Montrachet Vi-A-Dry Yeast
Item No.
MONTRACHET
White 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 SO 2 formation. This strain is sensitive to the killer factor, alcohol levels above 13% (v/v) and
Description
White
- 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"
Specifications
| Alcohol Tolerance | 13% ABV |
| Competitive Factor | Sensitive |
| Fermentation Speed | Moderate |
| Maximum Temperature | 29°C (84°F) |
| Minimum Temperature | 10°C (50°F) |
| Nutrient Demand | High |
| Species | S. cerevisiae |
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