Premier Blanc Wine Yeast - Red Star

All-purpose and vigorous, a moderately foaming and sulfite-tolerant strain useful in producing white and red wines. Extremely good fermenter with very high alcohol tolerance. Recommended for treating stuck fermentations. Very nice option for Muscat and Viognier.

Fermentative Properties

• Very high alcohol tolerance (up to 18% vol.).
• Low volatile acidity and acetaldehyde production.
• Very fast kinetics.
• Good resistance to low temperature and wide range of use (10-35°C, 50-95°C).
• Very low nutrient requirements.
• Moderately foaming, sulfite-tolerant strain, good assimilation of fructose.
• Killer factor sensitive but excellent settlement.

Organoleptic Properties

• Premier Blanc a neutral and clean strain adapted to many different wine styles.
• It can produce more esters at low temperature and with a strong nutrition program.
• It can moderately promote the release of thiols and terpenes in whites and roses.

Suggestions of Applications

• Multi-purpose and a great choice for the production of high alcohol wines.
• Premier Blanc is the best options to prevent or to treat sluggish fermentation and to restart stuck ferments thanks to its good ability to assimilate fructose and its resistance to ethanol and SO2.
• Recommended for the production of sparkling wines processed by Traditional or Charmat methods.

Dosage

• 0.76 to 1.14 grams per gallon
• 20 to 30 g/hl (Average: 2,2 lbs. per 1,000 gal.)

Recommendations of usage

• Pour the desired quantity of yeast in 10 times its weight of tap water at 30-35°C in a wide vessel. Cover all the water surface area by creating a thin layer of yeast.
• Let it rest for 20 minutes.
• Gently stir to complete the yeast rehydration and avoid the formation of clumps.
• Slowly double the volume of the yeast suspension by adding must from the tank while stirring in order to decrease the temperature of the yeast starter and to start the activation of the yeast. The difference of temperature between the rehydrated yeast and the tank should not exceed 10°C, optimum being 5°C.
• Let it rest for another 10 minutes.
• Homogenize and incorporate the yeast starter to the must.

Storage

Formerly known as Champagne.