STRAIN: 4021 DRY WHITE/SPARKLING ™

Used in many white wine fermentations and also some red wines. Also used for secondary fermentation of barley wine. Ferments crisp and dry, ideal for base wines in making sparkling wine. Low foaming, excellent barrel fermentation, good flocculating characteristics.

Metric Temperature Range: 13-24 °C

Residual Sugar: 0-0.25%

Rate of Fermentation: Fast

Foam Production: Very Low

Volatile Acid Production: Medium

Sulfur dioxide (SO₂) Production: Low

Hydrogen sulfide (H₂S) Production: Low

Good for styles:

Chardonnay, Sparkling Wine, Cabernet Franc, Carignane, Pinotage, Melon (Muscadet), Pinot Gris, Semillon, Seyval Blanc, Soave Type Blends, Asti type, Cava type, Brandy, Congac, Grapa, Vodka, Hard Seltzer, Rum, Whiskey, Perry, Cider, Dry Mead

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