Yeasts - Yeasts for red wines

Yeasts - Yeasts for red wines

LEVURE IOC BE FRESH

Controlling sulphite levels, freshness and roundness in concentrated red wines. A powerful tool in the winemaking process for ripe harvests and obtaining healthy, clear red wines that are fresh on the nose and on the palate, while keeping sulphites at their lowest level.

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 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 PRIMROUGE R 9001

The standard for vinification of early red wines
The IOC PRIMROUGE R 9001 strain is used to obtain rounded, aromatic wines, marked by red fruits (strawberry, raspberry) and candy. The wines obtained are characterised by better colour, a clean nose, very fruity and a supple full-bodiedness. It is mainly suitable for making flattering, rounded wines, from gamay, merlot or syrah, and is ideally suited to liquidphase vinification of red musts.

LEVURE IOC R 9002

Spices, black fruits and woodiness
The IOC R 9002 strain is used to make structured, woody wines for laying down. It brings out aromas blending spices with black fruits. It improves colour fixing phenomena. It also shows good tolerance for high alcohol contents.

LEVURE IOC R 9008

Body, ripe fruits, salinity and longevity
The IOC R 9008 yeast has benn selected to develop complex ripe fruit aromas and full-bodiedness in structured red wines from concentrated fully-ripened grapes.

LEVURE IOC RÉVÉLATION TERROIR

Finesse, fruitiness and colour
IOC RÉVÉLATION TERROIR has been selected on pinot noir for its excellent ability to preserve colour. It increases the colouring intensity by 5% to 15% in comparison to numerous selected or indigenous yeasts.Its essential sensory contribution is to bring out varietal fruity aromas (raspberry, gooseberry, blackberry) of numerous red grape varieties, with a good balance between the freshness of the fruit and its maturity, on finesse and elegance.