Processed

Wine Strain

A tier

Wine strains are Saccharomyces (and sometimes related) cultures selected for grape must—alcohol tolerance, desired esters, and reliable finishing. They are rehydrated into juice, not mixed into flour for sandwich loaves. Winemakers pick strains for style; bakers should not expect bread performance. Good wine yeast packets are in date and rehydrate cleanly; old packets fail mid-ferment. Keep dry and cool. For bread, use baker’s yeast forms under this primary instead.