Available microbial strains

AWRI Yeast Strains

Yeast Strain Uses
Saccharomyces uvarum (formerly S. bayanus) AWRI 1176 Wine/Cider/Beer
AWRI 1375 Wine/Cider/Beer
Saccharomyces cerevisiae AWRI 170* Sparkling wine base
AWRI 81 Sherry
AWRI 835 Wine
AWRI 834 Sparkling tirage
AWRI 1081 (Y92E) Wine
AWRI 729 Wine
AWRI 228 Tokay
AWRI 734 Cider
Saccharomyces hybrids AWRI 828 (S. cerevisiae x uvarum) Wine -alcohol tolerant
AWRI 735 (S. cerevisiae x kudriavzevii) Cider
There are many other hybrids developed at the AWRI for trials. Please contact the AWMCC for options.
culture@awri.com.au
Wine / Cider / Beer
non-Saccharomyces AWRI 861 (Lachancea thermotolerans) Wine
AWRI 863 (Hanseniaspora uvarum) Wine
AWRI 442 (Schizosaccharomyces malidevorans (S. pombe) Wine
AWRI 1034 (R21) (Torulaspora delbrueckii) Wine – high Baume musts
AWRI 3584 (Torulaspora delbrueckii) Wine
AWRI 1499 (Bretttanomyces bruxellensis) Kombucha / Cider / Beer
AWRI 2711 (Dekkera anomala) Kombucha / Cider / Beer
AWRI 366 (Zygosaccharomyces bisporus) Mead

Experimental strains for winemaking and other fermentation

Through AWRI research, numerous experimental yeast strains have been developed and are available for use in production trials. Examples of experimental yeast strains include hybrid Saccharomyces strains, non-Saccharomyces strains and strains with interesting features (e.g. low H2S production, high fruity ester production, low temperature fermentation).

Strains for sherry, flor or apera style winemaking

The AWMCC has numerous flor yeast strains suitable for sherry production. AWRI 81 (J7) was originally isolated by the late John Fornachon in the 1940s and is used extensively throughout Australia to produce dry fortified wine with flor character. Other J-series flor strains from the same period and more recent isolates are available. A starter culture propagation protocol for flor production can be provided.

Strains for vinegar production

The AWMCC has numerous acetic acid bacteria (including Acetobacter, Gluconobacter, Gluconacetobacter, Ameyamaea and Kozakia) available that can be used for vinegar production. Further information on vinegar production and strain propagation is available on request.

Reference strains for quality assurance

The AWMCC can provide reference strains for quality assurance testing in the laboratory. Strains for wine-associated yeast and bacteria species and other food-related microorganisms are available. The extent of information available varies for each strain. For Type-strains we recommend contacting the NCYC.

Microbial strains for research

Most strains housed in the collection are available for research.

Microbial strains for teaching institutions

The AWMCC includes all common genera of wine-related yeast and bacterial species which can be used for teaching purposes.


AWRI Bacteria Strains

Bacteria Strain Uses
B483 Acetobacter aceti Vinegar / Kombucha
B1004 Acetobacter malorum Vinegar / Kombucha
B543 Acetobacter pasteurianus Vinegar / Kombucha
B542 Acetobacter cerevisiae Vinegar / Kombucha
B1600 Kozakia baliensis Vinegar / Kombucha
B1009 Gluconacetobacter oxydans Vinegar / Kombucha

Commercially available strains

There are several yeast and bacteria that were isolated or developed by the AWRI for winemaking, that have now been commercialised by yeast and bacteria manufacturers. These strains are available only from the manufacturers, but are listed below for your reference:

Name Species Manufacturer Website Link
YV Select Oenococcus oeni Lallemand Lallemand
AWRI 350 Saccharomyces cerevisiae AB Biotek AB Biotek
AWRI 796 Saccharomyces cerevisiae AB Biotek AB Biotek
AWRI 1503 Saccharomyces cerevisiae AB Biotek AB Biotek
AWRI Fusion Saccharomyces cerevisiae AB Biotek AB Biotek
AWRI R2 Saccharomyces cerevisiae AB Biotek AB Biotek