Yeast strains for fermented drinks, particularly wine

摘要

The present invention relates to a yeast strain likely to be obtained by hybridizing a strain S1 with a strain S2, said yeast strain presenting, according to test A, the following characteristics:fermentation kinetics from 15 to 22 days at a temperature of 24° C.; andresistance with an alcoholic strength of more than or equal to 15% v/v; anda nitrogen requirement of less than or equal to 200 ppm,to the method of producing this strain and to its use.