IOC “Révélation Thiols” vingær – Fuldt udtryk af frugt-thiol’er – 450 kr/500 g (IOC, Epernay, Frankrig)
562,50 DKK
In StockIOC 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°CTemperature 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.
Beskrivelse
IOC RÉVÉLATION THIOLS DRY ACTIVE YEAST
En formidabel thiol frigørende gærtype både hvidvine, rose og rødvine, men er især kendt for at lave fortræffelige hvid- og rosevine. Thiol forbindelser er særdeles vigtige sekundære aromastoffer, som ofte er bundet og skal frigøres enzymatisk, hvilket denne gærtype er i stand til.
Full expression of fruit thiols
OENOLOGICAL APPLICATIONS
IOC RÉVÉLATION THIOLS is the specific starter culture for white and rosé wines asserting 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 Syrah.
As a rule, only a very small proportion of thiol precursors present in the grapes are converted into aromas by the yeast. During alcoholic fermentation carried out with the IOC RÉVÉLATION THIOLS yeast, however, this conversion rate is increased and the expression of a higher aromatic potential than that granted by the majority of yeasts is made possible.
The enzymatic activity of IOC RÉVÉLATION THIOLS allows this yeast to contribute strongly to the expression of citrus and passion fruit aromas. On the other hand, IOC RÉVÉLATION THIOLS limits the level of vegetable notes in the wine’s bouquet.
IOC RÉVÉLATION THIOLS can also bring out the complexity in red wines (Gamay, Pinot, Syrah, etc), in which the varietal thiols participate in the aromas of small dark fruit.
OENOLOGICAL CHARACTERISTICS
• Species: Saccharomyces cerevisiae.
• Killer factor: K2 active.
• Alcohol resistance: 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.
MICROBIOLOGY QUALITIES
• Clarification of the must recommended: between 20 and 80 NTU.
• Latency phase: short.
• Rate of fermentation: moderate.
• Glycerol production: moderate.
• Production of volatile acidity: low to moderate • Production of SO2: moderate.
• Froth formation: low.
• 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 to 30 g/100L 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.
Store in a cool dry place. Once opened, the product must be used quickly.
FT LEVURE IOC REVELATION THIOLS (EN)
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)