18-2007 Yeast

Item No. 015900
Sparkling Base, Secondary Fermentation, Restart Stuck Fermentations Selected by the Institut Oenologique de Champagne (IOC) in Epernay.   Renowned for the production of sparkling wines by the traditional method. Ferments at low temperatures (10°C/50°F) and low pH (>2.9).
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Description
Sparkling Base, Secondary Fermentation, Restart Stuck Fermentations

  • Selected by the Institut Oenologique de Champagne (IOC) in Epernay.  
  • Renowned for the production of sparkling wines by the traditional method.
  • Ferments at low temperatures (10°C/50°F) and low pH (>2.9).
Specifications
Alcohol Tolerance 15% ABV
Competitive Factor Yes
Maximum Temperature 30°C (86°F)
Minimum Temperature 8°C (46°F)
Species S. bayanus
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