IOC 18-2007 Beyaz Şarap ve Şampanya Mayası - 100 g

OENOLOGICAL APPLICATIONS

Yeast IOC 18-2007 is particularly suited to : • Fermentation in bottle • Fermentation at low temperature • Restarting stuck 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. It copes well with difficult fermentation conditions (low pH and temperature) facilitating a complete utilisation of sugar without undesirable secondary compounds.

OENOLOGICALS CHARACTERISTICS

• High alcohol conversion, 16 g of sugar produces 1 % of alcohol
• Low production of volatile acid
• High resistance to alcohol (over 15 % vol)
• Contains active killer factor
• Good production of glycerol (6 g/L)
• Resistance to sulphur dioxide
• Very low production of sulphur dioxide
• Very low foam formation
• Controlled, regular fermentation across the range 8 to 30 °C

DOSE RATE

• Normal vinification - white wine: 10 to 20 g/hL - red wine: 20 to 25 g/hL
• Restarting stuck fermentations 10 to 20 g/hL prepared as culture
• Fermentation in bottle 10 to 20 g/hL prepared as a culture
Rehydratation: Rehydrate in 10 times its weight in water at 37°C. Directly rehydrating in the must is not recommended. It is essential to rehydrate the yeast in a clean container.
Stir gently then leave to settle for 20 minutes.
If necessary, acclimatise the yeast starter to the must temperature by progressively adding must. the temperature difference between the must to inoculate and the rehydratation medium should never exceed 10°C. Total rehydratation time must not exceed 45 minutes.

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