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Beverage
Products in Beverage: Bakers Yeast
35 Products found in Beverage
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Creative Enzymes
Creative Enzymes Saccharomyces Freeze Dried Powder (PRBT-038)
Ingredient Name:
Bakers Yeast
Physical Form:
Solid, Powder
Saccharomyces Freeze Dried Powder (PRBT-038) made from Saccharomyces which is a genus of fungi that includes many species of yeasts. Saccharomyces is from Greek (sugar) and (mushroom) and means sugar fungus. Many members of this genus are considered very important in food production. It is known as the brewer's yeast or baker's yeast. They are unicellular and saprophytic fungi. One example is Saccharomyces cerevisiae, which is used in making wine, bread, and beer. Other members of this genus include the wild yeast Saccharomyces paradoxus that is the closest relative to S. cerevisiae, Saccharomyces bayanus, used in making wine, and Saccharomyces boulardii, used in medicine.
Enologica Vason
VIW® FRUITY
Ingredient Name:
Bakers Yeast
Functions:
Yeast
End Uses:
Wine
Viw® Fruity strain are classifed as saccharomyces cerevisiae according to the old lodder classification of 1970.
Enologica Vason
PREMIUM® SUPERTUSCAN
Ingredient Name:
Bakers Yeast
Functions:
Yeast
End Uses:
Wine
PREMIUM® SUPERTUSCAN yeast is recommended for the production of full-bodied red wines which age in barrique. Excellent interaction with bacteria for clean malolactic fermentations.
Enologica Vason
PREMIUM® 3MH
Ingredient Name:
Bakers Yeast
Functions:
Yeast
End Uses:
Wine
PREMIUM® 3MH is the ideal strain for the production of complex white wines, with a thiolic nature, a strong fragrance and freshness of taste.
Wyeast
London Ale™ 1028
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
London Ale™ 1028 is a rich mineral profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.
Enologica Vason
PREMIUM® ROUGE
Ingredient Name:
Bakers Yeast
Functions:
Yeast
End Uses:
Wine
Premium® Rouge is very fast in the first 24-36 hours, followed then by a constant and regular course.
Enologica Vason
PREMIUM® ZINFANDEL
Ingredient Name:
Bakers Yeast
Functions:
Yeast
End Uses:
Wine
PREMIUM® ZINFANDEL induces very rapid fermentation kinetics in the first 24 to 36 hours, in order to quickly predominate over the native microflora,
Enologica Vason
PREMIUM® BLOSSOM
Ingredient Name:
Bakers Yeast
Functions:
Yeast
End Uses:
Wine
PREMIUM® BLOSSOM is the ideal strain for the production of wines in which elegance and expressiveness are required: in the presence of a heterogeneous and complete nutritional component, it supports the varietal aroma allowing it to express itself with delicate floral notes, very fine and requested.
Wyeast
Bohemian Lager™ 2124
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
Bohemian Lager™ 2124 produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68°F (18-20°C). A thorough diacetyl rest is recommended after fermentation is complete.
Wyeast
Kölsch™ 2565
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
Kölsch™ 2565 is a classic, true top cropping yeast strain from a traditional brewery in Cologne, Germany. Beers will exhibit some of the fruity character of an ale, with a clean lager like profile. It produces low or no detectable levels of diacetyl. This yeast may also be used to produce quick-conditioning pseudo-lager beers and ferments well at cold 55-60 °F (13-16 °C) range. This powdery strain results in yeast that remain in suspension post fermentation. It requires filtration or additional settling time to produce bright beers.
Enologica Vason
VIW® SMART
Ingredient Name:
Bakers Yeast
Functions:
Yeast
End Uses:
Wine
Viw® Smart strain are classifed as saccharomyces cerevisiae according to the old lodder classifcation of 1970.
Enologica Vason
PREMIUM® ZEROPIÙ
Ingredient Name:
Bakers Yeast
Functions:
Yeast
End Uses:
Wine
PREMIUM® ZEROPIÙ is a special strain, selected inside a research project chosen for its low production of sulfur dioxide. It induces very rapid fermentation kinetics for the first 24-36 hours, an interesting characteristic to prevail over the indigenous microflora; in the following phases of fermentation it has a constant flow until the end of fermentation.
Wyeast
Ringwood Ale™ 1187
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
Ringwood Ale™ 1187 is a top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. This strain can be a slow starter and fermenter.
Enologica Vason
PREMIUM® PROSECCO
Ingredient Name:
Bakers Yeast
Functions:
Yeast
End Uses:
Wine
PREMIUM® PROSECCO is a strain of Saccharomyces cerevisiae which has been selected in the Prosecco area for the production of still wines and for high quality sparkling wines.
