Geisenheim Institute

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. 

Hochschule Geisenheim Institut fur Rebenzuchtung Eibinger Weg 1,65366 Geisenheim. 

Yeasts. The yeast strains used are similar to those commonly employed in the California wine industry. Several of the small V. vinifera wine producers utilize a commercially available lyophilized form of the University of California Davis strain 595. Other strains that are maintained and utilized are Pasteur Institute s white and red wine strains and the Steinberg strain from Geisenheim, Germany. Sparkling wine has been made in Washington State using either the Berkeley Yeast Laboratory strain from Scott Laboratories or a Moet strain from Epernay, France, for the secondary fermentation. These yeasts are all strains of Saccharomyces cerevisiae. 

Hochschule Geisenheim University, Institute for Grape Breeding, Geisenheim... 

---