IOC Be Fruits™
(Saccharomyces cerevisiae)

Specific wine yeast to reveal fruity esters in white or rosé. A QTL yeast with low to no SO2, H2S and acetaldehyde production

Brand

IOC

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Wine types

Rosé

Technical information

General sensory contribution: Esters
Competitive factor: Active
Minimum temperature: 12 °C
Maximum temperature: 24 °C
Nutritional needs: Low
SO₂production: Very-low
Fermentation rate: Moderate
Glycerol production: Moderate

Product documentation

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Relationships between the wine yeast inoculation method and the composition and sensory profile of wines

By F. Bordet, C. Raynal, A. Ortiz-Julien, A. Silvano, J.M. Heras, A. Dumont Wine yeasts play a crucial role in the winemaking process and are essential to induce and achieve alcoholic fermentation (AF). Different options are available to winemakers, including spontaneous fermentation or fermentations with the use of selected wine yeast. This latter option offers […]

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