Regarded for its low foaming capacity and the ability to control its fermentation rate by temperature adjustment. Recommended for the production of fruity, aromatic wines containing some residual sugar such as rosé and white zinfandel.
A pure Active Dry Wine Yeast selected for its aromatic characters.
First isolated from Epernay, France.
Rate of fermentation
Fermenting within an optimum temperature range of 18–25 ˚C (65-77 ˚F), EP2 has a short to medium lag phase and a medium rate of fermentation. EP2 is susceptible to cooler temperatures, and thus making a fermentation temperature of 18 ˚C (65 ˚F) and above is recommended when fermenting to dryness.
EP2 is considered a low to moderate nitrogen consumer. When fermenting highly clarified juice (low solids) of high alcohol potential a nitrogen supplement (100mg DAP/L) or Mauriferm fermentation aid is recommended to ensure a healthy fermentation.
EP2 has good alcohol tolerance of up to 13–14% (v/v).
Generally less than 0.3 g/l.
EP2 displays good sedimentation properties post alcoholic fermentation.
EP2 is a low to moderate foaming strain.
EP2 is a killer sensitive strain.
Contribution to wine
EP2 is an ester–producing yeast, typically fl oral (rose) and perfume like in aroma. These aromatics are subtle in nature, which allows the varietal fruit to make a strong contribution.
EP2 is recommended for ‘fruity, sweet’ wine styles containing a higher level of residual sugar. EP2 is susceptible to cooler temperatures (<15 ˚C; 59 ˚F) making this yeast easy to arrest during fermentation. With its fl oral aromatics EP2 is a popular yeast for Rose, White Zinfandel and similar fruity wine styles.