This is a strain of Saccharomyces cerevisiae that was selected for its optimal cryophilia (active from about 10°C), for its resistance to sulfur dioxide, and because it produces minimal froth during fermentation. It is furthermore interesting for its limited production of any unwanted fermentation metabolites such as acetaldehyde, acetic acid, pyruvic acid and higher alcohols. EPERNAY 2 can heighten the varietal aromatic characteristics of the original must. It does not possess a cinnamyl-decarboxylasic activity, so the formation of vinyl phenols from its precursors is inhibited during alcoholic fermentation. The vinyl phenols are responsible for the ‘pharmacy’ smell. If they are present in perceptible amounts, they conceal the aromas of the grape variety, dulling the gusto-olfactory sensations. It tends to promote malolactic fermentation heightening the organoleptic characteristics derived from it. EPERNAY 2 is used for fermentation of white wines from neutral or aromatic grapes, but it is also interesting to use in the vinification of aromatic red varieties.