Wyeast
German Ale™ 1007
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
German Ale™ 1007 is a true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. This powdery strain results in yeast that remains in suspension post fermentation. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.
Wyeast
West Yorkshire Ale™ 1469
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
West Yorkshire Ale™ 1469 produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.
Wyeast
London Ale III™ 1318
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
London Ale III™ 1318 produces classic British bitters with a rich, complex flavor profile. The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced.
Wyeast
Thames Valley Ale™ 1275
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
Thames Valley Ale™ 1275 produces classic British bitters with a rich, complex flavor profile. The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced.
Enologica Vason
PREMIUM® CHARDONNAY
Ingredient Name:
Bakers Yeast
Functions:
Yeast
End Uses:
Wine
PREMIUM® CHARDONNAY is a Saccharomyces cerevisiae strain for the production of high quality white wines, with clean fermentations, made at 16-18°C, normal temperature for white wine vinification. In addition to its fermentative strength and tolerance to pressure, the product has also shown itself as an aromatic good support in wine with elegant aromatic notes.
Wyeast
Irish Ale™ 1084
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
Irish Ale™ 1084 is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C).
Wyeast
British Ale II™ 1335
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
British Ale II™ 1335 is a classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry.
Enologica Vason
PREMIUM® TIOL
Ingredient Name:
Bakers Yeast
Functions:
Yeast
End Uses:
Wine
The selection of PREMIUM® TIOL is the result of research seeking a yeast able to enhance varietal and especially thiolic compounds in white wine.
Wyeast
California Lager™ 2112
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
California Lager™ 2112 is particularly well suited for producing California Common-style beers. It retains lager characteristics at temperatures up to 65 °F (18 °C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation.
Enartis
EnartisFerm SB
Ingredient Name:
Bakers Yeast
Functions:
Yeast
Labeling Claims:
Organic
End Uses:
Wine
EnartisFerm SB is a versatile yeast to be used in the fermentation of all kind of wine.
Wyeast
American Wheat™ 1010
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
American Wheat™ 1010 is a strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers where low ester profile is desirable.
Enartis
EnartisFerm EZFerm 44
Ingredient Name:
Bakers Yeast
Functions:
Yeast
Labeling Claims:
Organic
End Uses:
Wine
EnartisFerm EZFerm 44 has high alcohol tolerance and is fructophilic. These characteristics make it particularly suitable for correcting stuck fermentations.
Enologica Vason
Enologica Vason VP5
Ingredient Name:
Bakers Yeast
Functions:
Yeast
End Uses:
Wine
Enologica Vason VP5 strain was selected in the context of a research program which began in 1998 and saw the isolation and characterisation of around 908 strains from grapes and musts harvested in the DOC production area of the Valpolicella wine.
Enologica Vason
PREMIUM® SAUVIGNON
Ingredient Name:
Bakers Yeast
Functions:
Yeast
End Uses:
Wine
PREMIUM® SAUVIGNON is the ideal strain for the production of complex, fine, and elegant white wines. This strain has been selected specifically for the varietal expression of aromatic grapes, particularly for the vinification of the Sauvignon blanc variety.
Enartis
EnartisFerm Perlage®
Ingredient Name:
Bakers Yeast
Functions:
Yeast
Labeling Claims:
Vegan, Organic, Allergen-free
End Uses:
Wine
EnartisFerm Perlage® is a yeast selected for the production of traditional method sparkling wines. It produces wine with great aromatic finesse which express both varietal character and terroir.
Wyeast
All American II™ 1272
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
All American II™ 1272 is a very good choice for a “House” strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.
Wyeast
British Ale™ 1098
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
British Ale™ 1098 allows malt and hop character to dominate the profile. It ferments dry and crisp, producing well-balanced beers with a clean and neutral finish. Ferments well down to 64°F (18°C).
Wyeast
Whitbread Ale™ 1099
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
Whitbread Ale™ 1099 is a mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, this yeast clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile.
Enologica Vason
VIW® FRESH - SACCHAROMYCES CEREVISIAE
Ingredient Name:
Bakers Yeast
Functions:
Yeast
End Uses:
Wine
Viw® Fresh - Saccharomyces Cerevisiae strain are classifed as saccharomyces cerevisiae according to the old lodder classifcation of 1970.
Enologica Vason
VIW® CLEVER
Ingredient Name:
Bakers Yeast
Functions:
Yeast
End Uses:
Wine
Viw® Clever strain are classifed as saccharomyces cerevisiae according to the old lodder classifcation of 1970.
Wyeast
London ESB Ale™ 1968
Ingredient Name:
Bakers Yeast
Ingredient Origin:
Fermentation
Functions:
Yeast
End Uses:
Beer
London ESB Ale™ 1968 is a very good cask conditioned ale strain, this extremely flocculent yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74 °F (21-23 °C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.