Species: Saccharomyces bayanus
Profile: Used in many white wine fermentations and also some red wines. Also used for secondary fermentation of barley wine. Ferments crisp and dry, ideal for base wines in making sparkling wine. Low foaming, excellent barrel fermentation, good flocculating characteristics.
Metric Temperature Range: 13-24 °C
Residual Sugar: 0-0.25%
Rate of Fermentation: Fast
Foam Production: Very Low
Volatile Acid Production: Medium
Sulfur dioxide (SO₂) Production: Low
Hydrogen sulfide (H₂S) Production: Low
55 – 75°F TEMPERATURE RANGE
17% ABV tolerance
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