Sparkling Wine Yeast (Champenoise Type)

ART-BW-029 is a champenoise-type active dry wine yeast developed for secondary fermentation in bottle or closed tank. The culture is selected for pressure tolerance, predictable sugar depletion, and low production of off-aromas when used with a suitable base wine, tirage sugar, nutrient balance, and acclimatization protocol. Typical specification targets include viable yeast count ≥1×10¹⁰ CFU/g at packing, moisture ≤8.0%, light beige to cream granules, and food-grade active dry yeast format suitable for winery rehydration and build-up. Final specifications are confirmed on the certificate of analysis for each lot.

The strain profile supports fermentation in base wines commonly ranging from 10.5–12.5% v/v alcohol before tirage, with practical alcohol tolerance up to approximately 15–16% v/v depending on pH, free SO₂, nutrient status, and temperature. It is designed for carbon dioxide pressure environments typically encountered in sparkling wine production, including bottle fermentation approaching 5–6 bar. For related fermentation ingredients, see the brewing and winemaking yeast category, or submit production parameters through our request quote form for lot availability and bulk quote on request.

• Traditional-method sparkling wine: Secondary bottle fermentation for champagne-style wines, cava, and other premium sparkling wine programs requiring fine bubble development and dependable lees performance.
• Tank-method sparkling wine: Controlled secondary fermentation in pressure-rated tanks for larger volume production where clean kinetics and consistent sugar conversion are required.
• Tirage culture preparation: Rehydration and acclimatization prior to inoculation into base wine, supporting uniform distribution in bottling lines and tirage tanks.
• Low-temperature cellar programs: Suitable for cool fermentation management, commonly 12–18°C, subject to base wine composition and desired fermentation timeline.
• Commercial winery procurement: Supplied as ART-BW-029 in 10 kg foil pouch packaging for production planning, inventory control, and multi-site purchasing.

Typical dosing for prise de mousse is often 10–30 g/hL of active dry yeast, adjusted by winemaker protocol, tirage sugar level, target pressure, base wine stress factors, and acclimatized starter activity. ArtemisYeast can support R&D trials with specification review, recommended rehydration ranges, and shipment planning for commercial scale-up.

Store unopened 10 kg foil pouches in a cool, dry, odor-free area away from direct sunlight and moisture. Recommended storage is 4–15°C for best viability retention; short periods at standard warehouse temperature may be acceptable when the product remains sealed and dry. Typical shelf life is up to 24 months from manufacture under recommended storage, subject to the lot-specific date code and CoA.

For use, rehydrate in clean water according to winery protocol, commonly 35–40°C, then gradually acclimatize with base wine to reduce osmotic, alcohol, and temperature shock. Avoid direct addition of dry yeast into high-alcohol base wine unless validated by the winery. After opening, reseal tightly, minimize oxygen and humidity exposure, and use remaining material promptly. Do not store near sulfur dioxide sources, cleaning chemicals, or aromatic materials that could affect yeast performance.

ArtemisYeast supplies ART-BW-029 for inquiry-only B2B procurement with lot traceability and export documentation support. Each commercial lot can be accompanied by a certificate of analysis covering appearance, moisture, viable count, microbiological limits, and packing details. Additional documents available on request may include specification sheet, safety data sheet where applicable, food-grade statement, allergen statement, GMO-status statement, country-of-origin information, and available food-safety system certificates such as HACCP, ISO 22000, FSSC 22000, Halal, or Kosher when applicable to the producing site and ordered lot.

Procurement teams can review ArtemisYeast quality practices at quality and documentation. For importers and winery groups, we recommend confirming labeling language, pallet configuration, shelf-life requirement on arrival, and destination documentation before purchase order release. Wholesale pricing on request is provided after confirming quantity, Incoterms, destination, and requested documentation package.