The Champagne Panel consists of both bacteria and yeast strains.
The following are included in this recommended panel:
- General Saccharomyces strains
- Non- Saccharomyces strains (wild yeast) (General Brettanomyces, Pichia, Candida, Ambrosiozyma, Kregeryanrija, Issatchenkia)
- General Lactobacillus and Pediococcus strains
Additional Champagne individual assays include the following:
For Bacteria:
- HorABC genes (pH tolerant Lactobacillus and Pediococcus)
- Lactobacillus acetotolerans
- Lactobacillus fructivorans
- Lactobacillus rhamnosus
- Lactobacillus delbruekii
- Lactobacillus brevis
- Pediococcus damnosus
- Prokaryotic microorganisms (general bacteria)
- Acetic acid producing bacteria (Acetobacter, Gluconobacter, Gluconacetobacter)
- Staphylococcus bacteria
For Yeast:
- STA + genes for highly diastatic yeast (Saccharomyces cerevisiae var. diastaticus)
- Saccharomyces species specific strains (S. bayanus, S. pastorianus, S. uvarum)
- Brettanomyces anomala (claussenii)
- Brettanomyces naardenensis
- Lachancea thermotolerans
- Wickerhamomyces anomalus (Pichia anomala)
- Saccharomycodes ludwigii
- Zygosaccharomyces rouxii
- Zygosaccharomyces kombuchaensis