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IOC Be Thiols™

Specie
Saccharomyces cerevisiae

Competitive Factor
Active

General Sensory Contribution
For fresh tropical fruit thiols (3MH and 3MHA)

Sauvignon blanc

White Wine

Rosé Wine

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.

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.

Fermentation Speed
Fast

Glycerol Production
Low

Lag Phase
Short

Nitrogen Needs
Moderate

Alcohol Tolerance
15 %

SO₂ Production
Very low

Max. Temperature
25 °C

Min. Temperature
13 °C

H₂S 170ppm
Very low

H₂S 60ppm
Very low

Acetaldehyde Production
Very low

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