IOC 18-2007TM

IOC 18-2007TM – Fructophile wine yeast for safe fermentation in difficult conditions

IOC 18-2007TM is a powerful Active dry yeastwhich are specifically for Difficult fermentation conditions has been developed. It is particularly suitable for the Low temperature fermentationfor problematic musts and for the Recovery of stagnant fermentations.

Thanks to their Fructophile properties (GAL yeast) ferments IOC 18-2007TM not only glucose, but also fructose particularly reliably. This is how a rapid and complete sugar degradation without formation of undesirable by-products.

The yeast produces clean, linear and fruity wines with very low SO₂-production and low foam formation. Due to its high adaptability to low pH and cold temperatures, it offers maximum fermentation security.

Benefits at a glance

• Fructophile GAL yeast for safe final fermentation
• Ideal for difficult musts and low temperatures
• Very short latency phase and rapid fermentation
• High alcohol tolerance up to 15 % vol.
• Very low SO₂Production
• Clean, fruity and linear wine styles

Technical characteristics

• Yeast strain: Saccharomyces cerevisiae (GAL-)
• Fermentation temperature: 8–30 °C
• Alcohol tolerance: up to 15 % vol.
• Nitrogen demand: low (preferably complex nutrients)
• SO₂Production: Very small
• Soil batch formation: small

Application areas

• Alcoholic fermentation of white and red wines
• Low temperature fermentation
• Difficult musts (low pH)
• Recovery of stagnant fermentations
• Sparkling wine preparation (traditional method)

Dosage & Application

Winemaking: 20–30 g per hour of must.
Resumption of fermentation: 20–40 g per hour
Sparkling wine: 4–10 g per hour (starter culture).

The yeast is rehydrated in ten times the quantity of water at about 37° C. and allowed to swell for 20 minutes. The temperature difference between yeast preparation and must should not exceed 10 °C.

Storage

Store vacuum packed in the original container at a maximum of 15 °C. Quickly reseal opened packs.

pure yeast for winemaking. Approved under current EU regulation. Good cellar practice.