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.
|Relative Nitrogen Needs|
|Temperature Range||50-85° F|