Due to its high polysaccharide production, in wines with high alcohol levels, IOC R 9008 helps limit the burning sensation caused by ethanol. It is one of the most important yeasts for controlling longevity. In essence, it helps to decrease the risk of herbaceous aromas and aggressive tannin sensations affecting the more susceptible grape types, e.g., Merlot, Cabernet-Sauvignon, Cabernet franc, Carménère, Malbec, Grenache, etc…
Under difficult conditions, with musts from warmer winemaking regions, it helps to minimise the perceptions of dryness and bitterness whilst, at the same time, intensifying the mineral/salt notes and length in the mouth.
IOC R 9008 has been chosen to develop complex ripe fruit aromas and volume in the mouth for structured red wines made from concentrated grapes at full maturity.
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