IOC BE THIOLS™
(Saccharomyces cerevisiae)

IOC BE THIOLS™ is the result of an innovative yeast-selection technology which truly brings out fruity thiols (3MH and 3MHA) in Sauvignon blanc. A QTL yeast with low to no H2S, SO2 and acetaldehyde production.

Brand

IOC

Technical Data Sheet Additional Information Request information

Product details

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. These characteristics make IOC BE THIOLS™ an exceptional tool for producing healthy, clear, thiolated wines, while keeping sulphite content at their lowest level.

Wine types

Technical information

General sensory contribution: For fresh tropical fruit thiols (3MH and 3MHA)
Competitive factor: Active
Minimum temperature: 13 °C
Maximum temperature: 25 °C
Nutritional needs: Moderate
SO₂production: Very low
Fermentation rate: Fast
Alcohol tolerance: 15 %
Glycerol production: Low

Product documentation

Pairing

Sauvignon blanc

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