IOC BeFruits (500 g)
Item No.38-12542
Price $51
Price Per 500 gram
Excl. Tax
Available
500 gram
Description
IOC BE FRUITS™ produces fruity esters (strawberry, pineapple, citrus notes) in
white and rosé wines without masking varietal aromas.
• No to very low SO2 , H2 S, 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
• No to very low SO2 , H2 S, 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
Specifications
- Brand
- IOC
- Malolactic Compatibility
- Good
- Alcohol Tolerance
- 14%
- Competitive Factor
- Yes
- Fermentation Speed
- Moderate
- Maximum Temperature
- 24°C
- Minimum Temperature
- 12°C
- Nutrient Demand
- Low
- Species
- Saccharomyces cerevisiae
IOC BeFruits (500 g)
Item No.38-12542
Price $51
Price Per 500 gram
Excl. Tax
Available
500 gram
Description
IOC BE FRUITS™ produces fruity esters (strawberry, pineapple, citrus notes) in
white and rosé wines without masking varietal aromas.
• No to very low SO2 , H2 S, 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
• No to very low SO2 , H2 S, 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
Specifications
- Brand
- IOC
- Malolactic Compatibility
- Good
- Alcohol Tolerance
- 14%
- Competitive Factor
- Yes
- Fermentation Speed
- Moderate
- Maximum Temperature
- 24°C
- Minimum Temperature
- 12°C
- Nutrient Demand
- Low
- Species
- Saccharomyces cerevisiae