Pure yeast culture Champagne 50

liquid pure-culture yeast Champagne

for the production of alcoholic beverages

Purebred yeast "Champagne" is suitable for:

• Apple, pear and quince wines fermented at low temperatures.
• Secondary fermentations for the production of sparkling wines or Sekt.

sufficient for 50 liters of juice or mash

Instructions for use:

• Do not shake the bottle before opening, as it is under carbonation pressure.
• Optimal fermentation temperature for fermenting apple and pear wines is low temperatures, starting at approximately +12°C.
• Optimal fermentation temperature for secondary fermentation in sparkling wine and sparkling wine production is approximately +15°C to +20°C.

Did you know?

The name of a pure yeast strain is freely chosen and often indicates the origin of the yeast strain. It has nothing to do with the desired end product; for example, using a "Champagne yeast" doesn't automatically guarantee Champagne. Ultimately, the yeast is only one part of the whole process that gives the wine its unique character. Other factors include the type of fruit, the grape variety used, the soil composition, the climate, and even the method of clarification.

This also explains the great variety of wines.