IOC “Be Fruits” vingær – fremmer frugt ester dannelse – 450 kr/500 g (IOC, Epernay, Frankrig)

IOC BE FRUITS ACTIVE DRY YEASTS

Mastering sulphite contents for wines rich in fruity esters

OENOLOGICAL APPLICATIONS

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.

IOC BE FRUITS whole characteristics is an exceptional tool to produce sane and safe wines, clear-and-cut conveying intense fresh fruit aromas while limiting sulphite contents at their lowest rate.

OENOLOGICAL CHARACTERISTICS

• Species: Saccharomyces cerevisiae
• Factor Killer : active K2.
• Alcohol resistency : medium (14 % vol).
• Azote needs : low
• Ensure regular and constant fermentations between 12°C and 24°C
  • Optimal conditions for the fruity ester expressions : Must clarification : 20-80 NTU ; Fermentation T° : 12°C-15°CMICROBIOLOGICAL CHARACTERISTICS

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Lag phase: short
Fermentation speed : moderate to quick •
Glycerol Production : moderate
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Volatile acid production : low
S02 Production : virtually zero
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H2S production : virtually zero
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Ethanal production: very low
Foam production : low

• Rehydratable yeasts : > 10 milliard cells/g.
• Microbiological purety : less than 10 native yeasts per million of cells

DOSING RATE AND IMPLEMENTATION :

• Dosing rate: 20 to 30 g/hL of must.
• Rehydrate in 10 times its water volume at 37°C. It is highly advisable
not to rehydrate the yeast directly into the must and highly recommended to rehydrate it in a clean container.
• Gently agitate to mix and allow to stand for 20 minutes.
• If needed, let the leaven to become acclimatized to the must temperature as well as to the difference of temperature between the must to be yeasted and the rehydration conditions.
• The rehydration process must not exceed 45 mn.
• If needed, the yeasts leavened can be at the must T° by introducing gradually the must. The T° difference between musts to be yeasted and the rehydration place must not exceed 10°C.
• When facing harsh conditions, do rehydrate with ACTIPROTECT+

PACKAGING AND STORAGE

• Polyethylene laminated bags of 500 g vacuum packed.
• Store in a cool and dry place. When open, the product must be quickly used.