AWRI yeast strains
Commercially available strains
A range of yeast and bacteria that were isolated or developed by the AWRI for winemaking have now been commercialised by yeast and bacteria manufacturers. These strains are available only from the manufacturers, but are listed below for 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 Paragon | S. paradoxus x cerevisiae | AB Biotek | AB Biotek |
| AWRI Uvamax | S. uvarum x cerevisiae | AB Biotek | AB Biotek |
| AWRI Celebrate | S. mikatae x cerevisiae | AB Biotek | AB Biotek |
| AWRI Zevii | S. kudriavzevii x cerevisiae | AB Biotek | AB Biotek |
| AWRI Fusion | S. cariocanus x cerevisiae | AB Biotek | AB Biotek |
| Exotics Novello | S. cariocanus x cerevisiae | Anchor | Anchor Oenology |
| AWRI R2 | Saccharomyces cerevisiae | AB Biotek | AB Biotek |
| Platinum | Saccharomyces cerevisiae | AB Biotek | AB Biotek |
| AWRI Rosa | Saccharomyces cerevisiae | AB Biotek | AB Biotek |
| AWRI Obsession | Metschnikowia pulcherrima | AB Biotek | AB Biotek |
AVAILABLE STRAINS
Experimental strains for winemaking and other fermentation
Numerous heritage and experimental yeast strains 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). These are provided on agar slopes and can be propagated according to the preparation instructions.
Strains for sherry, flor or apera style winemaking
The AWMCC has numerous flor yeast strains suitable for fortified wine 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 acetic acid bacteria strains (including Acetobacter, Gluconobacter, Gluconacetobacter, Ameyamaea and Kozakia) that can be used for vinegar production. A fact sheet on vinegar production and strain propagation is available.
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.
Bacterial strains
For information on bacterial strains contact culture@awri.com.au or 08 8313 6600.
Terms and conditions
More information about the terms and conditions (including fees), visit the Wine Microorganism Culture Collection webpage.