YEAST STRAIN: 4021  |  Dry White / Sparkling™

Used in many white wine fermentations and also some red wines. Also used for secondary fermentation of barley wine. Ferments crisp and dry, ideal for base wines in making sparkling wine. Low foaming, excellent barrel fermentation, good flocculating characteristics.

Origin:
Flocculation: Medium
Attenuation: NA
Temperature Range: 55-75°F, 13-24°C
Alcohol Tolerance: 17% ABV

Styles:
   Asti type
   Brandy
   Cabernet Franc
   Cava type
   Chardonnay
   Cognac,Armagnac
   Common Perry
   Dolcetto
   Dry Mead
   Eau de Vie
   French Cider
   Grappa/Marc/Bagaceira
   Melon (Muscadet)
   Muscat Blanc
   Pinot Gris
   Pinotage
   Red Bordeaux type blends
   Rum
   Scotch
   Sémillon
   Seyval Blanc
   Sherry
   Soave type blends
   Sparkling wine
   Traditional Perry
   Trebbiano/Ugni Blanc
   Vermouth
   Vodka
   Whiskey