Red Star® Côte des Blancs (Davis 750), a strain of Saccharomyces cerevisiae, has been derived from a selection of the Geisenheim Institute in Germany. It is a relatively slow fermenter, identical to Geisenheim Epernay, but producing less foam. This yeast requires nutrient addition for most chardonnay fermentations. Côte des Blancs produces fine, fruity aromas and may be controlled by lowering temperature to finish with some residual sugar. It is recommended for reds, whites, sparkling cuvées and non-grape fruit wines (especially apple, it is reported).
Ferments best between 17°-30°C (64°-86°F). Sensitive below 13°C (55°F).
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"Garage wine maker"
Stephen Galvin on 11/16/2011 12:38:10 AM
Review Comments: I have had multiple successes using Cote des Blancs as the second ferment yeast in a sparkling fruit wines. The finish was natural to the fruit - and dead dry with a fine toast after taste. I am very pleased. I will try it with my still white wine at the next opportunity. I expect really good results there too.
