Due to its inherent stress tolerance characteristics, Bubbly is the ideal yeast for producing sparkling wine styles using either the méthode champenoise or Charmat methods. With very low total SO2 production, Bubbly can be used as the primary and secondary fermenter and produces some subtle but positive fruity aromas consistent with high quality sparkling wines.
- Bubbly has a short lag phase and is a reliable and robust fermenter at temperatures between 8-32°C (47-88°F).
- This yeast strain has very high alcohol tolerance of 15.5-16.0% v/v.
- Bubbly is a low foaming strain and flocculates well at the end of fermentation.
Bubbly is a relatively low nitrogen consumer even in early-picked grapes for sparkling base wines.
PINNACLE STRAIN SELECTION CHART
REHYDRATION & INOCULATION