Secondary fermentation White and rosé Primary fermentation

18-2007 (IOC)

Yeast IOC 18-2007 is particularly suited to:

Fermentation in bottle
Fermentation at low temperature
Restarting stuck fermentation

This yeast strain produces high quality wines, preserving both the grape variety and terroir.

Renowned for the production of sparkling wine by the traditional method, this yeast is also valued for the production of still wine worldwide. It copes well with difficult fermentation conditions (low pH and temperature) facilitating a complete utilisation of sugar without undesirable secondary compounds.