IOC “Be Thiols” vingær – En fortræffelig hvidvins-gær, der fremmer frugtaroma thiol’er og hæmmer sulfitbindende ethanal dannelse- 450 kr/500 g) – (IOC, Epernay, Frankrig)
562,50 DKK
In StockIOC “BE THIOLS” er en fortræffelig hvidvingær, bl.a. kendt fra nogen af verden bedste hvidvine, den franske Sancerre og de eftertragtede New Zealandske “Sauvignon Blanc” hvidvine
Læs om gærtypers indflydelse på aromaprofil og vinkvalitet her: PavelscuSB
Mere om gærtype valg her:; SELECTION_DE_LEVURE_ET_GLUTATHION_IMPACTS_SUR_LEX
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.
Beskrivelse
IOC BE THIOLS DRY ACTIVE YEAST
Controlling sulphite contents for wines rich in fruity thiols
OENOLOGICAL APPLICATIONS
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.
All of these characteristics make IOC BE THIOLS an exceptional tool for producing healthy, clear, thiolated wines, while at the same time keeping sulphite contents at their lowest level.
OENOLOGICAL CHARACTERISTICS
- Species: Saccharomyces cerevisiae.
- Killer factor: K2 active.
- Resistance to alcohol: 15% vol
- Nitrogen requirements: moderate.
- Ensures regular fermentations between 13°C and 25°C.
- Optimum conditions for expressing fruity thiols: Must clarification: 20-80 NTU; must pH >3.2;
Fermentation temperature: 15-18°C.MICROBIOLOGY QUALITIES• Viable yeasts: > 10 billion cells/g.
• Microbiological purity: less than 10 wild yeasts per million cells.
• Latency phase: short.
• Fermentation rate: very rapid.
• Production of glycerol: low.
• Production of volatile acidity: low. • Production of SO2: almost none. • Production of H2S: almost none. • Production of ethanal: very low.
• Production of froth: low.
RECOMMENDED QUANTITIES & INSTRUCTIONS FOR USE
• Quantity to use: 20 to 30 g/100L of wine must.
• Rehydrate in 10 times its own weight of water at 37°C. The product should not be rehydrated directly in the must. It is essential to rehydrate the yeast in a clean container.
• Stir gently and then leave to rest for 20 minutes.
• If necessary, acclimatise the yeast culture to the temperature of the wine must by incorporating the must gradually. The difference in temperature between the must being inoculated and the rehydration medium must never be greater than 10°C.
• Total rehydration time must never exceed 45 minutes.
• Where conditions are difficult, rehydrate in the help of ACTIPROTECT +.
PACKAGING AND STORAGE
• 500g vacuum-packed bag in aluminium-laminated polyethylene.
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)