IOC R 9008™
(Saccharomyces cerevisiae)
Volume, ripe fruit, salinity, and longevity
Product details
A high glycerol producer, IOC R 9008 helps to decrease herbaceous characters, astringency and aggressive tannin sensations and limits the hot sensation caused by ethanol. Suited for difficult conditions, with musts from warmer winemaking regions, it helps to minimise the perceptions of dryness and bitterness whilst, at the same time, intensifying the mineral notes and length in the mouth. IOC R 9008 has been chosen to develop complex ripe fruit aromas and volume in the mouth for structured red wines made from concentrated grapes at full maturity.
Wine types
Technical information
- General sensory contribution: Volume and mouthfeel
- Competitive factor: Active
- Minimum temperature: 18 °C
- Maximum temperature: 30 °C
- Nutritional needs: Low
- MLF compatibility: Recommended
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 16 %
- Glycerol production: High
Product documentation
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