Yeasts - Yeasts for white wines

Yeasts - Yeasts for white wines

LEVURE IOC 18-2007

For top of the range wines
A strain selected by the Institut OEnologique de Champagne from the best strains of the great Champagne vineyards.Excellent adaptation to the most difficult liquors: low pH, low temperature, high alcohol content.Rapidly established, complete breakdown of sugars and low nutrient requirements.It is ideally suited to making wines by the traditional method and closed-tank method.

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 B 3000

Yellow fruits, flowers and full-bodiedness
It brings out the intensity and aromatic complexity of wines, on yellow fruit and flower notes, while also contributing to the full-bodiedness and roundness.Its good fermentation capabilities make it an ally of choice for preventing the risks of sulphurous odours called ‘reduction’ appearing. Ideal elevage yeast, for making elegant, persistent and rounded wines.

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 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.

LEVURE IOC TwICE

The perfect balance between volume in the mouth and a fresh finish with white wines
The IOC TwICE yeast has been chosen as the yeast best suited to the preparation of Chardonnay wines that are fresh, complex and balanced. The trials carried out revealed its suitability for highlighting fresh citrus aromas (especially lemon), peach, apricot and flowers.Remarkably, IOC TwICE brings an incomparable amplitude and roundness on the attack and mid-palate, followed by a fresh finish for the perfect balance.