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  • LEVURE IOC BE FRUITS

    Mastering sulphite contents for wines rich in fruity esters
    IOC BE FRUITS is the result of an innovative technology for selecting yeasts.
    A genuine tool to reveal fruity esters (red fruits, pineapple, citrus notes) in white or rosé wines, moreover it can not produce any SO2. Furthermore, it allows to reduce The acetaldehyde formation which highly combine sulphites

    FT LEVURE IOC BE FRUITS (EN)

    562,50 DKK
  • LEVURE IOC BE THIOLS

    The natural tool to obtain rich in thiols wines with low sulphite levels.
    IOC BE THIOLS is the result of an innovative yeast-selection technology which truly brings out fruity thiols (in citrus and exotic fruits) in white or rosé wines without being able to form SO2. In addition, it helps reduce the formation of ethanal, a molecule which strongly compounds sulphites.

    562,50 DKK
  • LEVURE IOC FRESH ROSÉ

    L’expression florale et variétale des vins rosés.
    Permet de mettre en valeur une intensité aromatique sur les notes de fleurs, d’agrumes et d’épices dans les vins rosés.

    FT LEVURE IOC FRESH ROSE (EN)

    562,50 DKK
  • LEVURE IOC GAÏA

    Natural, pre-fermentation protection for grape harvests and musts.

    Gaïa is a Metschnikowia fructicola yeast with no fermenting power, to combat the harmful flora. It fills an ecological niche by limiting deviations and the risk of triggering an excessively early alcoholic fermentation. GAÏA is a major tool for limiting pre-fermentation sulphiting.

    FT LEVURE IOC GAIA (EN)

    750,00 DKK
  • IOC Revelation Thiols vingær

    ORIGIN AND APPLICATION

    Full expression of fruit thiols.

    IOC RÉVÉLATION THIOLSTM is the specific starter culture for white and rosé wines for the expression of varietal thiols and the aromatic compounds responsible
    for the varietal notes typical of numerous grape types such as Sauvignon Blanc, Colombard and Shiraz.

    Generally, only a small proportion of thiol precursors present in the grapes are converted into aromas by the yeast. During alcoholic fermentation carried out with IOC RÉVÉLATION THIOLSTM, this conversion rate is increased, thereby creating a higher aromatic potential.

    The enzymatic activity of IOC RÉVÉLATION THIOLSTM allows this yeast to intensify the expression of citrus and passion fruit aromas. In addition, IOC RÉVÉLATION THIOLSTM limits the level of vegetative notes in the wine’s bouquet.

    IOC RÉVÉLATION THIOLSTM can also enhance complexity in red wines (Gamay, Pinot, Syrah, etc), in which the varietal thiols contribute to the dark fruit aromas of small dark fruit.

    MICROBIAL AND OENOLOGICAL PROPERTIES

    • White, rosé and red wines
    • Saccharomyces cerevisiae
    • Killer factor: K2 active
    • Alcohol resisitance: high (15% vol)
    • Nitrogen requirement: low. Opt for complex nutrients in order to prevent sulphurous odours.
    • Ensures even fermentations between 15°C and 25°C

      Temperature generally recommended for thiols expression: 16-18°C

    • Clarification of the must recommended: between 20 and 80 NTU
    • Lag phase: short.
    • Rate of fermentation: moderate.
    • Glycerol production: moderate.
    • Production of volatile acidity: low to moderate.
    • Production of SO2: moderate
    • Foam production: low
    • Viable yeasts: > 10 billion cells/g
    • Microbiological purity: less than 10 non-culture yeasts per million cells.

    IOC revelation thiols 

     

    562,50 DKK
  • LEVURE IOC TwICE

    The perfect balance between volume in the mouth and a fresh finish with white wines
    The IOC TwICE yeast has been chosen as the yeast best suited to the preparation of Chardonnay wines that are fresh, complex and balanced. The trials carried out revealed its suitability for highlighting fresh citrus aromas (especially lemon), peach, apricot and flowers.Remarkably, IOC TwICE brings an incomparable amplitude and roundness on the attack and mid-palate, followed by a fresh finish for the perfect balance.

