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.
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 rose wines without being able to form SO2. 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.
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
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