Processed

Champagne Strain

A tier

Champagne strains (often bayanus-group or specialised cerevisiae lines such as those used for sparkling secondary fermentation) tolerate pressure and alcohol in bottle or tank sparkling methods. They are cellar tools for tirage and prise de mousse, not general baking yeast. Good cultures flocculate and finish cleanly under sparkling conditions. Wrong or weak yeast risks bottle bombs or stuck secondary ferments. Follow sparkling protocols. Do not use as a brioche leavener.