Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Specie
Saccharomyces cerevisiae
Competitive Factor
Active
General Sensory Contribution
Volume and mouthfeel
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
Nitrogen Needs
Low
Alcohol Tolerance
16 %
SO₂ Production
Low
Max. Temperature
30 °C
Min. Temperature
18 °C
