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Montrachet
Pasteur
Champagne
Pasteur
White
Steinberg
Pasteur
Red
Assmannshausen
Premier
Cuvée
Epernay
Côte
des Blancs
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Montrachet :
Perhaps the most popular yeast used. It is available for both red and white wine
fermentations and may be called Montrachet Red and Montrachet White. It works
especially well in producing Chardonnay in barrel and stainless steel. It also
tolerates sulfur dioxide well, but does not work well with high sugar levels
(more than 23.5 percent). It is this ineffectiveness in high sugar levels that
is most likely responsible for many stuck fermentations.
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Pasteur
Champagne :
Champagne yeast is the second most common yeast strain used. It
was isolated in Champagne, France and is technically a mixed-population culture.
It is common in sparkling wine production because of its ability to induce
fermentation quickly and because of its effectiveness in low temperatures and
its tolerance of high alcohol conditions. These conditions are common in
sparkling wine production.
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Pasteur
White :
Pasteur white is also called French white. As the name suggests, it
is used primarily for white wine fermentation because of its ability to ferment
slowly and tolerate cold temperatures. It also gives off a noticeable yeasty
aroma. Pasteur white foams considerably so it works better in stainless steel
rather than wooden barrels.
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Steinberg
:
A strain developed in Germany. Like Pasteur white, Steinberg is used for
white wine fermentation because it yields a lengthy fermentation process. It
even tolerates the cold better than Pasteur white. Johannesburg Riesling, Gewürztraminer,
Chenin Blanc and Muscat all use this strain. It gives off a tropical fruit aroma
and is best used in stainless steel fermenting.
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Pasteur
Red :
Pasteur red is also called French red. Like Champagne, it is a mixed
population strain. It was developed in Bordeaux, France. It is meant for red
wines because it is tolerant to heat and sulfur dioxide and hardly ever causes
stuck fermentation. The red wines it is usually used for are Cabernet Sauvignon,
Merlot and Zinfandel.
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Assmannshausen
:
Assmannshausen is a German yeast strain. Germany leads the world in yeast
isolation and production. Assmannshausen is best suited for red wines. It
intensifies the color and adds a spicy aroma. It first was only meant for Pinot
Noir and Zinfandel, but now Cabernet Sauvignon takes advantage of this strain.
The only drawback is its ineffectiveness in a high solid content.
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Premier
Curve
:
Also known as Prise de Mousse, this is a Champagne yeast that is
strong acting, low foaming and therefore qualified for barrel fermentations. It
imparts a strong yeasty aroma and is useful for secondary fermentation in both
still and sparkling wine production. Good for reds and whites alike and for
restarting stuck or sluggish fermentations.
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Epernay
:
Epernay is a Champagne yeast, meaning it was isolated in Champagne, France and
is used in Champagne production. Epernay is used in bottle fermenting because it
ferments slowly and is tolerant to cold temperatures with moderate foaming. It
is also used for primary fermentations of still white wines.
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Côte
des Blancs :
Formerly known as Epernay 2, this is another slow fermenting,
very low foaming yeast tolerant of low temperatures. It tends to bring out
floral and fruity qualities in wines and can be useful in both grape--especially
fruity German style whites-- and non-grape wines--such as peach or
raspberry--where a bouquet is especially desired. This yeast will not push
alcohol production over 13% in a cool fermentation.
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