Formerly called "Pasteur Champagne".*

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 champagne making. Low foaming, excellent barrel fermentation, good flocculating characteristics.

Origin:
Flocculation: Medium
Attenuation: NA
Temperature Range: 55-75°F, 13-24°C
Alcohol Tolerance: 17% ABV

Styles:
   Asti
   Brandy
   Cabernet Franc
   Cava
   Champagne
   Chardonnay
   Cognac,Armagnac
   Common Perry
   Dolcetto
   Dry Mead
   Eau de Vie
   French Cider
   Grappa/Marc/Bagaceira
   Melon (Muscadet)
   Muscat Blanc
   Pinot Gris
   Pinotage
   Red Bordeaux
   Rum
   Scotch
   Sémillon
   Seyval Blanc
   Sherry
   Soave
   Traditional Perry
   Trebbiano/Ugni Blanc
   Vermouth
   Vodka
   Whiskey

In March of 2014, Wyeast Laboratories renamed several of the wine yeasts in their collection for easier identifcation, moving away from European appellations and moving toward their actual uses.  The change is only to the names, th numbers and the strains (along with their fermentation profiles and properties) will remain exactly the same.