Low SO2 levels are key in high quality bulk wine production!
Saccharomyces cervevisiae yeasts in winemaking conditions spontaneously produce SO2 during their fermentative activity. The level of production could be higher than 60mg/L. This production depends on many environmental factors such as pH, temperature, grape variety... but it is also linked to the yeast strain genotype. Lalvin has been especially selected for its very low production of SO2 with the security to complete alcoholic fermentation. ICV OKAY®
More acidity, more balance with the new IONYS™ wine yeast
IONYS HRThe new wine yeast IONYS™ is the first wine yeast that has been selected within the Saccharomyces cerevisiæ species for its capacity to significantly and naturally acidify must during fermentation and have a lower sugar to alcohol conversion ratio. It is an ideal yeast for red wine and to tackle the problem of wines affected by global warming.
YSEO process: a unique yeast production process