A robust, strong fermenting strain for the production of highly aromatic full-bodied red wines and aromatic, crisp white wines.
Ideal for the production of aromatic white wines at low temperatures, releasing fruity aromas and flavours from precursors in the must.
Enhances volatile thiol aromas and produces esters. It is recommended for vinifying a variety of white wines and for the production of aromatic roses
Enhances volatile thiols (box wood, passion fruit, grapefruit, gooseberry and guava aromas) in white wine. Recommended for white grape varieties.
Suited for wines where high aromatic intensity, especially volatile thiols is desired.
High aromatic potential yeast, used when the expression of esters and thiols are sought in white or rosé wines.
A yeast suited to white varieties where mouthfeel and high aromatic intensity (including ester production) are sought.
Specific starter culture for White and Rosè wines for the expression of varietal thiols and the aromatic compounds
IOC BE THIOLS™ brings out fruity thiols in white or rosé wines