Red Star Montrachet Yeast

Origin:
First yeast strain selected by the University of Davis, California. Largely used in the United States.

Fermentative Properties:
This strain guaranties a quick start of the fermentation by rapidly settling into the must faced with indigenous microflora.

Good alcohol resistance (till 15% vol.) and specially recommended for fermentation without temperature control due to its ability to ferment within a large temperature range (15°C to 35°C, 59°F to 95°F).

Optimum resistance to all nutritional deficiencies (musts poor in available nitrogen) and to difficult conditions (strongly clarified musts, high SO2 content).

Organoleptic Properties:
Neutral strain regarding the aromatic profile. Variety respect.

Selected for its ability to give very clean aromas and characterized by a low production of volatile acidity and acetaldehyde.

Applications:
Ideal strain for big volumes of wine when winemakers are mainly looking for a secure fermentation.

Well adapted to the production of high quality red and white wines, in which varietal aroma complexity is desired.

Optimum for the production of full-bodied red and white wines.