A special isolate of Red Star Yeast & Products, Premier Cuvée (Davis 796) was derived from a French strain. Exhibiting a good tolerance to ethanol (18%) and free sulfur dioxide (SO2), the yeast ferments to dryness. Premier Cuvée is noted as a very low producer of foam, urea, and fusel oils.
The strain ferments best between 7°-35°C (45°-95°F).
Recommended for reds, whites and especially for in-bottle fermentation of champagne, Premier Cuvee ferments a wide range of wines, proving versatile in the production of meads and ciders.
A neutral strain, the yeast allows full expression of varietals such as Chardonnay and Pinot (Noir, Blanc and Gris), permitting the characteristic aromas of bread crust, hazelnut, butter... et al to properly shine through the finished wine.
Beyond typical applications, the strain handily restarts stuck fermentations in wines, meads and high gravity beers.
Many winemakers regard the Premier Cuvée as the fastest, cleanest, and most neutral fermenter offered by Red Star®.
For creating quality fermentations, rehydrate the yeast by following the directions outlined on the strains packaging. Rehydrating “proofs” the yeast and results in more active cells “ready to go” before pitching into musts. By not rehydrating, cell count will be diminished and fermentation will proceed in a more sluggish manner, including a longer lag time prior to onset of fermentation.