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.

  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan

Product detailsWine typesTechnical informationProduct documentationPairing
Product DescriptionDocumentation

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


  • Sparkling Wine Base