Montrachet (Davis 522)

500 g
10 kg

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.

Alcohol Tolerance 13%
Relative Nitrogen Needs
Temperature Range 50-85° F
Fermentation Speed
Competitive Factor
MLF Compatibility
Sensory Effects Neutral

Technical Documents

Montrachet (Davis 522)
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