IOC 18-2007
(Saccharomyces cerevisiae (ex-bayanus))

The reference strain for sparkling wine production, selected from the best strains of the famous French region of high-quality sparkling wine.

Brand

IOC

Technical Data Sheet Additional Information Request information

Product details

Specialised sparkling wine yeast for the fermentation of both base wines and secondary bottle fermentation. This yeast strain produces high quality wines, preserving both the grape variety and terroir.Renowned for the production of sparkling wine by the traditional method, this yeast is also valued for the production of still wine worldwide.Excellent adaptation to the most difficult conditions: low pH, low temperature, high alcohol content.

Wine types

Technical information

General sensory contribution: Neutral
Competitive factor: Active
Minimum temperature: 10 °C
Maximum temperature: 30 °C
Nutritional needs: Low
MLF compatibility: Not really recommended
SO₂production: Low
Fermentation rate: Fast
Alcohol tolerance: 15 %
Glycerol production: Moderate

Product documentation

Pairing

Sparkling Wine Base

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