IOC BeFruits (500 g)
No. d'article38-12542
Prix $53.5
prix par 500 gram
Excluant les taxes
Stock bas
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
Spécifications
- Marque
- IOC
- Compatibilité avec la fermentation malolactique
- Bonne
- Tolérance à l'alcool
- 14%
- Facteur killer
- Oui
- Cinétique de fermentation
- Modérée
- Température maximale
- 24°C
- Température minimale
- 12°C
- Besoins en nutrition
- Faibles
- Espèce
- Saccharomyces cerevisiae
IOC BeFruits (500 g)
No. d'article38-12542
Prix $53.5
prix par 500 gram
Excluant les taxes
Stock bas
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
Spécifications
- Marque
- IOC
- Compatibilité avec la fermentation malolactique
- Bonne
- Tolérance à l'alcool
- 14%
- Facteur killer
- Oui
- Cinétique de fermentation
- Modérée
- Température maximale
- 24°C
- Température minimale
- 12°C
- Besoins en nutrition
- Faibles
- Espèce
- Saccharomyces cerevisiae