AWRI Yeast Strains
|Saccharomyces uvarum (formerly S. bayanus)||AWRI 1176||Wine/Cider/Beer|
|Saccharomyces cerevisiae||AWRI 170*||Sparkling wine base|
|AWRI 834||Sparkling tirage|
|AWRI 1081 (Y92E)||Wine|
|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.
|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
|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:
|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|