Acidity retention for low acid ferments
IONYS™ is a selected wine yeast that naturally increases the acidity of wines feremented from low acid musts.
IONYS is recommended for fermenting reds from warmer climates with high pH and high potential alcohol. The acidification ‘power’ of IONYS may result in a titratable acidity increase of 0.4–1.4 g/L (tartaric acid) and a pH decrease of between 0.04–0.2. With proper nutrition and temperature control, wines made with IONYS are characterized as having fresh fruit and mineral characters and fine-grain tannins.
Low producer of volatile acidity, SO2 and H2S, with an alcohol tolerance of up to 16% (v/v). Maintaining a temperature range of 25–28°C(77–82°F) optimizes glycerol production (up to 15 g/L) and may decrease alcohol production by 0.4–0.8% (v/v).
Moderate fermentation speed with a long, but steady stationary phase. IONYS has very high nitrogen requirements and a balanced nutrient protocol is essential.