Sparkling Wine Yeast for Winemaking

ART-BW-030 Sparkling Wine Yeast is formulated for secondary fermentation where reliable restart, compact lees behavior, and pressure tolerance are critical process variables. The culture is supplied as active dry yeast with a typical viable count of not less than 1×10^10 CFU/g at packing, moisture generally not more than 8%, and high fermentative capacity in base wines that have already reached significant alcohol. It is suitable for tirage fermentation, controlled tank fermentation, and dosage trials where neutral-to-clean sensory contribution is preferred.

The strain is intended to perform in low pH wine matrices, with typical operating ranges of pH 2.9-3.5, total alcohol tolerance up to approximately 16% v/v depending on nutrient status and acclimatization, and fermentation temperature commonly managed at 12-20°C for sparkling production. Rehydration is recommended before inoculation, followed by gradual acclimation to the base wine, sugar, alcohol, and SO2 conditions. For related beverage yeast formats, see brewing and winemaking yeast.

• Traditional-method sparkling wine: secondary bottle fermentation for brut, extra brut, rosé, and vintage programs requiring consistent pressure development and clean autolytic potential during lees aging.
• Tank-method sparkling wine: controlled pressure fermentation in sealed tanks, with stable kinetics when base wine composition, assimilable nitrogen, and temperature are managed.
• Cava-style and prosecco-style production: suitable for professional sparkling wine operations seeking dependable refermentation under CO2 pressure and low nutrient conditions.
• R&D and pilot cellar work: tirage dosage screening, base wine compatibility studies, pressure build validation, and yeast sedimentation evaluation before production release.
• Contract beverage manufacturing: 10 kg foil pouch supply supports production planning, lot traceability, and multi-site procurement. For commercial availability, submit project volume details through request a quote.

Store unopened 10 kg foil pouches in a cool, dry, odor-free warehouse, ideally at 4-15°C and below 65% relative humidity. Keep away from direct sunlight, steam lines, cleaning chemicals, and high-oxygen exposure. Under recommended conditions, typical shelf life is 24-36 months from manufacture, subject to lot-specific confirmation. Once opened, reseal tightly, use promptly, and avoid repeated exposure to humid cellar air.

For rehydration, disperse yeast into clean water at approximately 35-40°C, following winery protocol and supplier guidance. Avoid direct addition into cold, alcoholic, or high-SO2 base wine without acclimatization, as this can reduce viability. Typical tirage inoculation rates are often 15-30 g/hL, adjusted for target pressure, base wine stress level, and production method.

ArtemisYeast supplies ART-BW-030 for B2B beverage production with lot traceability and specification review before shipment. Typical quality checks include appearance, moisture, viable yeast count, microbiological limits, and packaging integrity. A certificate of analysis, allergen statement, non-GMO position where applicable, safety data sheet, and food-grade declaration can be provided on request for purchasing and quality teams.

Manufacturing and packing documentation may include HACCP-aligned controls and food-safety system documentation such as ISO 22000, FSSC 22000, Halal, or Kosher certificates where available for the producing site and lot. ArtemisYeast does not publish public pricing; wholesale pricing on request is provided after confirming volume, destination, documentation needs, and shipping schedule. Review our documentation approach at quality and compliance.