Geisenheim 49 and Geisenheim 74 are high degree fermenters, used in very sugar rich musts producing sufficient amounts of alcohol under these conditions. Therefore they also can be used for the production of high sugar containing fruit wines.
Assmannshausen is a yeast specially selected for red wine fermentations. It was selected in the Assmannshausen state winery from Pinot noir fermentations. The yeast gives the typical character to the wine and protects colour by low glucosidase activity.
Steinberg was selected from this famous Rheingau-vineyard, Scharzhofberg from the Saar and Winningen from the Moselle area. All yeasts have a fruitier character and are mainly used here for Riesling fermentation. Being good fermenters, all the yeasts can be used for all fermentations.
Champagne Epernay and Champagne Ay, these yeast strains are good for white wine fermentation and also for the production of sparkling wines. Fermentation can be achieved in the bottle or in the tank. Both yeasts give a more fresh and fruity flavour. The strain Champagne Epernay is also available as a dried culture named Uvaferm CEG.
Montrachet is the original strain used all over the world. It is mainly used in California giving a more complex flavour.
Jerez is a film forming yeast selected from sherry.