ATPGroup 2024 Wine & Juice Catalog - Catalog - Page 41
Premier Classique
Premier Rouge
Produces dry white and red wines with good flavor complexity and full body.
• Strong fermenter with good alcohol tolerance up to 15%.
Encourages the development of varietal fruit flavors balanced by complex
aromas for full-bodied reds.
• Low nitrogen requirement and very low production of volatile acidity and acetaldehyde.
• Strong fermenter with a good alcohol tolerance to 15%.
• S. cerevisae; x. cerevisiae.
• Controlled temperature preferred (keep the fermenting must below 86°F/30°C).
Application: Suited for whites and full-bodied reds.
• Derived from the collection of the Institute Pasteur in Paris (Davis 904).
Packaging: 500 g, 10 kg
• S. cerevisae; x. cerevisiae.
Application: Suited for red wines especially Cabernet Sauvignon and
Cabernet Franc.
Recommended Dosage: 2 lb/1,000 gal (20 g/hL)
Packaging: 500 g, 10 kg
Premier Blanc
Strong fermenter that will readily ferment any type of grape must or juice to
dryness while maintaining varietal character and balanced mouthfeel.
• Excellent alcohol (18%) and SO2 tolerance & very fast fermentation.
• Very low nutrient requirements and very good fructophilic abilities.
Recommended Dosage: 2 lb/1,000 gal (20 g/hL)
YEAST
WINE STYLE
• Derived from a pure culture slant of the Institute Pasteur in Paris (Davis 595).
• S. cerevisiae; x. bayanus.
Application: Best suited for white, red, and fruity wines.
Packaging: 500 g, 10 kg
Recommended Dosage: 2 lb/1,000 gal (20 g/hL)
Premier Cuvée
Fast, neutral fermenter that is the most all-purpose yeast available.
• High alcohol tolerance (16%) and low relative nitrogen requirements.
• Particularly adapted to difficult fermentation conditions including stuck or sluggish fermentations.
• Low producer of foam, urea, and fusel oils.
• S. cerevisiae; x. bayanus.
Application: Suited for red and white varieties including Chardonnay,
Sparkling base, Merlot and Cabernet Sauvignon.
Packaging: 500 g, 10 kg
Recommended Dosage: 2 lb/1,000 gal (20 g/hL)
Premier Côte des Blancs
Slow fermenting, low foaming yeast that produces wines characterized by fine,
fruity aromatics.
• Alcohol tolerant to 14%, slow and regular fermenter even at low temperature 53–57°F (12–14°C).
• High nitrogen requirement to ensure the maintenance of fruity aromas.
• Derived from a selection at the Geisenheim Institute in Germany (Davis 750).
• S. cerevisae; x. cerevisiae.
Application: Suited for wines with residual sugar, light young reds, and
sparkling cuvée.
Packaging: 500 g, 10 kg
Recommended Dosage: 2 lb/1,000 gal (20 g/hL)
ENOLOGY
PRODUCTS
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