IOC 18-2007
(Saccharomyces cerevisiae (ex-bayanus))
The reference strain for sparkling wine production, selected from the best strains of the famous French region of high-quality sparkling wine.
Product details
Specialised sparkling wine yeast for the fermentation of both base wines and secondary bottle fermentation. This yeast strain produces high quality wines, preserving both the grape variety and terroir.Renowned for the production of sparkling wine by the traditional method, this yeast is also valued for the production of still wine worldwide.Excellent adaptation to the most difficult conditions: low pH, low temperature, high alcohol content.
Wine types
Technical information
- General sensory contribution: Neutral
- Competitive factor: Active
- Minimum temperature: 10 °C
- Maximum temperature: 30 °C
- Nutritional needs: Low
- MLF compatibility: Not really recommended
- SO2production: Low
- Fermentation rate: Fast
- Alcohol tolerance: 15 %
- Glycerol production: Moderate
Product documentation
Pairing
- Sparkling Wine Base
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