Selected in the champagne region this fructophilic strain is perfectly suited for all cider type productions even under difficult fermentation conditions.
Excellent settlement strength
Broad fermentation temperature spectrum: 10 - 30°C
Works at low pH: from 3.3
Low nitrogen requirements: from 150ppm of Yeast Available Nitrogen
Very good assimilation of fructose
Yield sugar/ alcohol: 16.3 g/L for 1% alc./vol.
Maximum SO2 level : 70mg/L
Turbidity level:Minimum 50 NTU
20 to 30 g/hl for first fermentation, at least 1 day after SO2 addition. 30 to 40 g/hl for prise de mousse.