This Saccharomyces bayanus strain is a strong fermenter with excellent alcohol tolerance (18%) and will readily ferment grape musts and fruit juices to dryness.
It is very respectful of varietal character and balanced mouthfeel.
Derived from a pure culture slant of the institute Pasteur in Paris (Davis 595)
Good tolerance to sulfur dioxide.
Although flocculent, it is not commonly used for sparkling wines.
This product was formally known as Pasteur Blanc or Pasteur Champagne.
S. cerevisiae; x. bayanus
Application: Best suited for white, red and fruit wines.