    FT LEVURE IOC TWICE (EN)

    562,50 DKK
  • En Ozon-generator fremstilliger ved elektrisk udladning Ozon, som virker sterileserende ved kontakt.  Generator kan tidsindstilles.  
    Denne nye danske opfindelse gør klargøring af egefade til fadgæring og/eller fadlagring af vine til en enkelt og simpel opgave. Der er ikke længere nødvendigt at afbrænde svovlvæger for at klargøre egetønder. 
    Denne lille elektriske Ozon-generator kan på 15-30 minutter pumpe Ozon ned i et egefad og dermed sterilisere det.  Tønderne bør dog inden sikres først for tæthed med sulfitvand. 

    2.062,51 DKK
  • Imponerende flotte makro-gærrør i klasisk design fremstillet i glas som passer til store egefade og store ståltanke monteret med 47/54 mm siliconeprop. 

    Disse store gærrør på 18 mm i diameter i glas med 54/46×40 mm siliconeprop passer til store egetønder (f.eks. på 225 L) til fadgæring og fadlagring, samt til ståltanke og store plastgæringsbeholdere, samt til palletanke. 
    Disse gærør med prop samt tilhørende franske Chardonnay egefad er importeret fra Jens Hienemeyer samt G.WEIN i Tyskland.
    I de senere år er det blevet populært at fremstille vin ved fadgæring, idet det udvikler en bedre aroma og tilfører vinen vigtige tanniner, som forstørker aromaen og forlænger holdbarheden, grundet garvesyrernes antioxidative virkning. 
    Bemærk den nyudviklede Ozon-generator til sterilering af egetønder eksklusivt til salg hos VinoSigns.

    437,51 DKK
  • Smuk vintyv i glas let at sterilisere med damp

    Webshoppen er under udarbejdelse. Kontakt vinmager Carl-Henrik på mail henrik@brogren.dk eller på telefon 2041 6249 for priser og eventuelle spørgmål. 

    562,51 DKK
  • IOC BIO er Institut de Oenologie de Champagne’s økologiske vin- og cidergær, og så kan det endda være den er produceret af DanStar i Danmark (et Lallæamand ejet firma). Vi burde alle kende til denne unikke økologiske gærtype, og der eksperimenteres hos VinoSigns med vores mousserende vine med netop denne gærtype og de andre IOC gærtyper  med vores danskdyrkede druesorter..  Således kunne der være en fornuftig grund til netop at vælge denne standartiserede økologiske gærtype, som er interenational reference for alle økologiske vin- og cidergær, ligesom IOC 18-2007 champagnegæren regnes som inteernational reference for Champagnegær (se nærmere under denne vare på Hjemmesiden). Store forskel vil dog næppe kunne ses imellem de forskellige fabrikater af økologiske gærtyper, uanset hvilken producent  man vælger at bruge i sine vinificationer.

    Her fra IOC’s hjemmeside beskrivelse af IOC BIO:
    Organic Yeast
    Certified-organic yeast that fulfils all the conditions demanded by European rules. It can be used very flexibly: killer factor, alcohol tolerance and adaptability to a wide range of fermentation temperatures.Product distributed by IOC only in France. 

    Datablad: FT LEVURE IOC BIO (EN)
    Alt det andet man skal vide: IOC – Prise de Mousse – ConseilsMT_EN-1
    Institut Oenologie de Champagne’s Yeast selection list: http://ioc.eu.com/en/products/yeasts/ 
    Institut Oenologie de Champagne Guide for Sparklimg wine Production: 
    FC VINS EFFERVESCENTS (EN).pdf
    Institut Oenologie de Champagne Product list for Sparkling wine production: 
    Fiche PRODUITS VINS EFFERVESCENTS (EN) 

    562,51 DKK

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