This strain has been widely used in the U.S. since 1968. It is a strong fermenter, with good ethanol tolerance, and will readily musts and fruit wines to dryness. This yeast has good tolerance to free sulfur dioxide. It's use is recommended for all white wines, some reds, and for fruit juices. Although this yeast is somewhat flocculent, it is not commonly used for sparkling wines. Pasteur Champagne is recommended for stuck fermentations. Ferments best between 59Âº and 86Âº F (15Âº - 30Âº C).