In dry form, Pasteur Red is rapidly becoming the yeast of choice for producing full-bodied red wines. Pasteur Red produces clean fermentations, and it has good color extraction characteristics. Pasteur Red yeast is vigorous, and some cooling is often needed in warm weather. The type of yeast used for fermentation has little influence on the aromas and flavors of aged wines. However, yeast can contribute to the aroma of young, fruity wines.
Yeast is available in liquid and dry form, but dry yeast is much easier for small producers to use.
Prise de Mousse yeast produces little foam and seldom causes fermentation problems. Some small wineries use Prise de Mousse for all of their red and white fermentations, and it can be used to restart stuck fermentations.