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Premier Cuvee Data Sheet

Premier Cuvée is a Saccharomyces bayanus yeast strain selected by Lesaffre for producing sparkling wines. It is the fastest, cleanest, and most neutral fermenter, able to ferment within a wide temperature range of 7-35°C. Premier Cuvée allows varietal aromas of Chardonnay and Pinot Noir to express while also producing aromas characteristic of the Champenoise method such as bread crust, hazelnut, and butter. It is ideal for producing quality sparkling wines using the classic or Charmat methods with base wines of Chardonnay, Pinot Noir, Blanc, and Gris.

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326 views2 pages

Premier Cuvee Data Sheet

Premier Cuvée is a Saccharomyces bayanus yeast strain selected by Lesaffre for producing sparkling wines. It is the fastest, cleanest, and most neutral fermenter, able to ferment within a wide temperature range of 7-35°C. Premier Cuvée allows varietal aromas of Chardonnay and Pinot Noir to express while also producing aromas characteristic of the Champenoise method such as bread crust, hazelnut, and butter. It is ideal for producing quality sparkling wines using the classic or Charmat methods with base wines of Chardonnay, Pinot Noir, Blanc, and Gris.

Uploaded by

davidbushnell64
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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BP 3029 137 Rue Gabriel Pri

Tel : +33 (0)3 20 81 62 75 Fax : + 33 (0)3 20 81 62 70


fermentis@esaffre.fr - www.fermentis.com






Saccharomyces bayanus







ORIGIN

Premier Cuve originates from France and was specially selected by Lesaffre.

FERMENTATIVE PROPERTIES

The fastest, cleanest and most neutral fermenter in our product range. Able to ferment within a wide
temperature range: 7C - 35C (45F - 95F)

Yeast with a high tolerance to ethanol (till 18% vol.) and free sulphur dioxides. Ferments to dryness.


ORGANOLEPTIC PROPERTIES

Neutral strain allowing varietal aromas expression of Chardonnay and Pinot Noir either on the own or in blends.

Produces characteristic aromas of the Champenoise method: bread crust, hazelnut, butter

Premier Cuve is specially recommended for the prise de mousse of quality sparkling wines by valuing base
wine varietal characteristics.


SUGGESTIONS OF APPLICATIONS

Ideal for high quality sparkling wines processed with classic or Charmat method whose base wines are made up
of Chardonnay, Pinot (Noir, Blanc and Gris)

Well adapted for the production of dry white wines with varietal expression (Chardonnay, Pinot Blanc and Gris)

Performs very well for restarting stuck fermentations













TECHNICAL DATA SHEET
OE_L_EN Premier Cuve
Rev : JUN2008- Page 1/2
PremierCuve



BP 3029 137 Rue Gabriel Pri
Tel : +33 (0)3 20 81 62 75 Fax : + 33 (0)3 20 81 62 70
fermentis@esaffre.fr - www.fermentis.com





















USES


The rehydration time should be between 20 to 25 minutes.
This strain should be rehydrated in ten times its weight of sugared water or in a mixture of one-third of must
and two-thirds of water. The mixture temperature should be 38/40C (100/104F). Stir during 20 minutes.
Slowly sprinkle the culture media into 3 times the weight of the must in order for the yeasts to adapt to their
new fermentation media (temperature difference, osmotic pressure, SO2), then wait for 10 minutes.
This mixture can be added directly into the fermentation tank with uniform mixing. The difference of
temperature between the rehydrated yeast and the tank should not exceed 10C, optimum being 5C.

DOSAGE

20 to 30 g/hl (Average: 2,2 lbs. per 1,000 gal.)

PACKAGING

Carton of 20 vacuum-packed sachets, 500g each (10 kg)
Carton of 1125 vacuum-packed sachets, 5g each (5.625 kg)

STORAGE

Shelf life of unopened vacuum pack at room temperature (20C, 68F) is up to 2 years. If kept refrigerated (4C,
45F), shelf life will exceed 2 years. After opening, use within 4 weeks. Store an opened package tightly sealed,
under refrigeration, removing as much air as possible.
Red Star products comply with the Oenological Codex, until the Best Before End Date, in the storage
conditions mentioned here above.

TECHNICAL DATA SHEET
OE_L_EN Premier Cuve
Rev : JUN2008- Page 2/2

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