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IOC BE THIOLS™
(Saccharomyces cerevisiae)
Controlling sulphite contents for wines rich in fruity thiols
Product details
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.
Wine types
Technical information
- General sensory contribution: Enhances varietal aromas
- 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