STRAIN:
4021

Dry White/Sparkling

Species: Saccharomyces bayanus

Used in many white wine fermentations and also some red wines. Also used for secondary fermentation of barley wine. Ferments crisp and dry, ideal for base wines in making sparkling wine. Low foaming, excellent barrel fermentation, good flocculating characteristics.

 

Rate of Fermentation: Fast

Foam Production: Very Low

Volatile Acid Production: Medium

Sulfur dioxide (SO₂) Production: Low

Hydrogen sulfide (H₂S) Production: Low

Medium

Flocculation

55
-
75

Temperature Range

17

ABV