WLP718 Avize Yeast: This yeast contributes to the complexity of white varietals, especially in barrel fermented Chardonnay.
WLP720 Sweet Mead/Wine Yeast: This yeast leaves residual sweetness in the wine. Good for blush styles like White Zinfandel, as well as sweet ciders, Gewurztraminer and Riesling.
WLP727 Steinberg-Geisenheim Yeast: This yeast is German in origin, and produces substantial fruit and ester characteristics. Perfect for Gewürztraminer and Riesling.
WLP730 Chardonnay Dry wine yeast: Slight ester production, low sulfur dioxide production. Enhances varietal character.
WLP735 French White Yeast: This classic yeast produces a creamy, rich texture in white varietals. Gives an enhanced creamy texture.
WLP740 Merlot Red Yeast: This yeast produces very active fermentations resulting in dryness. It is neutral in flavor and perfect for Merlots, as well as Shiraz, Pinot Noir and Cabernets.
WLP749 Assmanshausen Yeast: This yeast is German in origin and produces a spicy, fruity aroma. Enhances the velvety texture in Pinot Noir and Zinfandel.
WLP750 French Red Yeast: This classic Bordeaux yeast that results in a rich, smooth flavor profile.
WLP760 Cabernet Red Yeast: This moderate fermenting yeast results in a full-bodied flavor profile. Ester production will complement flavor especially in Merlot, Chianti, Chardonnay and Chenin Blanc. 
WLP770 Suremain Burgundy Wine Yeast: Emphasizes fruit aromas in barrel fermentations. High nutrient requirement to avoid volatile acidity production. 

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