Best yeast for sparkling wine and Champagne base
Lalvin DV10 (Lallemand)The single best dry strain for sparkling wine and Champagne base, and the number that decides it.
Use Lalvin DV10. For sparkling wine and Champagne base it is the strongest match on the numbers that matter.
Gauge readout
Attenuationferments to dryness
Alcohol tolerance18 % ABV
Fermentation temp10 to 35 C (50 to 95 F)
Attenuation50%75%100%
Alcohol010%20% ABV
Temperature02040 C
Why this strain
| Style | sparkling wine and Champagne base |
|---|---|
| Recommended strain | Lalvin DV10 (Lallemand) |
| Fermentation temperature | 10 to 35 C (50 to 95 F) |
| Apparent attenuation | ferments to dryness |
| Alcohol tolerance | 18 % ABV |
Notes
For a sparkling base wine, Lalvin DV10 is a classic pick. It is a very neutral, low-foaming champagne strain that tolerates 18% alcohol and ferments cleanly across a wide temperature and pH range, which is exactly what a base wine and its secondary bottle ferment need.
Its neutrality is the point for sparkling, where you do not want the yeast adding aroma. The same strain restarts a stuck ferment, because it tolerates the high alcohol that stalled the first yeast.
The yeast to buy
Related
Sources: Lallemand Oenology Yeast Quick Reference Chart (alcohol tolerance and temperature limits)