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IOC Révélation Terroir™

Specie
Saccharomyces cerevisiae

Competitive Factor
Active

General Sensory Contribution
Enhances varietal aromas

Red Wine

Finesse, fruit and colour

Recommended for Pinot noir for its excellent ability to preserve colour. It increases the colour intensity from 5 to 15% when compared to many other selected or native yeasts. Its essential sensory contribution is to accentuate the varietal fruit aromas (strawberry, gooseberry, blackberry) typical of many red grape types, with a good balance between the freshness and maturity of the fruit, and with finesse and elegance.

Fermentation Speed
Moderate

Glycerol Production
Moderate

Lag Phase
Short

Nitrogen Needs
High

Alcohol Tolerance
15 %

SO₂ Production
Low

Max. Temperature
30 °C

Min. Temperature
18 °C

Suitability for co-Inoculation
Recommended

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