This strain is especially well suited for completing difficult fermentations, very resistant to adverse factors such as alcohol and sulfur dioxide. It is ideal for elaboration of petillant and sparkling wines, finishing fermentation in a short time. This makes prevention of unwanted bacterial metabolites possible. Prolonged contact of the yeast with the fermented product has contributed pleasant scents of bread crust without the character of the yeast dominating and without the formation of hydrogen sulfide. Because of these characteristics, BAYANUS PC is recommended during second fermentation for the elaboration of petillant and sparkling wines, and especially for wines that have stopped fermenting.