Yeasts - Yeasts for rosé wines

Yeasts - Yeasts for rosé wines

Yeasts

LEVURE IOC B 2000

Freshness and aromatic intensity
The IOC B 2000 strain facilitates the aromatic fruity expression of white and rosé musts. It is suitable for making fresh, aromatic wines. It is used to obtain different aromatic profiles depending on the fermentation temperature and so combine fermentation and varietal notes harmoniously.IOC B 2000 is used or vinification of white wines on which aromatic expression is essential. It is all the more interesting on grape varieties poor in varietal precursors, but also rosés from syrah, grenache, merlot and cabernet.On rosé wines, IOC B 2000 expresses exotic fruit and citrus aromas.

LEVURE IOC BE FRUITS

Mastering sulphite contents for wines rich in fruity esters
IOC BE FRUITS is the result of an innovative technology for selecting yeasts.
A genuine tool to reveal fruity esters (red fruits, pineapple, citrus notes) in white or rosé wines, moreover it can not produce any SO2. Furthermore, it allows to reduce The acetaldehyde formation which highly combine sulphites

LEVURE IOC BE THIOLS

The natural tool to obtain rich in thiols wines with low sulphite levels.
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 rosé wines without being able to form SO2. In addition, it helps reduce the formation of ethanal, a molecule which strongly compounds sulphites.

LEVURE IOC BY

For regular and complete fermentation of light white, rosé and red wines. This strain is very resistant to high alcohol contents. It performs a regular and complete fermentation without adding any particular aromatic
character to the wine.

LEVURE IOC CALYPSO

Bringing out and protecting aromas in cold juice stabulation on grape lees.

LEVURE IOC FRESH ROSÉ

Floral and varietal expression of rosé wines
The IOC FRESH ROSÉ strain is used to highlight an aromatic intensity on floral, citrus and spicy notes in rosé wines.The contribution to taste is also essential since it contributes to reducing aggressive sensations such as acidity, dryness and bitterness.IOC FRESH ROSÉ is particularly well suited to vinification of complex, rounded rosé wines, and particularly for varietal expression of grape varieties such as syrah and cabernet-sauvignon.

LEVURE IOC GAÏA

Natural, pre-fermentation protection for grape harvests and musts. Gaïa is a Metschnikowia fructicola yeast with no fermenting power, to combat the harmful flora. It fills an ecological niche by limiting deviations and the risk of triggering an excessively early alcoholic fermentation. GAÏA is a major tool for limiting pre-fermentation sulphiting.

LEVURE IOC RÉVÉLATION THIOLS

Full expression of fruity thiols
IOC RÉVÉLATION THIOLS offers a very good percentage conversion of precursors into varietal thiols and expresses superior aromatic potential to that given by most yeasts, on citrus and passion fruit notes, with limited plant notes.