Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Specie
Saccharomyces cerevisiae
Competitive Factor
Active
General Sensory Contribution
For fresh tropical fruit thiols (3MH and 3MHA)
White 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
