Producer : IOC

Article N :

Saccharomyces Cerevisiae (killer) Bayanus strain selected by the Institut OEnologique de Champagne from the best strains of the great Champagne vineyards.

Excellent adaptation to the most difficult liquors: low pH, low temperature, high alcohol content. Rapidly established, complete breakdown of sugars and low nutrient requirements. It is ideally suited to making wines by the traditional method and closed-tank method.

Dose:

         White and rose wine: 10 – 20 g/hl

         Red Wine: 20 – 25 g/hl

         Sparkling wine: 10 – 20 g/hl

         Stuck fermentation: 20 – 30 g/hl

Packaging: 20 x 500 g, 10 kg