Angel PM16 Prise de Mousse Wine Yeast 500g

Large format wine yeast for sparkling wines and challenging fermentations.

Angel PM16 is a Saccharomyces cerevisiae bayanus wine yeast traditionally associated with the Champagne region of France, selected for its reliability under difficult fermentation conditions and its neutral sensory contribution. This large format packet is ideal for professional and advanced home winemakers producing sparkling wines, as well as still white, rosé, red, fruit wines, cider, and mead. It's particularly suited to amateur winemakers who don't have a complete grasp over yeast nutrition, fermentation temperatures, calculating free SO2, or have little control over the grapes they are using. 

PM16 is a highly robust strain with a short lag phase, fast and complete fermentation, and excellent tolerance to a range of stressful conditions including: low temperatures, high alcohol levels, and elevated SO₂. Its low nutrient requirement makes it particularly well suited to clarified musts, low-nitrogen juices, and fermentations where yeast stress would otherwise be a concern.

This strain is best known as a classic Prise de Mousse yeast, making it an excellent choice for both primary and secondary fermentation of sparkling wines. It produces dry base wines with a clean and neutral aromatic profile, allowing varietal character and terroir expression to drive the character of the wine. 

Thanks to its high alcohol and SO2 tolerance, PM16 is also widely used for restarting stuck or sluggish fermentations. Its ability to rapidly establish dominance over native microflora helps ensure microbiological stability, even under suboptimal conditions such as nutrient deficiency, mixed culture fermentation or high alcohol.

PM16 has a deliberately neutral sensory footprint, with low ester production, low volatile acidity formation, and very low hydrogen sulfide (H₂S) output. This makes it an ideal yeast for winemakers seeking clean, precise wines where fermentation character does not mask grape-derived aromas. This variety is the perfect 'all-rounder' strain that plays well with all grape varieties, in all fermentation conditions.

Specifications:

Pitch Rate: 0.2-0.3 g/L (0.3-0.4 g/L for sparkling wine; 0.3-0.5 g/L for restarting fermentations)
Fermentation temperature: 10-30°C
Alcohol tolerance: Up to ~18% ABV
Nitrogen requirement: Low
Fermentation speed: Fast
Hydrogen sulfide (H₂S) production: Low
Volatile acidity production: Low
SO₂ tolerance: High
Flocculation: Very good
Aromatic contribution: Neutral

Rehydration Instructions:

1. Rehydrate the yeast in clean water at 10× its weight, at 35-40 °C.
2. Gently stir to fully resuspend and allow to stand for 20 minutes.
3. Gradually acclimate the yeast by adding small amounts of juice or must until the temperature difference is within 5-10 °C of the must.
4. Inoculate into the juice or must and ferment.

For particularly challenging fermentations (high potential alcohol, low temperature, or highly clarified musts), rehydration with a dedicated yeast rehydration nutrient is strongly recommended, following the nutrient manufacturer’s instructions.

Important: Total rehydration time should not exceed 30 minutes.

Storage:

Supplied in vacuum-sealed aluminium foil packaging (500 g bags). Store unopened packages in a cool, dry environment. Shelf life under recommended storage conditions is 42 months. Once opened, use as soon as possible. Avoid prolonged storage above 30°C.