SACCHAROMYCES BAYANUS Strong strain w/a very high alcohol tolerance (>16% vol.). Used to avoid sluggish fermentation & to restart stuck ones with remaining residual sugars. Recommended for sparkling wines processed by traditional or Charmat methods.
Style Recommendations: Dry Whites, Cabernet, Cider, Fruits, Meads, Port, and sodas.
This strain is not used in producing sparkling wines.