Yeasts & Yeast Nutrients

Vigo offer a complete selection of yeasts, yeast nutrients and fermentation additives suitable for a wide range of beverage producers, including cider, wine, beer and other fermented drinks. Our range features high-quality strains from respected manufacturers such as Fermentis, Erbsloh and Lallemand, selected for reliability, flavour development and consistent fermentation performance.

From clean, neutral fermenting strains to those designed for more aromatic or complex styles, our yeasts support a variety of production goals. To help maintain healthy and complete fermentation, we also supply essential yeast nutrients and additives, including balanced blends formulated to optimise yeast activity and improve final product quality.

Browse our full range of yeasts, yeast nutrients and fermentation additives below.

Yeast & Nutrients FAQs

What are yeast nutrients and why are they important?

Yeast nutrients are additives used during fermentation to support healthy and complete yeast activity. They typically contain a blend of nitrogen sources, vitamins and minerals that help yeast perform consistently, reducing the risk of stuck fermentations and improving the quality of the finished product. We stock yeast nutrients including Vitamon Combi and VitaDrive F3, suitable for cider and wine production.

What is the difference between wine yeast and cider yeast?

Wine yeasts and cider yeasts are selected for the specific fermentation characteristics required by each drink style. Cider yeasts, such as our SafCider range from Fermentis, are designed to work well with apple sugars and to retain the fruity characteristics of cider. Wine yeasts, such as our SafOeno and Oenoferm ranges, are selected to complement grape-based fermentation and support a wider variety of wine styles, from aromatic whites to full-bodied reds.

Which yeast should I choose for sparkling wine or sparkling cider production?

For traditional method sparkling wine and sparkling cider, the secondary fermentation in bottle requires a yeast strain that can perform reliably under pressure and in low-nutrient conditions. EC1118 is a widely used choice for this application and is available in our range. If you are unsure which strain is right for your production, speak to our team and we’ll be happy to help.

What is a malo-lactic culture and when would I use one?

Malo-lactic fermentation (MLF) is a secondary process used primarily in red wine and some white wine production, in which malic acid is converted to lactic acid by bacteria, softening the wine's acidity and adding complexity. We supply MaloStar Fresh SK22 malo-lactic culture sachets for producers carrying out MLF as part of their winemaking process.

What is DiAmmonium Phosphate (DAP) and how is it used?

DiAmmonium Phosphate is a yeast nutrient commonly used to supplement fermentations where the must or juice is deficient in nitrogen, which can otherwise lead to sluggish or stuck fermentation. It is suitable for use in both wine and cider production and is available in our range in various quantities.

How do I know which yeast strain is right for my product?

Yeast strain selection depends on a number of factors, including the style of wine or cider you are producing, your fermentation temperature, the sugar content of your must or juice, and the flavour profile you are looking to achieve. Our range includes strains from Fermentis, Erbsloh and Lallemand to suit a wide variety of production goals. If you would like guidance on selecting the yeast or yeast nutrients, please contact our expert team on 01404 892100.