IOC BeFruits (500 g)
Item No.38-12542
Price $53.5
Price Per 500 gram
Excl. Tax
15 in Stock
500 gram
Description
IOC BE FRUITS� produces fruity esters (strawberry, pineapple, citrus notes) in white and ros� 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 $53.5
Price Per 500 gram
Excl. Tax
15 in Stock
500 gram
Description
IOC BE FRUITS� produces fruity esters (strawberry, pineapple, citrus notes) in white and ros� 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