Champagne yeast is the second most common yeast strain used. It was isolated in Champagne, France and is technically a mixed-population culture. It is common in sparkling wine production because of its ability to induce fermentation quickly and because of its effectiveness in low temperatures and its tolerance of medium-high alcohol conditions. These conditions are common in sparkling wine production. Temperature range is 59-86°F, low to medium flocculation, and alcohol is 13-15%.
A strain of Saccharomyces bayanus, has been derived from a pure culture slant of the Institut Pasteur in Paris. This strain has been widely used in the U.S. since 1968. 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 all white wines, some reds and for fruit juices. Although this yeast is somewhat flocculant, it is not commonly used for sparkling wine. Premier Blanc has been recommended, by several sources, for restarting stuck fermentations. Ferments best between 15°C-30°C, (59°F-86°F).
Formerly named Pasteur Champagne