French White yeast

Montrachet (University of California, 522), champagne (University of California, 505), Steinberg, and French White yeast are used most commonly in the North Coast, though other strains are available. The first two are widely available in dried form and the second two have come from Geisenheim Institute, Germany, and Pasteur Institute, Paris, respectively. The latter no longer supplies yeast cultures. Some wineries maintain their own cultures from year to year, and occasionally fermentations will be allowed to proceed with the grapes natural yeast population. 

The manner in which yeast contributes to the fermentation process was not clearly understood until 1857, when the French microbiologist Louis Pasteur discovered that not only does the fermentation process require any oxygen, but also alcohol yield is actually reduced by its presence. The amount of ethanol generated by this first alcoholic fermentation is about 11%. At this step, "champagne" is still actually a noneffervescent white wine, because the carbon dioxide produced during the first alcoholic fermentation is allowed to escape into the atmosphere. 

WHOLE WHEAT BREAD RYE BREAD GRAHAM CRACKERS PIZZA, WITH CHEESE WHITE BREAD SALTINE CRACKERS BISCUITS FROM MIX RAISIN BREAD DEVIL S FDOO CAKE PLAIN MUFFINS FRENCH BREAD YELLOW CAKE CAKE DOUGHNUTS YEAST DOUGHNUTS ANGEL FOOD CAKE COFFEE CAKE ASSORTED COOKIES... 

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