ENOLOGIX'S 100-POINT WINEMAKING RATINGS
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Lesaffre BC S103 Yeast
Description: Lesaffre Yeast Corporation, a private French corporation purchased Red Star Yeast & Products from Sensient Technologies in 2001, also owns the Springer Oenologie brand. BC S103 is Saccharomyces cerevisiae (ex bayanus) isolated from Chardonnay in the Champagne region on Chardonnay for its excellent fermentation characteristics and its great resistance to extreme wine making conditions, of temperature and sugar. <br /> <br /> This yeast is known for: <ul> <li>Wide fermentation temperature spectrum: 10-35 °C</li <li>Very good alcohol tolerance: up to 18% vol./vol.</li> <li>Low nitrogen requirements </li <li>No production of sulfur compounds</li <li>Volatile acidity production below 0.2g/L</li </ul> <br /> <br /> How well does this yeast perform for hot fermentations and/or when draining sweet? Is it the equal of Pasteur Red? Is it a yeast that can replace UV43.
Reviewed By Leo Winemaker
This is a yeast that has been used to make both white and red wines in the Napa Valley. I first ran into the yeast as a replacement for UV43, i.e. for the purpose overcoming stuck fermentations. It is a yeast that is being sold to Chardonnay winemakers, too. I do not know if it performs as well as UV43.