SACCHAROMYCES CEREVISIAE Fast fermenting strain that ensures a regular fermentation even at low temperature (12°C to 14°C, 53°F to 57°F). Alcohol tolerance: >14% vol. Allows an optimum aromatic expression for the production of wines derived from neutral grape cultivars.
Red Star® Cote des Blancs (Davis #750) a strain of Saccharomyces cerevisiae, has been derived from a selection of the Geisenheim Institute in Germany. It is a relatively slow fermenter, identical to Geisenheim Epernay, but, producing less foam. This yeast requires nutrient addition for chardonnay fermentations. Cote des Blancs produces fine, fruity aromas and may be controlled by lowering temperatures to finish with some residual sugar. It is recommended for reds, whites, sparkling cuvees and non-grape fruit wines (especially apple, it is reported). Ferments best between 17° - 30°C (64°-86°F). Sensitive below 13°C (55°F).
Red Star® Active Dry Wine yeast is grown on cane and beet molasses under highly aerobic conditions, which assures better survival of live cells toward the end of the fermentation than yeasts grown in must under anaerobic conditions. All of our wine yeast strains have been adapted to perform well in the presence of normal levels of SO2. Our yeast is dried under carefully controlled conditions in an airlift drier to assure a high live cell count and to permit ease of rehydration.
Red Star® Active Dry Wine Yeast strains produced in Baltimore, MD are certified Kosher, including Passover, by Organized Kashrus Laboratories, Brooklyn, NY. Red Star® Active Dry Wine strains produced in Croatia are certified as Kosher-Pareve by the Chief Rabbi of Croatia.