IOC “B 2000” vingær – Friskhed og Aroma -450 kr/500 g (IOC, Epernay, Frankrig)
562,50 DKK
In StockLEVURE IOC B 2000 
Freshness and aromatic intensity
The IOC B 2000 strain facilitates the aromatic fruity expression of white and rosé musts. It is suitable for making fresh, aromatic wines. It is used to obtain different aromatic profiles depending on the fermentation temperature and so combine fermentation and varietal notes harmoniously.IOC B 2000 is used or vinification of white wines on which aromatic expression is essential. It is all the more interesting on grape varieties poor in varietal precursors, but also rosés from syrah, grenache, merlot and cabernet.On rosé wines, IOC B 2000 expresses exotic fruit and citrus aromas.
Beskrivelse
IOC B 2000 DRY ACTIVE YEAST Freshness and aromatic intensity
OENOLOGICAL APPLICATIONS
The IOC B 2000 yeast is particularly recommended when making aromatic white or rosé wines as it assists expression on the nose with grape types and grapes weak in naturally occurring aromatic precursors.
It therefore brings out the ester-type aromas whilst also accentuating significant varietal notes in order to provide an intense, fruity and fresh bouquet.
OENOLOGICAL CHARACTERISTICS
• Species: Saccharomyces cerevisiae.
• Killer factor: K2 active.
• Alcohol resistance: moderate (14% vol)
• Nitrogen requirement: low. Opt for complex or
organic nutrients in order to prevent sulphurous odours.
• Ensures even fermentations between 12°C and 24°C.
• Latency phase: short. Inoculation at the time of vatting is highly recommended for best performance, as is rehydration
in association with ACTIPROTECT +.
MICROBIOLOGY QUALITIES
• Rate of fermentation: moderate.
• Glycerol production: moderate
• Production of volatile acidity: low
• Production of SO2: moderate
• Froth formation: low.
•Compatibility with lactic bacteria when simultaneously of sequentially inoculated: low / average
• Viable yeasts: > 10,000,000,000 cells/g.
• Microbiological purity: less than 10 non-culture yeasts per million cells.
RECOMMENDED QUANTITIES & INSTRUCTIONS FOR USE
• 20 g/hL of must.
• Rehydrate in ten times its own weight of water at 37°C. Direct rehydration in the must is not recommended. It is essential to rehydrate the yeast in a clean container.
• Stir gently and then leave to rest for 20 minutes.
• Where necessary, acclimatise the yeast culture to the temperature of the must by incorporating the latter progressively. The difference in temperature between the must being inoculated and the rehydration environment must never be greater than 10°C.
• The total rehydration period must never exceed 45 minutes.
• Where conditions are difficult, rehydrate in association with ACTIPROTECT +.
PACKAGING AND STORAGE
• Vacuum-packed aluminium/polythene laminate bags of 500g and 10kg. Store in a cool dry place. Once opened, the product must be used quickly.
VinoSigns har direkte import fra IOC i Epernay, og er eneforhandler i Danmark af IOC’s mange specialprodukter til fremstilling af cider og mousserende vine, så som Sucraisin dosagevæske “Sucraisin”, Flere typer gærnæring “Activit”, “Activit O”, Activit NAT”, og Activit AD”, klarerings- og riddlingsmidler “Clarifiant XL” og “Clarifiant S”, anti-bøkser midlet “Solution ST”, Prise de Mousse hjælpemidlet “Extra PM” samt Charmat gær “IOC Fizz”, og “IOC Fizz+”., og selvfølgelig den originale champagnegær “IOC 18-2007” – bestseller hos vinopSigns.
IOC hjemmeside med oversigt over alle de professionelle produkter som VinoSigns kan levere som eneforhandler for IOC i Skandinavien: https://ioc.eu.com/en/oenological-products/
Daniel Pambianchi’s Yeast selection list: http://www.techniquesinhomewinemaking.com/home%20winemaking%20yeast%20strains.html#whichyeastnIOC RØDVINSGÆR FT LEVURE IOC REVELATION TERROIR (EN)