(WY110) These 5 strains of yeast have been isolated from different parts of the world - California, Germany, France, etc. They are packaged in 5 gram sachets that are sufficient for making up to 6 gallons of wine. Also see the yeast strain profile chart for a further discription of each strains` characteristics.

MONTRACHET (All Purpose)
Neutral flavor active dry winery yeast. Used by many major wineries for making wines from fruits, berries, flowers, vegetables and grapes. Firm sediment and good alcohol tolerance.

PREMIER CUVEE (Prise de Mousse)
Widely used in the commercial production of white wines. Good alcohol tolerance. Ferments to dryness. Also effective for re-starting a stuck fermentation.

PASTEUR CHAMPAGNE
Used for charmat processed sparkling wines. Also, helpful in re-starting a stuck fermentation. Has a high alcohol tolerance. Can be used for wines of all types. Also used in producing old fashion soda pops for bottle conditioning.

COTE DES BLANCS (Epernay 2)
An excellent general purpose yeast for white wines. Low foam production. Also can be used for making blush wines and with orchard fruit wines.

RED PASTEUR
Ideally suited for full-bodied reds made from grapes or berries. Helps to bring out fruity flavors. Adds a robust character to lighter-bodied reds.