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IOC 18-2007™
(Saccharomyces cerevisiae var. bayanus)

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

  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan
Brand
IOC
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Product detailsWine typesTechnical informationProduct documentation
Product DescriptionDocumentation

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 liquors: low pH, low temperature, high alcohol content.

Wine types

Red
White
Rosé
Sparkling

Technical information

  • General sensory contribution: Neutral
  • Competitive factor: Active
  • Minimum temperature: 10 °C
  • Maximum temperature: 30 °C
  • Nutritional needs: Low
  • SO2production: Low
  • Fermentation rate: Fast
  • Alcohol tolerance: 15 %
  • Glycerol production: Moderate

Product documentation

Documentation

Specification datasheetProduct declaration

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