Pasteur Champagne yeast (aka Prise de mousse). Used in many white wine fermentations and also some red wines. Ferments crisp and dry, ideal for base wines in champagne making. Low foaming, excellent barrel fermentation, good flocculating characteristics. Recommended for: Dry White Wines, Spumante, Sauvignon Blanc, Semillon, Pinot Blanc, Gewurztraminer. Flocculation: medium, alcohol tolerance: 17%, residual sugar: 0-0.25%, 55-75 deg. F. Good for up to 10 gallons.