IOC BE FRUITS™

Fruity ester production for cold-fermented whites and rosés

IOC BE FRUITS™ produces fruity esters (strawberry, pineapple, citrus notes) in white and rosé wines without masking varietal aromas.

• No to very low SO2, H2S, and acetaldehyde production
• Optimal conditions for fruity ester production are achieved when juice is clarified (80 NTU ± 20) and fermentation temperatures are between 12–15°C (54–59°F)
• Fast onset of fermentation followed by a relatively fast fermentation rate and low volatile acidity production
• Selected by the National Research Institute for Agriculture, Food and the Environment (INRAe), France

Frequently used in: Albariño, aromatic whites, rosé, cider
Alcohol Tolerance: 14%
Nitrogen Needs: LOW
Temp. Range: 54-75°F