Processed

Saccharomyces bayanus

A tier

Saccharomyces bayanus is a wine- and cider-associated yeast group (taxonomy overlaps with S. uvarum in some literature) valued for alcohol tolerance and clean or distinctive fermentation in musts and juices. It is a cellar organism more than a bread yeast, though related Saccharomyces cultures blur at the edges of specialty baking and brewing. Winemakers choose bayanus-type strains for stuck ferments, sparkling base wines, or high-sugar musts. Good cultures finish cleanly without harsh off-notes. Do not expect bread-dough performance equal to baker’s S. cerevisiae. Store and rehydrate per wine-yeast instructions.