IOC Révélation Terroir™
(Saccharomyces cerevisiae)
Finesse, fruit and colour
Product details
Recommended for Pinot noir for its excellent ability to preserve colour. It increases the colour intensity from 5 to 15% when compared to many other selected or native yeasts. Its essential sensory contribution is to accentuate the varietal fruit aromas (strawberry, gooseberry, blackberry) typical of many red grape types, with a good balance between the freshness and maturity of the fruit, and with finesse and elegance.
Wine types
Technical information
- General sensory contribution: Enhances varietal aromas
- Competitive factor: Active
- Minimum temperature: 18 °C
- Maximum temperature: 30 °C
- Nutritional needs: High
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 15 %
- Glycerol production: Moderate
Product documentation
Related products
Valued by winemakers seeking mid palate structure while at the same time respecting varietal expression. "Dynamic synergy" - the sensory attributes of BM45 with greater fermentation reliability in difficult conditions.
Ideal for Pinot Noir. Limited colour adsorption onto yeast cells, potecting polyphenols during aging. Contributes spicy notes and structure.
Suited to both whites and reds; fruit forward styles. Contributes to complexity, spiciness and colour
Alcohol tolerance and fermentation performance are key attributes