Product details

catalog

IOC 18-2007

Specie
Saccharomyces cerevisiae var. bayanus

Competitive Factor
Active

General Sensory Contribution
Neutral

Red Wine

White Wine

Rosé Wine

Sparkling Wine

The reference strain for sparkling wine production, selected from the best strains of the great Champagne vineyards.

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 liquors: low pH, low temperature, high alcohol content.

Fermentation Speed
Fast

Glycerol Production
Moderate

MLF Compatibility
Not really recommended

Nitrogen Needs
Low

Alcohol Tolerance
15 %

SO₂ Production
Low

Max. Temperature
30 °C

Min. Temperature
10 °C

Suitability for co-Inoculation
Recommended

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