet, Shiraz, Pinot Noir, Chard, Sauv. Blanc and SÈmillon | 60-90ƒ | 18% | Low | Neutral, low fused alcohol production, ferments to dryness |
| White Labs | Cabernet Red Wine Yeast | Liquid | WLP-760 | Cabernet, Merlot, Chard and Sauvignon Blanc | 60-90ƒ | 16% | Low | Moderate speed, full-bodied red wines, complementing esters |
| Wyeast | Pasteur Champagne | Liquid | 3021 XL | Dry Whites, Spumante, Sauv. Blanc, Pinot Blanc, Gew¸rz | 55-75ƒ | 17% | Medium-Low | Low foaming, barrel fermentation, ideal champagne base |
| Wyeast | Dry Mead | Liquid | 3632 XL | Mead, Fruit Mead, Herbal Mead, Dry Cider, Cysers | 55-75ƒ | 18% | Low-Medium | Award winning, low foaming, minimal sulfur production |
| Wyeast | Sweet Mead | Liquid | 3184 XL | Cider, Cyser, Fruit Wine, Ginger Ale, Cherry, Raspberry, Peach | 60-75ƒ | 11% | Low-Medium | Rich fruity profile, complements fruit mead fermentation |
| Wyeast | Sake #9 | Liquid | 3134 XL | Sake, Nigori, Dai Gingo, Fruit, Plum Wine, Rice Beer | 60-75ƒ | 16% | Low-Medium | Full-bodied profile, true Sake character, used for Jius |
| Wyeast | Chablis | Liquid | 3242 XL | Fruity Whites, Chard, Chablis, Gew¸rz, Chenin Blanc, Pinot Gris | 55-75ƒ | 12-13% | High | Bready, vanilla notes, allows fruit character to dominate |
| Wyeast | Rudisheimer | Liquid | 3783 XL | Rhine Wines, Fruity Ciders, Riesling, Ice Wine | 55-75ƒ | 12-13% | Medium | Rich flavor, creamy, fruity profile, dry finish, hint of Riesling |
| Wyeast | Assmannhausen | Liquid | 3277 XL | Red German Wine, Riesling, Red Varietals, Merlot, Red French-Am | 60-90ƒ | 12-14% | Medium-High | German red wine yeast, ferments slower, cold tolerant |
| Wyeast | Pasteur Red | Liquid | 3028 XL | Cabernet, Red Varietals, Gamay, Zin, Rhone, Burgundy, Pinot Noir | 55-90ƒ | 14% | Medium-High | Classic German, full body, depth, dry smoky characteristics |
| Wyeast | Bordeaux | Liquid | 3267 XL | Fr. Cabernet, Pinot Noir, Merlot, Petit Syrah,Rioja, ValdepeÒas | 55-90ƒ | 14% | Low-Medium | Smooth complex profile, slightly vinuous, jammy, rich |
| Wyeast | Eau de Vie | Liquid | 3347 XL | Cordials, Grappa, Barleywine, Eau de Vie, Single Malts | 65-80ƒ | 21% | Low | Produces clean, dry profile, low ester |
| Wyeast | Cider | Liquid | 3766 XL | Cider | 60-75ƒ | 12% | High | Crisp dry fermenting yeast for fruits and fermentables |
| Wyeast | Portwine | Liquid | 3767 XL | Dry Red and White Wine, add Brandy for classic Port | 60-90ƒ | 14% | Low-Medium | Mild fruit profile, balanced depth and complexity, dry finish |
| Wyeast | Steinberg | Liquid | 3237 XL | Riesling, Sylvaner, Moselle, Liebfraumilch | 55-75ƒ | 12-13% | Medium-High | Produces full body, dry smoky character, drier than #3783 |
