IOC Be Fruits Yeast
Item No.
015241
White, Rosé IOC Be Fruits™ was selected by the INRA for no SO 2 or H 2 S production. It reveals fruity esters (strawberry, pineapple, citrus) in white and rosé wines. The pure expression of fruit is emphasized by the ability of the yeast to reduce the acetaldehyde formation, while limiting
Description
White, Rosé
IOC Be Fruits™ was selected by the INRA for no SO2 or H2S production. It reveals fruity esters (strawberry, pineapple, citrus) in white and rosé wines. The pure expression of fruit is emphasized by the ability of the yeast to reduce the acetaldehyde formation, while limiting sulfite production.
Be Fruits has a short lag phase, low nutrient requirements, an alcohol tolerance of 14% (v/v) and low VA production. Optimal conditions for fruity ester production are must/juice that is clarified (20-80 NTU) and fermentation temperatures between 12-24°C (54-75°F).
Also good for cider
Specifications
| Alcohol Tolerance | 14% ABV |
| Competitive Factor | Yes |
| Fermentation Speed | Fast |
| Malolactic Compatibilty | Good |
| Maximum Temperature | 15°C (59°F) |
| Minimum Temperature | 12°C (54°F) |
| Nutrient Demand | Low |
| Species | S. cerevisiae |
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