Formally called Red Star Montrachet is a good all purpose wine yeast used to give complex aromas and flavors, but it really does require proper nutrients to avoid sulfur problems. Especially suited to Chardonnays.
Perhaps the most popular yeast used. It is available for both red and white wine fermentations and may be called Montrachet Red and Montrachet White. It works especially well in producing Chardonnay in barrel and stainless steel. It also tolerates sulfur dioxide well, but does not work well with high sugar levels (more than 23.5° Brix). It is this ineffectiveness in high sugar levels that is most likely responsible for many stuck fermentations. Temperature range is 59-86°F, low flocculation, and alcohol is pretty reliable at 13%.
- Premier Classique formerly Montrachet Red Star for Wine Making
- Useful in producing dry, full bodied red and white wines
- Temperature range: 59-86 F
- Alcohol Tolerance: 13%.
- A good general pourpose Wine Yeast, 1 Pack will ferment up to 6 Gallons
A strong fermenter with good alcohol tolerance that is useful in producing dry, full bodied red and white wines. Will leave a wine with intense color and excellent flavor complexity while preserving tannin content. This yeast will produce hydrogen sulfide gas in the presence of excess sulfur compounds and therefore should not be used to ferment grapes that contain residual sulfur dust. Temperature range: 59-86 F. Alcohol Tolerance: 13%.
A strain of Saccharomyces cerevisiae, has been derived from the collection of the University of California. This strain has been widely used in the U.S. since 1963. It is a strong fermenter with good ethanol tolerance, and will readily ferment grape musts and fruit juices to dryness. This strain also has good tolerance to free sulfur dioxide. This strain is recommended for full bodied reds and whites. It is not recommended for grapes that have recently been dusted with sulfur, because of a tendency to produce hydrogen sulfide in the presence of higher concentrations of sulfur compounds. Montrachet is noted for low volatile acidity, good flavor complexity, and intense color.