Red Star Pasteur Champagne a strain of Saccharomyces bayanus has been derived from a pure culture slant of the Institute Pasteur in Paris. This strain has been widely used in the U.S. since 1968. It is a strong fermenter with good ethanol tolerance, and will readily ferment grape musts and fruit juices to dryness. This strain also has good tolerance to free sulfur dioxide. This strain is recommended for all white wines, some reds and for fruit juices. Although this yeast is somewhat flocculant, it is not commonly used for sparkling wine. Pasteur Champagne is useful to restart stuck fermentations. Ferments best between 15-30 deg. C, (59-86 deg. F).