GAIA™ (500g)

Item No.015686
Price $116.5
Per Each
Excl. Tax
Available
Each

Description

GAIA™

For managing spoilage risks when transporting grapes or cold soaking reds

GAIA™ suppresses the growth and acetic acid production of native microorganisms like Kloeckera apiculata, acetic acid bacteria, and other microflora during the pre-fermentative stages. GAIA can be added directly to the grapes during harvest (with a sprayer or into each picking bin) or to red grapes at the beginning of cold soak.
  • Minimizes production of ethyl acetate and acetic acid from native microflora
  • Preserves fruit characters and aromas
  • Protect grapes and must for up to 5 days if the temperature is also <10°C (<50°F)
  • Non-fermentative and can tolerate approximately 3% alcohol
  • Metschnikowia fructicola strain
  • Selected by the Institut Français de la Vigne et du Vin (IFV), France

Frequently used in: Pinot noir, or other reds undergoing cold soak
When to add GAIA: Directly to grapes or to must undergoing cold soak
When to add Saccharomyces: After cold soak or whenever fermentation is desired
Optimal conditions:
  • Total SO2: <50 ppm
  • YAN: >150 ppm
  • Temp: 4-20°C (39-68°F)

Usage: Click here for rehydration instructions
Storage: Store for 24 months at 4-11°C (39-52°F). Once opened use immediately.

Specifications

Brand
IOC
Maximum Temperature
16°C (61°F)
Minimum Temperature
8°C (46°F)
Species
Non-Saccharomyces

GAIA™ (500g)

Item No.015686
Price $116.5
Per Each
Excl. Tax
Available
Each

GAIA™

For managing spoilage risks when transporting grapes or cold soaking reds

GAIA™ suppresses the growth and acetic acid production of native microorganisms like Kloeckera apiculata, acetic acid bacteria, and other microflora during the pre-fermentative stages. GAIA can be added directly to the grapes during harvest (with a sprayer or into each picking bin) or to red grapes at the beginning of cold soak.
  • Minimizes production of ethyl acetate and acetic acid from native microflora
  • Preserves fruit characters and aromas
  • Protect grapes and must for up to 5 days if the temperature is also <10°C (<50°F)
  • Non-fermentative and can tolerate approximately 3% alcohol
  • Metschnikowia fructicola strain
  • Selected by the Institut Français de la Vigne et du Vin (IFV), France

Frequently used in: Pinot noir, or other reds undergoing cold soak
When to add GAIA: Directly to grapes or to must undergoing cold soak
When to add Saccharomyces: After cold soak or whenever fermentation is desired
Optimal conditions:
  • Total SO2: <50 ppm
  • YAN: >150 ppm
  • Temp: 4-20°C (39-68°F)

Usage: Click here for rehydration instructions
Storage: Store for 24 months at 4-11°C (39-52°F). Once opened use immediately.

Specifications

Brand
IOC
Maximum Temperature
16°C (61°F)
Minimum Temperature
8°C (46°F)
Species
Non-Saccharomyces