The Secrets of Cote des Blanc Yeast

Cote des Blancs , also known as Red Star Premier Cotes des Blanc Dry Yeast, is a fantastic choice for winemakers looking to create fine, fruity aromas in their wines. This versatile yeast strain is not limited to white wines but can also be used for fruit wines, ciders, meads, and even wines.

One of the key advantages of using Cote des Blancs yeast is its ability to produce low volatile acids, resulting in a more desirable taste profile. This means that the wines fermented with this yeast will have a smoother, less harsh flavor, making them more enjoyable to drink.

In terms of temperature range, Cote des Blancs yeast can ferment between 50 to 80 degrees Fahrenheit (17°-30°C). This flexibility allows winemakers to choose the ideal temperature for their specific wine style. For example, if a winemaker wants to create a with some residual sugar, they can lower the temperature towards the lower end of the range. On the other hand, if they want a drier wine, they can ferment at a slightly higher temperature.

This yeast strain is particularly recommended for reds, whites, sparkling cuvees, and non-grape fruit wines, with apple wines being a standout example. Its adaptability and ability to enhance fruity flavors make it a popular choice for a wide variety of wine styles.

If you're looking to create sparkling wines or barrel-aged Champagnes, Premier curvee yeast is a commonly used strain that falls under the Cote des Blancs category. Also known as “prise de mousse,” this yeast strain is low-foaming and features a strong acid, making it ideal for these specific wine styles.

It's important to note that Cote des Blancs yeast has an tolerance of 12-14%, which means it is suitable for most wines. However, if you're aiming for a higher alcohol content, you may want to consider a different yeast strain that can tolerate higher levels.

Cote des Blancs yeast is a versatile and reliable choice for winemakers looking to enhance the fruity aromas and flavors of their wines. Its ability to ferment at a range of temperatures and produce low volatile acids makes it a popular option for a wide variety of wine styles, including white wines, fruit wines, ciders, meads, and sparkling wines. So, whether you're a seasoned winemaker or an aspiring enthusiast, consider giving Cote des Blancs yeast a try in your next batch of wine. The possibilities are endless, and the results are sure to be delightful.

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What Temperature Do You Ferment Cote Des Blanc?

When it comes to fermenting Cote des Blancs, I have found that the temperature plays a crucial role in achieving the desired results. Based on my own experiences, I can confidently say that a temperature range of 17°C to 30°C (64°F to 86°F) works best for this particular variety.

Maintaining the right temperature during fermentation is essential in order to bring out the fine, fruity aromas that Cote des Blancs is known for. I have personally found that keeping the temperature within this range helps to preserve and enhance these delicate flavors.

One important thing to note is that Cote des Blancs can benefit from a controlled fermentation process, especially if you want to achieve a wine with some residual sugar. Lowering the temperature towards the end of fermentation can help to achieve this desired sweetness.

In my experience, this temperature range has worked well not only for red and white wines made with Cote des Blancs, but also for sparkling cuvees. The controlled temperature allows for a more controlled fermentation process, resulting in a more balanced and harmonious final product.

Additionally, it is worth mentioning that Cote des Blancs can be used for non-grape fruit wines as well. I have personally had success using this variety, particularly with apple wines. The fruity characteristics of Cote des Blancs complement the apple flavors beautifully, resulting in a delightful and refreshing .

To sum it up, fermenting Cote des Blancs at a temperature range of 17°C to 30°C (64°F to 86°F) has consistently yielded excellent results for me. This range allows for the development of fine, fruity aromas while also providing the flexibility to control the fermentation process and achieve the desired level of sweetness. Whether you're making reds, whites, sparkling cuvees, or non-grape fruit wines, Cote des Blancs can be a wonderful choice.


Cote des Blancs yeast is a versatile and highly recommended option for winemakers looking to enhance the flavors and aromas of their wines. With its ability to produce fine, fruity aromas and its compatibility with a wide range of wines, including whites, reds, sparkling cuvees, and non-grape fruit wines, this yeast strain offers a great deal of flexibility.

One of the key advantages of Cote des Blancs yeast is its ability to be controlled by lowering the temperature, allowing winemakers to achieve the desired level of residual sugar in their wines. This control over the fermentation process can result in wines with a more desirable taste and mouthfeel.

Additionally, this yeast strain is known for its low volatile acid production, further contributing to the overall quality of the final product. This is especially important in the production of and barrel-aged wines, where a strong acid profile is desired.

Another notable feature of Cote des Blancs yeast is its wide temperature range for fermentation, ranging from 64 to 86 degrees Fahrenheit. This allows winemakers to work within a comfortable temperature range and achieve consistent and reliable results.

Cote des Blancs yeast is a popular choice among winemakers due to its ability to enhance the characteristics of wines, its versatility in terms of wine types, and its ease of use within a wide temperature range. Whether you are looking to make white wine, fruit wines, ciders, meads, or sparkling wines, this yeast strain is a reliable and effective option.

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.