Product details

catalog

IOC R 9008™

Specie
Saccharomyces cerevisiae

Competitive Factor
Active

General Sensory Contribution
Volume and mouthfeel

Cabernet Sauvignon

Merlot

Grenache

Cabernet Franc

Malbec

Red Wine

Volume, ripe fruit, salinity, and longevity

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.

Fermentation Speed
Moderate

Glycerol Production
High

Lag Phase
Short

MLF Compatibility
Recommended

Nitrogen Needs
Low

Alcohol Tolerance
16 %

SO₂ Production
Low

Max. Temperature
30 °C

Min. Temperature
18 °C

Suitability for co-Inoculation
Recommended

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