This strain has been widely
used in the U.S. since 1963. It is a strong fermenter with good ethanol
tolerance, and will readily ferment grape musts and fruit juices to dryness. This
strain also has good tolerance to free sulfur dioxide. This strain
is recommended for full bodied reds and
whites.
It is not
recommended for grapes that have recently
been dusted with sulfur, because of a tendency to produce hydrogen sulfide in the presence of
higher concentrations of sulfur compounds. Montrachet is noted for low volatile acidity, good
flavor complexity, and intense color. An excellent all around wine yeast,
and a good choice for Chardonnay, Merlot, and other full-bodied styles. 5
gram pack for 5 gallons.