Montrachet Vi-A-Dry Yeast

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• Selected from the Pasteur Institute strain collection in Paris, France by UC Davis researchers.
• With proper nutrition, it has moderate fermentation kinetics at 10-29°C (50-85°F) with low VA and SO₂ formation.
• This strain is sensitive to the killer factor, alcohol levels above 13% (v/v) and over-clarified musts (turbidity <50 NTU).
• Considered neutral in sensory contribution.
• Montrachet yeast is often referred to as "Lalvin M"

Downloads
Montrachet Vi-A-Dry Yeast - Allergen Statement
Montrachet Vi-A-Dry Yeast - Food Safety Statement
Montrachet Vi-A-Dry Yeast - Non-GMO Statement
Montrachet Vi-A-Dry Yeast - Safety Data Sheet